What a fantastic idea! Creamy Reuben Soup takes all the iconic flavors of the classic deli sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—and transforms them into the ultimate cozy, comforting soup. It’s rich, tangy, and incredibly satisfying.
Here is a foolproof recipe that will become an instant cold-weather favorite.
Creamy Reuben Soup
This recipe mimics the layered flavors of the sandwich, building a robust broth and finishing with the creamy, cheesy elements.
Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
For the Soup Base:
· 4 tablespoons unsalted butter
· 1 medium yellow onion, finely chopped
· 2 celery stalks, finely chopped
· 2 cloves garlic, minced
· ⅓ cup all-purpose flour
· 4 cups beef broth
· 1 cup bottled Thousand Island dressing
· 1 teaspoon caraway seeds (optional, but highly recommended for that “rye bread” flavor)
· ½ teaspoon smoked paprika
· Salt and black pepper to taste
For the Add-Ins & Garnish:
· 1 cup (about 8 oz) cooked corned beef, chopped into small bite-sized pieces
· 1 cup sauerkraut, drained and rinsed (rinsing reduces bitterness)
· 2 cups shredded Swiss cheese, divided
· 1 cup heavy cream or half-and-half
· For Serving: Rye croutons, extra chopped corned beef, a dollop of Thousand Island, and fresh parsley.
Instructions
Step 1: Build the Flavor Base
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
- Add the chopped onion and celery. Sauté for 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
Step 2: Create the Roux and Broth
- Sprinkle the flour over the vegetables and stir constantly to create a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the beef broth, a little at a time, to avoid lumps. Continue whisking until the mixture is smooth.
- Whisk in the Thousand Island dressing, caraway seeds, and smoked paprika.
Step 3: Simmer and Thicken
- Bring the soup to a simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, until it has thickened slightly.
Step 4: Add the Signature Ingredients
- Stir in the chopped corned beef and rinsed sauerkraut. Simmer for another 5 minutes to allow the flavors to meld.
- Reduce heat to low. Stir in 1 ½ cups of the shredded Swiss cheese and the heavy cream. Stir continuously until the cheese is completely melted and the soup is creamy. Do not let it boil after this point, as the dairy could separate.
Step 5: Serve and Garnish
- Ladle the hot soup into bowls.
- Top each serving with a sprinkle of the remaining Swiss cheese, a handful of rye croutons, a little extra chopped corned beef, and a fresh drizzle of Thousand Island dressing.
Pro Tips for the Perfect Soup
· Corned Beef Shortcut: The easiest route is to buy thick-sliced corned beef from the deli counter and chop it up. You can also use leftovers from a homemade corned beef dinner.
· Rinsing the Sauerkraut: This is a personal preference. Rinsing it under cold water tames the sharp, vinegary bite and makes its flavor more mellow in the soup. For a tangier soup, skip the rinsing.
· Cheese Melting: Adding the cheese off the heat or over very low heat prevents it from becoming grainy or seizing up.
· Texture: For an extra-smooth soup, you can use an immersion blender to partially puree the soup after simmering the base but before adding the corned beef and sauerkraut.
· Lighter Option: You can substitute the heavy cream with whole milk or even evaporated milk for a lighter, but still creamy, result.
What to Serve with Creamy Reuben Soup
This soup is a meal in itself! But for the full Reuben experience, serve it with:
· Toasted Rye Bread: Thick slices of buttered, toasted rye bread for dipping.
· Simple Green Salad: A crisp salad with a sharp vinaigrette helps cut through the richness of the soup.
Enjoy this incredibly unique and delicious soup—it’s a guaranteed conversation starter and comfort food champion