Creamy Reuben Soup Recipe

I just made this creamy Reuben soup the other day, and wow—what a comfort dish! It’s like turning your favorite Reuben sandwich into a cozy bowl of cheesy, meaty goodness.

The sauerkraut adds a perfect zing, and the creamy broth ties it all together so well. My family couldn’t stop raving about it, and honestly, I couldn’t wait to share it with you. If you enjoy classic comfort soup recipes, this one is going to be a new favorite in your kitchen rotation.

Ingredients for Creamy Reuben Soup

This recipe brings together all the classic flavors of a Reuben sandwich in soup form. Here’s what you’ll need and why it matters:

• 2 tablespoons butter or olive oil – helps build a flavorful base when sautéing the aromatics.
• 1 small onion, finely chopped – adds sweetness and depth to the soup.
• 1 clove garlic, minced – for an aromatic, savory touch.
• 2 tablespoons all-purpose flour – creates the roux that thickens the broth.
• 3 cups chicken or beef broth – chicken keeps it lighter; beef adds bold flavor.
• 1 cup heavy cream – gives the soup its signature richness.
• 1 ½ cups cooked corned beef, diced – leftover corned beef or deli-sliced both work well.
• 1 cup sauerkraut, drained – brings that iconic tang; avoid canned if possible.
• 1 cup Swiss cheese, shredded – fresh grated cheese melts smoother than packaged.
• 1 tablespoon Dijon mustard – adds just the right zing.
• 1 teaspoon caraway seeds (optional) – mimics the rye bread flavor from a Reuben.
• Salt and black pepper to taste – adjust to your preference.
• Chopped fresh parsley for garnish (optional) – brightens up the final look.

Note: This recipe makes around 4 generous servings, depending on portion size.

Variations

Want to change things up? Here are a few creative and dietary-friendly tweaks:

• Dairy-Free: Use unsweetened oat cream or coconut milk instead of heavy cream, and skip the cheese or use dairy-free shredded Swiss.
• Low-Carb Option: Reduce flour to 1 tbsp and use cauliflower florets for added bulk instead of adding croutons.
• Extra Flavor: Add a splash of pickle juice or a dash of hot sauce for more punch.
• Vegetarian Version: Sub corned beef with sautéed mushrooms and use vegetable broth.

Looking to try other comforting soups? You might enjoy a hearty Shepherd’s Pie Soup for variety.

Cooking Time

Here’s how long you’ll need to whip this up from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You’ll Need

Keep these tools handy so the cooking process goes smoothly:

• Large soup pot or Dutch oven – For cooking everything in one place evenly.
• Wooden spoon or spatula – Gentle stirring is key when adding cream or cheese.
• Sharp knife and cutting board – For prepping the corned beef, onions, and parsley.
• Ladle – Makes serving hot soup easier and neater.
• Cheese grater – Freshly grated Swiss cheese melts much better than pre-shredded.

How to Make Creamy Reuben Soup?

Let me walk you through each step, just like I did in my kitchen. It’s straightforward and fun to make!

1. Build the Flavor Base

Start by heating some butter or olive oil in a soup pot over medium heat. Add finely chopped onion and garlic, sautéing for about 3–4 minutes until they soften and become fragrant. This step lays down a rich, savory base that deepens the flavor of the entire soup.

2. Make the Roux and Add Broth

Sprinkle flour over the onion and garlic mixture, stirring well to form a thick paste (a roux). Let it cook for another minute to eliminate any raw flour taste. Then, slowly pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer as it begins to thicken, creating a velvety texture.

3. Stir in Cream and Simmer

Lower the heat slightly and gently add the heavy cream, stirring until the soup becomes smooth and luxuriously creamy. The base should take on a rich consistency with a glossy finish that signals it’s ready for the hearty ingredients.

4. Add Corned Beef, Sauerkraut, and Cheese

Toss in diced corned beef and well-drained sauerkraut, letting them simmer in the creamy broth for about 10 minutes to meld the flavors. Gradually stir in shredded Swiss cheese so it melts evenly. Add Dijon mustard, caraway seeds (if using), and season with salt and black pepper. Let it simmer another 5 minutes to deepen the tangy, savory notes.

5. Finish and Serve

Remove the pot from heat and ladle the soup into warm bowls. Garnish each serving with a sprinkle of chopped fresh parsley for a pop of color. Serve immediately and enjoy every spoonful of this cozy, flavorful creation.

Additional Tips for Making this Recipe Better

Here’s what I learned while making this soup—and how you can take it up a notch:

• Use freshly shredded Swiss cheese—it melts much more smoothly than bagged cheese.
• Rinse your sauerkraut if you prefer a milder tang (but I like it bold and punchy).
• Toast rye bread cubes in butter to make crunchy croutons—adds a great texture!
• Don’t rush the simmering process. Letting it sit a few extra minutes enhances the flavor.
• Leftover corned beef from St. Patrick’s Day? Perfect time to make this!

How to Serve Creamy Reuben Soup?

This soup shines on its own, but a few thoughtful additions can make it even more special:

• Serve with a slice of toasted rye bread or even mini Reuben sandwiches.
• Add dill pickles on the side for a fun, tangy contrast.
• Sprinkle crushed rye crackers on top for crunch.
• Pair it with a light side salad to balance the richness.

Nutritional Information

This recipe gives you satisfying flavor and comfort. Here’s a quick look at the nutrition per serving (approximate):

• Calories: 480
• Protein: 21g
• Carbohydrates: 13g
• Fat: 38g

Make Ahead and Storage

• Storing: Let the soup cool completely before storing in an airtight container in the fridge. It stays fresh for up to 4 days.
• Freezing: You can freeze it for up to 2 months. Just be aware the texture might change slightly due to the cream content.
• Reheating: Warm it over medium heat on the stovetop while stirring. If it thickens too much, add a splash of broth or water.

Craving more warm comfort food? Also try Black Bean Soup that offer different flavors but the same cozy appeal.

Why You’ll Love This Recipe?

This creamy Reuben soup checks all the boxes for a satisfying, crowd-pleasing meal. Here’s why I think you’ll love it:

• All the Reuben flavor in a bowl: It’s got everything—corned beef, cheese, mustard, and sauerkraut.Quick and easy to make: Ready in under an hour with simple steps.
• Great for leftovers: A perfect way to use up corned beef or extra sauerkraut.
• Comfort food with a twist: Feels indulgent but still simple enough for weeknights.
• Customizable: Easily made dairy-free or lower-carb with a few swaps.
  

Ash Tyrrell

Creamy Reuben Soup Recipe

I just made this creamy Reuben soup the other day, and wow—what a comfort dish! It’s like turning your favorite Reuben sandwich into a cozy bowl of cheesy, meaty goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter or olive oil – helps build a flavorful base when sautéing the aromatics.
• 1 small onion finely chopped – adds sweetness and depth to the soup.
• 1 clove garlic minced – for an aromatic, savory touch.
• 2 tablespoons all-purpose flour – creates the roux that thickens the broth.
• 3 cups chicken or beef broth – chicken keeps it lighter; beef adds bold flavor.
• 1 cup heavy cream – gives the soup its signature richness.
• 1 ½ cups cooked corned beef diced – leftover corned beef or deli-sliced both work well.
• 1 cup sauerkraut drained – brings that iconic tang; avoid canned if possible.
• 1 cup Swiss cheese shredded – fresh grated cheese melts smoother than packaged.
• 1 tablespoon Dijon mustard – adds just the right zing.
• 1 teaspoon caraway seeds optional – mimics the rye bread flavor from a Reuben.
• Salt and black pepper to taste – adjust to your preference.
• Chopped fresh parsley for garnish optional – brightens up the final look.

Method

 

1. Start by heating some butter or olive oil in a soup pot over medium heat. Add finely chopped onion and garlic, sautéing for about 3–4 minutes until they soften and become fragrant. This step lays down a rich, savory base that deepens the flavor of the entire soup.
2. Sprinkle flour over the onion and garlic mixture, stirring well to form a thick paste (a roux). Let it cook for another minute to eliminate any raw flour taste. Then, slowly pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer as it begins to thicken, creating a velvety texture.
3. Lower the heat slightly and gently add the heavy cream, stirring until the soup becomes smooth and luxuriously creamy. The base should take on a rich consistency with a glossy finish that signals it’s ready for the hearty ingredients.
4. Toss in diced corned beef and well-drained sauerkraut, letting them simmer in the creamy broth for about 10 minutes to meld the flavors. Gradually stir in shredded Swiss cheese so it melts evenly. Add Dijon mustard, caraway seeds (if using), and season with salt and black pepper. Let it simmer another 5 minutes to deepen the tangy, savory notes.
5. Remove the pot from heat and ladle the soup into warm bowls. Garnish each serving with a sprinkle of chopped fresh parsley for a pop of color. Serve immediately and enjoy every spoonful of this cozy, flavorful creation.

Notes

• Use freshly shredded Swiss cheese—it melts much more smoothly than bagged cheese.
• Rinse your sauerkraut if you prefer a milder tang (but I like it bold and punchy).
• Toast rye bread cubes in butter to make crunchy croutons—adds a great texture!
• Don’t rush the simmering process. Letting it sit a few extra minutes enhances the flavor.
• Leftover corned beef from St. Patrick’s Day? Perfect time to make this!