Hearty Reuben soup is a comforting twist on the classic sandwich, made with corned beef, sauerkraut, Swiss cheese, and a rich creamy broth.

2 tbsp butter

1 small onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups beef broth

1 cup heavy cream

2 cups cooked corned beef, chopped

1 1/2 cups sauerkraut, drained

1 cup shredded Swiss cheese

1 tbsp Dijon mustard

1 tsp caraway seeds (optional)

Salt and black pepper to taste

For Serving:

Rye bread croutons

Extra Swiss cheese

Chopped parsley

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1. Melt butter in a large pot over medium heat.

2. Add diced onion and cook until softened, about 4–5 minutes.

3. Stir in garlic and cook for 1 minute.

4. Whisk in flour and cook for 1–2 minutes to form a roux.

5. Gradually add beef broth, whisking constantly until smooth.

6. Stir in heavy cream and bring to a gentle simmer.

7. Add chopped corned beef, sauerkraut, Dijon mustard, and caraway seeds.

8. Simmer for 15–20 minutes, stirring occasionally.

9. Reduce heat and stir in shredded Swiss cheese until melted.

10. Season with salt and black pepper to taste.

11. Ladle into bowls and top with rye croutons, extra cheese, and parsley.

Drain sauerkraut well to avoid overly sour soup.

Use deli corned beef for convenience or leftover corned beef.

Adjust thickness by adding more broth if needed.

Rye croutons add authentic Reuben flavor.

Store leftovers in the fridge for up to 4 days.