Creamy Reuben Soup – Cozy Comfort Food in a Bowl
All the flavors of a classic Reuben sandwich turned into a warm, creamy soup! 🥣 Made with corned beef, sauerkraut, Swiss cheese, and a rich broth, this Reuben soup recipe is the ultimate comfort food for cold nights. Perfect for family dinners, St. Patrick’s Day, or whenever you crave something hearty and delicious.
Equipment
- Large soup pot
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Cheese grater
- Small skillet or oven (for croutons)
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups beef or chicken broth
- 2 cups cooked corned beef, chopped
- 1 cup sauerkraut, well-drained
- 1 cup heavy cream
- 1½ cups shredded Swiss cheese
- 2 tbsp Thousand Island dressing (optional)
- Salt and pepper to taste
- Optional: rye bread cubes for croutons, fresh dill or parsley for garnish
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion, celery, and garlic. Cook until softened, about 5–7 minutes.
- Make Roux: Stir in flour and cook for 1–2 minutes to form a roux.
- Add Broth & Core Ingredients: Gradually whisk in broth. Add corned beef and sauerkraut. Season with salt, pepper, and optional caraway seeds.
- Simmer: Bring to a gentle simmer and cook for 10–15 minutes.
- Finish with Cream & Cheese: Lower heat and stir in cream and Swiss cheese. Stir until melted and smooth.
- Optional Flavor Boost: Add Thousand Island dressing or Dijon mustard for extra tang.
- Serve: Ladle into bowls and garnish with rye croutons and fresh herbs.
Notes
- Drain sauerkraut well to avoid watery soup.
- Use Gruyère or Emmental for a twist on Swiss cheese.
- Add potatoes or carrots for extra body.
- Vegetarian version: use mushrooms and veggie broth.
- Freeze without cream and cheese; add fresh when reheating.
- Toast rye bread cubes with olive oil for authentic croutons.