Description

This Creamy Reuben Soup is a warm, tangy twist on the classic deli sandwich. Loaded with tender corned beef, sauerkraut, Swiss cheese, and creamy broth, it’s a cozy and satisfying one-pot wonder. Perfect for chilly nights, St. Patrick’s Day, or any time you crave deli-style comfort food.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup sauerkraut, drained and rinsed
1/2 pound cooked corned beef, chopped
2 cups beef or chicken broth
1 cup half-and-half or heavy cream
1 cup shredded Swiss cheese
1 tablespoon Dijon mustard
Salt and black pepper to taste
Optional: rye bread croutons or caraway seeds for garnish

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté the diced onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute.
Stir in sauerkraut and corned beef, then pour in the broth. Bring to a simmer.
Reduce heat and stir in cream, Swiss cheese, and Dijon mustard. Cook until cheese is melted and soup is heated through.
Season with salt and pepper to taste.
Serve hot, topped with rye croutons or a sprinkle of caraway seeds if desired.

Notes

For a thicker soup, mix 1 tablespoon flour with the oil and onions to make a light roux.
Use freshly grated Swiss for better melting.
Can substitute pastrami or deli corned beef in a pinch.