Creamy Reuben Soup

Creamy Reuben Soup Recipe

A cozy, indulgent soup that captures the flavors of a classic Reuben sandwich with creamy texture and layers of savory, tangy goodness.
Introduction: Why Reuben Soup?

The Reuben sandwich is a beloved classic: corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread. Turning these iconic flavors into a soup makes for a warming, satisfying dish perfect for cooler months or anytime you want comfort food with a twist.

This creamy soup blends the saltiness of corned beef, the tang of sauerkraut, the sharpness of Swiss cheese, and the rich creaminess of a soup base. It’s also versatile and easy to prepare, making it great for casual dinners or entertaining.
Ingredients and Their Roles
Protein and Flavor Base

12 oz corned beef, chopped or shredded
Use deli-style or leftover corned beef. This is the star protein that adds hearty, salty, savory flavor.

1 cup sauerkraut, drained and chopped
Adds a bright, tangy bite and classic Reuben flavor.

Vegetables

1 medium onion, finely chopped
Adds sweetness and depth when sautéed.

2 cloves garlic, minced
Aromatic foundation for flavor complexity.

2 stalks celery, diced
Adds mild herbal freshness and texture.

1 large carrot, diced
Adds subtle sweetness and body.

Liquids

4 cups beef broth (or chicken broth)
Creates the soup’s savory liquid base.

1 cup heavy cream
Adds luxurious creaminess and richness.

1/2 cup milk (whole or 2%)
Lightens the cream a bit and adds volume.

Cheese

1 ½ cups shredded Swiss cheese
Essential sharp, nutty cheese flavor melting into the soup.

Thickener

3 tablespoons unsalted butter
For sautéing and roux base.

3 tablespoons all-purpose flour
Creates the roux that thickens the soup.

Herbs & Spices

1 teaspoon dried dill weed (or fresh dill if available)
A classic herb pairing with sauerkraut and corned beef.

1 teaspoon caraway seeds (optional)
Adds a distinctive earthy, anise-like flavor typical of Reuben dishes.

Salt and freshly ground black pepper to taste
Season to balance all the flavors.

Equipment Needed

Large soup pot or Dutch oven

Wooden spoon or silicone spatula

Measuring cups and spoons

Cheese grater

Knife and cutting board

Ladle for serving

Step 1: Preparing the Ingredients

Chop the corned beef into bite-sized pieces or shred if preferred.

Drain sauerkraut well and chop roughly to avoid large chunks.

Dice onion, celery, and carrot finely for even cooking.

Mince garlic cloves.

Step 2: Sauté the Aromatics and Vegetables

In a large pot, melt the butter over medium heat.

Add diced onion, celery, and carrot. Sauté gently for 5-7 minutes, stirring occasionally until softened and translucent.

Add minced garlic and cook for another minute until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables, stirring constantly to coat everything evenly.

Cook the roux for about 2 minutes, stirring frequently, until it turns a light golden color and loses the raw flour taste.

Step 4: Add the Broth and Build the Soup Base

Gradually whisk in the beef broth, ensuring no lumps form.

Increase heat to medium-high and bring the mixture to a gentle boil, then reduce to simmer.

Add the chopped sauerkraut, caraway seeds (if using), and dried dill. Stir well.

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