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This flavorful Reuben Soup, incorporating corned beef, sauerkraut, and Swiss cheese, takes comfort food to new heights! It’s a warm, comforting wonder served in a bowl.
A Tasty Twist on the Famous Reuben Sandwich
There’s nothing quite like a good Reuben sandwich. This deli classic has plenty of corned beef, sauerkraut, and Swiss cheese – an unbeatable flavor combo. I’ve already shared the love with my favorite Reuben sandwich recipe, but did you know these flavors are also great in soup?
That’s right, along with a creamy soup base and melted Swiss cheese, and all these mouthwatering ingredients come together to make a hearty soup you won’t resist. This might be the best cold-weather meal ever!
Why You’ll Love This Soup
- Croutons and Cheese: Similar to a bowl of French onion soup, this creamy Reuben soup features crisp croutons and a layer of melted cheese.
- Complex Flavor: Real corned beef, sauerkraut, caraway seeds, and bay leaves make the soup broth complex, savory, and tasty.
- Fast and Easy: With just 15 minutes of prep and 30 minutes of cooking time, this is an easy-to-make recipe.
- Hearty and Filling: With its creamy base, savory corned beef, nutritious sauerkraut, cheese, and bread, this is one satisfying soup. Everyone will leave the table feeling full, guaranteed!
The Ingredients You’ll Need
To make this recipe, you’ll need to gather up all of the standard Reuben sandwich ingredients (except the dressing) plus a few extras. Here’s the list:
- Butter: Unsalted is my choice, since the sauerkraut and corned beef are already fairly salty.
- Onion: Chopped. I use yellow onion, but you could also use white, sweet, or red onion.
- Garlic: Mince or press the garlic.
- Carrots: Peel and chop the carrots into small, 1/4 inch pieces.
- Flour: For helping to thicken the soup. Cornstarch could also be used.
- Broth: Chicken broth or vegetable broth, either will work.
- Bay Leaf: One large bay leaf, or two small ones.
- Sauerkraut: Rinse and drain the sauerkraut.
- Corned Beef: Chop or shred the corned beef into small pieces, so it will be easy to eat with a spoon.
- Caraway Seeds: Caraway is a classic seasoning in sauerkraut, so this adds a little more of that taste to the soup.
- Half and Half: Or you could use heavy cream.
- Salt and Pepper: To taste.
- Swiss Cheese: Shredded swiss cheese adds the perfect finishing touch.
- Rye Bread Croutons: These are optional, but they really add a lot in terms of texture and flavor!
How to Make Creamy Reuben Soup
Time to cook! I like to make this recipe in my Dutch oven, but you can make it in any heavy, medium-sized soup pot.
- Cook the Vegetables. To get started, melt some butter in a Dutch oven or a large saucepan over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Let these cook down for about 5 minutes, until they are softened, giving them a stir now and then.
- Add the Flour. Sprinkle the flour over the vegetables, and stir well so that it coats them and the butter gets thoroughly mixed into the flour. Cook this for a couple of minutes or until the flour is lightly browned.
- Pour in the Broth. Slowly pour the broth over the vegetables, stirring constantly to avoid lumps. (A whisk is also good for this.)
- Add the Seasonings, Sauerkraut, and Corned Beef. Add the bay leaf, sauerkraut, corned beef, and caraway seeds to the pot, and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20 – 25 minutes, or until the vegetables are tender.
- Finish the Soup. Last, add in the half-and-half, and remove the bay leaf from the pot. Taste your soup and season it as needed with salt and pepper. Serve it up, sprinkled with shredded Swiss cheese.
Tips for Success
Since this recipe might be a bit unusual for anyone who doesn’t eat sauerkraut or corned beef on the regular, I’m happy to share a few helpful ingredient tips. Read on, and enjoy our Reuben soup! ✌️
- Rinse the Sauerkraut: Since sauerkraut can be very sour, I highly recommend not only draining it but rinsing it as well. This will leave the perfect amount of tangy tartness.
- Raw vs. Cooked Sauerkraut: It’s now easier than ever to find raw sauerkraut with all of the probiotics still active, but since this recipe calls for boiling the sauerkraut (which will deactivate most probiotics), you don’t necessarily need the raw kind. Canned or jarred is fine.
- Corned Beef: This recipe works with leftover corned beef or deli corned beef that has been shredded or sliced into small pieces.
What to Serve with Creamy Reuben Soup
- Salad: Any green salad will work, but if you want to do something a little more special than that, try making this Easy Fruit Salad with Honey Lime Dressing and serving as a starter. Healthy, flavorful, and satisfying.
- Potato Wedges: Making a batch of Grilled Potato Wedges and serving them with Reuben soup is sort of like adding a bag of chips to a classic Reuben sandwich! You’ll love their crispy, well seasoned taste.
- Homemade Bread: If you’re not using croutons, adding homemade bread is a wonderful substitute. No Knead Dutch Oven Bread is a favorite around here, and for good reason. You need this bread in your life – and it’s pretty fantastic with Reuben soup.
How to Store and Reheat Leftovers
- Store Reuben soup in the fridge for up to 3 days in a sealed container.
- To reheat, use a saucepan over medium heat or microwave until it’s hot but not boiling.
- I don’t recommend freezing this soup once you have added the half-and-half. Dairy-based soups tend to separate and become grainy after freezing and thawing.
More Hearty Soup Recipes
Reuben Soup
Take corned beef and sauerkraut to a whole new level with this comfy, cozy, Creamy Reuben Soup. It's all the flavors of your favorite sandwich, in a bowl of hearty soup!
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion,, chopped
- 2 cloves garlic,, minced
- 1 cup carrots,, peeled and chopped into 1⁄4 inch pieces
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 large bay leaf
- 1 cup sauerkraut,, drained and rinsed
- 1½ cup corned beef,, chopped or shredded
- 1 teaspoon caraway seeds
- 1 cup half-and-half
- salt and fresh ground black pepper,, to taste
- 1 cup shredded Swiss cheese
- rye bread croutons,, optional
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Sprinkle the flour over the vegetables and stir until the mixture is well combined. Cook for 1 to 2 minutes until the flour is lightly browned.
- Slowly pour the chicken or vegetable broth, stirring constantly to avoid lumps.
- Add the bay leaf, sauerkraut, corned beef, and caraway seeds.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the vegetables are tender.
- Stir in the half-and-half and remove the bay leaf from the soup.
- Taste the soup and season with salt and pepper.
- Remove from heat and serve the soup hot, topped with shredded Swiss cheese and croutons, if using.
Notes
- Refrigerating: Leftover Reuben soup can be stored in your refrigerator for up to three days. Keep it in an airtight container or mason jar, and cover it tightly with a lid.
- Reheating: To reheat the soup, place the desired amount in a small saucepan over medium heat, and stir frequently until the soup is piping hot but not boiling. You can also microwave it if you prefer.
- Corned Beef: This recipe works with leftover corned beef or deli corned beef that has been shredded or sliced into small pieces.
- Rinse the Sauerkraut: Since sauerkraut can be very sour, I highly recommend draining it and rinsing it. This will leave the perfect amount of tangy tartness.
- Raw vs. Cooked Sauerkraut: Because this recipe calls for boiling the sauerkraut, you don’t need the raw kind. Canned or jarred is fine.
Nutrition
Calories: 427kcal | Carbohydrates: 16g | Protein: 17g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 1567mg | Potassium: 448mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6520IU | Vitamin C: 22mg | Calcium: 346mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
This is such a great idea for soup! I think I’m going to make some homemade rye croutons to serve with it.
Looks incredibly delicious! Can’t wait to make this!
I can’t live without soups! This Reuben Soup is on my next to do list!
I love how comforting this soup is!! Packed full of flavors, too! Definitely making this again!
I love reuben sandwiches…this soup sounds amazing