Reuben Soup: A Comforting Twist on a Classic Sandwich
Reuben soup takes the beloved flavors of a traditional Reuben sandwich and transforms them into a hearty, creamy bowl of comfort. With rich corned beef, tangy sauerkraut, Swiss cheese, and a velvety broth, this soup delivers the perfect balance of savory and slightly sour notes. Whether you’re a longtime Reuben lover or just looking for a new way to enjoy classic flavors, this dish is sure to become a favorite.
This creamy Reuben soup is perfect for chilly evenings when you’re craving something warm and filling. Its bold flavors pair beautifully with buttery rye croutons, adding a satisfying crunch to every spoonful. The silky texture of the soup, combined with the umami depth of corned beef and the acidity of sauerkraut, creates a uniquely delicious dish that stands out from typical cream-based soups. Simple yet flavorful, it’s a must-try for soup enthusiasts and sandwich lovers alike.
Quick Recipe Highlights
- Flavor Profile: A rich and creamy blend of corned beef, Swiss cheese, and sauerkraut with a subtle tangy kick.
- Texture: Velvety smooth with tender bites of meat and vegetables, complemented by crisp rye croutons.
- Aroma: Evokes the comforting scent of a classic deli sandwich with warm cheese and seasoned beef.
- Visual Appeal: A creamy, golden broth with specks of caramelized onion and vibrant sauerkraut.
- Skill Level Needed: Easy – perfect for beginners and home cooks.
- Special Equipment: A large stockpot, wooden spoon, and cheese grater.
Why You’ll Love This Recipe
The depth of flavor in Reuben soup makes it incredibly satisfying. Each bite offers the perfect balance of creamy goodness with just the right amount of acidity from the sauerkraut, making the dish complex yet comforting. The melty Swiss cheese gives it that signature Reuben touch, while the chunks of corned beef provide a delicious savory bite.
Not only is this soup full of flavor, but it’s also convenient and easy to prepare. With simple ingredients and minimal cooking time, you can have a restaurant-quality soup ready in under an hour. Plus, the recipe is customizable, allowing you to adjust flavors to your preference.
Beyond the incredible taste, this soup also boasts nutritional benefits. Sauerkraut is packed with probiotics, which promote gut health, while corned beef is a good source of protein. The balance of fats and proteins makes the dish filling while still keeping you warm and satisfied.
This soup is also a fantastic option for entertaining guests. Serve it as an appetizer at a dinner party, or pair it with crusty rye bread for a full meal. It’s an unexpected yet delightful twist that’s sure to spark conversation.
In terms of cost-effectiveness, this homemade Reuben soup is an excellent way to stretch ingredients while delivering an indulgent, restaurant-quality dish. You get all the rich flavors of a Reuben sandwich without the cost of dining out.
Pro Tips for Perfect Reuben Soup
- Use high-quality corned beef for the best flavor – the brinier, the better.
- Grate the Swiss cheese yourself; pre-shredded cheese contains anti-caking agents that may affect melting.
- For a thicker soup, use an extra tablespoon of flour when making the roux.
- Control the salt content by tasting before seasoning – corned beef and Swiss cheese already provide plenty of salt.
- To boost the richness, stir in a splash of heavy cream at the end of cooking.
- Don’t skip the rye croutons – they add essential crunch and authentic Reuben flavor.
The Recipe
Reuben Soup
Serves: 6
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Kitchen Equipment Needed
- Large stockpot
- Wooden spoon
- Cheese grater
- Ladle
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 tbsp all-purpose flour
- 3 cups beef broth
- 2 cups diced corned beef
- 1 ½ cups sauerkraut, drained
- 1 cup half-and-half
- 1 ½ cups shredded Swiss cheese
- ½ tsp caraway seeds
- Salt and black pepper to taste
- Rye croutons for serving
Directions
- In a large stockpot, melt butter over medium heat. Add the chopped onion and cook until soft and translucent.
- Sprinkle the flour over the onions and stir continuously for 1-2 minutes, creating a roux.
- Slowly add beef broth, whisking to prevent lumps, and bring to a simmer.
- Stir in the diced corned beef, sauerkraut, and caraway seeds. Let the mixture simmer for about 10-15 minutes to meld flavors.
- Reduce heat to low and add the half-and-half and shredded Swiss cheese. Stir until cheese is fully melted.
- Season with salt and black pepper to taste.
- Serve hot, garnished with rye croutons.
Recipe Notes
- To make it thicker, blend a portion of the soup before adding cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat to avoid curdling.
