Irresistible Reuben Soup Recipe Perfect for Cozy Nights

Introduction

Imagine the bold, tangy flavors of a classic Reuben sandwich transformed into a steaming bowl of soup. The savory aroma of corned beef, creamy broth, and just a hint of sauerkraut will fill your kitchen and instantly make you feel warm and cozy. It’s not just a recipe—it’s a hug in a bowl, perfect for chilly evenings.

My love affair with Reuben soup started during a family ski trip years ago. After hours on the slopes, we stumbled into a tiny mountain café, and I ordered something I’d never seen before: Reuben soup. At first, I was skeptical—soup? With sauerkraut? But one spoonful was all it took to win me over. Since then, I’ve been tweaking and perfecting my own version for years, and I can confidently say this recipe is the best twist on a Reuben you’ll ever taste.

Whether you’re a long-time Reuben fan or just looking for something hearty and unique to try, this soup won’t disappoint. Let’s dive into the irresistible flavors and comforting textures that make this recipe a keeper.

Why You’ll Love This Recipe

• Cozy Comfort: It’s the ultimate comfort food—rich, creamy, and filled with bold flavors.
• Quick & Easy: Ready in under 45 minutes, making it perfect for busy weeknights.
• Unique Twist: A creative spin on a beloved sandwich, it’s sure to impress your family or guests.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a soup-and-salad lunch with friends, this recipe fits the bill.
• Customizable: Easily adjust the ingredients for dietary needs or personal taste preferences.
• Flavor Explosion: Tangy sauerkraut, savory corned beef, and creamy Swiss cheese combine to create a truly unforgettable taste.

This isn’t just soup; it’s a flavor-packed meal that will make you close your eyes and sigh after the first bite. Trust me—you’ll be coming back for seconds.

What Ingredients You Will Need

This Reuben soup recipe uses simple ingredients that pack a punch of flavor. Most of these are pantry staples or easy-to-find items at your local grocery store.

• Corned beef, diced: The star of the show—use freshly cooked or deli-sliced corned beef.
• Sauerkraut: Adds the signature tangy flavor that makes this soup uniquely Reuben.
• Butter: For sautéing vegetables and adding richness to the broth.
• Onion, diced: A base ingredient for building savory flavor.
• Garlic, minced: Just a clove or two to enhance the aroma.
• Chicken broth: Creates a flavorful base—use low-sodium if you prefer.
• Heavy cream: Makes the soup luscious and velvety.
• Swiss cheese, shredded: The creamy, melty addition that ties everything together.
• Flour: Helps thicken the soup to the perfect consistency.
• Caraway seeds: Optional, but they mimic the flavor of rye bread beautifully.
• Salt and pepper: For seasoning—adjust to taste.
• Fresh parsley: Optional garnish for a pop of color and freshness.

If you don’t have sauerkraut on hand, you can use finely chopped pickles as a substitute. For a gluten-free version, skip the flour and thicken the soup with cornstarch or potato starch instead.

Equipment Needed

You don’t need fancy tools to make this delicious soup. Here’s what you’ll need:

• Large pot: A sturdy soup pot or Dutch oven is ideal for simmering the ingredients.
• Wooden spoon: Perfect for stirring and scraping the bottom of the pot.
• Cheese grater: For shredding Swiss cheese—pre-shredded works, too, but freshly grated melts better.
• Knife and cutting board: For chopping vegetables and corned beef.
• Whisk: Useful for incorporating the flour into the broth without lumps.

If you don’t have a grater, you can use a food processor to shred the cheese. And if you’re making a smaller batch, a medium saucepan will work just fine.

Preparation Method

1. Prepare your ingredients: Dice the corned beef, shred the Swiss cheese, and chop the onion and garlic.
2. Sauté the veggies: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for another minute.
3. Create the roux: Sprinkle 2 tablespoons of flour over the sautéed onions and garlic. Whisk constantly for 2 minutes to cook out the raw flour flavor.
4. Add the broth: Gradually pour in 4 cups of chicken broth, whisking to combine. Bring to a simmer and allow the soup to thicken slightly.
5. Incorporate the cream: Reduce the heat to low and stir in 1 cup of heavy cream. Simmer for 5 minutes, stirring occasionally.
6. Add the star ingredients: Stir in the diced corned beef, sauerkraut, and caraway seeds (if using). Simmer for another 10 minutes to let the flavors meld.
7. Melt the cheese: Gradually add the shredded Swiss cheese, stirring until melted and fully incorporated into the soup.
8. Season to taste: Add salt and pepper to your liking. Taste and adjust as needed.
9. Serve and garnish: Ladle the soup into bowls and top with chopped fresh parsley for a burst of color.

The soup should be creamy and slightly thick, with all the bold flavors of a Reuben sandwich. If the soup seems too thick, add a splash of chicken broth to thin it out.

Cooking Tips & Techniques

• Don’t skip the roux: This step is key to achieving the perfect texture. Whisk thoroughly to avoid lumps.
• Use freshly shredded cheese: Pre-shredded cheese often has additives that prevent melting. Go for a block of Swiss and grate it yourself.
• Taste as you go: The tanginess of sauerkraut can vary, so adjust the seasoning to balance the flavors.
• Low and slow: Don’t rush the simmering process—it allows the ingredients to meld beautifully.
• Make it ahead: This soup tastes even better the next day as the flavors deepen. Store it in the fridge overnight for a quick reheat meal.

If you accidentally make the soup too salty, add a splash of cream or a boiled potato to mellow out the flavors.

Variations & Adaptations

• Low-Carb Option: Skip the flour and thicken the soup with cream cheese or a slurry of cornstarch and water.
• Vegetarian Version: Replace the corned beef with roasted mushrooms and use vegetable broth instead of chicken broth.
• Gluten-Free Adaptation: Use gluten-free flour or a thickening agent like potato starch.
• Spicy Twist: Add a dash of hot sauce or smoked paprika for a little heat.
• Seasonal Add-Ins: During summer, add fresh spinach or kale for a pop of color and nutrition.

My personal favorite variation? Swap half the sauerkraut for diced pickles—they add a unique crunch and tang that’s irresistible!

Serving & Storage Suggestions

This soup is best served hot, with a slice of toasted rye bread or a handful of croutons for dipping. Pair it with a crisp green salad or a cold glass of iced tea for a balanced meal.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the soup in individual portions for up to 2 months. Reheat gently on the stove or in the microwave.
• Reheating Tips: Add a splash of broth or cream when reheating to restore the creamy texture.

The flavors intensify as the soup sits, making it even better the next day!

Nutritional Information & Benefits

Here’s an approximate breakdown per serving:

• Calories: 350
• Protein: 15g
• Fat: 25g
• Carbohydrates: 12g

Corned beef provides protein, while sauerkraut adds probiotics and vitamins. Swiss cheese contributes calcium and creaminess, making this soup both indulgent and nutritious.

For those watching their carbs or gluten intake, the recipe can easily be adapted to meet dietary needs without compromising flavor.

Conclusion

If you’re craving something hearty, flavorful, and a little out of the ordinary, this irresistible Reuben soup is your answer. It’s the perfect dish to warm you up, whether you’re battling cold weather or just need some comfort food magic.

I love how customizable this recipe is—you can make it spicy, creamy, or tangy depending on your mood. And honestly, it’s impossible not to fall in love with the bold flavors and velvety texture.

Give this recipe a try, and let me know how you like it in the comments below! I’d love to hear your variations and how you made it your own. Happy cooking!

FAQs

Can I use pastrami instead of corned beef?

Yes, pastrami works well as a substitute and adds a smoky flavor to the soup.

What if I don’t like sauerkraut?

You can replace it with diced pickles or omit it entirely, though you’ll lose the signature tanginess.

Can I make this soup dairy-free?

Absolutely! Use coconut cream instead of heavy cream and dairy-free cheese.

How do I thicken the soup without flour?

Use a cornstarch slurry or cream cheese for a gluten-free thickening option.

What’s the best way to reheat this soup?

Reheat gently on the stove, adding a splash of broth or cream to restore its creamy texture.

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