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A bowl of delicious Creamy Reuben Soup is shown as the featured image.

Creamy Reuben Soup Ultimate

This Creamy Reuben Soup recipe transforms the classic Reuben sandwich into a comforting and flavorful soup. It features the tangy taste of sauerkraut, savory corned beef, and creamy Swiss cheese in a rich and luxurious broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon caraway seeds
  • 1 pound corned beef, cooked and chopped
  • 1 cup shredded Swiss cheese
  • Salt to taste
  • Pepper to taste
  • Optional: Rye bread croutons, for serving

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Whisk
  • Ladle
  • Immersion blender or regular blender (optional)

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant.
  4. Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Slowly whisk in the beef broth, making sure to break up any lumps.
  6. Bring the mixture to a simmer, stirring occasionally.
  7. Reduce the heat to low. Stir in the milk and heavy cream.
  8. Add the Dijon mustard and caraway seeds. Stir well to combine.
  9. Season with salt and pepper to taste.
  10. Add the chopped corned beef and rinsed sauerkraut to the soup.
  11. Stir well and simmer for 10-15 minutes, allowing the flavors to meld together.
  12. Remove the pot from the heat.
  13. Stir in the shredded Swiss cheese until it is melted and the soup is creamy and smooth.
  14. Ladle the Creamy Reuben Soup into bowls.
  15. Top with rye bread croutons, if desired.
  16. Serve immediately and enjoy!

Notes

If your soup is lumpy, use an immersion blender to smooth it out. You can also use a regular blender (in batches!) and blend until smooth, but be cautious when blending hot liquids. Corned beef and sauerkraut are naturally salty, so taste as you go and adjust the salt accordingly. This soup is even better the next day; store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. If the soup has thickened too much, add a splash of milk or broth to thin it out. For a spicy version, add a pinch of red pepper flakes or a dash of hot sauce. Try adding a splash of Worcestershire sauce for an extra layer of umami flavor. For a deconstructed version, melt Swiss cheese on top of rye bread slices and float them on the soup.