Go Back

Reuben Soup

This hearty Reuben Soup combines corned beef, Swiss cheese, and tangy sauerkraut in a creamy broth, perfect for warm family meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 tablespoons butter room temperature for easy melting
  • 1 medium sweet onion, chopped
  • 1 rib celery, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 to 3 cups beef broth choose a quality brand like Swanson or homemade
  • 2 cups half-and-half for richness; you can use heavy cream as a substitute
  • 1/2 cup Thousand Island dressing homemade or store-bought
  • 1 1/2 tablespoons prepared horseradish adds that zing!
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon caraway seeds brings a lovely depth
  • 1/4 teaspoon cayenne pepper for a little kick
  • 1 14.5-ounce can sauerkraut, rinsed and drained
  • 2 cups shredded Swiss cheese, divided grate your own for best melting
  • 1 pound thinly sliced corned beef, chopped from the deli
  • Salt and pepper to taste
  • Rye bread for serving as croutons

Method
 

Preparation
  1. Melt the butter: In a Dutch oven over medium heat, melt the butter until it’s bubbly but not browned. (About 1-2 minutes).
  2. Sauté the vegetables: Add the onion and celery, cooking until they’re soft and fragrant, about 5 minutes. Stir occasionally to ensure even cooking.
  3. Add garlic: Toss in the minced garlic and cook for an additional minute until it’s aromatic.
  4. Incorporate flour: Sprinkle flour over the mixture and stir. Cook for 1 minute to create a roux, which will help thicken your soup.
  5. Add broth: Gradually whisk in the beef broth, bringing the mixture to a steady simmer, about 2-3 minutes.
  6. Stir in dairy: Slowly add the half-and-half, followed by the Thousand Island dressing, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Let it all come to a gentle simmer for about 5 minutes.
  7. Add sauerkraut and meats: Reduce the heat to low, and stir in the rinsed sauerkraut, 1 1/2 cups of Swiss cheese, and chopped corned beef. Season with salt and pepper to taste. Let it warm through (about 3-5 minutes).
  8. Prepare croutons: Cut the rye bread into small squares. Place on a baking sheet, sprinkle with the remaining Swiss cheese, and bake in a 400°F oven until melted and bubbly (about 5-7 minutes).
  9. Serve and enjoy: Serve the Reuben Soup hot, topped with cheesy rye croutons.

Notes

Leftovers can be stored in the fridge for up to 4 days. If freezing, leave out the cheese as it can alter the texture upon thawing. Can prepare the soup base up to 1-2 days in advance, adding cheese and sauerkraut just before serving.