Creamy Reuben Soup Recipe: Cozy Comfort in Every Spoon

When chilly days call for warm comfort food, this creamy reuben soup is exactly what you need. It captures all the classic flavors of a Reuben sandwich in one luscious, velvety bowl. You’ll love how the savory corned beef, tangy sauerkraut, and rich cheese meld together in creamy broth for the ultimate cozy meal.

this Recipe

Making creamy reuben soup at home is easier than you think, and it’s perfect for a hearty lunch or dinner. Whether you’re craving the traditional sandwich flavors or simply want a new soup to warm you up, this recipe is a delightful twist you’ll return to again and again.

Why You’ll Love This Recipe

• Comforting and rich with classic Reuben sandwich flavors in soup form.
• Simple stovetop method with straightforward ingredients and easy steps.
• Perfectly balanced tangy sauerkraut and creamy cheese for depth of flavor.
• Great for meal prep and leftovers reheat beautifully.
• Pairs wonderfully with rye bread or crisp crackers for a satisfying meal.

Ingredients

Gather fresh and flavorful ingredients to bring this creamy reuben soup to life.

• 8 ounces sliced corned beef, chopped
• 1 cup sauerkraut, drained and rinsed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup Swiss cheese, shredded
• 1 teaspoon caraway seeds
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste
• Fresh dill for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: Approximately 380 per serving

How to Make Indulge in Creamy Reuben Soup: A Cozy, Flavorful Twist on a Classic!

1. In a large pot, melt the butter over medium heat and sauté the chopped onion until translucent, about 5 minutes, then add the garlic and cook for 1 more minute until fragrant.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 2-3 minutes to cook out the raw flour taste and form a roux.
3. Slowly whisk in the beef broth, ensuring no lumps form, then bring the mixture to a gentle simmer until slightly thickened, about 8-10 minutes.
4. Add the chopped corned beef, sauerkraut, caraway seeds, and Dijon mustard; stir well and simmer for another 10 minutes to meld the flavors.
5. Reduce the heat to low and stir in the heavy cream and shredded Swiss cheese until the cheese is completely melted and the soup is creamy and smooth.
6. Taste and season with salt and black pepper as needed, then remove from heat.
7. Ladle the creamy reuben soup into bowls and garnish with fresh dill. Serve immediately with slices of toasted rye bread for dipping.

Tips for the Best Results

• Rinse sauerkraut well to control the soup’s acidity and prevent overpowering tanginess.
• Use freshly shredded Swiss cheese for better melting and creaminess.
• Don’t rush the roux—cooking the flour properly avoids a raw taste and thickens the soup perfectly.
• Adjust the mustard and caraway seeds to your taste for authentic Reuben flavor.
• Serve with rye bread toasted with a little butter for a delightful crunch alongside the soup.

Storage and Reheating

Store leftover creamy reuben soup in an airtight container in the refrigerator for up to 3 days. The flavor will deepen, making your next meal even tastier.

For longer storage, freeze the soup in portions for up to 2 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Can I make this soup vegetarian?

While the classic flavors rely on corned beef and beef broth, you can substitute vegetable broth and use smoked tempeh or mushrooms for a vegetarian twist, though it will alter the traditional taste.

What kind of cheese is best for this soup?

Swiss cheese is the traditional choice for Reuben flavors because of its mild nuttiness and excellent melting properties, but Gruyère also works well if you want a slightly earthier flavor.

Can I prepare this soup in advance?

Yes, this soup tastes even better the next day after the flavors have mingled. Just refrigerate it after cooking and reheat gently before serving.

Is there a low-fat version of this recipe?

You can reduce fat by using low-fat milk instead of heavy cream and lean corned beef, but the soup will be less creamy and rich compared to the original version.