Creamy Reuben Soup is a delightful twist on the classic Reuben sandwich. This creamy soup combines the savory flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing in a warm, velvety base. It’s a hearty, comforting dish perfect for chilly days when you’re craving the flavors of the iconic sandwich, but in a more soupy, spoonable form. The richness of the cream makes it indulgent, while the tangy sauerkraut and the bite from the corned beef keep the soup balanced and flavorful.

Ingredients:

  • 1 lb (450g) corned beef, chopped into small pieces (or use deli-sliced corned beef)
  • 2 tbsp unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups (1L) beef broth
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (240g) sauerkraut, drained and chopped
  • 1 cup (120g) shredded Swiss cheese
  • 1/4 cup Thousand Island dressing
  • 1 tbsp Dijon mustard
  • 1 tsp caraway seeds (optional, for a more authentic Reuben flavor)
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh parsley (optional, for garnish)
  • Croutons or rye bread for serving (optional)

Instructions:

  1. Cook the Corned Beef: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped corned beef and cook for 4–5 minutes, stirring occasionally, until slightly browned and fragrant. Remove the beef from the pot and set it aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion and cook for about 5 minutes, until the onion softens and becomes translucent. Add the minced garlic and cook for another 1–2 minutes, until fragrant.
  3. Make the Soup Base: Pour in the beef broth and bring the mixture to a simmer. Stir in the caraway seeds (if using), salt, and pepper. Let it simmer for about 10–15 minutes to allow the flavors to meld.
  4. Add the Cream and Sauerkraut: Lower the heat and stir in the heavy cream and chopped sauerkraut. Allow the soup to simmer gently for another 5–10 minutes.
  5. Add the Cheese and Dressing: Stir in the shredded Swiss cheese, Thousand Island dressing, and Dijon mustard. Continue stirring until the cheese is melted and the soup becomes creamy. If you’d like the soup thicker, simmer for a few more minutes to allow it to reduce slightly.
  6. Reintroduce the Corned Beef: Add the cooked corned beef back into the soup and stir to combine. Taste and adjust seasoning with additional salt, pepper, or more Thousand Island dressing if desired.
  7. Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. For a complete Reuben experience, serve with croutons or small slices of toasted rye bread on the side.

Nutrition (per serving, based on 6 servings):

  • Calories: 350–400 kcal
  • Protein: 20–25g
  • Carbohydrates: 10–12g
  • Fat: 25–30g
  • Saturated Fat: 12–14g
  • Fiber: 2–3g
  • Sugar: 3–4g
  • Sodium: 900–1100mg

This soup is a satisfying blend of creamy, tangy, and savory flavors, much like the famous Reuben sandwich. The richness of the cheese and cream makes it indulgent, while the sauerkraut and corned beef give it that distinctive Reuben taste.