Soups & Stews
This cream of sauerkraut soup recipe transforms tangy fermented cabbage into a velvety, comforting dish that balances sharp flavors with rich creaminess. The secret lies in blending sauerkraut with a smooth cheese base—creating a soup that feels both rustic and refined.
I developed this version after discovering how sous vide techniques could elevate traditional recipes, and the results are restaurant-worthy without the fuss.
The foundation starts with sautéed onions and garlic, which form the aromatic base before introducing sauerkraut and vegetable broth. A blend of sharp cheddar and creamy gouda creates that signature velvety texture, while a touch of mustard adds depth.
The key step? Simmering until flavors meld—no rushing, just patience for that perfect balance of tang and creaminess.
What you’ll end up with is a soup that’s impossibly smooth yet packed with fermented depth, topped with crispy fried onions for contrast. The cheese twist transforms what could be an acquired taste into something universally appealing.
This recipe delivers creamy satisfaction with every spoonful, and it reheats beautifully for leftovers.
Perfect for chilly evenings or as a hearty starter, this soup pairs wonderfully with crusty bread or a simple green salad. The technique works for both traditional and modern adaptations—whether you prefer classic sauerkraut or a milder fermented cabbage. Let’s make this comforting classic your new go-to recipe.
Ingredients for cream of sauerkraut soup
Transform tangy fermented cabbage into velvety comfort with these restaurant-quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ lbs | Yellow or white, sliced into even strips |
| Garlic Cloves 🧄 | 6 cloves | Peeled and lightly crushed for aromatic release |
| Sauerkraut 🥬 | 2 cups | Drained, rinsed if overly tangy |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred for flavor balance |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, aged for optimal sharpness |
| Gouda Cheese 🧀 | ½ cup | Smoked or mild, freshly grated |
| Dijon Mustard 🍯 | 1 tbsp | For depth and subtle tang |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Unsalted Butter 🧈 | 2 tbsp | European-style preferred for flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening the base |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after blending |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing onions and garlic |
| Sweet Onions 🧅 | ½ cup | Thinly sliced for crispy topping |
The sauerkraut is the star here, so opt for high-quality fermented cabbage with vibrant color and minimal liquid—Rehrl's or Bubbapalooza brands excel. Freshly grated cheeses are non-negotiable: Cabot Clothbound Cheddar and Beemster Gouda deliver unmatched depth. For the onions, yellow onions from the market's bulk bin develop deeper sweetness when caramelized. The vegetable broth should be low-sodium to prevent over-salting the final dish, and Pacific Foods or Imagine brands offer excellent quality. Always rinse the sauerkraut if it's overly acidic—just a quick drain and pat dry preserves the flavor while balancing the creaminess. The mustard adds complexity, so Maille Dijon is worth the investment for its refined balance.
No sauerkraut? Fermented green beans or kimchi can substitute at half the quantity, though texture will differ. Substituting cheddar for Parmesan intensifies umami but loses creaminess—stick with the blend for authenticity. Heavy cream unavailable? Full-fat coconut milk works but alters flavor slightly. For the crispy onion topping, sweet onions from Trader Joe's fry beautifully, but any white onion will do in a pinch. The flour should be White Lily or Gold Medal for reliable thickening. Need to reduce tang? A splash of lemon juice brightens without overpowering. The mustard can be omitted entirely if you prefer a cleaner profile, though the depth is worth it.
This soup reheats beautifully—simmer gently for 5-7 minutes to restore creaminess. Store in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months by portioning into single servings. The crispy onion topping should be fried fresh or reheated in a dry skillet for 1-2 minutes to maintain crunch. For meal prep, assemble the soup without the topping and add it fresh when serving. The cheese sauce base can be made ahead and stored separately for 3 days—just reheat with broth before adding the onions. Always taste before serving and adjust salt or mustard as needed.
Why You'll Love This Recipe
- No-Chop Night Saved: This soup only needs you to dice one onion and mince a few garlic cloves—no fancy prep, no small cuts, just big chunks that melt right into the broth. I’ll be real: I’ve made it after work when I’m too tired to even think about peeling garlic properly, and it still turns out rich and satisfying.
- Cheesy Tangy Magic: That sharp cheddar melted into the sauerkraut’s tang is next level—like a hug for your taste buds. The onions caramelize just enough to balance the sourness, and honestly? It’s the kind of flavor combo that makes you want to eat it straight from the pot.
- Leftovers That Beg for More: This soup actually improves the next day. The flavors meld even deeper, and it reheats like a dream—no splitting or drying out. I’ve brought it to potlucks, and people always ask for the recipe, which is basically the highest compliment.
- Pantry Staple Powerhouse: You’re probably already using these ingredients—onions, garlic, broth, cheese—so this feels like a free upgrade to your weeknight meals. Between us, it’s my go-to when I’m broke or lazy (or both), and it never lets me down.
Step-by-step instructions for cream of sauerkraut soup
This method delivers a velvety, tangy soup where fermented depth meets rich creaminess.
Develop the Flavor Base with Onions and Garlic
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1.5 pounds yellow onions, sliced into even strips, and cook for 10-12 minutes until softened and beginning to caramelize at the edges. This slow cooking draws out their natural sweetness, which balances the sauerkraut's tang.
Push the onions to the sides of the pot and add the 6 cloves garlic cloves, lightly crushed. Cook for 1-2 minutes until fragrant but not browned. Here's the thing—garlic burns quickly, so keep an eye on it. Remove the pot from heat for now; we'll return to it after prepping the sauerkraut.
Build the Sauce Foundation with Sauerkraut and Broth
Return the pot to medium heat and add the 2 cups sauerkraut, drained if overly wet. Stir to combine, then pour in the 4 cups vegetable broth. Bring to a gentle simmer and let cook uncovered for 15 minutes, allowing the flavors to meld. You'll notice the broth will reduce slightly, concentrating the sauerkraut's tangy essence.
While simmering, use a potato masher or immersion blender to partially purée the mixture until smooth but still with some texture. This creates the perfect balance between creamy and rustic. If using a regular blender, work in batches and return immediately to the pot to maintain heat.
Thicken and Infuse with Cheese and Mustard
Reduce heat to medium-low and whisk in the 1 tablespoon all-purpose flour and 1 tablespoon Dijon mustard. Cook for 2-3 minutes until the mixture thickens slightly. This step is crucial for creating that signature velvety body without making the soup gluey.
Gradually whisk in the 1 cup heavy cream, then add the 1 cup sharp cheddar cheese and 0.5 cup gouda cheese, stirring constantly until fully melted and smooth. The cheeses should create a rich, creamy consistency. If the soup appears too thick, add 2-3 tablespoons of hot broth to reach your desired texture.
Season and Finish with Sweet Onions
Season with 1.5 teaspoons diamond crystal kosher salt and 0.5 teaspoon freshly ground black pepper, then stir in the 2 tablespoons unsalted butter. Taste and adjust seasoning—you may need a touch more salt to balance the tang. Let the soup simmer gently for 5 minutes to allow all the flavors to fully integrate.
For the final touch, stir in the 0.5 cup sweet onions, thinly sliced. These will soften slightly but maintain their subtle sweetness, adding a delightful contrast to the tangy base. Serve immediately while still hot, garnished with additional black pepper if desired.
Pro Tips For Making Cream Of Sauerkraut Soup
- RINSE THE KRAUT: Drain the sauerkraut and give it a quick cold-water rinse—just 30 seconds—before cooking. This cuts the sharpest tang without losing flavor, so your soup doesn’t taste like a pickled science experiment. (Yes, even if you love tang—your guests might not.)
- CARAMELIZE THE ONIONS: Walk away for 15 minutes once the onions hit the pot. Low and slow until they’re deep golden, not just soft—this builds the soup’s base flavor. I used to rush this, and the soup always tasted flat. Patience here makes a real difference.
- SCRAPE THE BOTTOM: After cooking the onions and garlic, turn off the heat, add a splash of broth, and scrape up every browned bit from the pot. Those bits are pure flavor, and skipping this step is like ignoring the best part of a grilled cheese crust.
- MELT THE CHEESE RIGHT: Stir in the shredded cheddar off the heat, then return the pot to low for 30 seconds—just until it melts. High heat turns it into a greasy glop. (I learned this after one disastrous batch where the cheese separated like a sad salad.)
Pro cooking tips for this dish
Sous Vide Perfection
For an ultra-smooth texture, try sous vide before blending. Seal the sauerkraut, broth, and sautéed onions in a vacuum-sealed bag and cook at 160°F for 1 hour using a Anova Precision Cooker.
This gentle method preserves flavor while breaking down fibers for a silky finish. After cooking, blend with the cheese mixture as directed—no lumps, just velvety perfection. 💫
Caramelize Onions Low-and-Slow
Skip the rush and caramelize onions for 30-40 minutes on low heat until deep amber. Use a heavy-bottomed pot like All-Clad to prevent burning. The extra time develops complex sweetness that balances sauerkraut's acidity.
Add a splash of apple cider vinegar during cooking to enhance depth—just 1 tablespoon in the final 5 minutes.
Cheese Melting Tricks
Melt cheeses gradually over low heat while whisking constantly to prevent clumping. For extra insurance, mix the shredded cheddar and gouda with 1 tablespoon cold water before adding to the pot—the moisture helps create a smoother emulsion.
If using smoked gouda, add it last to preserve its aroma. Stir in 1 teaspoon lemon juice with the cheese to brighten the tang.
Crispy Onion Topping
For restaurant-quality crispy onions, slice sweet onions paper-thin using a mandoline. Fry in ¼ inch hot oil at 350°F for 2-3 minutes until golden. Drain on paper towels and sprinkle with ½ teaspoon sugar while hot—this caramelizes slightly for extra crunch.
Keep warm in a 200°F oven until serving to maintain texture.
Sauerkraut Prep Hacks
Rinse sauerkraut only if it's overly acidic—pat dry thoroughly with a clean kitchen towel to remove excess moisture. For milder flavor, soak in cold water for 5 minutes before draining.
To reduce prep time, use pre-shredded sauerkraut (like Rehrl's)—just squeeze out liquid with your hands before cooking. Never boil sauerkraut—simmering preserves its fermented complexity.
Flavor Balancing Tips
If your soup tastes too tangy, add ½ teaspoon honey or 1 teaspoon maple syrup to mellow the acidity. For extra richness, stir in 1 ounce cream cheese with the final butter.
To deepen umami, add 1 teaspoon fish sauce or ½ teaspoon nutritional yeast when blending. Always taste after adding cheese and adjust salt—fermented flavors often need less than expected.
Nutrition facts
Frequently asked questions
Can I make this soup without dairy?
Replace the heavy cream with 1 cup full-fat coconut milk and use ½ cup nutritional yeast instead of cheddar/gouda for a dairy-free version. The mustard and broth will still provide the tangy depth, while the coconut milk adds creaminess. For extra richness, stir in 1 tablespoon olive oil at the end.
How do I fix grainy cheese in my soup?
Grainy cheese happens when cheese melts unevenly. To prevent it, whisk the shredded cheese with 1 tablespoon cold water before adding to the pot. For an already-grainy soup, blend the mixture briefly with an immersion blender or strain through a fine-mesh sieve. If needed, add 1 teaspoon lemon juice to help emulsify.
Can I use store-bought sauerkraut juice?
Yes, but use it sparingly! Sauerkraut juice adds tang but can overpower the dish if overused. Start with ¼ cup juice instead of rinsing the sauerkraut, then adjust to taste. For extra depth, reduce the juice by half before adding to the pot. The liquid should enhance, not dominate, the flavor.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat for 5-7 minutes, stirring occasionally. Avoid microwaving—it can make the soup watery. If the texture thickens too much, add 1-2 tablespoons broth or water while reheating. For extra creaminess, stir in 1 teaspoon butter at the end.
Is this soup suitable for meal prep?
Yes, but store components separately for best results. Keep the cheese sauce base in an airtight container for 3 days, and pre-cook the onions separately. Reheat the base with fresh broth, then add the onions just before serving. The crispy topping should always be added fresh to maintain texture. Portion into single servings for freezing—up to 3 months.