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    Home » Type » Soups

    Creamy Reuben Soup

    Published: Mar 14, 2016 · Modified: Jan 21, 2022 by Faith · This post may contain affiliate links · 13 Comments

    Creamy Reuben Soup is a lower-carb version of this favorite deli sandwich!

    Creamy Reuben Soup 1

    I first heard of Reuben Soup from a co-worker about five years ago. She ordered it when out to lunch one day (the name of the restaurant where she had it escapes me! It was somewhere in downtown Buffalo though), and her description of it sounded amazing. She raved about it every single day for at least a week straight, lol.

    Cabbage, sauerkraut, and corned beef in a flavorful broth topped with a giant crouton covered in melted Swiss cheese…I can see why she was obsessed! I’m a fan of Reuben sandwiches, so this was right up my alley and I’ve been meaning to make my own version since she told me about it.

    Creamy Reuben Soup 2

    For this recipe, I went with a lower-carb version: I skipped the giant crouton! (I used a potato to add a bit of body to the soup, but you can skip it to make this even lower in carbs.) I added a bit of cream so I left out the sauerkraut (as I thought it might end up curdling the soup), but I speak from experience when I say that a generous spoonful of sauerkraut on top is a fabulous addition. For au gratin style, you can top each bowl (make sure the bowls you use are broiler-safe!) with Swiss cheese and broil until melted. It's delicious either way.

    Creamy Reuben Soup 3

    Here’s the au gratin version…mmm, melty cheese.

    If you’re planning to make a classic corned beef dinner on St. Paddy’s Day, be sure to save leftovers for this soup…and if you’re not, just go ahead and get corned beef from the deli counter. And heads-up, this is also delicious made with pastrami instead of corned beef!

    Creamy Reuben Soup 4

    Print
    Creamy Reuben Soup
    Prep time:  20 mins
    Cook time:  30 mins
    Total time:  50 mins
    Yield: 4 servings
     
    Creamy Reuben Soup is a lower-carb version of this favorite deli sandwich!
    Ingredients
    • 2 tablespoons clarified butter (ghee) or neutral-flavored oil (like avocado oil)
    • 1 lb/450 g savoy cabbage (about half of a medium head), chopped
    • 1 medium-large onion, diced
    • 2 large celery stalks, diced
    • 1 large clove garlic, crushed or grated
    • 4 cups (32 oz/950 ml) unsalted beef broth (I used Swanson)
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon salt
    • ½ teaspoon caraway seeds
    • ¼ teaspoon black pepper
    • 1 pinch ground cloves
    • 1 (1 lb/225 g) starchy potato (such as Russet), peeled, halved, and thinly sliced
    • ¼ lb (115 g) cooked corned beef (leftover or from the deli), chopped (you can also use pastrami)
    • ½ cup (120 ml) heavy cream
    Instructions
    1. Add the clarified butter to a 5-quart soup pot over medium-high to high heat. Add the cabbage, onion, and celery and cook until the vegetables are starting to soften and caramelize in places, about 4 to 5 minutes, stirring occasionally. Add the garlic and cook 30 seconds more, stirring constantly.
    2. Add the broth, Worcestershire, salt, caraway seeds, black pepper, cloves, and potato. Bring to a boil, and then cover the pot, turn the heat down to simmer, and cook until the vegetables are tender, about 20 to 30 minutes.
    3. Turn off the heat and stir in the corned beef and cream.
    4. Serve.
    Notes
    Au Gratin Version: Pour the soup into broiler-safe bowls. Sprinkle shredded Swiss cheese on top and broil until melted, watching closely so it doesn’t burn.

    Serving Tip: Top each bowl with a generous spoonful of sauerkraut before serving!
    3.3.3070

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    Reader Interactions

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      Recipe Rating




      Rate this recipe:  

    1. Allie | In This Kitchen says

      March 20, 2016 at 4:36 pm

      Ahh, reuben soup! It's perfect! Pinning this immediately to my soups board.

      Reply
    2. Diane says

      March 16, 2016 at 11:37 am

      That sounds brilliant, will give it a try. Thanks for sharing Diane

      Reply
    3. Nutmeg Nanny says

      March 15, 2016 at 10:19 pm

      This is an awesome way to use up corned beef! I have never had reuben soup but I feel like this needs to change ASAP!

      Reply
    4. Krista says

      March 15, 2016 at 1:33 pm

      This is a great recipe! Can't wait to try it out!

      Reply
    5. Carrie @Frugal Foodie Mama says

      March 15, 2016 at 7:35 am

      This soup sounds AH-mazing! I have never heard of Reuben soup before, but now I know I totally need to try it. :)

      Reply
    6. Chiara says

      March 15, 2016 at 5:03 am

      I wonder if I could find corned beef somewhere here in Switzerland... the gratin version of the soup looks so good!

      Reply
      • Laurie says

        March 15, 2016 at 1:54 pm

        You can make your own corned beef. It is not very difficult. Just Google the recipe.

        Reply
    7. Katerina @ Diethood says

      March 14, 2016 at 10:12 pm

      Oh! That just looks so dang goooood! And what an impressive variation on the classic!!

      Reply
    8. Justine | Cooking and Beer says

      March 14, 2016 at 8:24 pm

      OK, this is BRILLIANT. I'm so happy you shared this with us. We go crazy for reubens in our house, and this is just over the top!

      Reply
    9. Kevin | Keviniscooking says

      March 14, 2016 at 7:12 pm

      I think I'd make some rye bread croutons and call it a day! Love this idea. :)

      Reply
    10. Becky Hardin | The Cookie Rookie says

      March 14, 2016 at 6:35 pm

      What a great variation

      Reply
    11. Amanda | The Chunky Chef says

      March 14, 2016 at 10:39 am

      Reuben's are my Dad's favorite sandwich... I think I'll make this for him! :)

      Reply

    Trackbacks

    1. Favorite links 3/19 - Prepare For Adventure says:
      March 19, 2016 at 7:21 pm

      […] little late for Saint Patrick’s Day, but I think you can eat this creamy Reuben soup […]

      Reply

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