This Creamy Reuben Soup is a warm and cozy dish that brings all the classic flavors of a Reuben sandwich into a bowl. You’ll enjoy tender bits of corned beef, tangy sauerkraut, and rich cheese in a creamy broth.
Perfect for chilly days, this soup is like a hug in a mug! I love to serve it with a crusty bread on the side—dunking is half the fun, right? It’s comfort food at its best!
Key Ingredients & Substitutions
Butter: Butter adds richness to the soup. If you’re looking for a lighter option, olive oil can be a good substitute. It will change the flavor slightly, but it still works!
Onion: A finely chopped onion gives the soup a sweet base. For a milder taste, you can use shallots or even leeks. They add a lovely flavor, too.
Sauerkraut: This tangy ingredient is essential! If you don’t have sauerkraut, you can use pickled cabbage for a similar flavor punch.
Potatoes: Diced potatoes provide a creamy texture. If you’re avoiding carbs, try cauliflower florets instead; they blend well for a similar consistency.
Corned Beef: Use pre-cooked corned beef for convenience. If you’re vegetarian, consider using lentils or chickpeas for protein, or just double up on the vegetables!
Swiss Cheese: Swiss cheese gives that classic Reuben taste. If you can’t find it, Gruyère or even muenster cheese are great substitutions.
Heavy Cream: Heavy cream creates a rich soup. If you’d like a lighter option, use whole milk or a non-dairy cream alternative like coconut cream for a different twist.
How Do I Achieve the Perfect Creaminess in My Soup?
Getting the right creamy texture is key to this soup. Here’s how you can achieve it easily:
- When you cook the potatoes, aim for a softness that allows you to mash them slightly. This adds body and thickness to your soup.
- Using a potato masher or immersion blender gives control over how chunky or smooth you want the soup to be. Just mash a portion for depth while leaving some pieces intact for texture.
- When you stir in the cheese and cream, do it slowly. This helps maintain the creaminess and prevents curdling. Heat until just warmed—don’t let it boil!
Following these tips will help you create a soup that’s both creamy and satisfying. Enjoy your cooking!
Creamy Reuben Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sauerkraut, drained and roughly chopped
- 3 cups potato, peeled and diced
- 4 cups beef broth or stock
- 1 1/2 cups cooked corned beef, diced or shredded
- 1 teaspoon caraway seeds (optional)
- 1 cup Swiss cheese, shredded
- 1 cup heavy cream or half-and-half
- Freshly ground black pepper, to taste
- Salt, to taste
- Chopped fresh chives or parsley, for garnish
- Rye bread or toasted bread slices, for serving
How Much Time Will You Need?
This creamy Reuben soup will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’re looking at approximately 40 minutes from start to finish. A perfect dish for a weeknight dinner or a cozy lunch!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, melt the butter over medium heat. Once the butter is melted, add the finely chopped onion. Sauté it for about 5 minutes until it becomes translucent and starts to smell delicious. Next, toss in the minced garlic and cook for another minute until fragrant.
2. Adding the Veggies:
Stir in the drained sauerkraut, diced potatoes, and optional caraway seeds. Allow this mixture to cook for about 2-3 minutes. This helps blend all those great flavors together!
3. Simmering:
Pour in the beef broth and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender. Your kitchen should start to fill with a lovely aroma!
4. Mashing for Texture:
After the potatoes are tender, use a potato masher or an immersion blender to slightly mash some of the potatoes. This step thickens the soup while leaving some nice chunks for texture. It’s the best of both worlds!
5. Cheese and Cream Time:
Add in the diced corned beef and shredded Swiss cheese. Stir until the cheese melts and the mixture is creamy. Slowly pour in the heavy cream while constantly stirring. Make sure everything is heated through, but don’t let it boil!
6. Seasoning and Serving:
Taste your soup and add salt and freshly ground black pepper as needed. To serve, ladle the soup into bowls, garnish with chopped fresh chives or parsley, and enjoy with toasted rye bread or crackers on the side!
This creamy soup captures the classic components of a Reuben sandwich in a comforting bowl of soup, perfect for a cozy meal. Enjoy every delicious spoonful!
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef is perfect for this soup. Just chop it up and add it in the same way as described in the recipe. It’ll save you time and add fantastic flavor!
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, substitute the beef broth with vegetable broth, and replace the corned beef with chickpeas or lentils for protein. You can also skip the caraway seeds if you prefer a different flavor profile.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of broth or cream if it becomes too thick.
What Can I Serve Instead of Rye Bread?
If rye bread isn’t your favorite, you can serve the soup with sourdough, pumpernickel, or even a simple crusty baguette. A side salad also pairs wonderfully for a complete meal!
