When the weather turns chilly, nothing hits the spot quite like a warm, hearty bowl of soup. This creamy reuben soup offers a cozy, flavorful twist on the classic Reuben sandwich, combining all the beloved flavors you crave in a comforting dish.
You’re going to love this creamy reuben soup because it’s easy to make, packed with savory corned beef and tangy sauerkraut, and finished with a luscious creamy broth that warms you from the inside out. Whether for a quick weeknight meal or a casual weekend lunch, this soup brings a touch of deli-inspired magic to your kitchen.
Why You’ll Love This Recipe
- Rich, creamy texture that comforts and satisfies
- Delicious blend of classic Reuben flavors in soup form
- Simple stovetop method that’s perfect for beginners
- Quick to prepare but tastes like a slow-cooked meal
- Versatile enough to serve as lunch or dinner
Ingredients
Gather these ingredients to create your creamy reuben soup, balancing savory, tangy, and creamy elements perfectly.
- 10 ounces thinly sliced cooked corned beef, chopped
- 1 1/2 cups sauerkraut, drained and rinsed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- Salt and black pepper to taste
- Fresh dill for garnish
- Sour cream for garnish (optional)
- Rye bread slices for serving
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 350 per serving
How to Make Indulge in Creamy Reuben Soup: A Cozy, Flavorful Twist on a Classic!
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté for 5 minutes until soft and translucent.
- Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
- Sprinkle the flour over the onions and garlic, stirring well to form a roux. Cook for 2 minutes to remove the raw flour taste, stirring continuously.
- Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer and let it thicken for about 5 minutes.
- Stir in the heavy cream, Dijon mustard, and caraway seeds, then add the chopped corned beef and sauerkraut. Simmer gently for 10-15 minutes to meld the flavors. Season with salt and pepper to taste.
- Once heated through and slightly thickened, remove from heat. Ladle the creamy reuben soup into bowls and garnish with fresh dill and a dollop of sour cream if desired.
- Serve immediately with rye bread slices on the side for dipping and extra flavor.
Tips for the Best Results
- Use fresh sauerkraut that’s not overly salty to keep the soup balanced.
- For a richer broth, substitute half the beef broth with a good-quality beef stock.
- Chop the corned beef finely so it distributes evenly through the soup.
- Don’t skip the Dijon mustard; it adds the essential tang that mimics the classic Reuben flavor.
- Serve with toasted rye bread for an authentic deli experience at home.
Storage and Reheating
You can store any leftover creamy reuben soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent curdling the cream.
This soup also freezes well. Transfer cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stovetop.
Frequently Asked Questions
Can I make this soup vegetarian?
This recipe relies on corned beef and beef broth for its signature flavor, so it’s not vegetarian. However, you could substitute with smoked tofu and vegetable broth for a vegetarian twist, though it will alter the traditional taste.
What can I use instead of heavy cream?
If you want a lighter version, you can use half-and-half or whole milk, but the soup won’t be quite as rich or creamy. For dairy-free options, canned coconut milk can work but will change the flavor profile.
How spicy is the soup?
This creamy reuben soup is mild and tangy, not spicy. The flavor comes from the sauerkraut, mustard, and corned beef, so it’s accessible for all spice preferences.
Can I prepare this soup ahead of time?
Yes, you can prepare the soup base and refrigerate it up to a day before adding the cream and finishing touches. Just reheat gently and stir in the cream right before serving to keep it fresh.
