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Creamy Reuben Soup
Ash Tyrrell

Creamy Reuben Soup Recipe

I just made this creamy Reuben soup the other day, and wow—what a comfort dish! It’s like turning your favorite Reuben sandwich into a cozy bowl of cheesy, meaty goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter or olive oil – helps build a flavorful base when sautéing the aromatics.
  • 1 small onion finely chopped – adds sweetness and depth to the soup.
  • 1 clove garlic minced – for an aromatic, savory touch.
  • 2 tablespoons all-purpose flour – creates the roux that thickens the broth.
  • 3 cups chicken or beef broth – chicken keeps it lighter; beef adds bold flavor.
  • 1 cup heavy cream – gives the soup its signature richness.
  • 1 ½ cups cooked corned beef diced – leftover corned beef or deli-sliced both work well.
  • 1 cup sauerkraut drained – brings that iconic tang; avoid canned if possible.
  • 1 cup Swiss cheese shredded – fresh grated cheese melts smoother than packaged.
  • 1 tablespoon Dijon mustard – adds just the right zing.
  • 1 teaspoon caraway seeds optional – mimics the rye bread flavor from a Reuben.
  • Salt and black pepper to taste – adjust to your preference.
  • Chopped fresh parsley for garnish optional – brightens up the final look.

Method
 

  1. Start by heating some butter or olive oil in a soup pot over medium heat. Add finely chopped onion and garlic, sautéing for about 3–4 minutes until they soften and become fragrant. This step lays down a rich, savory base that deepens the flavor of the entire soup.
  2. Sprinkle flour over the onion and garlic mixture, stirring well to form a thick paste (a roux). Let it cook for another minute to eliminate any raw flour taste. Then, slowly pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer as it begins to thicken, creating a velvety texture.
  3. Lower the heat slightly and gently add the heavy cream, stirring until the soup becomes smooth and luxuriously creamy. The base should take on a rich consistency with a glossy finish that signals it’s ready for the hearty ingredients.
  4. Toss in diced corned beef and well-drained sauerkraut, letting them simmer in the creamy broth for about 10 minutes to meld the flavors. Gradually stir in shredded Swiss cheese so it melts evenly. Add Dijon mustard, caraway seeds (if using), and season with salt and black pepper. Let it simmer another 5 minutes to deepen the tangy, savory notes.
  5. Remove the pot from heat and ladle the soup into warm bowls. Garnish each serving with a sprinkle of chopped fresh parsley for a pop of color. Serve immediately and enjoy every spoonful of this cozy, flavorful creation.

Notes

  • Use freshly shredded Swiss cheese—it melts much more smoothly than bagged cheese.
  • Rinse your sauerkraut if you prefer a milder tang (but I like it bold and punchy).
  • Toast rye bread cubes in butter to make crunchy croutons—adds a great texture!
  • Don’t rush the simmering process. Letting it sit a few extra minutes enhances the flavor.
  • Leftover corned beef from St. Patrick’s Day? Perfect time to make this!