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Reuben Soup

A comforting soup version of the classic Reuben sandwich, packed with flavors and creamy goodness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 4 cups chicken or vegetable broth
  • 1 can sauerkraut, rinsed and drained (15 oz)
For the Creamy Blend
  • 1 cup diced corned beef
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • Fresh parsley for garnish
Optional
  • Croutons or rye bread

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, garlic, shredded carrots, and chopped celery. Sauté until the vegetables are softened and fragrant—about 5 minutes.
  3. Pour in the chicken or vegetable broth and then stir in the sauerkraut. Bring everything to a gentle boil.
Cooking
  1. Once boiling, stir in the diced corned beef and Worcestershire sauce and reduce the heat. Simmer for about 10 minutes.
  2. Slowly add the heavy cream and Swiss cheese, stirring constantly until the cheese is melted and the soup is smooth.
Finishing Touches
  1. Season to taste with salt and pepper.
  2. Ladle the soup into bowls and sprinkle fresh parsley on top. Serve with croutons or a slice of rye bread if desired.

Notes

For extra cheese lovers, feel free to add more cheese. This soup also tastes better the next day and can be a great meal prep option. If using a lighter protein, ground turkey or tofu can be substituted for the corned beef.