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Creamy Reuben Soup is pictured as the featured image for a delicious soup recipe.

Irresistible Creamy Reuben Soup

This Creamy Reuben Soup transforms the classic sandwich into a comforting and flavorful soup. It features corned beef, sauerkraut, Swiss cheese, and Russian dressing blended into a luxuriously creamy texture, delivering the familiar Reuben flavors in a new and exciting way.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces corned beef, chopped
  • 1 cup sauerkraut, drained and chopped
  • 4 cups beef broth
  • 1 cup heavy cream
  • 4 ounces Swiss cheese, shredded
  • 1/4 cup Russian dressing
  • 1 tablespoon Dijon mustard
  • Salt to taste
  • Pepper to taste
  • Optional: Rye croutons for garnish
  • Optional: Fresh parsley for garnish
  • Optional: Extra shredded Swiss cheese for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the chopped corned beef to the pot and cook until lightly browned, about 5-7 minutes.
  5. Stir in the sauerkraut and beef broth. Bring to a simmer, then reduce heat and cook for 15 minutes.
  6. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, being careful to vent the lid.
  7. Stir in the heavy cream, Swiss cheese, Russian dressing, and Dijon mustard. Continue stirring until the cheese is melted and the soup is smooth and creamy.
  8. Season the soup with salt and pepper to taste.
  9. Ladle into bowls and garnish with rye croutons, fresh parsley, and extra shredded Swiss cheese, if desired.
  10. Serve with rye bread for dipping.

Notes

Be careful not to boil the soup after adding the dairy, as this can cause it to curdle. For a tangier flavor, add a dollop of extra Russian dressing. Leftover soup tastes great the next day. Store in an airtight container in the refrigerator for up to 3 days. Rye bread croutons can be made by cubing rye bread, tossing with olive oil and spices, and baking until crispy.