A warm, creamy soup that tastes like a Reuben sandwich. It is simple to cook and fills the kitchen with good smells.
introduction
This Creamy Reuben Soup mixes corned beef, Swiss cheese, and sauerkraut into a rich bowl. If you like other creamy vegetable soups, try a similar texture with a creamy asparagus soup recipe for another easy meal.
why make this recipe
Make this soup when you want a quick, filling dish that tastes like a classic sandwich. It uses few ingredients and cooks fast. This soup is good for weeknights and for sharing with friends. For more simple creamy soups that are easy to serve, see an idea like a creamy asparagus soup to pair with bread.
how to make Creamy Reuben Soup
This is a clear, simple way to cook the soup. Follow the steps below to get a creamy, warm soup that tastes like a Reuben.
Ingredients :
- 2 cups corned beef, chopped
- 1 cup Swiss cheese, shredded
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup sauerkraut, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add in the chopped corned beef and cook until heated through.
- Pour in the beef broth and bring to a simmer.
- Stir in the sauerkraut and Dijon mustard.
- Reduce the heat and stir in the heavy cream and Swiss cheese until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your hearty soup!
how to serve Creamy Reuben Soup
Serve hot in bowls with crusty rye or sourdough bread. A small side salad or simple pickles go well with the soup. For a related hearty bowl idea, you can also look at a rich seafood-and-chicken option like creamy Cajun shrimp and chicken soup for another main-dish soup idea.
how to store Creamy Reuben Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat and stir so the cream does not separate. You can freeze the soup for up to 2 months, but texture may change after freezing.
tips to make Creamy Reuben Soup
- Chop the corned beef small so every spoon has meat.
- Drain the sauerkraut well to avoid extra sour liquid.
- Add the Swiss cheese slowly and stir to melt it smooth.
- Use low heat after adding cream to keep the soup creamy.
- Taste and add salt last because corned beef can be salty.
variation (if any)
- Make it lighter: use half-and-half or milk instead of heavy cream.
- Make it smoky: add a little smoked paprika or use smoked corned beef.
- Make it vegetarian: replace corned beef with cooked mushrooms and use vegetable broth.
FAQs
Q: Can I use deli corned beef?
A: Yes. Chop deli corned beef and add it in step 2. It works fine.
Q: Is this soup very sour from the sauerkraut?
A: No. The cream and Swiss cheese soften the sour taste. Drain the sauerkraut well to reduce sourness.
Q: Can I make this in a slow cooker?
A: Yes. Cook onions and garlic first, then add other ingredients and cook on low 2–3 hours. Add cheese at the end.
Q: Can I skip the mustard?
A: You can, but Dijon gives a small sharp taste that matches the Reuben flavors.
Conclusion
If you want another take on this idea or extra tips, check out The Blond Cook’s Creamy Reuben Soup for a full version and notes.
Print
Creamy Reuben Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm, creamy soup that tastes like a classic Reuben sandwich, combining corned beef, Swiss cheese, and sauerkraut into a rich and hearty dish.
Ingredients
- 2 cups corned beef, chopped
- 1 cup Swiss cheese, shredded
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup sauerkraut, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add in the chopped corned beef and cook until heated through.
- Pour in the beef broth and bring to a simmer.
- Stir in the sauerkraut and Dijon mustard.
- Reduce the heat and stir in the heavy cream and Swiss cheese until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your hearty soup!
Notes
Serve hot in bowls with crusty rye or sourdough bread. This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Reuben soup, creamy soup, hearty soup, corned beef, Swiss cheese, quick dinner