Description
This Creamy Reuben Soup is a warm, tangy twist on the classic deli sandwich. Loaded with tender corned beef, sauerkraut, Swiss cheese, and creamy broth, it’s a cozy and satisfying one-pot wonder. Perfect for chilly nights, St. Patrick’s Day, or any time you crave deli-style comfort food.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup sauerkraut, drained and rinsed
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1/2 pound cooked corned beef, chopped
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2 cups beef or chicken broth
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1 cup half-and-half or heavy cream
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1 cup shredded Swiss cheese
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1 tablespoon Dijon mustard
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Salt and black pepper to taste
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Optional: rye bread croutons or caraway seeds for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Sauté the diced onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute.
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Stir in sauerkraut and corned beef, then pour in the broth. Bring to a simmer.
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Reduce heat and stir in cream, Swiss cheese, and Dijon mustard. Cook until cheese is melted and soup is heated through.
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Season with salt and pepper to taste.
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Serve hot, topped with rye croutons or a sprinkle of caraway seeds if desired.
Notes
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For a thicker soup, mix 1 tablespoon flour with the oil and onions to make a light roux.
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Use freshly grated Swiss for better melting.
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Can substitute pastrami or deli corned beef in a pinch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
