Creamy Reuben Soup tastes amazingly like an iconic Reuben sandwich, complete with the grilled rye bread! You'll be blown away by the flavor and how fast and easy this soup is to make.
I adore Reuben sandwiches and have made my fair share over the years. Many times, when my kids were little, I used to leave the sauerkraut off their sandwiches to make them more palatable for them. For me, however, it's the sauerkraut that makes the sandwich so great!
If you're a fan of sauerkraut, you're my kind of people. If not (that's ok too), you can still make this delicious soup, as I have a few alternative ingredient suggestions for replacing the sauerkraut that you can check out in the swap-out section below. But in the meantime, I also invite you to visit one of my most popular recipes to date: Corned Beef and Swiss Reuben Quesadillas.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- The ingredient list for making Creamy Rueben Soup:
- Kitchen tools and equiptment needed:
- Sauerkraut swap-out suggestions:
- Is leftover corned beef a good option for this Reuben soup?
- How this recipe came to be:
- Can this corned beef and sauerkraut soup be made in a slow cooker?
- Does this soup freeze well?
- Additional recipes featuring corned beef:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making Creamy Rueben Soup:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Kitchen tools and equiptment needed:
- large skillet (for making the rye bread croutons)
- serrated knife (for cubing the rye bread)
- Dutch oven or large, heavy-bottom stock pot
- cutting board
- chef's knife
- box grater or cheese grater
- measuring cups and spoons
- strainer (for draining the sauerkraut)
- soup ladle
- wooden spoon or silicone spoon
- slotted spatula (optional)
Sauerkraut swap-out suggestions:
As mentioned above, if you're not a fan of sauerkraut but still want to make this recipe (good for you), I have a few simple work-around suggestions you can try.
- Rinse the sauerkraut thoroughly under running water to remove most (if not all) of the pungent vinegar flavor.
- Once rinsed (and added to the soup), taste and decide if it's still too sour for your palate. If so, don't fret. Add 1 tablespoon of packed brown sugar to the soup to help balance the flavor. If needed (for your particular taste), add more brown sugar to suit your palate.
- Instead of using sauerkraut at all, use 1 - 2 cups of prepared thin-cut coleslaw to the pot along with 1 tablespoon of apple cider vinegar, or fresh lemon juice.
Is leftover corned beef a good option for this Reuben soup?
Heck, yeah! I wish I had had some leftover slow-cooker corned beef when I made this recipe, but unfortunately, I didn't.
Instead, I used a deli-style corned beef and chopped it into small bits. It worked perfectly, and the soup was still delicious, tasting just like a Reuben sandwich!
How this recipe came to be:
I was completely inspired to make this Creamy Reuben Soup after hearing it served as a soup du jour at a very quaint, retro restaurant in our area, based on Disney's Snow White and the Seven Dwarfs (you can't make this stuff up).
While I didn't order the creamy Reuben soup that day (I got the chicken and dumpling soup instead), I did make a mental note to try my hand at making a Creamy Rueben Soup at home.
A few days later, I did and was extremely pleased with the results.
I trust you will be too.
Can this corned beef and sauerkraut soup be made in a slow cooker?
Yes, except for the croutons. Do those in a skillet for the best results.
To make this soup in a slow cooker, follow the same instructions for the stovetop, but cook on medium heat for 2-3 hours.
Does this soup freeze well?
It freezes exceptionally well.
Store it in an airtight freezer container or freezer bag along with a label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a pan over moderate heat, stirring frequently until hot.
Additional recipes featuring corned beef:
This recipe for Corned Beef and Cabbage Coleslaw may be unusual, but it's also unusually delicious! Inspired by traditional Irish fare, this recipe is decidedly untraditional!
Serve up this Corned Beef Hash Frittata when you have a taste for corned beef hash, but also a wonderfully eggy frittata.
Celebrate St. Patrick's Day with a classically stuffed boxty. An Irish Corned Beef Boxty is a potato pancake stuffed with tender corned beef and lots of melted Swiss cheese.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Creamy Reuben Soup with Rye Croutons
Equipment
- Dutch oven optional
- soup pot optional
- 5 inch Serrated Knife optional for cubing the rye bread
- box grater optional for grating the cheese
- cheese grater optional
- strainer for draining the sauerkraut
- can opener optional
- wooden spoon optional
- silicone spoon optional
Ingredients
For the soup:
- 2 cups cooked corned beef chopped (leftovers are great if you have them)
- ½ cup finely chopped onion I used yellow onion
- ¼ cup minced shallots
- 3 tablespoons olive oil I used extra-virgin
- 2 tablespoons butter I use salted butter
- 3 (heaping) tablespoons all-purpose flour
- 4 cups beef broth I used low-sodium
- 1 can (15 ounces) sauerkraut drained (rinsed, if desired)
- 1 tablespoon Dijon mustard I used stone-ground
- ⅛ teaspoon freshly grated nutmeg ground nutmeg also works
- ½ teaspoon caraway seeds
- 2 cups grated Swiss cheese
Instructions
To make the soup:
- Add the oil and butter to a soup pot or Dutch oven over medium heat to melt.
- Stir in the prepared onion and shallots, Cook, stirring occasionally for 4-5 minutes.Add the flour into the pot and stir well to combine. Cook, stirring occasionally for 3-4 minutes.
- Add the prepared corned beef into the pot along with the beef broth. Stir frequently.The soup will begin to thicken as it heats.
- Stir the sauerkraut into the pot, along with the shredded Swiss cheese, Dijon mustard, nutmeg and caraway seed.Reduce the heat to low and simmer the soup for 10 minutes while preparing the rye bread croutons.
To make the rye bread croutons:
- In a large skillet heat the butter and olive oil over medium heat. Add the cubed rye bread into the skillet and allow the bread to sit for 1-2 minutes before stirring. Stir the croutons occasionally so they don't burn. Once the croutons are golden and crispy, remove them from the heat.
Serving suggestions:
- Ladle the soup into bowls and top with the crispy rye croutons right before serving. Garnish with chopped parsley, if desired.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and, of course eating this delicious Irish-inspired St. Patrick's day soup as much as I've enjoyed bringing the recipe to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Comments
No Comments