Creamy Reuben Soup Recipe
If you adore the bold, tangy flavors of a Reuben sandwich but in a comforting, warm bowl, then you are going to fall head over heels for this Creamy Reuben Soup Recipe. This soup brilliantly captures all those classic flavors—corned beef, sauerkraut, Swiss cheese, and caraway seeds—combined into a luscious, velvety broth that feels like a cozy hug on chilly days. From the tender, savory meat to the pleasantly tangy sauerkraut, every spoonful is a perfect balance of hearty and creamy, making it the ideal dish to share with loved ones or enjoy as a satisfying solo treat. Trust me, once you try this Creamy Reuben Soup Recipe, it’ll quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
Don’t be intimidated by the rich flavors of this soup; the ingredients are simple, approachable, and each plays a crucial role in building that iconic Reuben taste and silky texture. You likely have many of these pantry staples on hand, and together they transform into a soup that’s hearty yet smooth, tangy but balanced.
- Unsalted butter: Adds a rich, golden base for sautéing the aromatics without overpowering the flavors.
- Chopped onion: Provides sweetness and depth when softened, creating a savory backbone.
- Minced garlic: Offers a punch of fragrant warmth that makes every bite inviting.
- All-purpose flour: Essential for making the roux that thickens the soup to the perfect consistency.
- Low-sodium beef broth: Delivers robust, meaty flavor while keeping the salt level in check.
- Chopped cooked corned beef: The star protein that supplies that unmistakable Reuben taste.
- Sauerkraut (drained and chopped): Brings tangy brightness and a subtle crunch that livens up the soup.
- Half-and-half or heavy cream: Creates the ultra-creamy texture that makes this soup utterly indulgent.
- Shredded Swiss cheese: Melts smoothly into the soup, adding nuttiness and richness.
- Caraway seeds (optional): Impart a faint licorice-like flavor that perfectly complements the sauerkraut.
- Salt and black pepper: Enhances and balances all the flavors to taste.
- Fresh rye bread croutons or toasted rye slices: For that classic Reuben crunch alongside the soup.
How to Make Creamy Reuben Soup Recipe
Step 1: Prepare the Aromatics and Roux
Begin by melting the butter in a large pot over medium heat until it’s shimmering. Toss in the chopped onion and let it soften gently for about 3 to 4 minutes—this sweetens the base and mellows the onion’s sharpness. Then add the minced garlic and cook just 30 seconds until fragrant, being careful not to let it burn. Sprinkle the flour evenly over the aromatic mixture while whisking constantly to form a smooth roux. This step is key to giving your soup that luscious thickness, and cooking it for 1 to 2 minutes keeps the raw flour taste at bay.
Step 2: Incorporate Broth and Simmer
Gradually whisk in the beef broth, making sure the mixture stays silky and lump-free. Bring it up to a simmer and let it cook gently for 5 to 7 minutes so the soup can thicken just the right amount. This slowly builds depth and melds the flavors beautifully, setting the stage for the rest of the ingredients.
Step 3: Add Corned Beef and Sauerkraut
Stir in the chopped cooked corned beef and roughly chopped sauerkraut evenly throughout the pot. These two ingredients bring the heart and soul of the classic Reuben flavor, adding savory meatiness and that signature tangy punch. Lower the heat so everything melds together without boiling over.
Step 4: Finish with Cream and Cheese
Pour in the half-and-half or heavy cream, depending on how decadent you want your soup, and stir in the shredded Swiss cheese. Continue cooking gently while stirring until the cheese melts perfectly into the creamy broth—this usually takes about 5 minutes. If you’re using caraway seeds, now’s the moment to mix them in for that subtle but memorable hint of spice. Finally, season with salt and freshly cracked black pepper to taste.
How to Serve Creamy Reuben Soup Recipe
Garnishes
This Creamy Reuben Soup Recipe is lovely as is, but you can elevate it with a few simple garnishes. A sprinkle of extra shredded Swiss cheese on top, a few caraway seeds for a visual and flavor boost, or freshly chopped parsley can add a touch of brightness. A dollop of sour cream also pairs wonderfully if you want to play up the tang.
Side Dishes
For a classic take, serve your soup alongside toasted rye bread or freshly made rye croutons—they’ll soak up the creamy goodness beautifully while adding that nostalgic crunch that completes the experience. A crisp green salad with a light vinaigrette can also balance the richness, keeping the meal fresh and vibrant.
Creative Ways to Present
Why not turn this comforting soup into the centerpiece of a cozy dinner party? Serve it in small, rustic mugs for an inviting appetizer, or ladle it generously into hollowed-out rye bread bowls for an adorable and edible presentation. Garnish each bowl with a sprig of dill or caraway seeds to highlight the signature flavors and impress your guests.
Make Ahead and Storage
Storing Leftovers
This soup tastes just as amazing the next day after the flavors have had more time to marry. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before reheating to redistribute any settled ingredients.
Freezing
You can freeze this soup, but note that the texture might change slightly because of the dairy. For best results, cool the soup completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently warm the soup on the stovetop over low to medium heat, stirring often to prevent scorching and to reincorporate the cream and cheese. Avoid boiling, as that can cause the dairy to separate. Reheating slowly preserves the creamy consistency you love about the Creamy Reuben Soup Recipe.
FAQs
Can I make this soup without corned beef?
Absolutely! While corned beef is traditional, you can substitute with pastrami or even cooked roast beef for a slightly different twist. Vegetarians can try hearty mushrooms or smoked tempeh for an umami-packed alternative.
Is it possible to make this soup dairy-free?
Yes, you can swap the half-and-half and Swiss cheese for dairy-free alternatives like coconut cream and vegan cheese. Just keep in mind the flavor profile will shift somewhat, but it will remain creamy and delicious.
What if I don’t have sauerkraut on hand?
Sauerkraut gives the soup its signature tang, but you can substitute with kimchi for a spicier edge or even fermented pickles diced finely. Just adjust quantities carefully to avoid overwhelming the soup.
Can I prepare parts of this soup in advance?
Definitely. You can chop and cook the corned beef and sauerkraut ahead of time, or prepare the roux and broth base a day before. This makes the final assembly quick and stress-free when you’re ready to eat.
How do I adjust the seasoning if my sauerkraut is very salty?
Since sauerkraut can vary in saltiness, start by adding less salt initially and taste as you go. You can always add more seasoning later, but it’s hard to fix if it becomes too salty.
Final Thoughts
There is something truly special about this Creamy Reuben Soup Recipe that feels like a warm embrace on a cool day. It perfectly balances comfort food nostalgia with a touch of gourmet flair. Whether you’re a longtime Reuben fan or just discovering these flavors, this soup will satisfy your craving in the most delightful way. So grab your ingredients, fire up the stove, and get ready to enjoy one of the coziest, most flavorful soups you’ll ever make. I promise, it’s worth every spoonful!
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Creamy Reuben Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy Reuben Soup is a comforting and hearty dish that brings all the classic flavors of a Reuben sandwich into a warm, creamy bowl. Featuring tender corned beef, tangy sauerkraut, Swiss cheese, and caraway seeds, this soup is perfect for chilly days and easy to prepare on the stovetop.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium beef broth
Main Ingredients
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 1 1/2 cups half-and-half or heavy cream
- 1 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
Seasoning & Serving
- Salt and black pepper to taste
- Fresh rye bread croutons or toasted rye slices for serving
Instructions
- Melt Butter and Sauté Onion: In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes until soft.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the onion mixture and whisk to form a roux. Cook for 1–2 minutes, stirring constantly to prevent burning.
- Add Beef Broth: Gradually whisk in the low-sodium beef broth, making sure the mixture is smooth. Bring it to a simmer and cook for 5–7 minutes until the soup slightly thickens.
- Add Corned Beef and Sauerkraut: Stir in the chopped cooked corned beef and roughly chopped sauerkraut to the pot.
- Incorporate Cream and Cheese: Lower the heat and stir in the half-and-half or heavy cream and the shredded Swiss cheese. Cook gently while stirring until the cheese is melted and soup becomes creamy, about 5 minutes.
- Season Soup: Add caraway seeds if using, then season with salt and black pepper to taste.
- Serve: Serve the hot soup with fresh rye bread croutons or toasted rye slices for a complete experience.
Notes
- This soup captures all the classic Reuben sandwich flavors in a bowl.
- Use deli corned beef or leftovers from a roast for convenience.
- For a lighter option, substitute milk for cream and reduce the cheese slightly.
- Leftovers can be refrigerated for up to 3 days and should be reheated gently on the stovetop to maintain texture.
- Caraway seeds are optional but add an authentic depth to the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
