This soup has all of the flavours of a reuben sandwich (link) including the corned beef (link), sauerkraut, rye and swiss cheese! The broth is thickened with a roux made with butter and flour and the soup is made a bit heartier with potatoes. You can either use chicken broth or beef broth and the creaminess comes from one of: heavy/whipping cream or thousand islands dressing (link) or russian dressing (link). You can either melt the swiss cheese right into the broth of the soup or serve it French onion soup style where toasted rye bread is placed on top of the soup before sprinkling on swiss cheese and broiling to melt the cheese! No matter how you make this soup, it is going to disappear quickly!
Reuben Soup
A hearty soup with all of the flavours of a reuben sandwich served French onion soup style topped with dark rye and melted swiss.
ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons flour (or rice flour for gluten-free)
- 4 cups chicken broth (link) (or beef beef)
- 1 cup cooked corned beef (link), shredded or cut into bite sized pieces
- 1 cup sauerkraut, drained, coarsely chopped
- 2 medium potatoes (such as gold or russet), peeled and cut into bite sized pieces
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon caraway seeds (optional)
- 1/2 cup heavy/whipping cream or thousand islands dressing (link) or russian dressing (link)
- salt and pepper to taste
- 4 slices dark rye, lightly toasted (gluten-free for gluten-free) (optional)
- 2 cups swiss cheese, shredded
directions
- Melt the butter in a large saucepan over medium heat, add the onion and cook until tender, about 5-8 minutes.
- Add the garlic and red pepper flakes, sprinkle the flour in, mix and cook for a minute.
- Add the broth, corned beef, sauerkraut, Worcestershire sauce, and caraway seeds, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the cream, season with salt and pepper.
- Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1 minute.
Option: The butter and flour are in the recipe to thicken the broth; you can omit the flour and cut the butter down to 1 tablespoon for a thinner broth.
Option: Add 1 tablespoon horseradish.
Option: Add 1 teaspoon corned beef pickling spices, along with the caraway seeds.
This does look like an awesome soup! I guess I'm going to have to make a corned beef so I can have leftovers! Beautiful presentation of a fabulous recipe!
A great recipe for leftover corned beef. And, a great alternative to the typical reuben.
Seriously? Seriously??? Why didn't we think of this. Holy moly. This. Is. Amazing. Our corned beef is cooking away right now. Now we know what to do with the leftovers.
This recipe just made my day! Yum!!
We were looking at our pot with the leftover "corned beef stock" tonight following St Paddy's Day dinner & just had the thought of using it for a soup. I'm gonna chill & skim it tomorrow & try out your recipe using that.. Sounds deeelish.
Yum yum – got corned beef already. Gonna try this today. Thank you so much for sharing.
I like reuben, I like soup. This is a great idea!
Looks fantastic Kevin!
What a great idea to make a Reuben into a soup – defintely a must try.
The only thing that could tear me away from those leftover sandwiches is this soup! SO tasty!
Wow! the soup looks amazing!!
The soup looks creamy and delicious and I love the different presentations. And thanks for stopping by my space. 🙂
Soup looks delicious, and I'm loving the new layout, Kevin!
At first I was about to say ew, but I love Reubens and that's really freaking awesome sounding.
This soup was really delicious – thank you for the awesome recipe. DH made me promise to buy 2 corned beefs next year so he can have his leftovers and his soup too.
Jessica
We made the Reuben Soup tonight with the last of the corned beef and it was simply wonderful! Thank you for a great new soup!
Your entire blog makes my mouth water just reading it. Looking forward to trying many of your recipes, especially the ones with sauerkraut!
Kevin, they all look so good I want to make everything at once. Have to get new ink cartridges for my printer before I can print the recipes off though. First time the weather lets up so I can go out, I'll be printing one after the other.