Oh yes 🥣🥪 — Reuben Soup takes all the flavors of a classic Reuben sandwich (corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing) and turns them into a creamy, comforting soup. Perfect for chilly days!
🥣 Reuben Soup
Ingredients (Serves 4–6)
Soup Base
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken or beef broth
- 1 cup milk or heavy cream
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Main Ingredients
- 1–1½ cups cooked corned beef, chopped or shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded (reserve a little for garnish)
- Optional: 1–2 tsp caraway seeds
To Serve
- Rye bread croutons or toasted slices
- Extra shredded Swiss cheese
- Optional: swirl of Thousand Island dressing
Instructions
1. Cook Aromatics
- In a large pot, melt butter over medium heat.
- Add onion and sauté until soft, ~5 minutes.
- Add garlic and cook 1 minute.
2. Make Base
- Sprinkle in flour and stir to form a roux, cooking 1–2 minutes.
- Slowly whisk in broth and milk/cream until smooth and slightly thickened.
- Stir in Dijon mustard, salt, and pepper.
3. Add Main Ingredients
- Add corned beef, chopped sauerkraut, Swiss cheese, and caraway seeds (if using).
- Simmer on low 10–15 minutes, stirring occasionally, until heated through and cheese is melted.
4. Serve
- Ladle into bowls over toasted rye or with rye croutons.
- Garnish with extra Swiss cheese and optional Thousand Island dressing.
🔥 Tips & Variations
- Creamier soup: Use half-and-half or heavy cream for a richer texture.
- Extra tang: Add a splash of pickle juice or more sauerkraut juice to brighten flavor.
- Make-ahead: Soup keeps well in the fridge for 2–3 days; reheat gently.
- Vegetable boost: Add diced potatoes or carrots for a heartier meal.
If you want, I can give a “restaurant-style Reuben Soup” version where the broth is velvety, the corned beef is perfectly tender, and the flavors hit all the classic Reuben notes perfectly 😏.
Do you want me to do that version?
