When the chill of the season sets in, nothing hits the spot quite like a warm bowl of soup. This creamy reuben soup is a cozy, flavorful twist on the classic Reuben sandwich you know and love. Packed with tender corned beef, tangy sauerkraut, and creamy dressing, it’s a comforting meal that’s easy to make and perfect for sharing.
You’ll love how this creamy reuben soup captures all the iconic flavors in a smooth, hearty broth that’s perfect for a chilly evening or anytime you crave something rich and satisfying. Plus, it’s a fun way to enjoy that traditional deli taste with less fuss.
Why You'll Love This Recipe
- Rich, creamy texture that comforts and satisfies
- All the classic Reuben sandwich flavors in a warming soup
- Simple ingredients you likely have on hand
- Quick prep and cook time for busy days
- Perfect for leftovers and meal prep
Ingredients
Gather these ingredients to create your creamy reuben soup. The list includes everything to build the classic flavor profile, plus a few extras for smooth creaminess and depth.
- 12 ounces corned beef, diced
- 1 cup sauerkraut, drained and roughly chopped
- 1 small yellow 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 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Swiss cheese, plus extra for garnish
- 2 tablespoons sour cream, for garnish
- Fresh dill sprigs for garnish
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 350 per serving
How to Make Indulge in Creamy Reuben Soup: A Cozy, Flavorful Twist on a Classic!
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes, then stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for about 2 minutes until the roux turns a light golden color, which helps thicken the soup without a raw flour taste.
- Slowly whisk in the beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring often until it starts to thicken, about 5 minutes.
- Add the diced corned beef, chopped sauerkraut, Dijon mustard, caraway seeds, and smoked paprika. Stir well to combine and let the soup simmer for 10 minutes to meld the flavors.
- Reduce the heat to low and stir in the heavy cream and grated Swiss cheese. Heat gently until the cheese melts and the soup is creamy and smooth, about 3-4 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish each with a dollop of sour cream, a sprinkle of extra Swiss cheese, and a fresh dill sprig. Serve immediately with rye bread or your favorite crusty loaf.
Tips for the Best Results
- Use quality corned beef for the best authentic flavor and tenderness.
- Drain the sauerkraut well to avoid excess liquid that can thin the soup.
- Don’t boil the soup after adding cream to prevent curdling; keep it on low heat.
- Feel free to adjust the caraway seeds and smoked paprika for your preferred spice level.
- For a thicker soup, add an extra tablespoon of flour to the roux or reduce some broth before adding cream.
Storage and Reheating
Store any leftover creamy reuben soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain a smooth consistency.
If you want to freeze the soup, do so before adding the cream and cheese. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and then finish by adding cream, cheese, and warming slowly on the stove.
Frequently Asked Questions
Can I make this soup vegetarian?
This creamy reuben soup relies on corned beef and beef broth for its signature flavor. For a vegetarian version, you could substitute the corned beef with smoked mushrooms and use vegetable broth, but the flavor will be different from the classic.
Is it possible to use leftover corned beef?
Absolutely! Leftover corned beef works wonderfully in this soup and can save prep time. Just dice it and add it during the simmering step to warm through.
What can I serve with creamy reuben soup?
This soup pairs beautifully with rye bread or pumpernickel. You might also enjoy a crisp pickle or a simple green salad to balance the rich flavors.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by sautéing onions and garlic first, then adding all ingredients except cream and cheese. Cook on low for 4-6 hours and stir in cream and cheese just before serving.