This Reuben Soup is a cozy twist on the classic sandwich. With rich flavors of corned beef, sauerkraut, and Swiss cheese, it’s a warm hug in a bowl!
I love to enjoy it with a crunchy piece of bread on the side. Trust me, dipping that bread makes it even better. Who doesn’t love a little crunch with their soup? 😋
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness to the soup. If you’re looking for a healthier option, you can use olive oil instead.
Onion: A medium onion is perfect for flavor. Use yellow or sweet onions, but if you’re in a hurry, green onions or shallots can work too!
Chicken Broth: Chicken broth is key for depth of flavor. You can swap it with vegetable broth for a vegetarian version, or bone broth if you want extra richness.
Sauerkraut: This brings the signature tang. If you can’t find it, pickled cabbage or even coleslaw mix can be used in a pinch.
Corned Beef: While corned beef is traditionally used, you can substitute with pastrami, ham, or even a meat-free option like tempeh for a veggie twist.
Swiss Cheese: Swiss is classic for Reuben soup, but mozzarella or even cheddar can work well too. For vegan versions, try dairy-free cheese alternatives.
How Do I Get the Creamiest Soup Without Curdling?
A creamy texture is essential, but it’s easy to curdle dairy if you aren’t careful. Here’s a great way to ensure your cream stays smooth:
- Always lower the heat before adding cream and cheese. This keeps the mixture gentle.
- Whisk the cream and mustard in a bowl before adding, and slowly stir it into the pot to combine gradually.
- Avoid boiling once you add the cream; simmering is enough to heat it through without curdling.
- Finally, stirring frequently helps the cheese melt evenly and prevents sticking.
With these tips, you’ll achieve a velvety texture that pairs perfectly with each bowl!
Reuben Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- 4 cups chicken broth or stock
- 1 (14-ounce) can sauerkraut, drained and rinsed
- 2 cups cooked corned beef or pastrami, chopped or sliced
- 1 cup heavy cream
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- 3-4 slices dill pickles, sliced
- Chopped fresh chives or parsley for garnish
For Serving:
- Rye bread slices, toasted
How Much Time Will You Need?
This Reuben Soup takes about 15 minutes to prepare and around 30 minutes to cook, making the total time approximately 45 minutes. Perfect for a hearty lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the sliced onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. This step builds a great flavor base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for about 1 minute until it’s fragrant. Keep an eye on it; you don’t want the garlic to burn!
3. Combine the Broth and Sauerkraut:
Add the chicken broth and sauerkraut to the pot. If you’re using caraway seeds, toss those in as well. Bring the mixture to a simmer and let it cook for about 10 minutes. This allows the flavors to meld together beautifully!
4. Add the Meat:
Lower the heat and stir in the chopped corned beef or pastrami. Stir gently to warm it through, about 3-5 minutes. You want everything to be nice and hot!
5. Create the Creamy Mixture:
In a separate bowl, whisk together the heavy cream, Dijon mustard, and Worcestershire sauce. Slowly add this mixture into the pot, stirring gently to combine.
6. Melt the Cheese:
Now it’s time for the Swiss cheese! Stir in most of the shredded cheese, saving a little for garnish. Stir until the cheese has melted and the soup is creamy. Be careful not to let it boil after adding the cream and cheese, as this can cause curdling.
7. Season Your Soup:
Take a taste and season the soup with salt and freshly ground black pepper to your liking. This step is important for enhancing all the flavors!
8. Serve and Garnish:
Ladle the soup into bowls. Top each serving with the reserved Swiss cheese, sliced pickles, and a sprinkle of chopped chives or parsley for a fresh touch.
9. Enjoy with Rye Bread:
Serve the soup hot alongside toasted rye bread, perfect for dipping. Enjoy your delicious and comforting Reuben Soup!
This soup brings all the classic flavors of a Reuben sandwich right into a warm, hearty bowl. Enjoy every spoonful!
Can I Use Different Meat in This Soup?
Absolutely! While corned beef is traditional, you can use pastrami, brisket, or even a meat-free option like tempeh for a vegetarian twist. Just ensure it’s cooked before adding it to the soup!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup in advance! Cook it, then let it cool completely before refrigerating it in an airtight container for up to 3 days. When ready to serve, gently reheat on the stove, stirring occasionally.
How Do I Store Leftovers?
Leftover Reuben Soup can be stored in the fridge for up to 3 days in an airtight container. To reheat, warm it on the stove over low heat, adding a splash of broth or cream if it’s too thick.
Can I Freeze Reuben Soup?
While this soup can be frozen, it’s best to exclude the cream and cheese before freezing. After cooling, transfer the soup (without cream and cheese) to freezer-safe containers. When ready to enjoy, thaw and reheat, then stir in cream and cheese just before serving for the best texture.
