Here’s a delicious recipe for Creamy Reuben Soup, inspired by the classic Reuben sandwich but in a comforting, creamy soup form.
Ingredients (Serves 4–6)
- 1 lb (450 g) corned beef, chopped or shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2–3 medium potatoes, peeled and diced
- 1 cup shredded cabbage
- 4 cups beef broth
- 1 cup sour cream
- 1/2 cup heavy cream (optional, for extra richness)
- 1 tsp Dijon mustard
- 1 tsp caraway seeds (optional, for classic Reuben flavor)
- Salt and pepper, to taste
- 2 tbsp butter or oil
- Rye bread croutons or toasted rye slices, for serving
- Shredded Swiss cheese, for garnish
Instructions
1. Sauté Aromatics
- In a large pot, melt butter over medium heat.
- Add onions and sauté until translucent, about 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
2. Cook Vegetables
- Add diced potatoes and cook 3–4 minutes.
- Pour in beef broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10–12 minutes.
3. Add Cabbage and Corned Beef
- Stir in shredded cabbage and chopped corned beef.
- Simmer for 5–7 minutes until cabbage softens.
4. Make it Creamy
- Reduce heat to low.
- Whisk in sour cream, heavy cream (if using), Dijon mustard, and caraway seeds.
- Heat gently—do not boil, or the sour cream may curdle.
- Season with salt and pepper to taste.
5. Serve
- Ladle into bowls and top with shredded Swiss cheese.
- Serve with rye croutons or toasted rye bread for a true Reuben experience.
Tips & Variations
- Vegetarian version: Use smoked tempeh or seitan instead of corned beef and vegetable broth instead of beef broth.
- Thicker soup: Mash some potatoes in the pot or blend 1–2 cups for a creamier texture.
- Extra flavor: Add a splash of pickle juice or a few chopped dill pickles for the classic Reuben tang.
If you want, I can also give a shortcut version that takes under 30 minutes and still hits all the Reuben flavors.
Do you want me to make that quick version?
