Hearty Reuben Soup Recipe: A Cozy Bowl of Comfort with Classic Deli Flavors
There’s something magical about taking a well-loved classic and transforming it into a heartwarming bowl of soup! This Hearty Reuben Soup delivers all the flavors of the iconic Reuben sandwich—tender corned beef, tangy sauerkraut, savory Swiss cheese, and creamy richness. Perfect for a chilly day or any time you’re craving a comforting meal with a twist, this soup captures that irresistible deli taste in a spoonful. Plus, it’s super easy to make, so let’s dive in!
Ingredients
Here’s everything you’ll need to make this deliciously hearty soup:
- 2 tbsp butter
- 1 medium onion, diced (about 1 cup or 240ml)
- 2 cloves garlic, minced
- 2 cups (300g) cooked corned beef, diced or shredded
- 2 cups (480ml) beef broth
- 2 cups (480ml) chicken broth
- 2 cups (480ml) whole milk or heavy cream (for extra richness)
- 1 cup (240ml) sauerkraut, drained and roughly chopped
- 2 cups (360g) potatoes, peeled and diced
- 1 cup (120g) shredded Swiss cheese
- 1 tbsp Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Essential Tools
To make this soup, you’ll need:
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredient Substitutions and Additions
- Corned Beef: Leftover corned beef works beautifully, but if you don’t have it, try cooked ham or even shredded turkey for a lighter twist.
- Swiss Cheese: Gruyère or Provolone would make great substitutes if you’re not a fan of Swiss.
- Potatoes: For a lower-carb option, you can substitute cauliflower for the potatoes.
- Dijon Mustard: Yellow or whole-grain mustard can be used for a milder flavor.
Instructions
Step 1: Sauté Onions and Garlic
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
Step 2: Add Potatoes and Broth
Add the diced potatoes, beef broth, and chicken broth to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Step 3: Add Corned Beef and Sauerkraut
Stir in the diced or shredded corned beef, sauerkraut, and Dijon mustard. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Step 4: Add Milk and Cheese
Reduce the heat to low. Stir in the milk (or cream) and shredded Swiss cheese, stirring constantly until the cheese is melted and the soup is smooth and creamy. Avoid letting the soup come to a boil after adding the milk and cheese to prevent curdling.
Step 5: Season and Serve
Taste and season the soup with salt and black pepper as needed. Ladle into bowls and garnish with freshly chopped parsley and an extra sprinkle of black pepper.
Enjoy!
Serve the soup hot with crusty rye bread or croutons to mimic the classic Reuben sandwich experience.