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Creamy Reuben Soup RECIPE Comfort in a Bowl – A Cozy Twist on the Classic Sandwich

Creamy Reuben Soup: Comfort in a Bowl

Imagine your favorite Reuben sandwich transformed into a creamy, tangy, soul-warming soup. With corned beef, sauerkraut, rye bread, and a splash of cream, this cozy bowl is comfort food at its best.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups corned beef chopped (leftover or deli)
  • 1 cup sauerkraut drained
  • 3 cups chicken or beef broth
  • 1 cup heavy cream
  • 2 slices rye bread torn into chunks
  • 1 tbsp Dijon mustard
  • 0.5 tsp caraway seeds optional
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Method
 

  1. Melt butter in a large pot over medium heat. Add diced onion and cook until translucent. Stir in garlic and cook for 1 minute more.
  2. Add chopped corned beef and drained sauerkraut. Stir to combine and heat through.
  3. Pour in broth and add rye bread chunks. Bring to a gentle simmer and cook for 10–12 minutes until bread breaks down slightly.
  4. Reduce heat, then stir in heavy cream, Dijon mustard, and caraway seeds (if using). Season with salt and pepper to taste. Warm through but do not boil.
  5. Ladle soup into bowls and garnish with fresh parsley. Serve hot with extra rye bread or a sandwich.

Notes

You can adapt this into a crockpot version by combining all ingredients except cream and bread, cooking on low 4–5 hours, then adding cream and bread chunks before serving. Try with different breads or a vegetarian twist using mushrooms or tempeh!