Creamy Reuben Soup

Creamy Reuben Soup takes everything you love about the iconic Reuben sandwich, corned beef, sauerkraut, Swiss cheese, and rye bread and transforms it into a warm, comforting, spoonable bowl of nostalgia. This rich and savory soup delivers tang, creaminess, and hearty texture, making it a standout dish for cold weather or whenever you crave something deeply satisfying with classic deli flavors.

Why You’ll Love This Recipe

This soup is a clever twist on a beloved sandwich, offering bold flavor with minimal effort. The salty corned beef, creamy broth, melty Swiss cheese, and tangy sauerkraut come together in a perfect balance. It’s comforting, unique, and surprisingly simple. Whether you’re a fan of the traditional Reuben or just love hearty soups, this recipe is guaranteed to become a favorite.

Nutritional Info

This soup offers protein from corned beef, probiotics from sauerkraut, and calcium from the Swiss cheese. It’s rich and filling, so a single bowl provides a hearty meal. Enjoy in moderate portions if watching sodium levels, as classic Reuben ingredients tend to be naturally salty.

Time Taken

Plan for about 30–35 minutes from start to finish. Most of the time goes into simmering and allowing the flavors to blend into a silky, tangy, savory broth.

Ingredients

• 1 ½ cups cooked corned beef, chopped or shredded
• 1 cup sauerkraut, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp flour
• 4 cups beef broth
• 1 cup heavy cream or half-and-half
• 1 ½ cups shredded Swiss cheese
• 1 tsp caraway seeds
• Salt and pepper, to taste
• Optional: diced potatoes, rye croutons, Thousand Island drizzle

Instructions

Sauté onions and garlic in melted butter until tender. Stir in flour to create a roux and cook briefly. Slowly whisk in beef broth until smooth and add sauerkraut and optional diced potatoes. Simmer until potatoes are soft, then add corned beef and cream. Warm gently without boiling. Add Swiss cheese a handful at a time, stirring until melted. Season with caraway, salt, and pepper. Serve with rye croutons or a drizzle of Thousand Island dressing for a true Reuben experience.

You Must Know

Add cheese slowly over low heat to prevent separation. Sauerkraut should be drained well to avoid making the soup overly sour or watery. Caraway seeds are small but mighty—they bring the classic “rye bread” aroma that seals the Reuben flavor profile.

Storage Tips

Store in the fridge for up to 3 days in an airtight container. Reheat on low heat while stirring frequently. Avoid boiling to maintain creaminess. Freezing is not recommended due to the cheese and cream base.

Ingredient Substitutions

• Replace corned beef with pastrami for a smokier flavor.
• Use Gruyère or provolone instead of Swiss cheese.
• Substitute cream with evaporated milk for a lighter version.

Serving Suggestions

• Top with crunchy rye croutons.
• Serve with a simple green salad to balance richness.
• Add a small drizzle of Thousand Island dressing for classic Reuben flair.

Cultural and Historical Context

The Reuben sandwich, believed to originate from early 20th-century American delis, has become a timeless comfort food. This soup pays homage to that heritage by capturing the same unmistakable flavors in a warm, creamy, reimagined format perfect for modern comfort cooking.

Seasonal Adaptations

In winter, add potatoes for extra heartiness. In spring and summer, serve it lighter with more broth and less cream. Autumn versions pair well with homemade croutons or toasted rye pieces to add depth and crunch.

Success Stories

Home cooks love how surprisingly easy and delicious this soup is. It’s a hit at family gatherings, St. Patrick’s Day meals, deli-themed parties, and cozy weeknight dinners. Many who claimed they “don’t like sauerkraut” found themselves loving this dish thanks to its balanced, mellow flavor.

Freezer Meal Conversion

The completed soup shouldn’t be frozen, but you can freeze the cooked corned beef, broth base, and sautéed onions and garlic. Add sauerkraut, dairy, and cheese fresh when preparing the final soup.

Pro Tips

• Drain sauerkraut thoroughly for the perfect texture.
• Add Swiss cheese gradually to ensure a velvety finish.
• Simmer gently—never boil after adding cream or cheese.

Chef’s Special Tips

Toast rye bread in butter with a sprinkle of caraway to make the best croutons for topping. For deeper flavor, splash in a teaspoon of Dijon mustard. If you prefer extra tang, reserve a tablespoon of sauerkraut juice and stir it in at the end.

Conclusion

Creamy Reuben Soup is a warm, nostalgic, flavor-packed recipe that brings the beloved Reuben sandwich to life in a cozy bowl. It’s hearty, creamy, tangy, and indulgent, perfect for soup lovers and deli fans alike. Try it today and enjoy a comforting twist on a timeless classic.

Frequently Asked Questions

Can I use canned corned beef for this soup?
Yes, canned corned beef works in a pinch. Fresh or leftover corned beef has better texture, but canned still delivers great flavor.

Do I have to use sauerkraut?
Sauerkraut is essential for the classic Reuben flavor, but you can reduce the amount or rinse it if you prefer a milder tang.

My soup turned grainy—why?
This happens if the cheese was added when the soup was too hot. Lower the heat, let it cool slightly, and add cheese gradually.

Can I freeze Creamy Reuben Soup?
The finished soup doesn’t freeze well due to cream and cheese. However, you can freeze the corned beef, sautéed onions, and broth mixture without dairy.

Can I make it lighter?
Yes, use half-and-half, evaporated milk, or even whole milk instead of heavy cream. Reduce the cheese slightly for an even lighter version.