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?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!
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Creamy Reuben Soup
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Makes 12 Servings 1x
Ingredients
- 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
Nutrition
- Serving Size: 1 Cup
- Calories: 280
- Fat: 25.1g
- Carbohydrates: 2.8g
- Fiber: 0.6g
- Protein: 10.4g
Lola says
My husband and I LOVED this one! I've been having it every day for lunch since Sunday and crave all morning until lunch.
My only thought on a change would be to not saute the onions and celery. I'll give that a try next time to see if it changes the overall flavor. Oh and I also used a whole can of sauerkraut. YuM!
Robin says
This is Souper-delicious! Made it the first time exactly as directed but found it was too salty for OUR taste. The second time, left off the salt and it was perfect. Will be making this again and again.
Kyndra Holley says
Yes, I think that will definitely depend on how salty the corned beef being used is.
Cinn Jenn says
Delicious! I couldn't find caraway seeds at my store, so I added some dill weed. Probably not the same taste, but it worked. My husband likes to sprinkle sliced green onions (scallions) on top of his bowl of soup. Thanks for the recipe!
Christine says
This soup is amazing! I used less salt and added more sauerkraut and corned beef. I also used Half & Half instead of heavy cream. Thanks for sharing!
Bry says
Can you make this soup ahead and freeze it?
Peace Love and Low Carb says
Yes, you can. I would recommend reheating it on the stove top and adding a little cream when reheating.
Julee says
I love this! Made it yesterday. Made the house smell wonderful. I will say that I added some dried dill and some ground mustard to create that "thousand island dressing" flavor, and it really.made it spectacular. Great recipe. Thank you!
Peace Love and Low Carb says
Great idea. I will have to try that. Sounds delish!
Kirsten Dangler says
Hello! I will try this soup very soon!
Question, do you ever miss bread? How do you satisfy the craving?
Kirsten Dangler says
Please disregard my question about bread. I saw the bread portion of your website. DUH!
Erika Boyer says
I made this soup the week after St Patrick's Day because I was tired of eating corned beef and cabbage and didn't want to throw it away. I didn't have any sauerkraut, but I sliced up the cabbage, carrots, and potatoes from the corned beef and used them instead. I didn't add salt either and I used half and half instead of cream. It came out thick and chunky, I can't believe how good it is. The caraway seed makes it taste just like a reuben on rye. I gave a jar of it away to friends and they love it too. I've probably shared this recipe 5 times this week. 🙂
Susanne says
Hi,
Thanks for the wonderful recipes. I had seen the recipe and was at the store, so I thought I would look it up to get the ingredients. It was almost impossible to find. I tried soups, no luck. I tried searching by ingredients sauerkraut and corned beef. No luck. I tried typing in Rueben soup, no luck. I finally found it by searching swiss cheese. Do you think you could make your search tab a little easier to use? Please don't be offended, I LOVE your website and recipes, it's just trying to find particular recipes can be difficult sometimes. Thanks for all you do.
Susanne
Peace Love and Low Carb says
Hi Susanne, Not sure what the issue is, perhaps it was a glitch? I just tried searching with all the keywords you just names and every one brought up the soup
Susanne says
it must be me. I swear all electronics hate me! Thanks again for the wonderful recipes.
Michelle says
I have made this soup a few times. I triple the recipe in a stock pot on the stove top because one batch isn't enough. So good! Thank you.
Kyndra Holley says
So happy you enjoy it. It is one of our favs around here also.
★★★★★
Jdixon says
Anyone made this with chicken stock? I’m out of beef and can’t run to the store.
Kyndra Holley says
Chicken stock would work just fine.
★★★★★
Kevin Bohnenberger says
What does everyone do with the Corned beef? Do you slice it or shred it? Smell good can't wait to eat it.
★★★★
Laurie says
This was amazing! I am not a corned beef fan, so replaced with regular roast beef and it was phenomenal! I was transported back to my childhood as it tastes almost exactly like a Czech soup my grandmother used to make! That recipe is, unfortunately lost due to Alzheimer's, so I thank you from the bottom of my heart. Too delicious for words. I may have to double the recipe next time so I can make leftovers last forever 🙂
LK says
So delicious. I have made as directed with both chicken and beef broth, and it's delicious either way. I have added some sliced mushrooms in with the celery that I wanted to use up. I've also done as another suggested and added some ground mustard and dried dill to the seasonings. The flavor of this soup is delicious no matter which way you make it. I always make at least a double batch now because we love it so much!. Thank you for sharing.
★★★★★
Shell says
I tried this for the hubby because he loves Reuben Sandwiches. He wasn’t too crazy about adding the milk, so i left that out and otherwise made it as written. He likes it! Win for me. Thank you for a new great recipe!
★★★★★
Karen Bergmann says
I love Reuben Sandwiches but no longer eat them because of the bread. So this soup is great because it combines all the flavours of the sandwich. Except there's one ingredient missing - mustard. So I add a teaspoon to each bowl of soup. Voila! Reuben sandwich in a bowl. Thanks Kyndra!
★★★★