Creamy Reuben Soup

If a Reuben sandwich is your idea of perfect deli food, this soup is its winter cousin. It hits every note of the original: salty corned beef, tangy sauerkraut, nutty Swiss cheese, all melted into a creamy broth that begs for rye croutons floated on top.

The corned beef can be deli-sliced or leftover from a brisket boil. Cut into bite-size pieces. The sauerkraut needs a good rinse and drain so the soup doesn’t go sour. Squeeze out the extra liquid before adding for the best balance.

The baking soda is the strange-looking step that has a real purpose. A half teaspoon mellows the acidity of the sauerkraut and prevents the cream from curdling when it joins the broth. Don’t skip it.

A cornstarch slurry thickens the base just enough to give the soup body without making it stew-like. Add it after the broth heats so it doesn’t clump.

Shredded Swiss cheese melts into the soup at the end, adding richness and that distinctive Reuben character. Stir constantly while it melts, and don’t let the soup boil after adding cheese or it will break.

Top bowls with toasted rye croutons and a few snips of fresh dill or parsley.

Pro Tips

• Use real corned beef, not pastrami. The flavors are different.
• Drain the sauerkraut hard. Wet sauerkraut waters down the cream base.
• Use a Swiss cheese that melts smoothly: Emmentaler, Gruyere, or Jarlsberg.
• Reheat gently on low. High heat breaks the cream sauce.

Variations

• Add a splash of Russian dressing or thousand island for true Reuben flavor.
• Substitute pastrami and call it a Rachel soup.
• Drop a teaspoon of caraway seeds in the broth for that classic rye-bread aroma.