Reuben Soup is a warm and cozy dish that brings together the best flavors of the classic Reuben sandwich. It’s loaded with tender corned beef, tangy sauerkraut, and creamy cheese, all in a rich broth!
This soup is perfect for chilly days when you crave comfort food. I love pairing it with crispy bread and feeling like I’m having the best of both worlds—soup and sandwich! 🥪❤️
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for sautéing, as it allows you to control the saltiness of the soup. If you’re looking for a healthier option, you can use olive oil instead!
Onion: A medium onion provides a great base flavor. You can swap it for shallots if you prefer a milder taste.
Sauerkraut: This is a key ingredient for that Reuben twist. If you’re not a fan, you could use coleslaw mix for a different texture but keep the tangy element in mind.
Corned Beef: Use leftover corned beef or store-bought. Turkey or another deli meat can work in a pinch, but the flavor will differ a bit.
Potatoes: Any type works, but Yukon Golds are creamy and flavorful. If you’re avoiding carbs, try cauliflower instead for a similar texture!
Swiss Cheese: This adds a creamy, melty richness. If you can’t find Swiss, Gruyère or even Cheddar can be a great option.
How Do I Make a Creamy Soup Without Curdling the Cheese?
Getting that creamy texture without curdling is key! Here’s how you can do it:
- After cooking your soup, lower the heat so it’s not boiling when you add the cheese.
- Add the cheese gradually, stirring constantly until it’s melted and mixed well.
- Stir in the sour cream or heavy cream last. Make sure it’s at room temperature to prevent curdling.
This way, you’ll achieve the perfect creamy consistency without any fuss!
Reuben Soup Recipe
Ingredients You’ll Need:
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups sauerkraut, drained and chopped
- 2 cups cooked corned beef, chopped or shredded
- 3 medium potatoes, peeled and diced
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 ½ cups shredded Swiss cheese
- 1 cup sour cream or heavy cream
- 2 tablespoons all-purpose flour
- Fresh chives, chopped (for garnish)
- Rye bread or crusty bread, for serving
How Much Time Will You Need?
This hearty Reuben Soup recipe requires about 15 minutes of prep time and 30 minutes of cooking time. You’ll have a deliciously warming soup ready to enjoy in just under an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the finely chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. Then, add the minced garlic and cook for another minute until it becomes fragrant.
2. Create the Base:
Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute to create a roux, which will help thicken your soup.
3. Add the Broth:
Gradually whisk in the chicken broth into the pot, ensuring to mix well to avoid any lumps. This will create a smooth base for your soup!
4. Incorporate the Vegetables:
Add the diced potatoes, drained and chopped sauerkraut, caraway seeds (if you’re using them), paprika, and season with salt and pepper. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
5. Add the Corned Beef:
Once the potatoes are cooked, stir in the chopped corned beef. Cook for an additional 5 minutes until the beef is heated through.
6. Melt the Cheese:
Lower the heat and add the shredded Swiss cheese to the pot. Stir until it melts nicely into the soup, creating that creamy texture we’re looking for.
7. Finish with Cream:
Pour in the sour cream or heavy cream but do so gently! Stir everything together and warm through without bringing the soup back to a boil.
8. Taste and Serve:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. Serve your Reuben Soup hot, garnished with fresh chives, and enjoy it alongside your preferred rye or crusty bread and some pickle slices for that classic touch!
Enjoy this hearty and flavorful Reuben Soup that wonderfully captures the essence of the iconic sandwich in a warm, creamy bowl!
Can I Use Leftover Corned Beef in This Soup?
Absolutely! Using leftover corned beef is a great way to repurpose it. Just chop it into small pieces and stir it into the soup when you add it to the pot.
What Can I Substitute for Sauerkraut?
If you’re not a fan of sauerkraut, you can use coleslaw mix for a different taste and texture. Just add it to the soup during the last few minutes of cooking to soften it slightly without losing its crunch.
How Do I Store Leftovers?
Store any leftover Reuben Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it looks too thick.
Can I Make This Soup Vegetarian?
Yes, you can! Substitute the corned beef with diced mushrooms or tempeh for a hearty texture. Use vegetable broth instead of chicken broth and omit the sour cream or replace it with a plant-based cream for a delicious vegetarian version.
