A comforting twist on the classic Reuben sandwich, this Reuben Soup combines all the flavors you love—corned beef, sauerkraut, and Swiss cheese—into a warm, hearty bowl of soup. Perfect for chilly evenings or anytime you crave a savory, satisfying meal.
Why You’ll Love This Recipe
This Reuben Soup is rich, creamy, and full of flavor. It’s an easy way to enjoy all the ingredients of a traditional Reuben sandwich without the bread. The combination of corned beef, cabbage, and tangy sauerkraut creates a balanced, comforting taste. Plus, it’s quick to prepare and can be made in one pot, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 ribs celery, chopped into ¼-inch pieces
2 cloves garlic, minced
4 cups beef broth
1 cup water
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
2 cups shredded cooked corned beef
2 cups sauerkraut, drained and rinsed
1 cup shredded cabbage
1 cup shredded Swiss cheese
½ cup heavy cream
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Directions
In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Pour in the beef broth and water. Stir in Dijon mustard and caraway seeds. Bring to a boil.
Add the shredded corned beef, sauerkraut, and cabbage. Reduce heat and simmer for 15 minutes.
Stir in the heavy cream and Swiss cheese until the cheese melts completely.
Season with salt and black pepper to taste.
Serve hot, garnished with chopped parsley.
Servings and timing
Servings: 6 bowls
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Add diced potatoes for extra heartiness.
Use Greek yogurt instead of heavy cream for a lighter version.
Sprinkle some paprika or smoked paprika for a subtle smoky flavor.
Substitute Swiss cheese with Gruyère for a richer taste.
Make it vegetarian by using vegetable broth and omitting corned beef, adding mushrooms for texture.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for up to 2 months.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until warmed through.
FAQs
What is the best type of cabbage for Reuben Soup?
Green cabbage works best as it holds up well during cooking and provides a mild flavor.
Can I make this soup ahead of time?
Yes, you can prepare it a day in advance. Refrigerate and reheat gently before serving.
Can I use pre-cooked corned beef?
Yes, pre-cooked corned beef is perfect and saves time. Just shred it before adding to the soup.
Is there a vegetarian option for this soup?
Yes, replace the beef broth with vegetable broth and omit the corned beef. Add mushrooms or tofu for protein.
Can I use low-fat dairy instead of heavy cream?
Yes, but the soup will be slightly less creamy. Half-and-half or milk can also work.
How can I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to taste.
Can I add potatoes to the soup?
Yes, diced potatoes can be added when simmering with the cabbage and corned beef.
What type of mustard works best?
Dijon mustard is ideal for its smooth, tangy flavor that complements the corned beef.
Can I freeze this soup?
Yes, freeze in airtight containers for up to 2 months. Reheat slowly to avoid curdling the cream.
How can I make the soup thicker?
Simmer longer to reduce the liquid or stir in a slurry of cornstarch and water until the desired thickness is achieved.
Conclusion
This Reuben Soup is a delicious, cozy alternative to the classic sandwich. It’s easy to make, full of flavor, and perfect for family dinners or meal prep. With its creamy base, tender corned beef, and tangy sauerkraut, every spoonful feels like a warm hug.
A creamy and hearty Reuben-inspired soup made with corned beef, sauerkraut, cabbage, and Swiss cheese simmered in a flavorful broth. This comforting dish delivers all the classic Reuben sandwich flavors in a warm bowl.
Total Time:35 minutes
Yield:6 servings
Ingredients
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 ribs celery, chopped into 1/4-inch pieces
2 cloves garlic, minced
4 cups beef broth
1 cup water
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
2 cups shredded cooked corned beef
2 cups sauerkraut, drained and rinsed
1 cup shredded cabbage
1 cup shredded Swiss cheese
1/2 cup heavy cream
Salt and black pepper to taste
Fresh parsley, chopped
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion and celery and cook for about 5 minutes until softened.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Pour in the beef broth and water.
Stir in the Dijon mustard and caraway seeds and bring the mixture to a boil.
Add the shredded corned beef, sauerkraut, and cabbage.
Reduce heat and let the soup simmer for about 15 minutes.
Stir in the heavy cream and shredded Swiss cheese until the cheese melts and the soup becomes creamy.
Season with salt and black pepper to taste.
Serve hot and garnish with chopped parsley.
Notes
Green cabbage works best because it keeps its texture during cooking.
Rinsing the sauerkraut slightly reduces excessive saltiness.
Greek yogurt can replace heavy cream for a lighter version.
Add diced potatoes for a heartier soup.
Gruyère cheese can replace Swiss for a richer flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
