Low-Carb Reuben Soup
Meaty and creamy, this low-carb Reuben soup blends corned beef, swiss cheese and sauerkraut into a soup that’s perfect St Patrick’s Day–or any time. 
Last week, I served a new Reuben Soup that was a hit in our household. It started out with a couple things to recommend it. It is low carb for my new keto diet—while at the same time, “normal” enough for the rest of the family.
Even better, it’s suitable for celebrating St Patrick’s Day. Just in time for the holiday.
Reuben Soup
I make corned beef only rarely—once every couple years. Though it certainly is tasty enough, it doesn’t quite strike me as health food. It’s delicious with boiled potatoes and cabbage, but my favorite way to eat it is a Reuben Sandwich. With sauerkraut, Swiss cheese and thousand island dressing the sandwich is a taste sensation. But one that will never do on my diet!
A tasty bite!
Instead, this Reuben Soup, originally from the blog Bare Feet in the Kitchen, was the perfect alternative. I removed the potatoes, since they aren’t keto—and aren’t in a Reuben anyway. Then I used Xanthan gum to thicken instead of rice flour. But we decided that the soup was plenty thick before the thickener, so that’s now a permanent change. 
The family loved having an unusual treat–and the prospect of more, when the holiday arrives! Whether you are prepping for St Pat’s or just surviving the winter, Reuben Soup is a great option! 
Reuben Soup
Ingredients
- 2 Tablespoons butter
- 1 onion medium, chopped into 1/2" pieces
- 2 garlic cloves large, minced
- 1/4-1/2 teaspoon red pepper flakes
- 4 cups chicken broth
- 2 cups cooked corned beef chopped into bite-size pieces
- 1 cup sauerkraut drained
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon pickle juice
- 1/4 teaspoon caraway seeds
- 1/2 teaspoon salt pepper
- 1/2 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute.
- Add the remaining ingredients except the cream and swiss cheese. Bring to a boil, then reduce to a simmer for about 10 minutes to allow flavors to blend
- Stir in the cream and Swiss cheese whisking until cheese is melted. Serve warm. Or reheat the next day (when flavors were actually better).
Nutrition
Easy St. Patrick’s Day Recipes
- Beef Stew with Guinness by That Recipe
- Colcannon Hash with Fried Eggs by A Kitchen Hoor’s Adventures
- Irish Champ by Karen’s Kitchen Stories
- Instant Pot Guinness Beef Stew by Cheese Curd In Paradise
- Low-Carb Reuben Soup by Art of Natural Living
- Salted Caramel Irish Coffee by Hezzi-D’s Books and Cooks
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This looks awesome! So creamy, rich and full of Reuben flavor. I’m addicted to anything with corned beef in it.
This sounds so interesting, and will make a great meal on a chilly desert evening. The hardest part for me will be finding corned beef without garlic!
I love reuben sandwiches, and have not tried soup, but now I can’t wait to make it! This looks delicious.
This is a wonderful idea for using up the leftovers from St. Patrick’s Day. I may even get two just so I am sure to have enough to make this.
Can’t go wrong planning for tasty leftovers Audrey!
I must look at making corned beef from scratch. Never would have thought to make this into a soup.
Corned beef from scratch is an interesting idea. Maybe I’ll look into this for next St Patrick’s Day!
What a great take on the sandwich! This looks so delicious!
Thanks Karen!
This sounds amazing! We love reubens in our house but this is a great twist!
Aren’t Reubens great–any way!!