Easy Creamy Reuben Soup Recipe: A Comforting Twist on a Classic Sandwich 🥣🍞🧀
This Easy Creamy Reuben Soup Recipe transforms the beloved flavors of a classic Reuben sandwich into a comforting, velvety soup that’s perfect for chilly nights or St. Patrick’s Day celebrations. Imagine tender corned beef, tangy sauerkraut, and melted Swiss cheese blended into a rich, creamy base—each spoonful delivers the iconic taste of a Reuben in soup form.
Whether you’re a fan of the original sandwich or simply love hearty, flavorful soups, this recipe is a must-try. The combination of savory, tangy, and creamy elements creates a dish that’s both nostalgic and exciting. Plus, it’s surprisingly simple to make, requiring just a few key ingredients and minimal prep time. Serve it with toasted rye croutons for an extra crunch that mimics the sandwich experience.
Quick Recipe Highlights
- Flavor Profile: This soup perfectly balances the tangy punch of sauerkraut and Thousand Island dressing with the rich creaminess of Swiss cheese and corned beef.
- Texture: Silky smooth with tender chunks of corned beef and a slight crunch from optional rye croutons.
- Aroma: The scent of melting cheese, savory corned beef, and caraway seeds will fill your kitchen with irresistible warmth.
- Visual Appeal: A golden, creamy base studded with pink corned beef and flecks of green from the sauerkraut makes for a beautiful presentation.
- Skill Level Needed: Beginner-friendly with simple techniques like sautéing and simmering.
- Special Equipment: Just a large pot and immersion blender (or regular blender) for smooth consistency.
Recipe Overview
- Difficulty Level: This recipe is perfect for home cooks of all levels. With straightforward steps and common ingredients, even beginners can achieve delicious results.
- Category: Comfort food, soup, main dish, St. Patrick’s Day special.
- Cuisine: American with roots in Irish and German culinary traditions.
- Cost: Budget-friendly, especially if using leftover corned beef or store-bought ingredients.
- Season: Ideal for fall and winter, but delicious year-round.
- Occasion: Great for family dinners, game day, or holiday gatherings.
Why You’ll Love This Recipe
First and foremost, the taste of this Creamy Reuben Soup is unforgettable. The tangy sauerkraut and Thousand Island dressing cut through the richness of the cheese and cream, while the corned beef adds a satisfying meatiness. Every bite is a harmonious blend of flavors that will remind you of your favorite deli sandwich.
Convenience is another major perk. Unlike the sandwich, which requires careful assembly, this soup comes together in one pot with minimal effort. It’s also a fantastic way to use up leftover corned beef, making it a practical choice for post-St. Patrick’s Day meals.
Nutritionally, this soup provides a good balance of protein from the corned beef and probiotics from the sauerkraut. While it’s indulgent, you can easily lighten it up by using low-fat dairy or reducing the cheese slightly without sacrificing flavor.
Socially, this dish is a crowd-pleaser. Serve it at parties or family dinners, and watch it disappear. The familiar flavors make it approachable, while the soup format adds a fun twist that sparks conversation.
Finally, it’s cost-effective. Using basic ingredients like canned sauerkraut and store-bought dressing keeps the budget in check, while still delivering restaurant-quality taste.
The Recipe
Easy Creamy Reuben Soup
Serves: 6
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Kitchen Equipment Needed
- Large pot or Dutch oven
- Immersion blender or regular blender
- Wooden spoon
- Cutting board and knife
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 1 cup sauerkraut, drained and rinsed
- 1 pound cooked corned beef, chopped
- 1 cup Thousand Island dressing
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Rye bread croutons (for garnish)
Directions
- In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for 1 more minute.
- Sprinkle flour over the onions and stir to create a roux. Cook for 2 minutes, stirring constantly.
- Gradually whisk in the broth until smooth. Bring to a simmer.
- Add sauerkraut, corned beef, and caraway seeds (if using). Simmer for 10 minutes.
- Using an immersion blender, lightly blend the soup while leaving some texture. (Alternatively, transfer 2 cups of soup to a blender, purée, and return to the pot.)
- Stir in Thousand Island dressing and heavy cream. Heat through but do not boil.
- Add Swiss cheese a handful at a time, stirring until melted. Season with salt and pepper to taste.
- Serve hot, garnished with rye croutons and extra Swiss cheese if desired.
Recipe Notes
- For a lighter version, substitute half-and-half for heavy cream and reduced-fat Swiss cheese.
- Vegetarian option: Omit corned beef and use vegetable broth. Add mushrooms for umami flavor.
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.