Here’s a comforting Reuben Soup recipe 🥣 — all the flavors of a classic Reuben sandwich in a warm, creamy soup.
🥣 Reuben Soup
Ingredients (serves 4–6)
- 8 oz corned beef, diced or shredded
- 1 cup sauerkraut, drained and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken or beef broth
- 1 cup heavy cream (or half-and-half for lighter)
- 4 slices Swiss cheese, shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp caraway seeds (optional)
- Salt & pepper to taste
- Rye bread or croutons for serving
Instructions
- Cook aromatics
- In a large pot, melt butter over medium heat.
- Sauté onion and garlic until soft and fragrant (3–5 min).
- Make roux & base
- Stir in flour and cook 1–2 min to remove raw taste.
- Slowly whisk in broth until smooth.
- Bring to a simmer.
- Add corned beef & sauerkraut
- Stir in chopped corned beef, sauerkraut, and caraway seeds.
- Simmer 10–15 minutes to blend flavors.
- Add cream & cheese
- Reduce heat to low, stir in cream and shredded Swiss cheese until melted.
- Season with salt and pepper to taste.
- Serve
- Ladle into bowls and serve with rye bread or croutons.
- Optional: garnish with extra cheese or chopped parsley.
💡 Tips
- Corned beef: Use leftover corned beef for a stronger Reuben flavor.
- Cheese: Swiss is traditional, but Gruyère works for a richer taste.
- Sauerkraut: Rinse lightly if you want a milder flavor.
- Make ahead: Soup tastes even better after resting a few hours in the fridge.
🌟 Variations
- Spicy Reuben Soup: Add a dash of hot sauce or horseradish.
- Deli-style twist: Add diced pickles or pickle juice for extra tang.
- Vegetarian: Substitute corned beef with smoked tempeh or seitan and use vegetable broth.
- Thick & creamy: Blend part of the soup for a smoother texture.
I can also give you a restaurant-style Reuben Soup recipe that’s extra creamy, cheesy, and has a perfect balance of tangy sauerkraut and savory corned beef.
Do you want me to do that?
