Creamy Reuben Soup Bowl

If you love a classic Reuben sandwich, you’re going to be obsessed with this creamy Reuben soup bowl. It transforms all the flavors of the iconic deli favorite, corned beef, sauerkraut, Swiss cheese, and rye, into a rich, comforting soup that’s perfect for chilly nights. It’s warm, tangy, cheesy, and packed with flavor, making it a must-try for soup lovers.

Why You’ll Love This Recipe

This is the ultimate fusion of soup and sandwich. It’s cozy, rich, and packed with flavor, yet surprisingly easy to make. You’ll love how it delivers the nostalgic taste of a Reuben without the fuss of grilling sandwiches for everyone.

• Comfort Food Upgrade: All the hearty flavors of a Reuben, but in cozy soup form.
• Easy to Make: Ready in about 30 minutes using simple ingredients.
• Crowd-Pleasing: Perfect for St. Patrick’s Day, weeknight dinners, or casual entertaining.
• Customizable: Adjust creaminess, add extra cheese, or swap in different proteins.

Nutritional Information (Per Serving – Approx.)

While this soup is indulgent, it also offers protein from the corned beef and calcium from the cheese. It’s a hearty dish meant to be enjoyed as a satisfying main course — perfect for when you want a warm, filling meal.

• Calories: ~350
• Protein: 18g
• Carbohydrates: 14g
• Fat: 24g
• Fiber: 2g
• Sodium: Moderate (depends on corned beef and sauerkraut used)

Time Breakdown

Busy weeknight? No problem. This soup comes together in about 30 minutes from start to finish, making it an ideal choice when you need comfort food fast.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients You’ll Need

You’ll need just a handful of familiar ingredients, corned beef, sauerkraut, beef broth, cream, Swiss cheese, and a few pantry staples, to capture the authentic Reuben taste in soup form.

• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked corned beef, chopped
• 1 ½ cups sauerkraut, drained
• 4 cups beef broth
• 1 cup half-and-half (or heavy cream for extra richness)
• 1 cup shredded Swiss cheese
• 1 tbsp Dijon mustard
• 1 tsp caraway seeds (optional, for that rye bread flavor)
• Salt and black pepper, to taste
• Rye bread croutons, for topping

Condensed Grocery Checklist

If you’re heading to the store, here’s a quick reference for what to grab. These ingredients are widely available and easy to pick up in one trip.

• Butter
• Onion
• Garlic
• Cooked corned beef
• Sauerkraut
• Beef broth
• Half-and-half (or cream)
• Swiss cheese
• Dijon mustard
• Caraway seeds (optional)
• Rye bread (for croutons)

How to Make – Step by Step

This recipe is straightforward and beginner-friendly. You’ll simply sauté, simmer, stir in cheese, and serve, all in one pot for easy cleanup.

1. Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute.
2. Add corned beef & sauerkraut: Stir in chopped corned beef and sauerkraut, letting them heat through and release flavor.
3. Pour in broth: Add beef broth and bring to a simmer.
4. Add cream & seasonings: Reduce heat and stir in half-and-half, Dijon mustard, and caraway seeds. Simmer gently for 5–7 minutes.
5. Melt the cheese: Stir in shredded Swiss cheese until melted and the soup is creamy.
6. Taste & adjust: Add salt and pepper as needed.
7. Serve: Ladle into bowls and top with rye bread croutons for crunch.

Ingredient Swaps & Variations

Like to customize? You can swap cheeses, use deli meat instead of cooked corned beef, or add extra vegetables to make the soup heartier. This recipe is flexible enough to fit your tastes.

• Protein Swap: Use pastrami or deli corned beef if you don’t have leftover corned beef.
• Cheese Twist: Try Gruyère or provolone for a slightly different flavor profile.
• Lighter Option: Use milk instead of cream for a lighter soup, or Greek yogurt stirred in at the end for tang.
• Extra Veggies: Add shredded carrots or diced potatoes for extra body.

Serving Suggestions

This soup is delicious on its own, but it really shines when paired with rye croutons or extra slices of bread for dipping. It’s also great with a simple green salad or a side of pickles for that true deli experience.

• Serve with extra rye bread for dipping or even make grilled cheese sandwiches to go alongside.
• Garnish with fresh parsley or a sprinkle of extra Swiss cheese.
• Offer a side of dill pickles for a true deli experience.

Storing Tips

This soup stores and reheats beautifully, so you can enjoy leftovers the next day. It also freezes well (with a small adjustment), making it a great make-ahead meal.

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat to prevent the cream from separating.
• Freeze: This soup can be frozen (without the cheese stirred in) for up to 2 months. Add cheese when reheating for best texture.

Chef’s Special Tips

Small touches make a big difference here from draining the sauerkraut to using freshly shredded cheese. These little chef tricks will take your soup from good to restaurant-quality.

• Drain the Sauerkraut: This keeps your soup from being too sour or watery.
• Use Freshly Shredded Cheese: Pre-shredded cheese can clump; shredding it fresh ensures a smoother soup.
• Toast the Croutons: Toss rye bread cubes with olive oil, salt, and caraway seeds, then toast until crispy, they make the perfect crunchy topping.

Conclusion

Creamy Reuben Soup Bowl takes everything you love about the classic deli sandwich and turns it into a rich, satisfying, one-pot meal. It’s tangy, cheesy, and packed with comforting flavors that will warm you from the inside out. Whether you’re serving it for a weeknight dinner, a casual get-together, or as a way to use up leftover corned beef, this recipe is sure to become a go-to favorite.

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