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
- 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
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!!
★★★★★