Creamy Reuben Soup is like a warm hug in a bowl, with all the classic flavors of a Reuben sandwich turned into a deliciously smooth soup. It boasts tender corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy base that’s both rich and comforting. The soup’s blend of creamy texture and zesty bites makes it so satisfying on chilly days.
I love making this soup when I want something cozy that also feels a little special. The tang from the sauerkraut really wakes up the creamy broth and makes every spoonful interesting. Adding a touch of Russian dressing or Thousand Island on top is my favorite trick—I think it really brings the whole Reuben taste together in soup form.
Serving this soup with some rye bread or toasted croutons makes it a complete meal that everyone enjoys. It’s perfect for sharing with family or friends when you want something simple but full of flavor. Honestly, whenever I make this, it feels like a little celebration of one of my favorite sandwiches turned into something new and comforting.
Key Ingredients & Substitutions
Corned Beef: This is the heart of the soup, giving it that classic Reuben flavor. If you can’t find corned beef, pastrami or even cooked roast beef can work well as a substitute.
Sauerkraut: Its tanginess brightens up the creamy soup. If fresh sauerkraut isn’t available, canned or jarred works fine—just drain it well to avoid watery soup.
Swiss Cheese: Melts smoothly and adds nuttiness. You can substitute with Gruyère or mozzarella if needed, but Swiss is best for that authentic taste.
Rye Bread: Toasted cubes make perfect crunchy croutons. If you don’t have rye, sourdough or whole wheat bread also provides great texture.
How Do I Get the Soup Creamy Without Lumps?
The key to a smooth, creamy soup is cooking the flour and gradually adding liquid:
- After sautéing the onion, garlic, corned beef, and sauerkraut, sprinkle in the flour and stir well. Cook for 2 minutes to remove the raw flour taste.
- Slowly whisk in the beef broth bit by bit, stirring constantly to avoid lumps.
- Simmer gently to thicken the soup before adding cream and cheese for richness.
Patience here means your soup will be perfectly smooth and creamy every time!
Equipment You’ll Need
- Large heavy-bottomed pot – I use this to evenly cook all the ingredients and prevent sticking.
- Wooden spoon or silicone spatula – helps stir the soup smoothly without scratching the pot.
- Measuring cups and spoons – for accuracy, especially with spices and liquids.
- Whisk – essential for gradually mixing in the broth to keep the soup lump-free.
- Toaster or oven – for toasting the bread cubes until golden and crispy.
Flavor Variations & Add-Ins
- Use cooked pastrami instead of corned beef for a smoky twist on the classic flavor.
- Stir in some chopped dill pickles or a splash of pickle juice for extra tang and crunch.
- Swap Swiss cheese for Gruyère or mozzarella to alter the cheesy richness.
- Add sautéed mushrooms or spinach to incorporate different textures and greens.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
For the Soup:
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced corned beef (or cooked pastrami)
- 1 cup sauerkraut, drained and roughly chopped
- 4 cups beef broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- ½ tsp caraway seeds (optional)
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 1 cup shredded Swiss cheese
- Salt, to taste
For Garnish:
- Fresh parsley, chopped
- Rye bread, cut into cubes and toasted for croutons
- Optional: Thousand Island or Russian dressing on the side
Time You’ll Need
This soup takes about 10 minutes to prepare the ingredients, plus 20 minutes to cook and allow the flavors to blend. Total time: around 30 minutes. It’s quick enough for a cozy weeknight meal.
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Start by melting the butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and clear. Then stir in the minced garlic and cook for an extra minute until fragrant.
2. Add Corned Beef and Sauerkraut
Mix in the diced corned beef and sauerkraut. Stir everything together and let it heat for 2–3 minutes so the flavors start to blend.
3. Thicken the Soup Base
Sprinkle the flour over the mixture. Stir well and cook for 2 minutes; this gets rid of the raw flour taste and helps thicken the soup later.
4. Add Broth and Seasonings
Slowly whisk in the beef broth while stirring to avoid lumps. Add Dijon mustard, caraway seeds (if you like), black pepper, and smoked paprika. Bring the soup to a gentle simmer and cook for 10–15 minutes so the flavors can meld and the soup thickens a little.
5. Make It Creamy and Cheesy
Turn the heat down low and stir in the heavy cream and Swiss cheese. Keep stirring until the cheese melts and the soup turns rich and creamy. Taste, then add salt or more pepper if needed.
6. Serve and Garnish
Ladle the soup into bowls. Top with toasted rye bread cubes and sprinkle fresh parsley on each serving. For an extra Reuben touch, offer some Thousand Island or Russian dressing on the side.
Enjoy this cozy, flavorful soup that tastes just like your favorite Reuben sandwich in a warm, creamy bowl!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can use frozen corned beef, but make sure to thaw it completely in the fridge overnight before dicing. This helps it cook evenly and prevents extra moisture in the soup.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it covered in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally. You might want to add a splash of broth or cream if it thickens too much.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, try half-and-half or whole milk, but the soup won’t be quite as rich and creamy. For a dairy-free alternative, use coconut cream or a plant-based cream substitute.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently to preserve the creamy texture and stir often to keep it smooth.
