Irresistible Reuben Soup You’ll Crave Again and Again

This Reuben Soup captures the flavors of the iconic sandwich in a warm, creamy dish perfect for fall.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Essential for sautéing; gives a rich flavor.
1 cup Onion Finely chopped for better texture.
2 cloves Garlic Minced for stronger scent.
4 cups Beef Broth Can substitute with vegetable broth for a vegetarian option.

For the Heartiness

2 cups Potatoes Peeled and diced for even cooking.
1 cup Sauerkraut Rinsed to adjust the acidity level.
8 ounces Corned Beef Can substitute with pastrami for a different taste.

For Flavor Enhancement

1 teaspoon Caraway Seeds Adds a unique aromatic flavor.
1 teaspoon Dried Thyme Offers earthiness and a balanced note.

For Creaminess

1 cup Heavy Cream Can be replaced with half-and-half for a lighter version.
1.5 cups Swiss Cheese Can be substituted with Gruyère or cheddar.

For Final Touches

Salt Essential for seasoning; adjust to taste.
Pepper Essential for seasoning; adjust to taste.
1 tablespoon Fresh Parsley Used for garnish; adds color and freshness.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent.
Pour in 4 cups of beef broth and increase the heat slightly to bring the mixture to a gentle simmer.
Stir in 2 peeled and diced potatoes, 1 cup of rinsed sauerkraut, and 8 ounces of diced corned beef along with 1 teaspoon of caraway seeds and 1 teaspoon of dried thyme.
Allow the mixture to simmer for 15-20 minutes until the potatoes are tender.
Reduce the heat to low and stir in 1 cup of heavy cream and 1 ½ cups of shredded Swiss cheese.
Taste your Reuben Soup and season with salt and pepper to your preference. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For a thicker soup, add less broth or stir in a cornstarch slurry. Make-ahead friendly and can be stored in the fridge for up to 3 days or frozen for 3 months without cream and cheese.

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