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A close-up shot of a steaming bowl of hearty Reuben Soup, garnished with fresh parsley, with toasted bread in the background.
Daniel

Creamy Reuben Soup with Rye Croutons

This hearty and flavorful Reuben Soup transforms the classic deli sandwich into a comforting bowl of deliciousness, featuring tender corned beef, tangy sauerkraut, and creamy Swiss cheese, topped with crispy rye croutons.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Deli
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Rye Croutons
  • 2 slices rye bread cut into 1/2-inch cubes
  • 1 tbsp unsalted butter melted
  • 1/4 tsp garlic powder
  • Pinch salt
For the Soup Base
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup milk whole or 2%
  • 1/2 cup heavy cream
  • 1 cup sauerkraut well-drained and chopped
  • 1 tsp caraway seeds
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
For the Reuben Elements
  • 12 oz cooked corned beef shredded or diced
  • 1 cup shredded Swiss cheese
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped
  • Thousand Island dressing for drizzling

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Sharp knife
  • Whisk
  • Measuring cups and spoons
  • Baking Sheet
  • Small Bowl

Method
 

Prepare the Rye Croutons
  1. Preheat oven to 375°F (190°C). In a small bowl, toss rye bread cubes with melted butter, garlic powder, and a pinch of salt until evenly coated. Spread in a single layer on a baking sheet. Bake for 8-12 minutes, or until golden brown and crispy. Set aside.
Build the Soup Base
  1. Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
  4. Gradually whisk in the beef broth, ensuring no lumps form. Bring to a gentle simmer, stirring frequently, until the soup begins to thicken.
  5. Stir in the milk, heavy cream, drained and chopped sauerkraut, caraway seeds, and smoked paprika. Bring back to a gentle simmer.
Add Reuben Elements and Finish
  1. Reduce heat to low. Stir in the shredded or diced cooked corned beef.
  2. Gradually add the shredded Swiss cheese, stirring constantly until completely melted and smooth. Season with salt and freshly ground black pepper to taste.
Serve
  1. Ladle the hot Reuben Soup into bowls. Garnish with the toasted rye croutons, a sprinkle of fresh parsley, and an optional drizzle of Thousand Island dressing. Serve immediately.

Notes

For a vegetarian version, omit corned beef and use vegetable broth, perhaps adding some shredded cabbage for texture. Store leftover Reuben Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Adjust the amount of sauerkraut to your preference for tanginess.