Creamy Reuben Soup is a comforting, hearty bowl inspired by the classic deli sandwich. This soup transforms all the iconic flavors of a Reuben , corned beef, sauerkraut, Swiss cheese, and rye , into a creamy and satisfying meal. It’s the perfect cold-weather dish that feels indulgent but is surprisingly easy to prepare. Whether you’re looking to use up leftover corned beef or simply craving that signature Reuben flavor in a cozy format, this soup is a flavorful twist on a nostalgic favorite. Serve it with rye croutons or a slice of toasted rye bread for the full experience.
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or beef broth
- 2 cups heavy cream or half-and-half
- 2 cups cooked corned beef, chopped or shredded
- 1 1/2 cups sauerkraut, drained and rinsed
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional, for rye flavor)
- Salt and freshly ground black pepper, to taste
- Rye bread croutons or slices, for serving
Preparation
Step 1: In a large soup pot or Dutch oven, melt butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes.
Step 2: Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to cook out the raw flour taste and form a light roux.
Step 4: Slowly pour in the broth while whisking to avoid lumps. Bring to a gentle simmer and cook for 5–6 minutes until slightly thickened.
Step 5: Stir in the cream, chopped corned beef, sauerkraut, mustard, and caraway seeds if using. Simmer for another 10–12 minutes, stirring occasionally.
Step 6: Add the shredded Swiss cheese in batches, stirring until melted and fully incorporated. Reduce heat to low.
Step 7: Taste and season with salt and pepper as needed. Continue to stir occasionally and keep warm until ready to serve.
Variation
- Spicy Kick: Add a dash of hot sauce or crushed red pepper flakes for a touch of heat
- Thicker Texture: Use an immersion blender to partially purée some of the soup for a thicker base
- Vegetarian Version: Replace corned beef with plant-based alternatives and use veggie broth
- Lighter Option: Swap out heavy cream for evaporated milk or a dairy-free cream alternative
- Extra Cheesy: Stir in a mix of Swiss and sharp white cheddar for a bolder flavor
Cooking Note
Be sure to rinse and drain the sauerkraut to remove excess brine, which can overpower the soup with acidity. If you prefer a more tangy bite, add a splash of sauerkraut brine back into the soup just before serving. The Swiss cheese should be added slowly and stirred well to avoid clumping. Corned beef can be store-bought, leftover from a roast, or deli-sliced and chopped.
Serving Suggestions
Serve Creamy Reuben Soup hot in bowls topped with crunchy rye bread croutons or alongside toasted rye slices spread with a bit of butter or mustard. Garnish with chopped parsley or a swirl of cream for presentation. It pairs wonderfully with a crisp pickle on the side, just like the sandwich. This soup makes an excellent lunch or light dinner, especially on a cold day.
Tips
- Use high-quality corned beef for the best flavor
- Shred cheese from a block rather than using pre-shredded for smoother melting
- Simmer gently to avoid curdling the cream
- Make ahead and refrigerate for up to 3 days; reheat gently over low heat
- Rye croutons can be made by cubing rye bread, tossing in olive oil and baking until crisp
- Add caraway seeds for authentic rye bread aroma in each bite
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 420
Protein: 21g
Sodium: 870mg
FAQs
Can I use deli corned beef?
- Yes, chopped deli corned beef works well. Ask for it thick sliced to make cubing easier.
What kind of cheese works best?
- Swiss is classic, but you can mix in gruyère or white cheddar for deeper flavor.
How do I make rye croutons?
- Cube rye bread, toss with olive oil, and toast in a 375°F oven for 8–10 minutes until golden and crisp.
Can I freeze Reuben soup?
- Cream-based soups don’t freeze well. For best texture, store in the refrigerator and consume within 3 days.
Is this soup gluten-free?
- Not as written. To make it gluten-free, use gluten-free flour for the roux and skip the rye bread croutons or use GF rye-style bread.
Conclusion
Creamy Reuben Soup is a rich, savory, and satisfying homage to a deli favorite, perfect for cold weather or when you’re craving something hearty and nostalgic. With its balance of tangy sauerkraut, tender corned beef, and smooth, cheesy broth, this soup offers a complete meal in one comforting bowl. Whether you’re feeding a crowd or treating yourself to a cozy dinner, Reuben Soup brings warmth and bold flavor to your table. Pair it with crusty rye, and you’ll have a new classic in your comfort food rotation.