Creamy Reuben Soup
Prep time: 
Cook time: 
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Yield: 4 servings
Creamy Reuben Soup is a lower-carb version of this favorite deli sandwich!
  • 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
  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.
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!
Recipe by An Edible Mosaic™ at