🥣 Creamy Reuben Soup
This soup captures the flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and a tangy, creamy base—without the bread! Perfect for lunch or dinner.
🧾 Ingredients (Serves 4–6)
- 1 tbsp butter
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups corned beef (chopped or shredded)
- 1 cup sauerkraut (drained and chopped)
- 3 cups chicken or beef broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 cup Swiss cheese (shredded)
- Salt and black pepper to taste
- Optional: rye croutons for garnish
👩🍳 Instructions
1️⃣ Sauté the aromatics
- In a large pot, melt butter over medium heat.
- Add onion and garlic, sauté 3–4 minutes until soft and fragrant.
2️⃣ Add corned beef and sauerkraut
- Stir in corned beef and sauerkraut. Cook 2–3 minutes to combine flavors.
3️⃣ Add broth and simmer
- Pour in chicken or beef broth. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
4️⃣ Make it creamy
- Stir in heavy cream and Dijon mustard. Heat until warm but don’t boil to prevent curdling.
5️⃣ Add cheese
- Gradually stir in Swiss cheese until melted and smooth.
- Season with salt and pepper to taste.
6️⃣ Serve
- Ladle into bowls and garnish with rye croutons or extra Swiss cheese if desired.
🍽️ Tips
- For extra depth, add caraway seeds or a dash of Worcestershire sauce.
- Use fresh sauerkraut if available—it’s less salty than canned.
- Serve with crusty bread or crackers for a full Reuben experience.
I can also share:
🧄 Slow cooker Creamy Reuben Soup
🥄 Quick 20-minute stovetop version
🌿 Vegetable-packed Reuben soup
Do you want me to give the quick version ready in 25 minutes?
