Description

This Easy Creamy Reuben Soup captures all the classic flavors of the iconic Reuben sandwich in a rich, comforting bowl. Featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy broth infused with dijon mustard and caraway seeds, this soup is perfect for a quick weeknight meal or a cozy lunch. Topped with crunchy rye bread croutons and fresh parsley, it brings the beloved deli favorite to your table in a warm, hearty form.

Ingredients

Scale

Main Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 ½ cups half-and-half
1 cup sauerkraut, drained
1 ½ cups cooked corned beef, chopped
1 cup Swiss cheese, shredded
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Salt and pepper to taste

Toppings

Rye bread croutons (for topping)
Fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Make Roux & Add Broth: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Add Dairy & Flavorings: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Simmer for a few minutes to allow the flavors to meld.
Incorporate Main Ingredients: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with rye bread croutons. Garnish with fresh parsley if desired and serve warm.

Notes

For a vegetarian version, omit corned beef and use vegetable broth instead of chicken broth.
If you prefer a thicker soup, simmer a few minutes longer to reduce the liquid.
Caraway seeds add an authentic Reuben flavor but can be skipped if unavailable.
Rye bread croutons can be made by toasting rye bread cubes with a little butter or olive oil until crisp.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.