There’s something incredibly comforting about diving into a bowl of soup that feels like a warm hug from your favorite deli. This Creamy Reuben Soup Recipe takes all those beloved flavors of a classic Reuben sandwich—the tangy sauerkraut, savory corned beef, melted Swiss cheese—and transforms them into a luscious, creamy bowl of pure joy. It’s rich, hearty, and perfect for cozy dinners or impressing friends with something a little different but utterly delicious.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together to create layers of flavor and a beautiful, velvety texture. Each component plays its part, from the sweetness of sautéed onions to the slightly nutty Swiss cheese melting into the broth.
- Unsalted butter: 2 tablespoons to start your soup with a rich, buttery flavor base.
- Small onion, diced: Adds sweetness and depth when softened.
- Garlic cloves, minced: Just enough to brighten and enhance the savory notes.
- All-purpose flour: 2 tablespoons to create a silky roux that thickens the soup beautifully.
- Chicken or beef broth: 3 cups of low-sodium broth provide a flavorful foundation with control over saltiness.
- Heavy cream: 1 cup for that irresistibly creamy and smooth texture.
- Sauerkraut, drained and chopped: 1 cup brings the signature tang and a bit of crunch.
- Corned beef, chopped or shredded: 1 cup of tender, savory meat that makes the soup hearty.
- Shredded Swiss cheese: 1 cup for melty, nutty creaminess.
- Caraway seeds: 1/2 teaspoon, optional, to add a subtle aromatic twist true to classic Reubens.
- Black pepper: 1/4 teaspoon for just the right hint of spiciness.
- Salt: 1/2 teaspoon, adjustable to taste to balance the flavors perfectly.
- Rye croutons or rye toast: Freshly toasted, to serve alongside and add satisfying texture.
How to Make Creamy Reuben Soup Recipe
Step 1: Sauté the aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion and let it cook until it’s soft and translucent, about 4 to 5 minutes. This gentle cooking releases the onion’s natural sweetness, forming the backbone of flavor. Add minced garlic next and sauté for just 30 seconds more, enough to awaken its aroma without turning bitter.
Step 2: Make the roux
Sprinkle the flour evenly over the softened onion and garlic mixture. Stir it constantly for 1 to 2 minutes, which helps cook out the raw flour taste and creates a lovely thickening agent for the soup. This step is crucial for achieving that smooth, creamy consistency everyone will love.
Step 3: Add broth and simmer
Slowly whisk in the chicken or beef broth, mixing well to dissolve any lumps. Bring the soup to a gentle simmer, letting it cook for about 5 minutes. This soft simmer helps the soup thicken slightly while developing a rich, unified flavor.
Step 4: Incorporate cream, sauerkraut, and corned beef
Pour in the heavy cream, then add the chopped sauerkraut and corned beef. These ingredients transform the soup from simple broth into a hearty, satisfying dish. Give everything a good stir so they meld together beautifully.
Step 5: Melt in the Swiss and season
Sprinkle in the shredded Swiss cheese, letting it melt slowly into the warm soup, creating that signature creamy texture. Stir in caraway seeds if you’re using them, along with salt and black pepper, making sure every spoonful will be bursting with perfectly balanced flavor.
Step 6: Finish cooking and serve
Let the soup continue to simmer gently for another 5 to 10 minutes to allow all the flavors to marry and the soup to heat through completely. Then it’s ready to pour into bowls and enjoy with crispy rye croutons or freshly toasted rye bread.
How to Serve Creamy Reuben Soup Recipe
Garnishes
Fresh parsley or dill sprigs add a pop of color and fresh brightness that balances the richness. A few extra caraway seeds sprinkled on top can also give a lovely finishing touch reminiscent of traditional Reuben sandwiches.
Side Dishes
Try serving alongside a crisp green salad for light contrast or classic deli-style pickles to complement those tangy sauerkraut notes. Rye toast or garlic bread is a must-have—that crunch pairs perfectly with the soup’s luscious creaminess.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls made with rye bread. Or layer it in clear mugs for casual gatherings, allowing the beautiful combination of colors and textures to shine through. Add a dollop of sour cream or a swirl of extra cream on top to make it even more indulgent.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its flavor and creamy texture. Before serving again, give it a good stir to reincorporate any ingredients that may have separated.
Freezing
While the cream content means freezing may slightly alter the texture, you can freeze the soup for up to 2 months if needed. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge for best results.
Reheating
Gently reheat the Creamy Reuben Soup Recipe on the stove over low heat, stirring frequently. Avoid microwave reheating if possible, as it can make the cheese clump and the cream separate. Add a splash of broth or cream if the soup thickened too much during storage.
FAQs
Can I use vegetarian broth for this recipe?
Absolutely! Using a rich vegetable broth is a great way to make the soup vegetarian, though keep in mind it will change the flavor profile a bit. You might want to add a little smoked paprika or liquid smoke to mimic that classic deli taste.
Is there a way to make it dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a non-dairy creamer suited for cooking, and replace Swiss cheese with a plant-based alternative. The soup will still be creamy and delicious, perfect for those avoiding dairy.
How do I make the soup thicker?
For a thicker texture, mash some of the sauerkraut into the broth before adding the cream, which naturally thickens the soup with extra body and sour tang. You can also increase the flour slightly in the roux step for added thickness.
What can I substitute for corned beef?
If corned beef isn’t available, pastrami or cooked roast beef work well as substitutes. You can also try smoked turkey for a lighter but still flavorful option.
Can I prepare this soup entirely in advance?
You can make the soup up to 2 days ahead and store it refrigerated. Just wait to add the cheese until reheating for the best melt and freshness, stirring it in last minute to achieve creamy perfection.
Final Thoughts
The Creamy Reuben Soup Recipe is one of those dishes that feels like a little celebration in a bowl. With every spoonful, you savor familiar flavors reinvented in a cozy, creamy way that’s just perfect for comforting meals anytime. If you’re craving something rich, hearty, and absolutely delicious, give this recipe a try—you might find it becoming your new go-to comfort food.
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Creamy Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Reuben Soup is a comforting, deli-style soup that combines tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a rich broth. Simmered to perfection on the stovetop, this hearty soup delivers all the flavors of a classic Reuben sandwich in a warm, spoonable form. Perfect for cooler days, it’s served best with rye croutons or toasted rye bread for an authentic taste experience.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken or beef broth
- 1 cup heavy cream
Fillings and Flavorings
- 1 cup sauerkraut, drained and chopped
- 1 cup cooked corned beef, chopped or shredded
- 1 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Serving Suggestion
- Fresh rye croutons or rye toast
Instructions
- Prepare the base: In a large pot over medium heat, melt the unsalted butter. Add the diced onion and sauté for 4–5 minutes until softened and translucent, bringing out its sweetness.
- Add garlic and make roux: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1–2 minutes to form a roux that will thicken the soup.
- Add broth and simmer: Gradually whisk in the low-sodium chicken or beef broth, ensuring the mixture is smooth without lumps. Bring the soup to a gentle simmer and cook for 5 minutes, stirring frequently, so the soup thickens slightly.
- Add cream and main ingredients: Stir in the heavy cream, chopped sauerkraut, cooked corned beef, shredded Swiss cheese, caraway seeds (if using), salt, and black pepper. Continue stirring until the cheese completely melts and the soup becomes creamy and well blended.
- Simmer to meld flavors: Reduce the heat to low and simmer the soup for another 5–10 minutes, stirring occasionally, to allow the flavors to fully meld and the soup to heat thoroughly.
- Serve: Ladle the hot soup into bowls and serve with fresh rye croutons or toasted rye bread on the side for a traditional Reuben experience.
Notes
- For a thicker texture, mash some of the sauerkraut into the broth before adding the cream to release more starch and tangy flavor.
- The soup stores well; refrigerate leftovers and gently reheat on the stovetop to preserve texture and flavor.
- If you need a gluten-free version, use gluten-free broth and omit the rye croutons or substitute with gluten-free bread.
