Why You’ll Love This Recipe
If you’re a fan of Reuben sandwiches, this soup will blow your mind! It combines all the familiar, nostalgic flavors in a creamy, velvety base. The corned beef, sauerkraut, and Swiss cheese come together to make a rich, hearty soup that’s perfect for cozy weeknight dinners or serving at a casual get-together. The best part? It’s surprisingly quick and easy to make with ingredients you can find at any grocery store.
Ingredients
- For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups beef broth
- 1 ½ cups half-and-half
- 2 cups chopped cooked corned beef
- 1 ½ cups sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1 teaspoon caraway seeds
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Optional Topping:
- Rye croutons
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Base
- In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
2. Create the Roux
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute. This will help thicken your soup and prevent any lumps from forming.
3. Add the Liquids
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened.
4. Incorporate the Cream
- Slowly stir in the half-and-half, being careful not to let the soup boil rapidly to prevent curdling. Heat through until steaming.
5. Add the Stars of the Show
- Stir in the chopped corned beef, drained sauerkraut, caraway seeds, and Dijon mustard. Let the soup simmer gently for 10-15 minutes to allow all the flavors to meld together.
6. Finish with Cheese
- Remove the pot from heat and gradually stir in the shredded Swiss cheese until completely melted and incorporated. Season with salt and pepper to taste, keeping in mind that the corned beef and sauerkraut already add saltiness to the dish.
7. Serve and Enjoy
- Ladle the soup into bowls and top with rye croutons if desired for that extra Reuben sandwich experience.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Difficulty Level: Easy
Helpful Tips
- Choose Quality Corned Beef: Use leftover homemade corned beef or high-quality deli corned beef for the best flavor. Avoid overly processed versions that might become tough when reheated.
- Don’t Skip the Caraway Seeds: These seeds are essential for authentic Reuben flavor. If you only have ground caraway, use about ½ teaspoon instead.
- Rinse the Sauerkraut: If you prefer a milder tang, rinse the sauerkraut before draining and chopping. For maximum flavor, use it straight from the jar.
- Temperature Control: Keep the heat at medium or medium-low once you add the half-and-half to prevent curdling. The soup should be hot but not aggressively bubbling.
- Cheese Melting Trick: Remove the pot from heat before adding cheese to ensure smooth melting without separation.
Variations
- Add Extra Flavor: For an added kick, stir in a teaspoon of horseradish or a few dashes of hot sauce.
- Vegan Version: Use vegan cheese and plant-based corned beef for a dairy-free and vegetarian alternative.
- Make it Spicier: If you love spice, try adding some crushed red pepper flakes or a few finely chopped jalapeños to the soup.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove over low heat, adding a splash of broth or milk if needed to adjust the consistency.
Conclusion
This Easy Creamy Reuben Soup brings all the flavors of the classic Reuben sandwich into a cozy, creamy soup. With tender corned beef, tangy sauerkraut, melted Swiss cheese, and a dash of caraway seeds, this recipe is a comforting and satisfying meal that’s perfect for chilly days. Quick, easy, and full of flavor, this soup will quickly become a favorite in your recipe collection. Enjoy it with rye croutons or your favorite sandwich sides for a complete meal!
Easy Creamy Reuben Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Creamy Reuben Soup transforms the classic Reuben sandwich into a comforting, rich, and creamy soup. Packed with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a touch of caraway seeds, it’s perfect for chilly days and Halloween parties.
Ingredients
For the Soup:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups beef broth
1 ½ cups half-and-half
2 cups chopped cooked corned beef
1 ½ cups sauerkraut, drained and chopped
1 cup shredded Swiss cheese
1 teaspoon caraway seeds
1 tablespoon Dijon mustard
Salt and pepper to taste
Optional Topping:
Rye croutons
Instructions
- Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Create the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute.
- Add the Liquids: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes.
- Incorporate the Cream: Slowly stir in the half-and-half, being careful not to let the soup boil rapidly to prevent curdling. Heat through until steaming.
- Add the Stars of the Show: Stir in the chopped corned beef, drained sauerkraut, caraway seeds, and Dijon mustard. Let the soup simmer gently for 10-15 minutes.
- Finish with Cheese: Remove the pot from heat and gradually stir in the shredded Swiss cheese until completely melted and incorporated. Season with salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls and top with rye croutons if desired for that extra Reuben sandwich experience.
Notes
For the best flavor, use high-quality corned beef, preferably leftover or deli-style corned beef.
If you prefer a milder flavor, rinse the sauerkraut before draining and chopping.
To prevent curdling, avoid overheating the soup once you add the half-and-half.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
