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Bowl of hearty Reuben Soup with corned beef and sauerkraut

Reuben Soup

A warm and comforting twist on the classic Reuben sandwich, featuring corned beef, Swiss cheese, and sauerkraut in a rich and hearty soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 ribs celery, chopped (1⁄4-inch pieces)
  • 4 cups beef broth Consider using homemade for added flavor.
  • 1 cup sauerkraut, drained and rinsed
  • 1 cup shredded corned beef
  • 1 cup diced tomatoes
  • 1 cup cream Adjust to preference for richness.
  • 1 cup Swiss cheese, shredded Can substitute with other cheeses if desired.
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the onion and celery and sauté until softened.
  2. Stir in the beef broth, sauerkraut, corned beef, and diced tomatoes. Bring to a simmer and cook for about 15 minutes.
  3. Reduce heat and stir in the cream and Swiss cheese until melted.
  4. Season with salt and pepper to taste. Serve hot.

Notes

Serve hot in bowls and garnish with extra Swiss cheese or fresh herbs. Pairs well with crusty bread or a side salad. Let cool completely to store in an airtight container; keeps for 3-4 days in the fridge or can be frozen for up to 3 months.