Step-by-Step Instructions
1. Crouton Kickoff
Preheat your oven to 375°F (190°C). Toss the rye bread cubes with olive oil and a pinch of salt until lightly coated. Spread them in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway, until they’re golden brown and crisp. Set aside to cool while you make the soup — they’ll add the perfect crunch at the end.
2. Veggie Sauté
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, stirring occasionally, until softened and fragrant — about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until you catch that irresistible aroma.
3. Roux Creation
Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1–2 minutes, coating everything in the flour and cooking off any raw taste. This step builds the velvety texture you’ll love later. The mixture should be thick and slightly golden before you move on.
4. Broth & Build
Gradually whisk in the chicken broth, a little at a time, to prevent lumps. Once smooth, stir in the corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Cover and let the soup simmer gently for 20–25 minutes, stirring occasionally, until the flavors meld and the celery is perfectly tender.
5. Cream & Cheese Finish
Remove and discard the bay leaves. Lower the heat and stir in the heavy cream and 1½ cups of shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup has a silky consistency. Taste and adjust seasoning with salt if needed.
6. Serve in Style
Ladle the soup into bowls. Sprinkle each serving with some of the remaining Swiss cheese, a handful of rye croutons, and a little fresh parsley. Serve hot and enjoy how each bite brings that classic Reuben experience in a new, spoonable form.
What to Serve with Reuben Soup
Bowl of creamy Reuben Soup topped with rye croutons, shredded Swiss cheese, and parsley garnish.
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To turn this into a complete meal, here are some pairings that complement the soup’s rich, tangy personality:
Drinks: A crisp light beer, a tall glass of iced tea, or refreshing sparkling water with lemon.
Sides: A simple green salad with vinaigrette or crunchy pickle spears for extra tang.
Desserts: A creamy cheesecake or rich chocolate mousse to round out the indulgence.
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