Creamy Reuben Soup

Here’s a rich, flavorful Creamy Reuben Soup inspired by the classic Reuben sandwich 🥪🍲

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Creamy Reuben Soup

This soup captures the tangy, savory flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing in a warm, creamy bowl. Perfect for a cozy lunch or dinner.

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🧺 Ingredients (Serves 4–6)

• 2 tablespoons butter

• 1 small onion, finely chopped

• 1 celery stalk, finely chopped

• 1 cup shredded carrots

• 2 cloves garlic, minced

• 4 cups chicken or beef broth

• 1 cup chopped cooked corned beef

• 1 cup drained sauerkraut, chopped

• 1 teaspoon caraway seeds (optional)

• Salt and pepper, to taste

• 1 cup half-and-half or heavy cream

• 1 cup shredded Swiss cheese

• ¼ cup Thousand Island dressing

• Rye bread croutons, for serving (optional)

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🍳 Instructions

1. Sauté Vegetables

1. In a large pot, melt butter over medium heat.

2. Add onion, celery, and carrots; sauté 5–7 minutes until softened.

3. Stir in garlic and cook 30 seconds more.

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2. Add Broth & Main Ingredients

1. Pour in broth and bring to a simmer.

2. Add corned beef, sauerkraut, caraway seeds, salt, and pepper. Simmer 10 minutes.

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3. Make it Creamy

• Lower heat and stir in half-and-half or cream.

• Add Swiss cheese a handful at a time, stirring until melted and smooth.

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4. Finish with Dressing

• Stir in Thousand Island dressing for tang and richness.

• Taste and adjust seasoning.

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5. Serve

• Ladle soup into bowls.

• Top with extra Swiss cheese or rye croutons if desired.

• Serve warm with rye bread on the side.

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🌟 Tips

• Cheese melt: Add cheese slowly to prevent curdling.

• Make ahead: Soup tastes even better after sitting a few hours for flavors to meld.

• Vegetable swap: Add diced potatoes for a heartier version.

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If you want, I can also make a quick stovetop version that comes together in under 30 minutes but still has all the creamy Reuben flavor.