This creamy Reuben Soup takes the delicious flavors of a classic Reuben sandwich and turns it into a cozy bowl of goodness. It’s loaded with tender corned beef, gooey cheese, and tangy sauerkraut!
It’s like a warm hug on a chilly day! I love to top mine with some crispy croutons for an extra crunch. Serve it with a slice of bread, and you’re set for a delightful meal!
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter for better control of the saltiness in the soup. If you’re dairy-free, try olive oil or vegan butter instead.
Yellow Onion: Yellow onions bring a sweet flavor when cooked. You can substitute with shallots or white onions if needed.
Corned Beef: This is the heart of the soup! If you’re looking for a lighter option, shredded turkey can work well, too. Vegan alternatives might include chickpeas or jackfruit.
Sauerkraut: This adds tang and depth. If you’re not a fan, you can leave it out or use chopped pickles for similar acidity.
Swiss Cheese: While Swiss adds creamy texture, Gruyère is also a great choice. If you’re dairy-free, try a plant-based cheese that melts well.
How Can I Make a Creamy Soup Without Clumps?
A smooth, creamy texture is key for this soup. After sautéing the vegetables, you create a roux with flour and butter. This technique helps prevent clumps when you add liquids.
- Cook the flour for a couple of minutes with the butter and veggies to eliminate the raw taste.
- When adding beef broth, whisk continuously to ensure it mixes well without lumps.
- Mix in the milk and cream gently, and always stir while adding shredded cheese to achieve a silky consistency.
Reuben Soup
Ingredients You’ll Need:
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup finely chopped carrots
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups cooked corned beef, diced
- 1 cup sauerkraut, drained and chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded Swiss cheese, divided
- Fresh parsley or chives, for garnish
- Rye bread slices, toasted (for serving)
How Much Time Will You Need?
This delicious Reuben Soup will take you about 15 minutes to prepare and about 30 minutes to cook. In total, you can expect to spend around 45 minutes from start to finish. Perfect for a cozy meal on a chilly day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and carrots, cooking until they soften, which should take about 5 minutes. It’s okay if they get a little golden; that adds flavor!
2. Add Garlic:
Stir in the minced garlic and cook for another 30 seconds until it smells amazing and fragrant. Don’t let it burn, though!
3. Create the Roux:
Sprinkle the flour over the softened vegetables and stir constantly for about 2 minutes. This will cook the flour and create a roux, which helps thicken your soup.
4. Add Broth:
Gradually whisk in the beef broth, making sure there are no lumps. Bring the mixture to a simmer and let it cook for 5 minutes until it thickens a bit.
5. Mix in Milk and Cream:
Now it’s time to stir in the milk and heavy cream. Mix it all together until it’s nice and smooth.
6. Add the Good Stuff:
Add the diced corned beef, chopped sauerkraut, Dijon mustard, and caraway seeds if you’re using them. Let the soup simmer gently for about 10-15 minutes so all the flavors meld together.
7. Season to Taste:
Give the soup a taste and add salt and pepper as needed. You want it to be just right!
8. Cheese It Up:
Just before serving, add 1 cup of the shredded Swiss cheese to the pot. Stir until it melts and gets all creamy.
9. Serve:
Ladle the hot soup into bowls, topping each one with the remaining shredded Swiss cheese and a sprinkle of fresh parsley or chives for a touch of color.
10. Enjoy:
Serve the soup immediately with toasted rye bread slices on the side for dipping. Enjoy your warm, comforting bowl of classic Reuben Soup!
Fast, fun, and flavorful—this soup is sure to be a hit!
Can I Use Store-Bought Corned Beef?
Absolutely! Store-bought deli corned beef makes this recipe super quick and easy. Just dice it up and add it to the soup along with the other ingredients.
How Can I Make This Soup Spicier?
If you like a little heat, consider adding a pinch of red pepper flakes or some hot sauce. Adjust according to your taste preference!
Can I Freeze Leftover Soup?
Yes, you can freeze Reuben Soup! Let it cool completely before transferring it to an airtight container. It will keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding a splash of milk if needed to bring back the creamy texture.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or use a thick plant-based cream for a dairy-free version. The texture will be slightly different, but it will still be delicious!