Creamy Reuben Soup Recipe

creamy reuben soup with rye croutons and Swiss cheese

Creamy Reuben Soup Recipe

This creamy Reuben soup captures the iconic flavors of the classic sandwich in a warm, spoonable bowl. With corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, it’s hearty comfort food made easy in just 30 minutes.

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Course: Dinner, Soup

Cuisine: American, Deli-Inspired, Irish-American

Prep Time: 10

Cook Time: 20

Resting Time: 5

Total Time: 35

Servings: bowls

Calories: 480kcal

Cost: $15–$18

Equipment

Heavy-bottomed pot or Dutch oven
Wooden Spoon
Ladle with spout
Sharp Chef’s Knife
Cutting board

Ingredients

Main Ingredients

1 pound deli corned beef chopped
4 cups beef broth
2 cups heavy cream
1 cup sauerkraut drained
2 cups Swiss cheese shredded
½ cup Thousand Island dressing
4 tablespoon butter
¼ cup all-purpose flour

Aromatics & Seasonings

1 large yellow onion diced
3 cloves garlic minced
2 bay leaves
1 teaspoon caraway seeds
¼ teaspoon smoked paprika
Salt and black pepper to taste

For Serving

Rye bread croutons
Extra Swiss cheese for topping
Fresh dill for garnish

Instructions

Heat butter in a heavy pot. Sauté onion until soft. Add garlic and caraway seeds, then stir in flour to form a roux.
Gradually whisk in broth. Add bay leaves and simmer. Stir in heavy cream and season with paprika, salt, and pepper.
Stir in chopped corned beef, sauerkraut, Thousand Island dressing, and shredded Swiss cheese. Simmer until cheese is melted and soup is thickened.
Remove bay leaves and let soup rest for 5 minutes. Serve hot, garnished with rye croutons, fresh dill, and extra Swiss cheese.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition