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Creamy Reuben Soup

Bowl of creamy Reuben soup topped with rye croutons and shredded Swiss cheese
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All the classic flavors of a Reuben sandwich transformed into a rich, hearty, and deeply satisfying one-pot soup. Perfect for cold days or using up leftover corned beef.

Ingredients

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  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup sauerkraut, drained and rinsed well
  • 8 ounces corned beef, chopped or diced
  • 1 cup heavy cream
  • 1.5 cups Swiss cheese, freshly shredded from a block
  • 1 tablespoon caraway seeds
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 4 slices rye bread, toasted and cut into croutons for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown.
  3. Sprinkle flour evenly over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste. The mixture will look thick and paste-like.
  4. Gradually pour in the beef broth while whisking continuously to create a smooth, lump-free base. Bring the soup to a gentle simmer.
  5. Stir in rinsed sauerkraut, chopped corned beef, and caraway seeds. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes to allow flavors to develop.
  6. Reduce heat to low. Stir in heavy cream, shredded Swiss cheese, and Dijon mustard until the cheese is fully melted and the soup is smooth and creamy. Do not boil after this point.
  7. Remove from heat. Taste and season with salt and pepper, keeping in mind the natural saltiness of the corned beef and broth.
  8. Ladle into bowls, top with toasted rye croutons, and serve immediately.

Notes

  • Always shred Swiss cheese fresh from a block. Pre-shredded cheese contains anti-caking starches that cause a grainy texture in the finished soup.
  • Rinse the sauerkraut thoroughly before adding to control the salt and sourness level in the soup.
  • Never let the soup boil after adding the cream and cheese or the texture may break and turn grainy.
  • A small dash of Worcestershire sauce added during the simmering step adds excellent savory depth.
  • For best freeze-ahead results, freeze the soup before adding the dairy. Stir in fresh cream and cheese when reheating.

Nutrition

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