Description
Creamy Reuben Soup brings all the savory, tangy flavors of the classic deli sandwich to your soup bowl. Packed with tender corned beef, briny sauerkraut, creamy half-and-half, and gooey Swiss cheese, this one-pot recipe is both hearty and comforting—a perfect way to warm up on a cold day. Serve it with crunchy rye bread croutons for the full Reuben experience.
Ingredients
Scale
For the Soup
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 1/2 cups chopped cooked corned beef
- 1 cup sauerkraut, drained
- 1 teaspoon caraway seeds (optional)
- 1 cup half-and-half
- Salt and black pepper to taste
- 1 1/2 cups shredded Swiss cheese
For Serving
- Rye bread croutons or slices
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and sauté for another minute until fragrant.
- Create Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1–2 minutes until the flour is lightly golden and forms a thick paste (roux).
- Add Broth: Gradually whisk in the beef broth, a little at a time, whisking until the mixture is smooth and starts to thicken slightly.
- Add Main Ingredients: Stir in the chopped corned beef, sauerkraut, and caraway seeds (if using) into the pot. Bring the mixture to a gentle simmer and cook for 10–12 minutes, allowing the flavors to meld.
- Add Dairy and Seasonings: Stir in the half-and-half and season with salt and black pepper to taste. Continue to cook, stirring frequently, until the soup is heated through—but do not let it boil.
- Finish with Cheese: Add the shredded Swiss cheese, stirring until completely melted and the soup is creamy and smooth.
- Serve: Ladle into bowls and top with rye bread croutons, or serve with a slice of toasted rye bread on the side.
Notes
- For extra richness, sub heavy cream for half the half-and-half.
- If you prefer a thinner soup, add extra broth to reach your desired consistency.
- To make rye croutons: cube rye bread, toss with olive oil, and bake at 375°F for 8–10 minutes until crisp.
- This soup reheats well, but add a splash of milk when warming to maintain its creamy texture.
- The caraway seeds are optional but lend a classic Reuben flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 1120mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg