Creamy Reuben Soup
Buttery, cheesy, briny, and utterly cozy, this creamy Reuben soup brings together corned beef, sauerkraut, Swiss cheese, and a swirl of Thousand Island dressing in the most comforting way. With tender veggies, a velvety broth, and crisp rye croutons on top, it’s like your favorite deli sandwich got a warm hug.
Ingredients
Soup Base
- 3 tbsp (45 g) unsalted butter
- 1 yellow onion diced
- 2 stalks celery diced small
- 3 cloves garlic minced
- 3 tbsp (24 g) all-purpose flour
- 5 cups (1.2 litres) chicken broth
- 8 oz (225 g) deli corned beef shredded or chopped
- 1.5 cups (225 g) sauerkraut drained and squeezed
- 2 tsp caraway seeds
- 1/2 cup (120 ml) Thousand Island dressing
- 2 bay leaves
- 1 cup (240 ml) heavy cream
- 2 cups (200 g) Swiss cheese freshly shredded, divided
Rye Croutons
- 4 slices rye bread cut into cubes
- 2 tbsp (30 ml) olive oil
- kosher salt to taste
For Serving
- fresh parsley chopped, for garnish
Equipment
- Large Soup Pot
- Baking sheet
- wooden spoon
- Whisk
Instructions
- Make the croutons: Preheat oven to 375°F (190°C). Toss rye bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake for 8-10 minutes, flipping halfway, until crisp and golden. Set aside.
- Sauté the veggies: In a large soup pot, melt butter over medium heat. Add onion and celery, cooking for about 5 minutes until softened but not browned. Stir often.
- Build the roux: Stir in minced garlic and cook until fragrant, about 30 seconds. Sprinkle flour over the vegetables and stir for 1-2 minutes to make a thick paste (roux).
- Add the broth and flavor boosters: Slowly whisk in chicken broth, stirring constantly to avoid lumps. Add shredded corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Stir to combine well.
- Simmer: Bring to a gentle boil, then cover and reduce heat. Simmer 20-25 minutes, until celery is very tender and soup is aromatic. Remove bay leaves.
- Finish creamy and cheesy: Lower the heat and stir in heavy cream and most of the Swiss cheese (reserving some for topping). Stir until smooth and melted; do not boil after adding cream and cheese.
- Serve: Ladle soup into bowls. Top with remaining Swiss cheese, rye croutons, and a sprinkle of fresh parsley. Enjoy immediately.
Notes
Storage: Store cooled soup in airtight containers in the fridge for 3-4 days. Keep croutons separate and dry. Soup can be frozen (cream may separate; stir well after reheating).
Variations: Use roast beef, pastrami, or mushrooms for different takes. Russian dressing or a DIY mix of mayo, ketchup, and relish works if you don’t have Thousand Island. Swap in half & half for a lighter soup.
For best texture, use freshly shredded Swiss and drain sauerkraut well!
Variations: Use roast beef, pastrami, or mushrooms for different takes. Russian dressing or a DIY mix of mayo, ketchup, and relish works if you don’t have Thousand Island. Swap in half & half for a lighter soup.
For best texture, use freshly shredded Swiss and drain sauerkraut well!
Nutrition
Calories: 410kcal | Carbohydrates: 22g | Protein: 22g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1380mg | Potassium: 530mg | Fiber: 3g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 10mg | Calcium: 300mg | Iron: 2.4mg