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
Scale
- 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