When chilly weather calls for comfort food, this creamy reuben soup answers with a warm, satisfying hug in a bowl. If you love the tangy, savory flavors of a classic Reuben sandwich, you’ll be thrilled to try this creamy reuben soup that transforms those beloved ingredients into a luscious, hearty soup perfect for any day.
This creamy reuben soup is rich and flavorful, blending tender corned beef, sauerkraut, and Swiss cheese in a creamy broth that warms you from the inside out. You’ll enjoy making it on your stovetop with simple ingredients, and it’s just as delightful served with crusty rye bread.
Why You’ll Love This Recipe
- Rich, creamy texture with all the classic Reuben sandwich flavors
- Easy stovetop recipe that comes together in under an hour
- Perfect for a cozy lunch or comforting dinner
- Uses simple, accessible ingredients you probably have on hand
- Great way to enjoy corned beef and sauerkraut beyond sandwiches
Ingredients
Gather these ingredients for a hearty and creamy reuben soup that serves four with ease.
- 8 oz corned beef, chopped into bite-sized pieces
- 1 cup sauerkraut, drained
- 1 medium 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 shredded Swiss cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
- Sour cream for serving (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 380 per serving
How to Make Indulge in Creamy Reuben Soup: A Cozy, Flavorful Twist on a Classic!
- In a large saucepan over medium heat, melt the butter until foaming. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for 2-3 minutes until lightly golden to remove the raw flour taste.
- Slowly whisk in the beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
- Add the chopped corned beef, sauerkraut, Dijon mustard, and caraway seeds if using. Simmer for another 10 minutes so the flavors meld.
- Reduce heat to low and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese melts smoothly into the soup.
- Taste and season with salt and freshly ground black pepper as needed. Keep the soup warm on low heat without boiling.
- Ladle the creamy reuben soup into bowls and garnish with chopped fresh parsley and a dollop of sour cream if desired. Serve hot with rye bread or crackers.
Tips for the Best Results
- Use good-quality corned beef for the best flavor and texture.
- Drain the sauerkraut well to avoid excess liquid diluting the soup’s richness.
- Keep the soup at a gentle simmer after adding cream to prevent curdling.
- For a thicker soup, add an extra tablespoon of flour when making the roux.
- Caraway seeds add authentic Reuben flavor but can be omitted if you prefer a milder taste.
Storage and Reheating
Store any leftover creamy reuben soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat the soup in a saucepan over low heat, stirring occasionally until warmed through.
You can also freeze this soup for up to 2 months. Thaw it overnight in the fridge before reheating on the stovetop. Avoid boiling during reheating to keep the creamy texture intact.
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 vegetable broth and smoked tempeh or mushrooms for a vegetarian twist, though the flavor will differ.
Is sauerkraut necessary in creamy reuben soup?
Yes, sauerkraut provides the essential tang and texture that mimic the classic Reuben sandwich. Without it, the soup would lose much of its characteristic flavor.
Can I use other types of cheese?
Swiss cheese is traditional for Reuben flavors, but you could try Gruyère or Jarlsberg for a similar creamy melt and mild nuttiness. Avoid very strong cheeses that might overpower the soup.
How can I make this soup thicker or thinner?
To thicken, add a bit more flour to the roux or reduce the soup longer. For a thinner soup, add more beef broth or cream to reach your desired consistency.
