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To make this creamy Reuben soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1 medium celery stalk, diced - 4 cups chicken broth - 2 cups shredded cooked corned beef - 1 cup sauerkraut, drained and rinsed - 1 teaspoon caraway seeds - 1 cup heavy cream - 1 tablespoon Dijon mustard - Salt and pepper to taste - 1 cup shredded Swiss cheese - Fresh parsley, chopped (for garnish) I love using fresh ingredients. You can swap olive oil for butter for a richer taste. If you want to cut down on fat, you can use half-and-half instead of heavy cream. If you can’t find corned beef, you can use shredded roast beef or turkey. For a vegetarian version, try using mushrooms and vegetable broth. Always choose fresh veggies. Look for firm carrots and crisp celery. If you buy sauerkraut, check the expiration date. For the best flavor, use fresh herbs when possible. Store any leftover cheese in an airtight container to keep it fresh. Enjoy your cooking, and let your ingredients shine! {{ingredient_image_1}} Making Creamy Reuben Soup is fun and easy. You will start by gathering all your ingredients. This recipe takes about 15 minutes to prep. The cooking time is around 25 minutes. You will need a large pot to cook everything together. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion, garlic, carrot, and celery. 3. Sauté for about 5-7 minutes. You want them soft and fragrant. 4. Pour in the chicken broth. Bring this mixture to a gentle boil. 5. Stir in the shredded corned beef, sauerkraut, and caraway seeds. 6. Let it simmer for 10-15 minutes. This helps the flavors meld together. 7. Reduce the heat to low. Now, add the heavy cream and Dijon mustard. 8. Stir until well combined. Simmer for an additional 5 minutes. 9. Season with salt and pepper to taste. 10. Stir in the shredded Swiss cheese. Wait until it melts and makes the soup creamy. 11. Remove from heat and let the soup cool slightly before serving. To make your soup extra tasty, focus on the sautéing step. This is where you build flavor. Use fresh, high-quality ingredients whenever possible. The chicken broth should be flavorful. Taste as you go, adding salt and pepper as needed. Caraway seeds add a unique taste, so don't skip them! Lastly, let the soup sit for a few minutes before serving. This helps the flavors to blend perfectly. To make your creamy Reuben soup shine, focus on the basics. Start with good olive oil for sautéing. It adds a nice depth. When cooking your veggies, let them soften well. This melds the flavors together. Add the caraway seeds early. Their warm, fragrant notes lift the soup. For a richer taste, use homemade chicken broth if you can. The flavor difference is worth it. Once you add the heavy cream, don't rush it. Let it simmer gently to blend in. This step creates a silky texture. Lastly, mix in the Swiss cheese slowly. This ensures it melts evenly, giving you a creamy finish. One big mistake is adding salt too soon. Wait until the end to taste. The corned beef and broth already add saltiness. Another common error is skipping the rinsing of sauerkraut. This removes excess salt and tanginess. Overcooking the soup can ruin it. Keep the heat low after adding cream. High heat can break down the cream, making it grainy. Lastly, don’t forget to garnish! A sprinkle of parsley adds color and freshness. To serve your soup right, use deep bowls. Ladle in the soup and add extra Swiss cheese on top. This way, the cheese melts beautifully. A touch of fresh parsley on top makes it pop. Pair your soup with crusty rye bread. This classic match brings out the Reuben's flavors. You can also add a side of pickles for that tangy crunch. If you want to impress, serve with a side of potato chips for a fun crunch. Enjoy! Pro Tips Use Quality Corned Beef: The flavor of your soup greatly depends on the quality of the corned beef. Opt for freshly cooked or high-quality deli meats for the best results. Adjust Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with milk or use a lower-fat cream alternative without sacrificing too much flavor. Enhance Flavor with Spices: Consider adding a pinch of smoked paprika or a dash of hot sauce to give your soup an extra kick and depth of flavor. Serve with Toppings: Enhance the presentation and flavor by serving the soup with a dollop of sour cream or a sprinkle of crispy bacon bits on top. {{image_2}} You can make Creamy Reuben Soup lighter without losing flavor. Start by using low-fat cream or half-and-half instead of heavy cream. This change cuts calories but keeps it creamy. Also, consider using low-sodium chicken broth. It helps control salt without sacrificing taste. You can swap corned beef for shredded turkey. It’s leaner and still delicious. Adding more veggies like spinach or bell peppers boosts nutrients and flavor. If you want a meat-free version, go for plant-based ingredients. Replace corned beef with diced mushrooms or jackfruit. Both give a meaty texture. Use vegetable broth instead of chicken broth. This keeps it completely vegetarian. Sauerkraut remains a great ingredient for tangy flavor. You can also add some beans for protein. Try chickpeas or black beans; they add richness and fiber. For those who love heat, add red pepper flakes or a dash of hot sauce. Stir these in while simmering the soup. Add a pinch of smoked paprika for depth and warmth. You can also include fresh herbs like dill or thyme. They brighten the soup and add unique flavor notes. This way, your Creamy Reuben Soup becomes a delightful mix of flavors and spice! To keep your creamy Reuben soup fresh, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when to enjoy it again. If you want to save your soup for later, freezing works well. Cool the soup completely before freezing. Use a freezer-safe container or zip-top bag. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Don’t forget to label it! To reheat, first, thaw the soup in the fridge overnight if frozen. Pour it into a pot and heat on low. Stir often to prevent sticking. You can add a splash of cream for extra richness. Heat until it’s warm, and enjoy your comforting bowl again! Creamy Reuben Soup is a warm and rich dish. It combines the classic flavors of a Reuben sandwich into a comforting soup. You get tender corned beef, tangy sauerkraut, and creamy Swiss cheese. Each spoonful is a delight! The soup has a smooth texture, thanks to the heavy cream and Dijon mustard. The caraway seeds add a unique touch. This soup is perfect for chilly days or whenever you need comfort food. Yes, you can make this soup ahead of time. Prepare the soup, cool it, and store it in the fridge. It stays good for about three days. Just reheat it gently on the stove before serving. This way, the flavors get even better! You can also freeze the soup for up to three months. Thaw it overnight in the fridge before reheating. To adjust the recipe, double or triple the ingredients. This way, you can easily make more servings. For example, use 8 cups of chicken broth and 4 cups of shredded corned beef. Make sure to keep the same cooking times. This soup is great for gatherings or family dinners. Just remember to taste and adjust the seasonings as needed! This blog covered everything you need for Creamy Reuben Soup. You learned about key ingredients, cooking steps, and ways to enhance flavor. I shared tips for storing leftovers and answered common questions. Remember, you can adjust the recipe to suit your taste. Use fresh ingredients for the best results. With the right tweaks, this soup can fit any diet. Enjoy creating your delicious bowl of comfort!

Creamy Reuben Soup

A rich and hearty soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 4 cups chicken broth
  • 2 cups shredded cooked corned beef
  • 1 cup sauerkraut, drained and rinsed
  • 1 teaspoon caraway seeds
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • to taste salt and pepper
  • 1 cup shredded Swiss cheese
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until softened and fragrant.
  • Pour in the chicken broth and bring the mixture to a gentle boil.
  • Stir in the shredded corned beef, sauerkraut, and caraway seeds. Let it simmer for 10-15 minutes to meld the flavors.
  • Reduce the heat to low and add the heavy cream and Dijon mustard, stirring until well combined. Simmer for an additional 5 minutes.
  • Season the soup with salt and pepper to taste, then stir in the shredded Swiss cheese until melted and creamy.
  • Remove from heat and let the soup cool slightly before serving.

Notes

Serve the soup in bowls topped with extra shredded cheese and a sprinkle of fresh parsley for a vibrant finish. Pair with crusty rye bread for an authentic Reuben experience!
Keyword corned beef, creamy, Reuben, soup