If you adore the iconic flavors of a classic Reuben sandwich but crave something warm, cozy, and totally soul-satisfying, this Creamy Reuben Soup Recipe will be your new best friend in the kitchen. Imagine tender corned beef, tangy sauerkraut, and nutty Swiss cheese swirled into a luxuriously creamy broth, all perfectly accented by caraway seeds and served with hearty rye bread. It’s everything you love about a Reuben, transformed into a comforting bowl of soup that feels like a hug from the inside out.
Ingredients You’ll Need
Gathering just a handful of simple but indispensable ingredients, this recipe strikes a perfect balance between rich flavors and satisfying textures. Each item plays a crucial role, ensuring the soup is vibrant, hearty, and packed with that unmistakable Reuben charm.
- Unsalted butter: The base for sautéing, it adds a clean, creamy richness without overwhelming the other flavors.
- Onion: Provides sweetness and depth, softening into a perfect aromatic foundation.
- Garlic: Gives a subtle yet essential savory kick to brighten the soup.
- All-purpose flour: The thickening agent that creates a smooth, velvety texture.
- Chicken stock: Adds savory liquid that brings all the ingredients together with a gentle umami backbone.
- Sauerkraut: The tangy superstar, delivering bold sour notes that define the Reuben flavor.
- Corned beef: Tender and flavorful, it adds heartiness and meaty goodness.
- Swiss cheese: Melts into luscious creaminess with its nutty, mild taste.
- Heavy cream: Rounds out the soup with decadent richness and smooth mouthfeel.
- Caraway seeds: The secret spice that introduces a warm, slightly anise-like aroma to elevate every spoonful.
- Salt and freshly ground black pepper: Essential for seasoning and balancing flavors flawlessly.
- Rye bread: Perfect for making croutons or serving on the side, ensuring the experience stays true to the classic sandwich vibe.
How to Make Creamy Reuben Soup Recipe
Step 1: Sauté Onions and Garlic
Start by melting butter in a large pot over medium heat. Toss in the chopped onion and garlic, sautéing gently until the onions turn translucent and soft. This step creates a fragrant, flavorful foundation that sets the tone for the entire soup.
Step 2: Make the Roux
Sprinkle in the flour and stir constantly for about two minutes. This cooks out the raw flour taste and thickens the soup later, bringing a silky texture that clings beautifully to every ingredient.
Step 3: Add Chicken Stock
Gradually whisk in the chicken stock to avoid lumps and bring the mixture to a simmer. The broth starts to develop a rich, savory body that will marry perfectly with the rest of the flavors.
Step 4: Incorporate Sauerkraut and Corned Beef
Stir in the sauerkraut and diced corned beef, letting the soup simmer gently for 15 minutes. This simmer time allows the flavors to meld and the sauerkraut’s tang to soften just enough, ensuring each bite bursts with that classic Reuben zest.
Step 5: Melt in the Swiss Cheese
Slowly add the shredded Swiss cheese, stirring carefully so it melts evenly throughout the soup. This adds that luscious creaminess and a subtle nuttiness that’s essential to the Creamy Reuben Soup Recipe experience.
Step 6: Add Cream and Caraway Seeds
Pour in the heavy cream and sprinkle the caraway seeds, stirring well to combine. The cream rounds out the flavors with decadence while the caraway introduces an aromatic note that takes this soup to the next level.
Step 7: Season and Simmer
Finish by seasoning with salt and freshly ground black pepper to your liking. Let the soup simmer for another 10 minutes until it thickens to that perfect creamy consistency that invites you back to the bowl again and again.
Step 8: Serve with Rye Bread
Serve the soup hot with rye bread croutons tossed in butter or simply alongside thick slices of rye. The bread is not just an accompaniment; it enhances every spoonful with its chewy texture and complementing flavor.
How to Serve Creamy Reuben Soup Recipe
Garnishes
Top your bowl with a sprinkle of extra shredded Swiss cheese, a few fresh caraway seeds for crunch, or even a small mound of sauerkraut to keep the classic flavors front and center. Fresh parsley adds a pop of color and freshness to brighten the hearty soup.
Side Dishes
Nothing pairs better with this soup than a simple side salad dressed with a zesty vinaigrette to cut through the richness. Pickles on the side are also a wonderful nod to the traditional Reuben sandwich and add a delightful crunch.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out rye bread bowls, turning your meal into an interactive dining experience. Alternatively, drizzle a tiny swirl of mustard or drizzle of Thousand Island dressing over the top to play up the sandwich inspiration with every bite.
Make Ahead and Storage
Storing Leftovers
This Creamy Reuben Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen over time, resulting in an even more robust taste the next day.
Freezing
While freezing is possible, the texture of the soup’s cream and cheese may alter slightly. If you choose to freeze, cool the soup completely and store in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating gently.
Reheating
Warm the soup slowly on the stovetop over low heat, stirring frequently to maintain its creamy texture and prevent the cheese from separating. Add a splash of chicken stock or cream if it seems too thick after reheating.
FAQs
Can I use beef stock instead of chicken stock?
Absolutely! Beef stock can add an even heartier depth that works well with the corned beef and sauerkraut, enhancing the meaty flavors of the soup.
Is there a vegetarian alternative for this soup?
To make a vegetarian version, substitute the corned beef with smoked tofu or tempeh and use vegetable broth instead of chicken stock. Keep the sauerkraut and Swiss cheese for that signature tang and creaminess.
Can I make this soup dairy-free?
Yes, you can substitute the butter with olive oil, use a dairy-free cream alternative like coconut or cashew cream, and opt for dairy-free cheese. The result will be delicious, though the flavor profile will shift slightly.
What’s the best way to make rye bread croutons?
Simply cube rye bread, toss with melted butter (and optionally a sprinkle of garlic powder), and bake at 375°F (190°C) for about 10 minutes until golden and crisp. Perfect for dipping into your creamy soup.
Can I adjust the sourness level of the soup?
Definitely! If you prefer a milder tang, rinse the sauerkraut lightly before adding or reduce the quantity slightly. For extra punch, add more sauerkraut or a dash of vinegar at the end.
Final Thoughts
Making this Creamy Reuben Soup Recipe is like wrapping yourself in a warm culinary hug that’s both familiar and exciting. It brings together beloved sandwich flavors in a bowl that’s perfect for cozy nights or impressing friends with something unique yet approachable. Give it a try and savor every spoonful of this comforting classic reimagined!
Print
Creamy Reuben Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy Reuben Soup is a comforting and flavorful dish inspired by the classic Reuben sandwich. This hearty soup features tender corned beef, tangy sauerkraut, and melty Swiss cheese in a creamy broth enriched with heavy cream and seasoned with caraway seeds, creating a perfect balance of savory and slightly tangy flavors. Served with rye bread croutons or slices of rye bread, it makes a satisfying meal perfect for chilly days.
Ingredients
Sauté Base
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Soup Base
- 1/4 cup all-purpose flour
- 4 cups chicken stock
Main Ingredients
- 2 cups sauerkraut, drained and chopped
- 1 cup corned beef, cooked and diced
- 2 cups Swiss cheese, shredded
- 1 1/2 cups heavy cream
- 1 tablespoon caraway seeds
- Salt and freshly ground black pepper to taste
To Serve
- Rye bread, for croutons or serving
Instructions
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until the onions are translucent and soft, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for an additional 2 minutes, whisking constantly to form a roux that will help thicken the soup.
- Add chicken stock: Gradually whisk in the chicken stock, making sure to incorporate it smoothly and bring the mixture to a gentle simmer.
- Add sauerkraut and corned beef: Stir in the chopped sauerkraut and diced corned beef. Let the soup simmer for 15 minutes, stirring occasionally to blend the flavors.
- Melt the Swiss cheese: Slowly add the shredded Swiss cheese into the simmering soup, stirring consistently to ensure it melts thoroughly and evenly into the mixture.
- Incorporate cream and seasoning: Stir in the heavy cream and caraway seeds, mixing well to combine all the rich flavors.
- Season and simmer: Add salt and freshly ground black pepper to taste. Continue to simmer the soup for another 10 minutes until it thickens slightly and flavors meld together.
- Serve: Serve the creamy Reuben soup hot, accompanied by rye bread croutons or slices of rye bread on the side for a perfectly balanced meal.
Notes
- For an extra smoky flavor, add a teaspoon of smoked paprika along with the caraway seeds.
- Use low-sodium chicken stock to better control the salt level in the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Make sure to drain the sauerkraut well to prevent the soup from becoming too watery.
- For a vegetarian version, substitute vegetable stock and omit the corned beef and replace Swiss cheese with a plant-based alternative.
