Here’s a delicious and hearty Creamy Reuben Soup recipe that brings all the classic flavors of a Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and rye—into a comforting soup:
🥣 Creamy Reuben Soup Recipe
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
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2 tablespoons butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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4 cups beef broth
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1½ cups cooked corned beef, chopped or shredded
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1 cup sauerkraut, drained (rinse lightly if too salty or sour)
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1 cup half-and-half (or use heavy cream for extra richness)
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1 cup shredded Swiss cheese
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1 tablespoon Dijon mustard
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Salt and black pepper, to taste
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Rye croutons or rye toast, for serving
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Sauté aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes). Stir in the garlic and cook for another 30 seconds. -
Make a roux:
Sprinkle in the flour and stir well to coat the onions. Cook for 1–2 minutes to eliminate the raw flour taste. -
Add broth & simmer:
Gradually whisk in the beef broth, stirring constantly to avoid lumps. Bring to a simmer and let cook for 5–7 minutes, until slightly thickened. -
Add main ingredients:
Stir in the corned beef and sauerkraut. Simmer for 10 minutes to let the flavors meld. -
Add cream and cheese:
Lower the heat and stir in the half-and-half, Swiss cheese, and Dijon mustard. Stir until the cheese is melted and the soup is creamy. Do not let it boil once the dairy is added. -
Season and serve:
Taste and season with salt and pepper. Ladle into bowls, top with rye croutons or serve with a slice of toasted rye on the side. Garnish with chopped parsley if desired.
💡 Tips
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Leftover corned beef works perfectly for this soup—especially after St. Patrick’s Day.
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For a tangier flavor, don’t rinse the sauerkraut.
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Add a splash of pickle juice or caraway seeds for a more authentic Reuben twist.