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–+ servings
Reuben Soup

Cozy Up with Creamy Reuben Soup That Warms the Soul

A delightful twist on the classic Reuben sandwich, this Creamy Reuben Soup is hearty and comforting, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil or butter for a richer taste
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups beef broth or vegetable broth for vegetarian option
  • 2 medium Yukon Gold potatoes diced
Key Flavor Components
  • 1 cup sauerkraut rinsed if milder taste desired
  • 1 cup corned beef chopped; pastrami can be used
  • 1 teaspoon caraway seeds optional but recommended
  • 1 teaspoon dried thyme or three times the amount of fresh thyme
Creaminess Elements
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 cup Swiss cheese shredded; Gruyère or cheddar can be alternatives
Final Touches
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley or chives

Equipment

  • Large Pot

Method
 

Preparation Steps
  1. Warm 2 tablespoons of olive oil in a large pot over medium heat for about 1 minute.
  2. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for 3-4 minutes until translucent.
  3. Pour in 4 cups of beef broth, scraping any bits from the bottom. Bring to a gentle simmer.
  4. Add 2 diced Yukon Gold potatoes, 1 cup of rinsed sauerkraut, and 1 cup of chopped corned beef, along with 1 teaspoon of caraway seeds and 1 teaspoon of dried thyme. Simmer for 15-20 minutes until potatoes are tender.
  5. Reduce heat to low and stir in 1 cup of heavy cream and 1 cup of shredded Swiss cheese until melted.
  6. Adjust seasoning with salt and pepper as desired, heat through, and serve.
  7. Garnish with fresh parsley before serving. Enjoy with crusty bread or a salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

This soup can be made vegetarian by substituting the beef broth and corned beef for vegetable broth and another protein source.

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