This Creamy Reuben Soup recipe takes a classic reuben sandwich and transforms it into a rich, creamy soup. The salty corned beef, acidic sauerkraut, rich cream and cheese, come together for a perfectly balanced keto soup.
Other low carb soup recipes you might enjoy
- Creamy Jalapeno Popper Chicken Soup
- Bacon Cheeseburger Soup
- Philly Cheesesteak Soup
- Zuppa Toscana
- Chicken Pot Pie Soup
- Chicken Bacon Chowder
- Slow Cooker Kickin’ Chili
- Slow Cooker Clam Chowder with Bacon
- Beef Stroganoff Soup
- Buffalo Chicken Soup
Want more low carb soup and stew recipes?
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Creamy Reuben Soup
- Total Time: 6 hours 20 minutes
- Yield: Makes 12 Servings 1x
Ingredients
Scale
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 large cloves garlic, minced
- 3 tablespoons butter
- 1 pound corned beef, chopped
- 4 cups beef stock
- 1 cup sauerkraut
- 1 teaspoon sea salt, more to taste
- 1 teaspoon caraway seeds (I use this brand)
- ¾ teaspoons black pepper
- 2 cups heavy cream
- 1 ½ cups Swiss cheese, shredded
Instructions
- Heat slow cooker on high setting.
- To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker.
- To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours.
- Add heavy cream and Swiss cheese and cook 1 additional hour.
Notes
net carbs per serving: 2.1g
- Prep Time: 20 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 1 Cup
- Calories: 280
- Fat: 25.1g
- Carbohydrates: 2.8g
- Fiber: 0.6g
- Protein: 10.4g
Jackie says
It was a big hit! Just wondering did anyone else have trouble with the cheese adhering to the meat & or sauerkraut? It’s like a ball of mushy cheese. Any tips? I didn’t have caraway seeds so I used celery seed. I did add dill weed & dry mustard based on a users post. The flavor was great!
Rachel S. says
I have been making this soup for a couple of years now and it is a family favorite and frequently requested. Instead of using deli corned beef, I pre-cook a corned beef then break it up (shred) and use it instead. Adds even more flavor if that is possible. I also make the rye croutons to go on it for those who don't mind some carbs.
Tony says
This is one of my favorite soups to make. I always dice some pickle spears and add to the top before serving and it’s delicious!!