Creamy Reuben Soup
A rich, hearty soup inspired by the classic Reuben sandwich — filled with corned beef, sauerkraut, Swiss cheese, and creamy broth for the ultimate comfort food with a deli twist.
Equipment
- large soup pot
- whisk
- measuring cups and spoons
- cutting board and knife
- ladle
Ingredients
- 2 tbsp butter
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 cups milk or half-and-half
- 1 cup sauerkraut, drained and chopped
- 1 1/2 cups cooked corned beef, chopped
- 1 cup shredded Swiss cheese
- 1/4 cup thousand island dressing
- 1/2 tsp caraway seeds (optional)
- to taste salt and black pepper
- for serving rye bread or croutons
Instructions
- In a large pot, melt butter over medium heat. Add onions and cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in beef broth and milk, stirring constantly until smooth and slightly thickened, about 5 minutes.
- Stir in sauerkraut, corned beef, caraway seeds, and thousand island dressing. Simmer 10–15 minutes over low heat.
- Remove from heat and stir in Swiss cheese until melted and smooth. Season with salt and pepper to taste.
- Serve hot, topped with rye croutons or toasted rye bread pieces.
Notes
Use high-quality corned beef for the best flavor — either from the deli counter or leftover from a roast. For extra tang, add a splash of pickle juice or more sauerkraut brine. Serve with rye croutons or toasted rye bread for that authentic Reuben experience. Store leftovers refrigerated for up to 3 days.