This Easy Creamy Reuben Soup brings all the flavors of the classic Reuben sandwich into a warm, hearty bowl of comfort. With tender corned beef, tangy sauerkraut, and rich Swiss cheese, it’s a perfect fusion of savory and creamy. Topped with rye bread croutons and a hint of caraway for that authentic Reuben flavor, this soup is a quick and delicious way to enjoy the beloved sandwich in soup form, perfect for chilly days or when you’re craving something unique and satisfying.
Ingredients:
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
- 1 cup sauerkraut drained
- 1 ½ cups cooked corned beef chopped
- 1 cup Swiss cheese shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds optional, for an authentic Reuben flavor
- Salt and pepper to taste
- Rye bread croutons for topping
- Fresh parsley optional, for garnish
Directions:
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make the Base: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Let the soup simmer for a few minutes, letting the flavors meld together.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with crispy rye bread croutons for that classic Reuben touch. Garnish with fresh parsley if desired.
This rich and savory Reuben soup is sure to become a favorite for Reuben lovers, offering all the delicious flavors of the iconic sandwich in every creamy spoonful!
More Recipe Suggestions:
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Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Creamy Parmesan Cajun Chicken Pasta Soup
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Creamy Reuben Soup Recipe
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
- 1 cup sauerkraut drained
- 1 ½ cups cooked corned beef chopped
- 1 cup Swiss cheese shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds optional, for an authentic Reuben flavor
- Salt and pepper to taste
- Rye bread croutons for topping
- Fresh parsley optional, for garnish
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make the Base: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Let the soup simmer for a few minutes, letting the flavors meld together.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with crispy rye bread croutons for that classic Reuben touch. Garnish with fresh parsley if desired.
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