If you have ever wished to capture the unmistakable flavors of a classic deli Reuben sandwich in a warm, cozy bowl, then this Reuben Soup Recipe is exactly what your kitchen needs. Imagine tender corned beef, tangy sauerkraut, and sharp Swiss cheese swirled into a swirling creamy broth with whispers of Dijon mustard and caraway seeds. This soup wraps up the hearty, comforting essence of the iconic sandwich into one satisfying dish that feels like a big hug in every spoonful.
Ingredients You’ll Need
The magic of this Reuben Soup Recipe lies in its simple yet carefully chosen ingredients that each bring an essential element to the bowl. From buttery onions that create a savory foundation, to the creamy richness of milk and cheese, every component works in harmony to build flavor, texture, and color in your soup.
- 2 tablespoons butter: For starting your soup with a rich, silky base by sautéing onions and garlic.
- 1 small onion, diced: Adds a sweet, aromatic depth that forms the soup’s backbone flavor.
- 2 cloves garlic, minced: Infuses gentle warmth and classic savory notes.
- 1/4 cup all-purpose flour: Helps thicken the broth, turning it into a creamy, luscious soup.
- 3 cups beef broth: Brings hearty, meaty flavor to keep the soup satisfying and authentic.
- 1 cup whole milk: Adds smoothness and mellows the stronger flavors.
- 1 cup heavy cream: For a luxuriously rich finish that makes this soup indulgent.
- 2 cups shredded Swiss cheese: Melts into velvety pockets of tangy cheesiness, signature to the Reuben taste.
- 2 cups chopped corned beef: The star protein, tender and flavorful, that gives the soup its deli identity.
- 1 1/2 cups sauerkraut, drained and roughly chopped: Adds that essential acidic bite and wonderful texture.
- 1 tablespoon Dijon mustard: Imparts a subtle sharpness that lifts the entire flavor profile.
- 1 teaspoon caraway seeds (optional): Provides a unique aromatic note often found in traditional Reuben dishes.
- 1/2 teaspoon black pepper: For seasoning and a hint of heat.
- 1/2 teaspoon salt or to taste: Enhances all the flavors without overpowering.
- 1 cup rye bread cubes, toasted: Perfect for topping, adding crunch and that classic Reuben bread flavor.
How to Make Reuben Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting your butter in a large pot over medium heat. Once melted, add the diced onion and cook until it softens and becomes fragrant, about 5 minutes. Then stir in the minced garlic and cook for another minute. This step builds a flavorful base that will permeate your entire soup.
Step 2: Create the Roux
Sprinkle the flour over the softened onions and garlic, stirring it in constantly for 1 to 2 minutes. This helps cook out the raw flour taste and forms a roux that will thicken your soup beautifully.
Step 3: Add Liquids and Simmer
Gradually whisk in the beef broth to prevent lumps, then pour in the whole milk and heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until it slightly thickens, creating a creamy and smooth soup base.
Step 4: Melt in the Cheese
Reduce the heat to low and add the shredded Swiss cheese a handful at a time, stirring constantly until the cheese fully melts into the soup, giving it that signature Reuben creaminess.
Step 5: Incorporate the Main Flavors
Now it’s time to add the chopped corned beef, sauerkraut, Dijon mustard, optional caraway seeds, black pepper, and salt. Stir everything together and let it simmer gently for 10 to 15 minutes. This allows the flavors to meld and develop harmoniously, making every spoonful a complex delight.
Step 6: Final Adjustments and Serve
Give your soup a final taste and adjust the seasoning as needed. When ready, ladle the soup into bowls and top with those wonderfully crispy toasted rye bread cubes. This contrast in texture takes this soup from comforting to crave-worthy.
How to Serve Reuben Soup Recipe
Garnishes
For a classic finish, sprinkle freshly chopped parsley or a few extra caraway seeds over your soup. A small dollop of sour cream can add creaminess and a slight tang that pairs beautifully with the sauerkraut’s bite.
Side Dishes
This soup shines as a meal on its own but pairs wonderfully with a crisp green salad or roasted vegetables for some freshness. A simple pickle on the side echoes the deli inspiration and makes for a comforting, well-rounded experience.
Creative Ways to Present
Serve your Reuben Soup Recipe in mini bread bowls made from hollowed rye loaves for a fun and edible presentation. Alternatively, layer toasted rye bread cubes and cheese on top just before serving to maintain the crunch and add a delicious variation to each bite.
Make Ahead and Storage
Storing Leftovers
You can store leftover Reuben Soup in an airtight container in the refrigerator for up to 3 days. Because it’s packed with dairy and meat, keeping it cold and sealed will preserve flavor and texture.
Freezing
This soup freezes well, but keep in mind the texture of the cream and cheese might change slightly upon thawing. Freeze in a freezer-safe container for up to 2 months, and leave some space at the top as the soup may expand.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to prevent the cheese from separating. If the soup thickens too much, add a splash of beef broth or milk to restore its creamy consistency.
FAQs
Can I use different types of cheese in this Reuben Soup Recipe?
While Swiss cheese is traditional and ideal because of its nutty and smooth melt, you can experiment with Gruyère or mozzarella for a milder or more robust flavor. Just keep in mind the flavor balance with the sauerkraut and mustard.
Is it necessary to drain the sauerkraut?
Yes, draining the sauerkraut well is important to avoid thinning out the soup. If you love extra tanginess, reserve a small amount of sauerkraut juice to add incrementally to taste instead of all at once.
Can this recipe be made vegetarian?
To create a vegetarian version, substitute the beef broth with vegetable broth and replace corned beef with hearty mushrooms or smoked tempeh for a similar smoky depth. Keep in mind the flavor will shift but remain delicious.
What can I do if my soup gets too thick?
If the soup thickens too much, simply add more beef broth or milk a little at a time while stirring until you reach your preferred consistency.
Can I make this soup ahead of time for a party?
Absolutely! This Reuben Soup Recipe is great for making a day ahead as the flavors develop even more after resting. Just reheat gently and add toasted rye cubes just before serving to keep them crisp.
Final Thoughts
This Reuben Soup Recipe captures the spirit of a beloved sandwich in a warm, creamy bowl that’s perfect for cool days or anytime you crave comfort with a twist. It’s straightforward to make, packed with flavor, and sure to become a favorite to share with your loved ones. Give it a try and revel in the cozy satisfaction of deli-style goodness delivered one spoonful at a time.
Print
Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful Reuben Soup captures the beloved flavors of the classic Reuben sandwich in a comforting bowl. Combining tender corned beef, tangy sauerkraut, melted Swiss cheese, and a hint of Dijon mustard, it simmers to a luscious, cheesy consistency perfect for a hearty meal.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
Main Ingredients
- 2 cups shredded Swiss cheese
- 2 cups chopped corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
For Serving
- 1 cup rye bread cubes, toasted
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the cooked onion and garlic mixture and stir continuously for 1 to 2 minutes to form a roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the beef broth to avoid lumps. Then add the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring often until it thickens slightly.
- Melt Cheese: Slowly add the shredded Swiss cheese a handful at a time, stirring continuously until the cheese is completely melted and the soup is smooth.
- Add Main Ingredients: Stir in the chopped corned beef, drained and chopped sauerkraut, Dijon mustard, caraway seeds if using, black pepper, and salt. Mix well to combine all flavors.
- Simmer to Meld Flavors: Allow the soup to simmer gently for 10 to 15 minutes, stirring occasionally, until heated through and the flavors have blended perfectly.
- Adjust Seasoning and Serve: Taste and adjust salt or pepper as necessary. Serve the hot soup topped generously with toasted rye bread cubes for added texture and authentic flavor.
Notes
- Ensure sauerkraut is thoroughly drained to prevent the soup from becoming too watery.
- For extra tanginess, add a splash of the sauerkraut juice to the soup.
- If the soup thickens too much during cooking, thin it out with additional beef broth.
- Toasting rye bread cubes before serving enhances their crunch and flavor.
