Description
Creamy Reuben Soup is a comforting, deli-style soup that combines tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a rich broth. Simmered to perfection on the stovetop, this hearty soup delivers all the flavors of a classic Reuben sandwich in a warm, spoonable form. Perfect for cooler days, it’s served best with rye croutons or toasted rye bread for an authentic taste experience.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken or beef broth
- 1 cup heavy cream
Fillings and Flavorings
- 1 cup sauerkraut, drained and chopped
- 1 cup cooked corned beef, chopped or shredded
- 1 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Serving Suggestion
- Fresh rye croutons or rye toast
Instructions
- Prepare the base: In a large pot over medium heat, melt the unsalted butter. Add the diced onion and sauté for 4–5 minutes until softened and translucent, bringing out its sweetness.
- Add garlic and make roux: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1–2 minutes to form a roux that will thicken the soup.
- Add broth and simmer: Gradually whisk in the low-sodium chicken or beef broth, ensuring the mixture is smooth without lumps. Bring the soup to a gentle simmer and cook for 5 minutes, stirring frequently, so the soup thickens slightly.
- Add cream and main ingredients: Stir in the heavy cream, chopped sauerkraut, cooked corned beef, shredded Swiss cheese, caraway seeds (if using), salt, and black pepper. Continue stirring until the cheese completely melts and the soup becomes creamy and well blended.
- Simmer to meld flavors: Reduce the heat to low and simmer the soup for another 5–10 minutes, stirring occasionally, to allow the flavors to fully meld and the soup to heat thoroughly.
- Serve: Ladle the hot soup into bowls and serve with fresh rye croutons or toasted rye bread on the side for a traditional Reuben experience.
Notes
- For a thicker texture, mash some of the sauerkraut into the broth before adding the cream to release more starch and tangy flavor.
- The soup stores well; refrigerate leftovers and gently reheat on the stovetop to preserve texture and flavor.
- If you need a gluten-free version, use gluten-free broth and omit the rye croutons or substitute with gluten-free bread.
