Description
This creamy Reuben soup transforms the classic deli sandwich into a cozy, comforting bowl packed with corned beef, sauerkraut, Swiss cheese, and a velvety broth. Perfect for fall gatherings, it’s easy to make and pairs beautifully with a crisp apple-cinnamon mocktail.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 celery stalk, diced (about 1/2 cup)
- 1 medium carrot, peeled and diced (about 1/2 cup)
- 8 ounces corned beef, chopped
- 1 1/2 cups sauerkraut, drained and rinsed
- 4 cups low-sodium beef broth
- 1 cup whole milk (or unsweetened almond milk for dairy-free)
- 1/2 cup cottage cheese
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 tablespoon Dijon mustard
- 1 1/2 cups shredded Swiss cheese (or Gruyère)
- 2 slices rye bread, cubed (for croutons)
- 1 tablespoon olive oil or melted butter (for croutons)
- Pinch of garlic powder (for croutons)
- 1 cup fresh apple cider (for mocktail)
- 1/2 cup sparkling water (for mocktail)
- 1 cinnamon stick (for mocktail)
- 1 thin slice of orange (for mocktail)
- Ice cubes (for mocktail)
Instructions
- Dice onion, celery, and carrot into small cubes. Mince garlic. Chop corned beef. Rinse and drain sauerkraut.
- Melt butter in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for 5–7 minutes until soft and translucent. Add garlic and cook for 1 minute.
- Add corned beef and sauerkraut; cook for 2–3 minutes. Sprinkle in caraway seeds if using. Pour in beef broth and bring to a gentle boil. Lower heat and simmer for 15 minutes.
- In a separate bowl, whisk together milk and cottage cheese until smooth. Stir into soup. Add Dijon mustard, salt, and pepper. Simmer for 5 minutes.
- Remove 1–2 cups of soup and blend until smooth, then return to pot. Alternatively, pulse with immersion blender until partially smooth.
- Reduce heat to low. Stir in shredded Swiss cheese, a handful at a time, until melted and creamy. Taste and adjust seasoning.
- For croutons: Heat olive oil or melted butter in a small skillet over medium heat. Add rye bread cubes and garlic powder. Toast for 3–4 minutes until golden and crisp. Transfer to plate.
- For mocktail: Fill glass with ice. Add apple cider and sparkling water. Add cinnamon stick and orange slice. Stir and let sit for 2–3 minutes.
- Serve soup in bowls topped with rye croutons and extra Swiss cheese if desired. Serve mocktail alongside.
Notes
Rinse sauerkraut well to avoid excess tang. Blend part of the soup for extra creaminess. Add cheese slowly over low heat to prevent separation. Rye croutons add authentic Reuben flavor. For gluten-free, use gluten-free bread for croutons. Soup can be made ahead and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 2 cups (480ml) per serving
- Calories: 340
- Sugar: 7
- Sodium: 1100
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
Keywords: Reuben soup, creamy soup, comfort food, fall recipes, corned beef, sauerkraut, Swiss cheese, rye croutons, easy soup, autumn, mocktail pairing