Creamy Reuben Soup Recipe
A rich, comforting bowl that turns the classic Reuben sandwich into a creamy, tangy soup—layers of shredded corned beef, sauerkraut, Swiss cheese, and a velvety roux-cream finish. Fast enough for weeknights, hearty enough for dinner, and freezer-friendly for meal prep.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp neutral oil canola or grapeseed
- 1 large yellow onion finely diced (≈250 g)
- 2 medium carrots diced (≈150 g)
- 2 celery stalks diced (≈120 g)
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 tsp caraway seeds optional
- ½ tsp smoked paprika optional
- 4 cups 960 ml low-sodium beef broth
- 1 cup 240 ml water
- 3 medium Yukon Gold potatoes peeled and diced (≈500 g) — optional for body
- 12 oz 340 g corned beef, chopped or shredded
- 1½ cups ≈360 g sauerkraut, well drained and roughly chopped
- 1 cup ≈115 g shredded Swiss cheese (Emmental or Gruyère okay)
- ¾ cup 180 ml heavy cream (or ½ cup cream + ¼ cup sour cream)
- 2 tsp Dijon mustard
- 1 tbsp apple cider vinegar adjust to taste
- Salt and freshly ground black pepper to taste
- Fresh dill or chives chopped (for garnish)
- Rye bread or pumpernickel cubed and toasted for croutons (optional)
- Optional: Russian/Thousand Island dressing for drizzling
Instructions
- Prepare ingredients: drain sauerkraut well; shred/chop corned beef; cube potatoes and set in cold water; grate Swiss cheese.
- Heat butter + oil in a 5–6 qt heavy pot over medium heat. Add onion, carrot, and celery. Sweat gently 8–10 minutes until softened (don’t brown).
- Add garlic and cook 30–45 seconds until fragrant. Stir in flour and cook 1–2 minutes, stirring constantly to form a light roux. Mix in caraway seeds and smoked paprika if using.
- Slowly whisk in beef broth and water, scraping the pot’s bottom to release any fond. Bring to a gentle simmer.
- Add diced potatoes. Simmer 12–15 minutes until potatoes are tender.
- Stir in chopped corned beef and drained sauerkraut. Reduce heat and simmer 8–10 minutes to meld flavors. Taste for salt (corned beef/sauerkraut can be salty).
- In a small bowl, whisk together heavy cream and Dijon mustard. Temper the cream by whisking in ~½ cup hot broth, then slowly stir the warmed cream into the pot. Keep heat low—do not boil.
- Add shredded Swiss cheese gradually, stirring until fully melted and smooth. If using sour cream instead of part cream, fold in off-heat to avoid curdling.
- Stir in apple cider vinegar to brighten; adjust with more to taste. Finish with black pepper and only add salt if necessary. Remove from heat and rest 5–10 minutes.
- Serve topped with toasted rye croutons, a sprinkle of dill or chives, and an optional drizzle of Russian dressing.
Notes
- Salt control: Because corned beef and sauerkraut vary in saltiness, taste before salting.
- If too salty, dilute with unsalted stock or add a peeled potato to absorb excess salt (discard potato before serving if desired).
- Cheese & dairy: Grate cheese for smoother melting. Temper cream to prevent separation; keep soup under a gentle simmer after adding dairy.
- Make-ahead & freezing: For best texture, freeze the soup before adding cream and cheese.
- Thaw overnight and finish on the stove. Fully finished soup can be frozen but may need extra whisking on reheat. Refrigerate up to 3 days.
- Variations: Substitute smoked tempeh or king oyster mushrooms for a vegetarian version; use cashew cream and dairy-free cheese for vegan.
- Pastrami can replace corned beef for a smoky twist.
- Quick tips: Use low-sodium beef stock and adjust salt at the end. Toast rye cubes in butter for authentic flavor and crunch.