This Creamy Reuben Soup brings all the savory, tangy, cheesy goodness of a classic Reuben sandwich into one warm, comforting bowl. Loaded with corned beef, sauerkraut, Swiss cheese, and a touch of caraway, it’s rich, satisfying, and perfect for chilly days or whenever you’re craving bold, deli-inspired flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sauerkraut, rinsed and drained
- 1 cup cooked corned beef, diced
- 1 cup diced potatoes
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
- Pour in the beef broth and bring it to a gentle simmer. Stir in the potatoes, sauerkraut, corned beef, caraway seeds, and thyme. Let simmer for 15–20 minutes until the potatoes are fork-tender.
- Reduce the heat to low and slowly stir in the heavy cream and Swiss cheese, allowing the cheese to melt fully into the broth.
- Season to taste with salt and black pepper.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Variation
- Swap the corned beef for pastrami or leftover brisket for a smoky twist.
- Stir in a handful of shredded cabbage in place of sauerkraut for a milder tang.
- Add a splash of pickle juice at the end for an extra punch of acidity and flavor.
Cooking Notes
- Be sure to rinse and drain the sauerkraut to keep the soup from becoming overly salty or sour.
- Use Yukon Gold potatoes for a creamy texture that holds up well in soup.
- Shred the Swiss cheese fresh off the block pre-shredded cheese may not melt as smoothly.
Serving Suggestions
- Serve with toasted rye bread or buttery croutons for a classic Reuben-style touch.
- Garnish with extra Swiss cheese and a dollop of sour cream for richness.
- Pair with a simple green salad with a tangy vinaigrette to balance the richness of the soup.
Tips
- Stir the soup gently after adding cream and cheese to prevent curdling.
- This soup reheats well store leftovers in the fridge for up to 3 days.
- If you prefer a smoother consistency, blend a portion of the soup before adding the cream and cheese.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 16 g
- Sodium: 990 mg
Frequently Asked Questions
-
Can I make this soup ahead of time?
Yes! It stores well in the fridge for up to 3 days. Reheat gently over low heat to keep the cream from separating. -
Can I freeze Reuben soup?
While you can freeze it, dairy-based soups may change texture. If freezing, consider adding the cream and cheese after reheating. -
What can I use instead of corned beef?
Pastrami, roast beef, or even diced ham can work as substitutes, though the classic Reuben flavor may change slightly. -
Is there a vegetarian version of this soup?
Absolutely omit the meat and use vegetable broth. Add more potatoes, mushrooms, or white beans for heartiness.
Conclusion
This Creamy Reuben Soup is everything you love about a deli Reuben just cozier. Packed with flavor, rich with Swiss cheese, and laced with tangy sauerkraut, it’s the ultimate bowl of comfort. Whether you’re using up leftover corned beef or just craving something hearty and unique, this soup always hits the spot. 🥣
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Reuben Soup
- Total Time: 40 minutes
- Yield: Serves 6
Description
This Creamy Reuben Soup brings all the savory, tangy, cheesy goodness of a classic Reuben sandwich into one warm, comforting bowl. Loaded with corned beef, sauerkraut, Swiss cheese, and a touch of caraway, it’s rich, satisfying, and perfect for chilly days or whenever you’re craving bold, deli-inspired flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sauerkraut, rinsed and drained
- 1 cup cooked corned beef, diced
- 1 cup diced potatoes
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
- Pour in the beef broth and bring it to a gentle simmer. Stir in the potatoes, sauerkraut, corned beef, caraway seeds, and thyme. Let simmer for 15–20 minutes until the potatoes are fork-tender.
- Reduce the heat to low and slowly stir in the heavy cream and Swiss cheese, allowing the cheese to melt fully into the broth.
- Season to taste with salt and black pepper.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
- Use refrigerated sauerkraut for a fresher, crisper bite.
- If you like a thicker soup, mash a few of the potatoes directly in the pot before adding the cream.
- For extra richness, add a pat of butter just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 990 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg
Keywords: Reuben Soup, Corned Beef Soup, Deli-Inspired Soup, Sauerkraut Soup, Swiss Cheese Soup