Craving that classic Reuben sandwich but in cozy, spoonable form? Imagine a rich, creamy broth brimming with tender corned beef, tangy sauerkraut, and that signature Swiss cheese pull, all melded together into a symphony of flavors. This Reuben Soup recipe transforms your favorite deli staple into a comforting, surprisingly easy soup that will warm you from the inside out, I promise!
The Heart of the Matter: Ingredients You’ll Need
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups beef broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon black pepper
- Salt to taste
The Reuben Essentials:
- 1 pound corned beef, cooked and diced (leftovers are perfect!)
- 1 (14 ounce) can sauerkraut, rinsed and drained well
- 1 cup shredded Swiss cheese
- 1/2 cup heavy cream (optional, for extra richness)
The Secret Sauce (Literally!):
- 1/4 cup Thousand Island dressing, plus extra for garnish
Garnish (Because Presentation Matters!):
- Chopped fresh parsley
- Rye bread croutons (optional)
Step-by-Step: Bringing Reuben Soup to Life
Getting Started: Building the Flavor Foundation
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, caraway seeds, and black pepper. Cook for another minute until fragrant. This blooms the spices and releases their full flavor.
The Main Event: Simmering to Perfection
- Pour in the Broth and Tomatoes: Add the beef broth and diced tomatoes (undrained) to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
Reuben Time: Adding the Stars of the Show
- Incorporate the Corned Beef and Sauerkraut: Stir in the diced corned beef and sauerkraut. Simmer for another 10 minutes to heat through. Don’t skip rinsing the sauerkraut; it removes excess saltiness!
Creaminess and Cheese: The Grand Finale
- Stir in the Cheese and Dressing: Remove the pot from the heat. Stir in the shredded Swiss cheese and Thousand Island dressing until the cheese is melted and the soup is creamy. If you want an even richer soup, add the heavy cream at this stage.
Serving and Garnishing: The Finishing Touches
- Ladle and Garnish: Ladle the Reuben Soup into bowls. Garnish with a dollop of Thousand Island dressing, chopped fresh parsley, and rye bread croutons, if desired.
Troubleshooting & Tips for the Perfect Reuben Soup
Sauerkraut Sanity
Sauerkraut can be quite tart! Rinsing it thoroughly is crucial. I usually give it a good rinse under cold water and then squeeze out any excess liquid. This helps control the acidity and prevents the soup from becoming too sour. Taste it before adding it to the soup; if it’s still too intense, rinse it again.
Corned Beef Considerations
Leftover corned beef is ideal for this recipe, but if you’re starting from scratch, you have a couple of options. You can boil a corned beef brisket until tender (following package instructions), or you can purchase pre-cooked corned beef from the deli. Just make sure to dice it into bite-sized pieces.
Cheese, Please!
Swiss cheese is the classic choice for Reuben Soup, but you can experiment with other cheeses if you like. Gruyere would be a delicious substitute. Make sure to shred the cheese finely so it melts evenly into the soup.
Thousand Island Tweaks
Not a fan of Thousand Island dressing? You can substitute Russian dressing or even a simple mixture of mayonnaise, ketchup, and relish. The dressing adds a touch of sweetness and tang that complements the other flavors in the soup.
Making it Ahead
Reuben Soup is a great make-ahead dish. In fact, the flavors often improve after a day or two in the refrigerator. Just be aware that the sauerkraut can continue to ferment slightly, so the soup might become a bit more tart over time. Add the cheese and dressing right before serving to prevent them from separating or becoming grainy.
Variations to Spice Things Up
Spicy Reuben Soup
Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick. You could also use a spicy sauerkraut.
Smoked Reuben Soup
Use smoked corned beef instead of regular corned beef for a smoky twist. You can also add a few drops of liquid smoke to the soup.
Vegetarian Reuben Soup
While it deviates from the traditional Reuben, you can create a vegetarian version using marinated and grilled tempeh or portobello mushrooms in place of the corned beef. Use vegetable broth and consider adding a touch of smoked paprika for a smoky flavor.
What to Serve With Your Reuben Soup
Reuben Soup is a hearty and satisfying meal on its own, but it’s even better when paired with the right accompaniments. A slice of crusty rye bread is a must for dipping. A simple side salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup. And for a truly indulgent meal, serve it with a grilled cheese sandwich made with rye bread and Swiss cheese.
If you’re in the mood for other soup variations, why not try Bacon Cheddar Gnocchi Soup for a cozy, comforting experience, or perhaps Chicken Mushroom Soup for a classic, savory delight. For something truly special, you could even explore Marry Me Chicken Soup! If you like spicy, then try the Jalapeno Popper Soup, or for something creamy and comforting, the Creamy Outback Potato Soup is always a winner. For those who prefer an even creamier twist on the classic, give Creamy Reuben Soup a try!
Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 450-550 per serving
- Fat: 30-40g
- Saturated Fat: 15-20g
- Cholesterol: 100-120mg
- Sodium: 1200-1500mg (depending on broth and sauerkraut)
- Carbohydrates: 20-30g
- Fiber: 5-7g
- Protein: 25-35g
The Bottom Line: Your New Favorite Soup is Here
This Reuben Soup recipe is a delightful twist on a classic sandwich, offering all the familiar flavors in a comforting and easy-to-make soup. With its rich broth, tender corned beef, tangy sauerkraut, and melty Swiss cheese, it’s a guaranteed crowd-pleaser. So grab your soup pot and get ready to enjoy a bowl of pure Reuben bliss!
Why is it important to rinse the sauerkraut before adding it to the Reuben Soup?
Rinsing the sauerkraut removes excess saltiness, preventing the soup from becoming too sour.
What are some alternatives to Thousand Island dressing in the Reuben Soup recipe?
You can substitute Russian dressing or a mixture of mayonnaise, ketchup, and relish if you don’t like Thousand Island dressing.
Can Reuben Soup be made ahead of time?
Yes, Reuben Soup is a great make-ahead dish, and the flavors often improve after a day or two in the refrigerator. However, add the cheese and dressing right before serving.
What kind of cheese is recommended for Reuben Soup, and are there any substitutes?
Swiss cheese is the classic choice, but Gruyere would be a delicious substitute. Shred the cheese finely so it melts evenly.
Reuben Soup Ultimate Easy
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, smoked paprika, caraway seeds, and black pepper. Cook for another minute until fragrant.
- Add the beef broth and diced tomatoes (undrained) to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
- Stir in the diced corned beef and sauerkraut. Simmer for another 10 minutes to heat through.
- Remove the pot from the heat. Stir in the shredded Swiss cheese and Thousand Island dressing until the cheese is melted and the soup is creamy. If desired, add the heavy cream for extra richness.
- Ladle the Reuben Soup into bowls.
- Garnish with a dollop of Thousand Island dressing, chopped fresh parsley, and rye bread croutons, if desired.
- Serve immediately.
