All the flavors of a Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and rye—turned into a creamy, hearty soup.
⏱ Prep Time: 10 minutes
🔥 Cook Time: 25 minutes
⏳ Total Time: ~35 minutes
Servings: 4–6
🧾 Ingredients
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2 tbsp butter
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1 small onion, finely diced
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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3 cups chicken or beef broth
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1 cup half-and-half (or milk + cream mix)
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1½ cups cooked corned beef, chopped
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1 cup sauerkraut, drained and chopped
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1 tsp Worcestershire sauce
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1 tsp Dijon mustard
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1½ cups shredded Swiss cheese
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Salt & black pepper, to taste
Optional Toppings
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Rye bread croutons
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Extra Swiss cheese
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Chopped parsley
👩🍳 Instructions
1. Sauté
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Melt butter in a pot over medium heat
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Add onion and cook until soft
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Add garlic, cook 30 seconds
2. Make Base
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Stir in flour and cook 1 minute
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Slowly whisk in broth until smooth
3. Simmer
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Add half-and-half, corned beef, sauerkraut, Worcestershire, and Dijon
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Simmer 10–15 minutes, stirring occasionally
4. Finish
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Lower heat and stir in Swiss cheese until melted
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Season with salt and pepper
5. Serve
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Ladle into bowls
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Top with rye croutons and extra cheese
🍽 Flavor & Texture
✔ Creamy and hearty
✔ Tangy from sauerkraut
✔ Savory corned beef
✔ Cheesy, comforting finish
⭐ Tips & Variations
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Thicker soup: Add extra cheese or less broth
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Extra tang: Add more sauerkraut juice
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Low-carb: Skip croutons
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Slow cooker: LOW 4–5 hours
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No corned beef: Use pastrami or ham
📊 Nutrition (Approx per serving)
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Calories: 420
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Protein: 22g
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Fat: 32g
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Carbs: 14g
