Oh, that’s a comfort food classic turned into a cozy bowl of soup — all the flavors of a Reuben sandwich (corned beef, sauerkraut, Swiss, and rye) in creamy, savory form! 🥣🥪
Here’s a delicious Creamy Reuben Soup recipe:
🧀 Creamy Reuben Soup
Ingredients (serves 6)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked corned beef, chopped or shredded
- 1½ cups sauerkraut, drained (lightly rinsed if very salty)
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup half-and-half (or heavy cream for richer soup)
- 1 cup shredded Swiss cheese
- ½ cup shredded mozzarella (optional, for extra meltiness)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt & black pepper, to taste
- Rye bread croutons or cubes, toasted in butter
👩🍳 Instructions
- Sauté aromatics:
In a large pot, melt butter and olive oil over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cook 1 more minute. - Add corned beef & sauerkraut:
Stir in chopped corned beef and sauerkraut. Cook a few minutes to combine flavors. - Thicken the base:
Sprinkle flour over the mixture, stirring to coat. Cook for 1–2 minutes to eliminate raw flour taste. - Add broth:
Gradually whisk in beef broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. - Make it creamy:
Stir in half-and-half, Dijon mustard, and Worcestershire. Simmer another 5 minutes — do not boil. - Melt in cheese:
Add Swiss (and mozzarella, if using) a handful at a time, stirring until melted and smooth. Adjust seasoning with salt and pepper. - Serve:
Ladle into bowls and top with rye croutons or a sprinkle of cheese.
🍞 Optional Garnishes
- Chopped dill pickles or fresh dill
- Drizzle of Thousand Island dressing
- Shredded Swiss or a dollop of sour cream
💡 Tips
- For a lighter version, swap half-and-half for evaporated milk or Greek yogurt (stir in off heat).
- Want to make it heartier? Add diced potatoes or cooked barley.
- Freeze leftovers before adding cheese and cream for best results.
