Reuben Soup is a comforting blend of rich flavors and textures that brings the essence of the classic Reuben sandwich to a warming bowl. With its creamy consistency, tender chunks of corned beef, and a hint of tang from the sauerkraut, this soup is both satisfying and hearty. It’s perfect for a chilly evening or a cozy gathering.
With a prep time of just 15 minutes and a total cook time of 35 minutes, this recipe is straightforward enough for even the busiest home cooks. It yields 6 servings, making it ideal for family dinners or meal prep for the week ahead. You’ll find that the combination of ingredients creates a delightful balance of flavors that keeps everyone coming back for more.
Why This Reuben Soup Is So Popular
Jump To:
- Why This Reuben Soup Is So Popular
- Main Ingredients for Reuben Soup
- Kitchen Tools You Will Need
- Step-by-Step Instructions for Reuben Soup
- Pro Tips for Perfect Results
- Serving Suggestions and Pairings
- Variations and Easy Customizations for Reuben Soup
- Storage, Reheating, and Meal Prep Tips
- Common Mistakes to Avoid
- Nutrition Overview
- Frequently Asked Questions About Reuben Soup
- Final Thoughts
- Reuben Soup
This Reuben Soup stands out due to its robust flavor profile and creamy texture, reminiscent of the beloved sandwich but with a unique twist. The combination of tender corned beef, savory Swiss cheese, and tangy sauerkraut results in an unforgettable taste experience. Additionally, the ease of preparation and the ability to make a large batch makes it a go-to recipe for gatherings or weeknight dinners.
Main Ingredients for Reuben Soup
This Reuben Soup relies on a handful of key ingredients that work together to create its signature flavor. Here’s what you’ll need:
- 3 tbsp unsalted butter, adds richness and flavor to the base.
- 1 medium yellow onion, finely chopped, provides sweetness and aroma when sautéed.
- 2 ribs celery, chopped (¼-inch pieces), adds crunch and depth to the soup.
- 2 cloves garlic, minced, infuses the dish with a fragrant kick.
- ¼ cup all-purpose flour, thickens the soup for a creamy texture.
- 4½ cups chicken broth, serves as the flavorful liquid base.
- 1 lb deli-sliced corned beef, chopped/shredded, gives a hearty, meaty component.
- 14 oz sauerkraut, drained, adds tanginess and a unique flavor contrast.
- 1 tsp caraway seeds, enhances the soup with an earthy, aromatic note.
- ½ cup Thousand Island dressing, contributes creaminess and a hint of sweetness.
- 2 bay leaves, infuses the soup with herbal depth during cooking.
- 1 cup heavy cream, ensures a luscious, velvety finish.
- 2 cups shredded Swiss cheese, divided, melts beautifully and enriches the flavor.
- 2 slices rye bread, cubed, for homemade croutons that add crunch.
- 1 tbsp olive oil, helps toast the bread for added texture.
- 2 tbsp fresh parsley, chopped, brightens the dish with freshness.
- Salt to taste, enhances all the flavors in the soup.
Kitchen Tools You Will Need
| Large pot or Dutch oven | For cooking and simmering the soup. |
| Baking sheet | To toast the rye bread cubes. |
| Wooden spoon | For stirring the soup and preventing sticking. |
| Measuring cups and spoons | To ensure accurate ingredient measurements. |
| Knife and chopping board | For chopping vegetables and corned beef. |
Step-by-Step Instructions for Reuben Soup
Follow these detailed steps to create your Reuben Soup, ensuring you capture all the rich flavors and textures:
- Preheat and prepare the croutons, Preheat your oven to 375°F (190°C). Toss the rye bread cubes with olive oil and a pinch of salt until lightly coated. Spread them in a single layer on a baking sheet. Bake for 8, 10 minutes, flipping halfway, until they’re golden brown and crisp. Set aside to cool.
- Sauté the vegetables, In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic.
- Make the roux, Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1, 2 minutes, coating everything in the flour. The mixture should be thick and slightly golden.
- Add the broth and meat, Gradually whisk in the chicken broth, a little at a time, to prevent lumps. Once smooth, stir in the corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Cover and let the soup simmer gently for 20, 25 minutes, allowing the flavors to meld.
- Stir in cream and cheese, Remove and discard the bay leaves. Lower the heat and stir in the heavy cream and 1½ cups of shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup has a silky consistency. Taste and adjust seasoning with salt if needed.
- Serve with toppings, Ladle the soup into bowls. Sprinkle each serving with some of the remaining Swiss cheese, a handful of rye croutons, and a little fresh parsley. Serve hot.
Pro Tips for Perfect Results
- Drain the sauerkraut well to avoid excess tang, which can overpower the soup’s flavor.
- For best results, freeze the soup before adding dairy; this helps maintain texture.
- If you prefer a smokier taste, consider using pastrami instead of corned beef.
- Be cautious when stirring in the cream; do not let the soup boil after adding it to prevent curdling.
- Use a whisk to incorporate the broth gradually, ensuring a smooth base without lumps.
- For added depth, try toasting the caraway seeds briefly before adding them to the pot.
Serving Suggestions and Pairings
- Serve with a side of crusty bread or a fresh salad for a complete meal.
- Top with additional chopped parsley or chives for a burst of color.
- Pair with a crisp dill pickle for a classic Reuben touch.
- For a heartier meal, serve alongside potato wedges or chips.
- A glass of light non-non-alcoholic beer complements the flavors beautifully.
Variations and Easy Customizations for Reuben Soup
Quick Weeknight Version
For a faster version, use pre-cooked corned beef and skip the simmering step. Simply combine the ingredients and heat through.
High-Protein Version
Add cooked lentils or chickpeas in addition to the corned beef for an extra protein boost.
Vegetarian Adaptation
Substitute the corned beef with sautéed mushrooms and increase the amount of vegetables for a hearty vegetarian soup.
Meal Prep Version
Prepare the soup in advance without the cream and cheese. Freeze it, then add cream and cheese when reheating for a fresh taste.
Storage, Reheating, and Meal Prep Tips
Reuben Soup can be stored in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months before adding any dairy. When reheating, do so gently on the stove over medium-low heat to preserve the texture. Avoid boiling after adding cream or cheese to maintain a smooth consistency.
Common Mistakes to Avoid
- Not draining the sauerkraut properly can lead to an overly sour soup.
- Allowing the cream to boil can cause it to curdle, ruining the texture.
- Skipping the roux step may result in a soup that is too thin.
- Overcooking the vegetables can lead to mushiness; sauté them just until softened.
- Not tasting and adjusting seasoning can lead to a bland soup; always check before serving.
Nutrition Overview
This Reuben Soup is rich in protein thanks to the corned beef and cheese, making it filling and satisfying. Each serving contains approximately 450 calories. For a lighter version, consider using low-fat cream and cheese. You can also reduce the portion of corned beef or substitute it with extra vegetables to cut down on calories while still enjoying a hearty meal.
Frequently Asked Questions About Reuben Soup
→ What is the best way to store Reuben Soup?
Reuben Soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it without the cream and cheese for up to 3 months.
→ Can I make Reuben Soup vegetarian?
Yes, you can make Reuben Soup vegetarian by substituting the corned beef with sautéed mushrooms or beans, and by using vegetable broth instead of chicken broth.
→ How do I reheat Reuben Soup without curdling the cream?
Reheat Reuben Soup gently over medium-low heat, stirring frequently. Avoid boiling after adding cream to maintain a smooth texture.
→ Can I add more vegetables to Reuben Soup?
Absolutely! Feel free to add your favorite vegetables, such as carrots or bell peppers, to enhance the nutritional value and flavor profile of the soup.
Final Thoughts
Reuben Soup is an excellent way to enjoy the classic flavors of a Reuben sandwich in a warm, comforting bowl. With its creamy texture and robust ingredients, it’s perfect for meal prep or cozy dinners. Give this recipe a try, and enjoy the delightful combination of flavors that makes Reuben Soup a must-have in your recipe collection.
Reuben Soup
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped (¼-inch pieces)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4½ cups chicken broth
- 1 lb deli-sliced corned beef, chopped/shredded
- 14 oz sauerkraut, drained
- 1 tsp caraway seeds
- ½ cup Thousand Island dressing
- 2 bay leaves
- 1 cup heavy cream
- 2 cups shredded Swiss cheese, divided
- 2 slices rye bread, cubed
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt to taste
Instructions
- Step 1 Preheat and prepare the croutons , Preheat your oven to 375°F (190°C). Toss the rye bread cubes with olive oil and a pinch of salt until lightly coated. Spread them in a single layer on a baking sheet.
- Step 2 Sauté the vegetables , In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic.
- Step 3 Make the roux , Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1, 2 minutes, coating everything in the flour. The mixture should be thick and slightly golden.
- Step 4 Add the broth and meat , Gradually whisk in the chicken broth, a little at a time, to prevent lumps. Once smooth, stir in the corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Cover and let the soup simmer gently for 20, 25 minutes, allowing the flavors to meld.
- Step 5 Stir in cream and cheese , Remove and discard the bay leaves. Lower the heat and stir in the heavy cream and 1½ cups of shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup has a silky consistency.
- Step 6 Serve with toppings , Ladle the soup into bowls. Sprinkle each serving with some of the remaining Swiss cheese, a handful of rye croutons, and a little fresh parsley.
Notes
- Drain the sauerkraut well to avoid excess tang, which can overpower the soup’s flavor.
- For best results, freeze the soup before adding dairy; this helps maintain texture.
