Creamy Reuben Soup is a delicious twist on the classic Reuben sandwich packed into a warm, comforting bowl. It blends savory corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy, flavorful broth that’s perfect for chilly days. The soup carries all those lovable flavors with a nice, smooth texture that feels like a big, cozy hug.
I really enjoy making this soup when I want something special but not too complicated. I love adding a little extra Thousand Island dressing swirl on top just before serving—it adds a nice zing and makes it feel just like the sandwich all over again. It’s also a great way to use leftovers if you happen to have some corned beef hanging around, which is something I always try to keep on hand.
Serving this soup with a simple rye toast or some crunchy crackers makes it a complete meal. It’s one of those dishes that everyone seems to love because it’s familiar but in a fun, new form. Whenever I make it, I find myself looking forward to the next bowl right away. It’s definitely become my go-to comfort food when I’m craving those classic Reuben flavors without the mess of making a full sandwich.
Key Ingredients & Substitutions
Corned Beef: This is the star ingredient that brings the authentic Reuben flavor. If you can’t find corned beef, pastrami or cooked deli roast beef work well too. Leftovers from a deli sandwich can save time!
Sauerkraut: Adds the tangy punch typical of a Reuben. If sauerkraut feels too strong, rinse it briefly to mellow the taste. You can also use kimchi for a spicy twist but keep the flavor balance in mind.
Swiss Cheese: Swiss gives that mild, nutty meltiness. Gruyere or Emmental are great substitutes for a similar texture and flavor. For a lighter option, try mozzarella but the tang will be less pronounced.
Heavy Cream: Makes the soup rich and smooth. Half-and-half can lighten it up, or use full-fat coconut milk for a dairy-free option; it adds a subtle sweetness that pairs nicely with the tang.
Caraway Seeds: Optional, but I find they give a nice, traditional taste that complements the cabbage and corned beef. If unavailable, cumin or fennel seeds offer a different but interesting flavor.
How Do You Make a Smooth, Creamy Base Without Lumps?
The key to creamy soup texture is making a proper roux and careful broth addition:
- Start by cooking butter, onions, and garlic until soft, then sprinkle flour evenly and stir constantly to cook it out—this forms your roux.
- Add broth slowly while whisking to prevent lumps from forming. If lumps appear, whisk energetically or strain the soup before adding cream.
- Simmer the soup gently to allow the flour to thicken the broth without boiling, which can cause separation.
- When adding cream, reduce heat and stir it in slowly to keep a smooth texture and avoid curdling.
Taking your time during this step makes all the difference. I usually keep the heat low whenever I add cream to get that velvety finish. Patience really pays off here!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and safely big enough for stirring.
- Wooden spoon or silicone spatula – great for stirring the roux and soup without scratching your pot.
- Whisk – helps you blend flour with broth smoothly to prevent lumps in the creamy base.
- Knife and cutting board – for chopping onions, potatoes, and corned beef with ease.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best flavor balance.
Flavor Variations & Add-Ins
- Swap corned beef for shredded cooked chicken for a lighter version that still works well with sauerkraut and Swiss cheese.
- Add diced dill pickles or pickle juice for an extra tangy twist that echoes the classic sandwich flavor.
- Mix in sautéed mushrooms for an earthy note that complements the rich, creamy broth.
- Try a sprinkle of smoked paprika or cayenne pepper when adding spices for a little smoky heat.
How to Make Creamy Reuben Soup?
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups peeled and diced potatoes (about 2 medium potatoes)
- 1 (14 oz) can sauerkraut, drained and roughly chopped
- 2 cups cooked corned beef, chopped or shredded
- 1 1/2 cups shredded Swiss cheese, divided
- 1 1/2 cups heavy cream or half-and-half
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- Rye bread slices, for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes for prep and around 25-30 minutes for cooking. So, in total, you’ll need about 35-40 minutes to have a warm, creamy Reuben soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Then stir in the minced garlic and cook for another 30 seconds until you can smell its aroma.
2. Make the Roux:
Sprinkle the flour over the onions and garlic while stirring constantly. Cook this mixture for 2-3 minutes until it turns a light golden color. This helps get rid of the raw flour taste and will thicken the soup nicely.
3. Add Broth and Potatoes:
Slowly whisk in the chicken broth, making sure there are no lumps of flour left. Then add the peeled and diced potatoes. Bring everything to a gentle simmer and cook for about 10-15 minutes, or until the potatoes are tender.
4. Add Sauerkraut, Corned Beef, and Cheese:
Stir in the drained and chopped sauerkraut, the chopped or shredded corned beef, the caraway seeds if you’re using them, and half of the shredded Swiss cheese. Let the soup simmer for another 5 minutes so all the flavors can come together.
5. Add Cream and Season:
Turn the heat to low and slowly stir in the heavy cream or half-and-half. Heat gently but don’t let it boil, or the cream might curdle. Taste your soup and add salt and black pepper as you like.
6. Serve and Enjoy:
Serve the soup hot, sprinkling the remaining shredded Swiss cheese on top. If you want, serve with some toasted rye bread slices on the side for dipping. This soup is perfect for chilly days and brings all the classic Reuben sandwich flavors in a cozy bowl!
Can I Use Frozen Corned Beef for This Soup?
Yes! Just make sure to thaw it completely in the refrigerator overnight before adding it to the soup. This helps the beef cook evenly and blend well with the other ingredients.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
What Can I Substitute for Heavy Cream?
If you want a lighter soup, use half-and-half or whole milk instead of heavy cream, but the soup will be less rich. For a dairy-free option, try coconut milk—just be aware it may add a slight sweetness.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it slowly over low heat and stir regularly to maintain a creamy consistency and prevent splitting.
