There’s something extraordinary about transforming a beloved sandwich into a soul-soothing bowl of soup. When chilly evenings call for comfort, this creamy Reuben soup answers with the rich flavors of corned beef, tangy sauerkraut, and melty Swiss cheese. As the savory aroma wafts through the kitchen, I can’t help but be transported to cozy diners with each spoonful. This recipe not only satisfies your cravings for a classic Reuben but does so in a way that is quick to prepare, allowing you to enjoy a hearty meal without the fuss.
Whether you’re catching up with friends over a casual dinner or simply looking for a weeknight pick-me-up, this soup brings a unique twist to your table. With the option to customize ingredients to meet your needs, no one will ever guess that such an elegant dish takes only a short time to whip up. So grab your pot, and let’s dive into this delightful bowl of comfort!
Why is Reuben Soup a must-try?
Comforting goodness: Cozy up with a bowl that captures the essence of your favorite sandwich in soup form.
Quick preparation: Enjoy a hearty meal in just 30 minutes, making it perfect for busy weeknights.
Versatile ingredients: Easily customize with your choice of meats and cheeses to satisfy everyone’s tastes.
Rich flavor: The combination of tender corned beef, tangy sauerkraut, and creamy broth creates an explosion of taste in every bite.
Crowd pleaser: Ideal for gatherings or cozy nights in, this dish will impress family and friends alike!
So, are you ready to create soul-soothing comfort?
Reuben Soup Ingredients
For the Base
- Unsalted Butter – Provides richness and flavor; substitute with olive oil for a lighter option.
- Sweet Onion – Adds sweetness and depth; can use yellow onion if necessary.
- Celery – Offers crunch and mild flavor; optional for texture preference.
- Caraway Seeds – Contributes a distinctive rye-like flavor; optional, but enhances the Reuben taste.
- Green Cabbage – Adds bulk and flavor; should be chopped; can substitute with coleslaw mix if in a pinch.
- All-Purpose Flour – Thickens the soup; use cornstarch for a gluten-free option.
- Reduced Sodium Chicken Broth – Base for the soup; vegetable broth can be used for a vegetarian option.
- Heavy Whipping Cream – Provides creaminess; can substitute with half-and-half or dairy-free cream for lighter or dairy-free versions.
- Dry Mustard Powder – Offers tanginess; you can use Dijon mustard if preferred.
- Salt, Garlic Powder, Dried Dill, Black Pepper – Essential seasonings for flavor; adjust to taste.
For the Main Ingredients
- Corned Beef – Main protein source; should be cubed or chopped; leftover or deli-sliced corned beef works well.
- Sauerkraut – Adds tang and umami; should be squeezed to remove excess liquid; use homemade or store-bought.
- Shredded Swiss Cheese – Melts beautifully and enhances flavor; substitute with Gruyère for a different taste.
For the Garnish
- Fresh Parsley – Adds a pop of color and freshness; optional for personal preference.
- Dill Pickles – Perfect for garnish and an extra flavor punch; optional for personal preference.
Gather these ingredients, and you’ll be ready to create your delightful Reuben soup!
How to Make Reuben Soup
- Melt butter in a large pot or Dutch oven over medium heat. This is the foundation for your rich broth, creating a delicious base for your soup.
- Sauté onion, celery, and optional caraway seeds for about 4 minutes until softened. You want the onion to turn translucent and aromatic this is when the magic starts!
- Add chopped cabbage to the pot, raise the heat to medium-high, and cook for 5 minutes. You’ll notice the cabbage softening and wilting, adding bulk and flavor.
- Incorporate the flour, stirring constantly for 1 additional minute. This helps thicken your soup nicely, ensuring a creamy texture that clings to every spoonful.
- Gradually pour in reduced sodium chicken broth, heavy cream, dry mustard, salt, garlic powder, dill, and pepper. Bring this beautiful mixture to a boil, then reduce heat to simmer for 10-12 minutes until the cabbage is tender.
- Stir in cubed corned beef and sauerkraut, heating through for 2 minutes. The flavors meld beautifully, creating that comforting essence of a classic Reuben.
- Remove the pot from heat and mix in shredded Swiss cheese until melted and gooey. Garnish with fresh parsley and dill pickles before serving for an extra touch of flavor and color.
Optional: Serve with crusty rye bread or toasted croutons for the perfect dip.
Exact quantities are listed in the recipe card below.
What to Serve with Reuben Soup?
Warm your soul with a delightful meal that pairs perfectly with this creamy Reuben soup.
- Crusty Rye Bread: The classic accompaniment! Its hearty texture is perfect for dipping and echoes the Reuben sandwich experience.
- Toasted Croutons: Add a satisfying crunch to each spoonful, elevating the creamy consistency of the soup with extra flavor.
- Green Salad: Fresh greens with a simple vinaigrette offer a bright and refreshing contrast to the rich, savory soup.
- Potato Chips: For an unexpected twist, serve with kettle-cooked potato chips to add a salty crunch and satisfy your snack cravings.
- Applesauce: The sweetness of applesauce counterbalances the flavors, providing a delightful contrast to the tangy sauerkraut—an unexpected but enjoyable pairing.
- Pickles: Dill pickles on the side enhance the sandwich vibe, adding an extra layer of tanginess that complements the soup beautifully.
These options will create a cozy meal that’s both satisfying and inviting perfect for chilly nights!
How to Store and Freeze Reuben Soup
Fridge: Store any leftover Reuben soup in an airtight container for up to 4 days. Be sure to let it cool completely before sealing for optimal freshness.
Freezer: If you want to keep it longer, freezer-safe containers can hold the soup for up to 3 months. Leave a little space at the top, as the soup will expand when frozen.
Reheating: To reheat, thaw overnight in the fridge for best results. Warm on the stove over low heat, stirring occasionally, and add a splash of broth or cream if it has thickened.
Avoid Overheating: Rapid reheating can alter the creamy texture; low and slow is the key to maintaining delicious consistency in your Reuben soup.
Expert Tips for Reuben Soup
- Use Thicker Cuts: If using deli corned beef, ask for a thicker cut. It enhances texture and ensures every bite is satisfying in your Reuben soup.
- Drain Sauerkraut: Make sure to thoroughly squeeze your sauerkraut to remove excess liquid. This prevents the soup from becoming too sour or watery, keeping the balance of flavors perfect.
- Adjust Seasonings: Don’t hesitate to tweak the seasonings! More caraway or brown mustard can elevate the Reuben taste, making your soup unforgettable.
- Meal Prep Friendly: For easy meal prep, store leftovers in an airtight container in the refrigerator. The Reuben soup will last up to 4 days, just warm it up when you’re ready to enjoy!
- Experiment with Cheese: Try different cheeses like Gruyère or even pepper jack for a spicy kick. It’s a fun twist that keeps the Reuben soup exciting!
Reuben Soup Variations
Looking to add a personal twist or meet specific dietary needs? This is the perfect opportunity to make the recipe your own!
- Dairy-Free: Substitute heavy cream with coconut cream or cashew cream for a rich, dairy-free option. The creaminess will still shine, making it a delightful choice!
- Vegetarian Delight: Use vegetable broth and replace corned beef with diced mushrooms or lentils for a hearty, plant-based alternative. The umami flavors from mushrooms will truly satisfy.
- Cheese Swap: Experiment with sharp cheddar or pepper jack cheese for a spicy kick or a bold flavor twist. This can change your soup’s character entirely with each delicious bowl!
- Add Sweet Potatoes: Toss in diced sweet potatoes for an added layer of sweetness and nutrients. They’ll complement the savory elements beautifully, making the soup even heartier.
- Increase the Heat: Add diced jalapeños or red pepper flakes for a spicy version of Reuben soup. It’ll warm you up from the inside and add a zesty flair to each spoonful.
- Pastrami Variation: Swap out corned beef for pastrami to create a smoky flavor profile that still echoes the traditional Reuben’s essence. Each bite will surprise your taste buds!
- Rye Bread Croutons: Top your soup with crunchy homemade rye bread croutons for an added texture that echoes the spirit of a Reuben sandwich. It’s a simple addition that elevates the overall dish.
- Extra Veggies: Bulking it up with additional veggies like diced carrots or bell peppers offers more color, flavor, and nutrition to your already hearty soup. It’s an easy way to sneak in those extra greens!
Make Ahead Options
These Reuben Soup preparations are perfect for the busy cook looking to save time during the week! You can chop the vegetables and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can combine the broth and cream mixture and refrigerate it for up to 24 hours before adding the meats and cheese. To maintain quality, be sure to drain your sauerkraut well before storing to prevent excess moisture. When you’re ready to serve, simply reheat the soup base over medium heat, add in your prepped ingredients, and stir until heated through, allowing for a hearty, comforting meal ready in no time!
Reuben Soup Recipe FAQs
What is the best way to select ingredients for Reuben soup?
Choosing the right ingredients enhances the flavor of your Reuben soup! For the best corned beef, opt for thicker cuts from your deli counter for a heartier texture. When selecting cabbage, look for heads that are heavy and firm with crisp leaves. For the sauerkraut, ensure it doesn’t have dark spots and is in a brine that smells fresh. These choices provide the foundation for a delightful dish!
How should I store leftover Reuben soup?
Absolutely! To store leftover Reuben soup, allow it to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. When reheating, stir in a bit of broth or cream to restore its creamy texture, as it can thicken in the fridge. It’s always best to savor the flavors within a few days for optimal taste!
Can I freeze Reuben soup?
Yes, you can! To freeze your Reuben soup, let it cool completely before transferring it into freezer-safe containers. Leave a little space at the top, as the soup will expand during freezing. It’s best enjoyed within 3 months. When you’re ready to enjoy it again, thaw the soup in the fridge overnight and reheat gently on the stove, stirring occasionally.
What if my Reuben soup is too thick?
No worries! If your Reuben soup ends up too thick after refrigeration, simply stir in some warm chicken broth or a splash of cream while reheating. This will bring it back to a perfect creamy consistency. Aim for low heat as you warm it up, to maintain its delightful texture!
Are there any dietary considerations for Reuben soup?
Very! If you’re catering to dietary restrictions, you can make your Reuben soup gluten-free by using cornstarch instead of flour. For a dairy-free version, substitute heavy cream with coconut cream or a dairy-free alternative. Keep in mind that sauerkraut is naturally low in calories and high in probiotics, making it a healthier addition to your soup, but always check if there are any allergens in your ingredients.
Can I make substitutions to the ingredients in Reuben soup?
Absolutely! Feel free to customize your Reuben soup to suit your tastes. You can replace corned beef with pastrami for a different flavor profile. Additionally, if you’re not a fan of Swiss cheese, try Gruyère or even sharp cheddar for a tangier twist. The wonderful world of Reuben soup welcomes creativity!
Irresistible Reuben Soup for Cozy Nights In
Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat.
- Sauté onion, celery, and optional caraway seeds for about 4 minutes until softened.
- Add chopped cabbage to the pot, raise the heat to medium-high, and cook for 5 minutes.
- Incorporate the flour, stirring constantly for 1 additional minute.
- Gradually pour in reduced sodium chicken broth, heavy cream, dry mustard, salt, garlic powder, dill, and pepper. Bring to a boil, then reduce heat to simmer for 10-12 minutes until cabbage is tender.
- Stir in cubed corned beef and sauerkraut, heating through for 2 minutes.
- Remove the pot from heat and mix in shredded Swiss cheese until melted and gooey. Garnish with fresh parsley and dill pickles before serving.