If you’re a fan of Reuben sandwiches, you’ll love this Creamy Reuben Soup recipe! It’s a delicious and unique twist on the classic sandwich that’s perfect for a cozy meal on a chilly day. This soup is hearty, flavorful, and easy to make. With its creamy texture, tender chunks of corned beef, sauerkraut, and melted Swiss cheese, this soup is sure to become a new favorite in your household.
My husband and I discovered this Creamy Reuben Soup recipe last winter, and it’s been a favorite ever since. We both love Reuben sandwiches, so we were excited to try this twist on the classic. The first time we made it, we were blown away by how delicious and comforting it was. The creamy texture, savory flavors, and crunchy croutons made it the perfect meal for a cold winter evening. We’ve made it many times since then and have even served it to friends and family who have all loved it!
Why This Creamy Reuben Soup Recipe is So Great
- Creamy and comforting: This soup has a velvety texture that is both rich and comforting, making it perfect for warming up on a chilly day.
- Unique twist on a classic: This recipe is a fun and flavorful twist on the classic Reuben sandwich that is sure to impress your taste buds.
- Hearty and filling: With its chunks of corned beef, sauerkraut, and Swiss cheese, this soup is a complete meal that will fill you up and satisfy your hunger.
- Easy to make: This recipe is simple to follow, and most of the ingredients can be found at your local grocery store.
Ingredients:
- 1 (32 oz.) carton low-sodium chicken or beef stock (946 ml)
- 1 pound cooked corned beef or pastrami, diced, fat removed (454 g)
- 1 (8 oz.) package sauerkraut, rinsed and drained (227 g)
- 1 yellow onion, chopped
- 4 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 bay leaf
- 1/3 cup cold water (79 ml)
- 1/4 cup cornstarch (30 g)
- 1 cup heavy cream (240 ml)
- 1 (12 oz.) package Swiss cheese, sliced (340 g)
- 2 tablespoons extra-virgin olive oil (30 ml)
- 6 slices marbled rye bread
- 2-3 tablespoons extra-virgin olive oil or butter, melted (30-45 ml)
- kosher salt and freshly ground pepper, to taste
Directions:
To prepare the soup, start by heating olive oil in a large stock pot over medium-high heat. Once the oil is hot, add the diced onion and carrot and sauté for 7-9 minutes, or until they have softened.
Next, add the minced garlic and diced corned beef to the pot and cook for an additional 1-2 minutes until fragrant. Season the mixture with salt, pepper, and oregano.
Pour the chicken stock into the pot, then stir in the sauerkraut. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
While the soup simmers, prepare the slurry by whisking cornstarch and cold water together in a small bowl. Once the bay leaf has been removed from the soup, whisk in the slurry and continue cooking for another 5-10 minutes, or until the soup has thickened.
To finish the soup, stir in the heavy cream and Swiss cheese, and cook for an additional 5 minutes, or until everything is heated through. Once the soup is ready, ladle it into serving bowls and top each bowl with rye bread croutons. Serve hot and enjoy!
Creamy Reuben Soup
Ingredients
- 1 32 oz. carton low-sodium chicken or beef stock (946 ml)
- 1 pound cooked corned beef or pastrami diced, fat removed (454 g)
- 1 8 oz. package sauerkraut, rinsed and drained (227 g)
- 1 yellow onion chopped
- 4 carrots chopped
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 bay leaf
- 1/3 cup cold water 79 ml
- 1/4 cup cornstarch 30 g
- 1 cup heavy cream 240 ml
- 1 12 oz. package Swiss cheese, sliced (340 g)
- 2 tablespoons extra-virgin olive oil 30 ml
- 6 slices marbled rye bread
- 2-3 tablespoons extra-virgin olive oil or butter melted (30-45 ml)
- kosher salt and freshly ground pepper to taste
Instructions
- To prepare the soup, start by heating olive oil in a large stock pot over medium-high heat. Once the oil is hot, add the diced onion and carrot and sauté for 7-9 minutes, or until they have softened.
- Next, add the minced garlic and diced corned beef to the pot and cook for an additional 1-2 minutes until fragrant. Season the mixture with salt, pepper, and oregano.
- Pour the chicken stock into the pot, then stir in the sauerkraut. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- While the soup simmers, prepare the slurry by whisking cornstarch and cold water together in a small bowl. Once the bay leaf has been removed from the soup, whisk in the slurry and continue cooking for another 5-10 minutes, or until the soup has thickened.
- To finish the soup, stir in the heavy cream and Swiss cheese, and cook for an additional 5 minutes, or until everything is heated through. Once the soup is ready, ladle it into serving bowls and top each bowl with rye bread croutons. Serve hot and enjoy!