If you adore the rich, savory flavors of a classic Reuben sandwich, then prepare to fall in love with this incredibly creamy and satisfying rendition: a warm bowl of Cream of Reuben Soup!
There’s an undeniable comfort that comes with a steaming bowl of soup, especially when the weather turns crisp and cool. As the colder months approach, my thoughts naturally drift to crafting meals that offer warmth from the inside out. This isn’t just about satisfying hunger; it’s about creating an experience that nourishes the soul and brings a cozy embrace to any evening.
Our household has found a new favorite in this delightful Cream of Reuben Soup recipe, ingeniously modeled after the beloved Reuben sandwich. It has quickly become a cherished family meal, and for excellent reason. Imagine succulent corned beef, bright and tangy sauerkraut, and rich Swiss cheese, all melded within a luxuriously creamy broth. Each spoonful is a symphony of flavors, perfectly complemented by the crunch of homemade rye croutons. This soup isn’t just good; it’s a culinary masterpiece that captures the essence of a classic, transforming it into something uniquely comforting and utterly delicious.
Should you find yourself craving more comforting hot soups on a brisk day, be sure to explore some of these fantastic recipes: a hearty Corned Beef & Cabbage Soup, a rich and gooey Cheesy Corn Chowder, a spot-on Olive Garden Zuppa Toscana copycat, and a surprisingly delicious Cabbage and Bleu Cheese Soup. Each offers a distinct flavor profile designed to warm you from head to toe.
This sponsored content was crafted by me in collaboration with Frank’s Kraut. All opinions and the recipe presented here are entirely my own.
When it comes to preparing any dish featuring sauerkraut, my choice is always, without exception, Frank’s Kraut. The quality and flavor are simply unmatched, making it the perfect foundation for this Cream of Reuben Soup.
Frank’s Kraut stands out as one of the most versatile and nutritious vegetables available on grocery shelves. It effortlessly adds nutrition, vibrant flavor, and a satisfying tang to a multitude of meals. Made with just three simple ingredients – cabbage, salt, and water – it’s naturally low in calories and completely gluten-free. Plus, Frank’s Kraut offers a variety of exciting flavors, ensuring there’s a perfect option for every palate.
To explore their full range of products and discover more culinary inspiration, visit their official website.
Essential Ingredients for Your Creamy Reuben Soup
You’ll find precise measurements and detailed step-by-step instructions in the comprehensive recipe card located towards the end of this post.
- Chicken Stock: The foundation of our soup, providing a rich, savory base. Feel free to use your favorite store-bought brand or homemade stock for the deepest flavor. If stock isn’t available, chicken broth will work well.
- Cooked Corned Beef: The star protein! Ensure it’s fully cooked, chopped into bite-sized pieces, and any excess fat is trimmed. This recipe is an excellent way to utilize leftover corned beef from a holiday meal, but high-quality deli corned beef is also a fantastic and convenient option.
- Frank’s Sauerkraut: Drained and thoroughly rinsed to remove excess brine, leaving just the perfect tangy bite. Its signature flavor is crucial for an authentic Reuben experience.
- Onion: A small chopped onion, either white or red, will add aromatic depth to the soup. For a quick shortcut, many grocery stores offer pre-chopped onions.
- Garlic Cloves: Freshly minced garlic elevates the overall aroma and flavor profile.
- Oregano: A touch of dried oregano adds a subtle herbaceous note that complements the other bold flavors.
- White Pepper: Offers a milder, more delicate heat than black pepper, allowing the other ingredients to shine. If white pepper isn’t on hand, a pinch of finely ground black pepper can be substituted.
- Bay Leaf: Essential for infusing the broth with a gentle, savory depth during simmering. Remember to remove it before serving.
- Water: Used in conjunction with cornstarch to create a thickening slurry.
- Cornstarch: Our secret weapon for achieving that wonderfully creamy, thick texture. If you prefer, all-purpose flour or rice flour can be used instead; simply double the amount for similar thickening power.
- Carrots: Shredded and coarsely chopped, they add a touch of sweetness, vibrant color, and extra nutrients to the soup.
- Swiss Cheese: The quintessential Reuben cheese! Cut it into small pieces or, for the best melting consistency, grate the cheese yourself from a block.
- Heavy Cream: The ingredient that transforms our flavorful broth into a rich, velvety, and undeniably creamy soup.
Crafting Your Delicious Cream of Reuben Soup
Begin by gathering all your ingredients. In a spacious 5-quart Dutch oven or a sturdy soup pot, combine the chicken stock, prepped sauerkraut, chopped corned beef, onion, bay leaf, oregano, and white pepper. Give everything a good stir to mix. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat significantly, cover the pot, and allow it to simmer gently for a full 30 minutes. This simmering period is crucial as it allows all the distinct Reuben flavors to meld beautifully and develop depth.
After 30 minutes of simmering, carefully remove and discard the bay leaf. In a separate small bowl, whisk together the cornstarch with the cold water until a smooth slurry forms. This slurry is what will give our soup its wonderful body and creamy texture.
Pour the cornstarch mixture into the simmering soup, followed by the shredded carrots. Stir continuously for a couple of minutes. You’ll notice the soup gradually beginning to thicken, achieving that desired creamy consistency. Continue stirring gently to prevent any lumps from forming.
Once the soup has thickened to your liking, reduce the heat to low-medium. Add in the small pieces of Swiss cheese. Stir gently and continuously until the cheese has completely melted and is fully incorporated into the soup, creating a velvety, cheesy base.
Finally, stir in the heavy cream. Allow the soup to heat through for a few more minutes, but do not bring it back to a boil after adding the cream, as this can cause it to separate. Just ensure it’s piping hot and ready to serve.
Ladle the hot Cream of Reuben Soup into bowls. For the perfect finishing touch, garnish each serving with an extra sprinkle of shredded Swiss cheese and a generous handful of crispy homemade Rye Croutons. Enjoy this hearty and comforting meal!
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Frequently Asked Questions (FAQs)
- What exactly is Reuben Soup? Reuben soup is a delicious and innovative culinary creation that takes all the iconic flavors of a classic Reuben sandwich – corned beef, tangy sauerkraut, and rich Swiss cheese – and transforms them into a hearty, creamy bowl of soup. It’s a filling and incredibly comforting meal that stands well on its own as a main dish for lunch or dinner. It’s also a fantastic option if you’re mindful of carbohydrates, though you can certainly enjoy that rye bread element by adding crispy Rye Croutons as a garnish.
This Reuben sandwich, alongside many of my other “Reubenized” recipes, was proudly featured in Nebraska Life Magazine!
- What makes a Reuben, a Reuben? A traditional Reuben sandwich is celebrated for its distinctive combination of ingredients: savory corned beef, flavorful sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing, all served between slices of toasted rye bread. While it’s most commonly grilled or fried and served hot, some variations can be enjoyed cold. This iconic sandwich is an American invention, boasting a rich history influenced by both Irish and Jewish culinary traditions. Dive deeper into the fascinating world of the Reuben and discover how to “Reubenize” almost any dish with my dedicated guide!
- How do I prepare a classic Reuben Sandwich? For a comprehensive guide on the history of the Reuben sandwich and step-by-step instructions on how to master this traditional delicacy in your own kitchen, be sure to read this detailed article.
Flavorful Substitutions and Variations
- To transform this creamy soup into a more substantial Reuben Chowder, consider adding cubed potatoes. Incorporate approximately 3-4 cups of ½-inch cubed potatoes directly into the pot when you combine the chicken stock and other initial ingredients. They will simmer and cook to tender perfection right in the soup, adding a wonderful starchy texture.
- Corned Beef Alternatives: If corned beef isn’t available or you’d like to try something different, both pastrami and beef brisket make excellent, flavorful alternatives that maintain the spirit of the Reuben.
- Garlic Options: Instead of fresh garlic cloves, you can easily use 1 teaspoon of minced garlic from a jar or ½ teaspoon of garlic powder to achieve a similar aromatic impact.
- Heavy Cream Replacements: Whipping cream can be used as a direct substitute for heavy cream. Alternatively, you can create a makeshift cream by mixing ⅓ cup of melted butter with ⅔ cup of milk. For a dairy-free version, combine ½ cup of soy or almond milk with ½ cup of olive oil.
- A teaspoon of caraway seeds, a characteristic flavor often found in rye bread, would introduce another authentic layer of Reuben flavor to this already hearty and delicious soup, enhancing its depth.
Expert Tips and Smart Tricks
- Storage and Reheating: Leftover Cream of Reuben Soup can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze your soup in an airtight container for up to 3-4 months. To reheat, simply thaw frozen soup in the refrigerator overnight, then gently warm it in a saucepan on the stovetop over low heat, or heat individual portions in the microwave until thoroughly warm.
- Slow Cooker Method: For a convenient, hands-off approach, combine all ingredients EXCEPT the cream, carrots, Swiss cheese, cornstarch, and water in your slow cooker. Cook on low for 4 hours. About an hour into cooking, prepare the cornstarch slurry (cornstarch mixed with water) and stir it into the soup. After the 4 hours, remove the bay leaf, then add the remaining ingredients: carrots, Swiss cheese, and heavy cream. Continue to cook for another 30-60 minutes, or until the cheese is melted and the soup is heated through and creamy.
- Instant Pot Method: For a quicker preparation, combine all ingredients EXCEPT the cream, Swiss cheese, cornstarch, and water in your pressure cooker. Set it to high pressure and cook for 10 minutes. Once the timer signals, allow the pressure to naturally release for 10 minutes, then carefully manually release any remaining pressure before opening the lid. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Remove the bay leaf from the pot and pour the slurry into the soup. Stir well. Add the heavy cream and Swiss cheese, stirring until everything is fully combined and the cheese begins to melt. Seal the Instant Pot again and cook on high pressure for an additional 5 minutes to ensure everything is perfectly blended and heated.
Discover More Ways to Savor the Reuben
- Reuben Pot Pies: A comforting twist on a classic.
- Crockpot Reuben Dip (pictured above): The ultimate party appetizer.
- Reuben Stuffed Baked Potatoes: A hearty and satisfying meal.
- Reuben Meatloaf: All your favorite flavors in a comforting loaf.
- Juicy Reuben Burgers: A creative and delicious burger experience.
- Reuben Pizza: An unexpected but delightful combination.
You are truly going to adore this incredibly easy recipe for Cream of Reuben Soup, bursting with the irresistible, savory flavors of tender corned beef and tangy sauerkraut. The harmonious blend of fragrant spices, sweet carrots, creamy Swiss cheese, and luxurious heavy cream rounds it out perfectly, creating what might just be the best bowl of soup you’ll ever experience. Topped with crunchy homemade rye croutons, it transforms into a complete and utterly satisfying meal. Doesn’t it make you wish you had a spoon in hand right now?
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Cream of Reuben Soup
If you love Reubens, you are sure to love this rich and creamy rendition of this popular sandwich in a soup!
Equipment
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
- AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Ingredients
- 5 cups chicken stock
- 1 pound cooked corned beef chopped and trimmed of fat
- 8 ounces Frank’s sauerkraut drained and rinsed
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1/3 cup cold water
- 3 Tablespoons corn starch
- 2 cups shredded carrots chopped coarsely
- 12 ounces sliced Swiss cheese cut into small pieces
- 1 cup heavy cream
Instructions
- In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaf.
- Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.
- Reduce heat to low, add the Swiss and stir until combined and melted. Stir in cream. Heat through.
- Serve topped with shredded Swiss cheese and Rye Croutons.
Nutrition
This recipe was originally posted on November 15, 2015. It has been thoroughly updated to enhance user experience and reshared on March 14, 2023, ensuring it remains fresh, relevant, and easy to follow.