Creamy Reuben Soup

A cozy and delicious soup transforming the classic Reuben sandwich flavors into a heartwarming dish perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base Ingredients

2 tablespoons butter For that warm, rich base.
1 medium onion, diced Adds a savory depth to the soup.
2 cloves garlic, minced Enhances ingredients with its aromatic kick.
3 cups chicken broth Provides the comforting liquid foundation.

Main Ingredients

2 cups diced cooked corned beef The star of the show, bringing all the flavors together.
1 cup sauerkraut, drained and rinsed The tangy twist in this cozy dish.
1 cup heavy cream or Greek yogurt For lush creaminess; Greek yogurt ensures a lighter option.
1 tablespoon Dijon mustard Adds a subtle zing.
to taste Salt and pepper Essential for rounding out flavors.

Optional Toppings

to taste shredded Swiss cheese For added flavor and texture.
to taste sliced green onions For a festive touch.

Method

Preparation

In a large pot, melt the butter over medium heat. As it starts to bubble, toss in the diced onions. Sauté for about 5 minutes, or until they become translucent and fragrant.
Add the minced garlic and let it sizzle with the onions.

Cooking

Pour in the chicken broth and bring the mixture to a gentle simmer.
Stir in the diced corned beef and sauerkraut, letting the flavors meld for about 10 minutes.
Reduce the heat to low and whisk in the heavy cream (or Greek yogurt) and Dijon mustard.
Allow the soup to warm through for another 5-10 minutes, stirring occasionally. Season with salt and pepper to taste.
Once ready, serve in deep bowls, topped with shredded Swiss cheese and chopped green onions.

Notes

Feel free to make this recipe your own! Add veggies like potatoes or carrots, or spice it up with cayenne pepper. For a low-carb option, swap potatoes for cauliflower. The soup stores well in an airtight container for up to 3 days in the fridge or can be frozen for up to 3 months.