Reuben Soup

Reuben Soup

Reuben Soup is a liquid version of everyone's favorite deli sandwich. It's thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese.

Ingredients

  • 4 tablespoons butter
  • 1 medium sweet onion

    chopped

  • 1 celery stalk

    finely chopped

  • 1 garlic clove

    minced

  • 1/4 cup all-purpose flour
  • 2 1/2 to 3 cups beef broth
  • 2 cups half-and-half
  • 1/2 cup Thousand Island dressing
  • 1 1/2 tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon cayenne pepper
  • 1 can sauerkraut

    14.5-ounce

  • 2 cups shredded swiss cheese

    divided

  • 1 pound thinly sliced corned beef from the deli

    chopped

  • salt and pepper
  • rye bread for serving

Directions

  1. 1

    Melt butter in a Dutch oven over medium heat.

  2. 2

    Add onion and celery and cook until soft, about 5 minutes.

  3. 3

    Add garlic and cook 1 minute.

  4. 4

    Sprinkle flour on top. Stir in and cook for 1 minute.

  5. 5

    Gradually whisk in beef broth and bring to a simmer.

  6. 6

    Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.

  7. 7

    Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.

  8. 8

    Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.

  9. 9

    Serve soup with croutons.

Reuben Soup

Reuben Soup

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About this Recipe

Craving the iconic flavors of a Reuben sandwich but in a comforting, bowl-friendly form? This Reuben Soup delivers a hearty, delicious twist on your deli favorite, perfect for any cozy evening.

What makes this soup truly special is how it perfectly translates the classic Reuben sandwich experience into a thick, satisfying liquid meal. A buttery roux, built with sweet onion, celery, and garlic, forms the base, which is then enriched with beef broth and creamy half-and-half. The essential tang of Thousand Island dressing, a kick from horseradish, and aromatic caraway seeds marry seamlessly with generous portions of savory corned beef and tangy sauerkraut, all brought together by melting Swiss cheese.

You'll dive into a rich, creamy soup that's brimming with savory, tangy, and slightly spicy notes. Each spoonful offers tender pieces of chopped corned beef and the distinctive, pleasant texture of sauerkraut, all enveloped in a velvety broth. The melted Swiss cheese lends a gooey, salty depth, making every bite incredibly comforting and deeply flavorful. It's a truly hearty dish that warms you from the inside out, offering a unique blend of familiar deli flavors in a new, exciting way.

Feel free to adjust the cayenne pepper to your preferred spice level, adding a touch more for extra warmth or less for a milder flavor. For an even more intense caraway aroma, you could lightly toast the seeds before adding them. While Swiss cheese is traditional, other good melting cheeses like Gruyere could be used. Serve with extra toasted rye bread on the side for dipping, or even make rye croutons for garnish.

This Reuben Soup is an ideal dish for chilly evenings or a casual lunch, providing robust flavors that satisfy. It's a complete meal on its own, especially when paired with a slice of crusty rye bread.

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