🥣🧀 Creamy Reuben Soup
Ingredients (4–6 servings)
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2 tbsp butter
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1 medium onion, diced
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2 cloves garlic, minced
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1 medium carrot, diced
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2–3 stalks celery, diced
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1–2 cups cooked corned beef, chopped
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1 cup sauerkraut, drained and chopped
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3 cups beef or vegetable broth
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2 cups shredded Swiss cheese
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1 cup heavy cream
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2 tbsp all-purpose flour
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1 tsp Dijon mustard
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½ tsp smoked paprika
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Salt & pepper to taste
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Optional garnish: chopped fresh parsley, extra Swiss cheese, rye croutons
🧑🍳 Instructions
1. Sauté the vegetables
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In a large pot, melt butter over medium heat.
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Add onion, carrot, and celery; sauté 5–7 minutes until softened.
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Add garlic and cook 30 seconds until fragrant.
2. Add corned beef & sauerkraut
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Stir in chopped corned beef and sauerkraut.
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Cook 2–3 minutes to combine flavors.
3. Make the creamy base
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Sprinkle flour over the mixture and stir to coat (this thickens the soup).
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Gradually add broth, stirring constantly to prevent lumps.
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Simmer 5–7 minutes until slightly thickened.
4. Add cream & cheese
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Reduce heat to low.
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Stir in heavy cream, Dijon mustard, smoked paprika, and Swiss cheese.
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Stir until cheese melts and soup is creamy.
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Taste and adjust seasoning with salt and pepper.
5. Serve
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Ladle into bowls.
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Garnish with parsley, extra Swiss cheese, or rye croutons for crunch.
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Serve hot with rye bread or toast on the side.
⭐ Tips
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Use freshly shredded Swiss cheese; pre-shredded can be waxy and won’t melt as smoothly.
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For a slightly tangier soup, add 1–2 tsp of pickle juice.
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You can blend half of the soup for a creamier texture, leaving the other half chunky.
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Make ahead: Soup tastes even better the next day as flavors meld.
If you want, I can also give you:
🥣 Slow Cooker Creamy Reuben Soup
🧀 Cheesy Corned Beef & Sauerkraut Soup
🍲 Low-Carb Creamy Reuben Soup
Do you want me to provide one of these variations?
