Creamy Reuben Soup

Imagine the tangy, savory goodness of a classic Reuben sandwich transformed into a warm, velvety spoonful of comfort. That’s exactly what you’ll experience with this indulgent Creamy Reuben Soup. This hearty soup captures all the beloved flavors of the iconic deli sandwich—corned beef, sauerkraut, Swiss cheese, and rye—but in a rich, satisfying bowl that’s perfect for chilly evenings or whenever comfort food cravings strike. You’ll learn how to balance these bold ingredients into a harmonious soup that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Creamy Reuben Soup transforms a handheld classic into spoonable comfort that’s both familiar and exciting. The soup achieves the perfect balance between the tangy bite of sauerkraut and the rich creaminess of the broth, creating a delightful contrast in every spoonful. The tender corned beef adds satisfying texture, while melted Swiss cheese creates irresistible strings that stretch from spoon to bowl.

Beyond its incredible flavor profile, this soup comes together in just one pot, minimizing cleanup while maximizing flavor development. It’s also incredibly versatile—elegant enough for special occasions yet simple enough for weeknight dinners. The soup reheats beautifully, making it perfect for meal prep or make-ahead entertaining.

What truly sets this Creamy Reuben Soup apart is how it transforms simple ingredients into something extraordinary, creating a complete meal that satisfies both sandwich lovers and soup enthusiasts alike.

Ingredients

For this hearty Creamy Reuben Soup, you’ll need:

• 2 tablespoons (30g) butter
• 1 medium onion, diced (about 1 cup/160g)
• 2 cloves garlic, minced
• 3 tablespoons (45g) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 cup (240ml) half-and-half
• 2 cups (300g) cooked corned beef, chopped (leftover or deli-sliced works perfectly)
• 1½ cups (210g) sauerkraut, drained and rinsed
• 2 cups (200g) Swiss cheese, shredded
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon caraway seeds
• ½ teaspoon paprika
• Salt and pepper to taste

For garnish:
• Rye bread croutons
• Additional shredded Swiss cheese
• Chopped fresh parsley
• Thousand Island dressing drizzle (optional)

The quality of your corned beef will significantly impact the flavor of your Reuben soup recipe, so opt for a good-quality deli version if you don’t have leftovers from a brisket.

Pro Tips

Master the Roux
The foundation of this Creamy Reuben Soup is a proper roux—the butter and flour mixture that creates its velvety texture. Cook the roux for at least 2-3 minutes until it turns slightly golden and smells nutty. This step cooks out the raw flour taste and ensures your soup won’t taste pasty. Whisk constantly during this stage to prevent burning, and when adding broth, pour slowly while continuing to whisk to prevent lumps from forming.

Balance the Sauerkraut
Sauerkraut provides the signature tang in this soup, but its acidity needs careful handling. Rinsing the sauerkraut removes excess brine that could overwhelm the soup, while still maintaining its essential flavor. For a more pronounced sauerkraut presence, squeeze it gently after rinsing; for a milder approach, rinse thoroughly and press out excess moisture. The soup’s creaminess will then perfectly balance the remaining tang.

Cheese Incorporation Technique
For the silkiest Creamy Reuben Soup texture, add the shredded Swiss cheese in small batches with the heat reduced to low. If added all at once or over high heat, the cheese can separate, creating a grainy texture. Remove the pot from heat completely before adding the final batch of cheese, letting residual heat melt it while you stir. This technique creates the most luxurious, smooth consistency without compromising the cheese’s flavor contribution.

Instructions

Step 1: Prepare the Base
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and cook for 4-5 minutes until they become translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aroma that fills your kitchen at this point will be the first hint of the deliciousness to come in your Creamy Reuben Soup.

Step 2: Create the Roux
Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a paste. Continue cooking for 2-3 minutes, stirring continuously until the mixture turns a light golden color and smells slightly nutty. This roux will give your soup the perfect thickness without becoming too heavy.

Step 3: Add Liquids
Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Once all the broth is incorporated, bring the mixture to a simmer and cook for about 5 minutes until it begins to thicken slightly. The liquid should coat the back of a spoon when ready.

Step 4: Incorporate Key Ingredients
Reduce heat to medium-low and stir in the half-and-half, followed by the chopped corned beef and drained sauerkraut. Add the Worcestershire sauce, caraway seeds, and paprika. Simmer gently for 10 minutes, allowing the flavors to meld while stirring occasionally. The kitchen will now be filled with the distinctive aroma of a classic Reuben.

Step 5: Add Cheese and Finish
Remove the pot from heat and gradually add the shredded Swiss cheese, stirring after each addition until completely melted and incorporated. This gradual approach prevents the cheese from clumping or becoming stringy. Return the pot to low heat if needed to fully melt the cheese, but don’t allow it to boil. Season to taste with salt and pepper, remembering that both the corned beef and sauerkraut contribute saltiness.

Step 6: Serve with Style
Ladle your Creamy Reuben Soup into warmed bowls. Top each serving with rye croutons, a sprinkle of additional Swiss cheese, chopped parsley, and a small drizzle of Thousand Island dressing if desired. The contrast between the creamy soup and the crunchy rye croutons perfectly mimics the sandwich experience in soup form.

Variations

Turkey Reuben Soup
For a lighter version of Creamy Reuben Soup, substitute the corned beef with 2 cups of diced smoked turkey breast. This variation, inspired by the “Rachel” sandwich (turkey Reuben), offers a milder flavor profile while maintaining the soup’s creamy texture and signature tang. The turkey pairs beautifully with the sauerkraut and Swiss cheese, creating a soup that’s perfect for those who prefer poultry over beef or are looking for a post-Thanksgiving leftover transformation.

Vegetarian Reuben Soup
Transform this Creamy Reuben Soup into a vegetarian delight by replacing the corned beef with 8 ounces of chopped tempeh or seitan that’s been marinated in pickling spices, and substitute vegetable broth for the chicken broth. The fermented quality of tempeh works particularly well with sauerkraut, maintaining that characteristic Reuben flavor profile. Add 1/2 teaspoon of smoked paprika to enhance the umami qualities missing without the meat. This version satisfies vegetarians without sacrificing the soul of the dish.

Storage and Serving

This Creamy Reuben Soup can be refrigerated in an airtight container for up to 3 days. When reheating, do so gently over medium-low heat, stirring frequently to prevent the dairy from separating. Add a splash of broth or half-and-half if the soup has thickened too much during storage. Avoid freezing this soup as the dairy and cheese components may separate and become grainy when thawed.

For a complete meal, serve your soup with a side of toasted rye bread brushed with garlic butter. The bread is perfect for dipping and reinforces the Reuben sandwich connection. For a lighter pairing, serve with a crisp green salad dressed with a simple vinaigrette to cut through the richness of the soup.

For an impressive dinner party presentation, serve the Creamy Reuben Soup in hollowed-out small rye bread bowls, with the carved-out bread pieces toasted and returned as croutons on top. This creates a no-waste, fully edible vessel that enhances the theme and flavor of your soup.

FAQs

Can I use canned corned beef for this soup?
While fresh or deli-sliced corned beef provides the best texture and flavor for Creamy Reuben Soup, canned corned beef can work in a pinch. Drain well and break it up with a fork before adding. Enhance it with 1/2 teaspoon of additional pickling spices to boost the authentic corned beef flavor.

My soup curdled. What happened?
Curdling typically occurs when dairy is added to hot liquid too quickly or when the soup boils after adding dairy. To fix a slightly curdled soup, remove from heat, add 1-2 tablespoons of heavy cream, and blend with an immersion blender until smooth. To prevent this, always add dairy to the Creamy Reuben Soup off the heat or at a very low temperature.

What can I substitute for caraway seeds?
If you don’t have caraway seeds, use 1/2 teaspoon of fennel seeds or 1/4 teaspoon of anise seeds to mimic the distinctive rye bread flavor in your Creamy Reuben Soup. Alternatively, add 1 teaspoon of dried dill for a different but complementary flavor profile.

Can I make this soup ahead for a party?
Yes, prepare the soup up to the point of adding the cheese. Refrigerate for up to 24 hours, then reheat gently and add the cheese just before serving for the freshest texture and flavor in your Creamy Reuben Soup.

Is there a dairy-free version of this soup?
Replace the half-and-half with full-fat coconut milk and use a dairy-free Swiss-style cheese alternative. The coconut milk’s richness mimics the creaminess, though the flavor will be slightly different from traditional Creamy Reuben Soup.

Conclusion

This Creamy Reuben Soup is comfort food at its finest — a masterful transformation of a beloved sandwich into a bowl of creamy, tangy bliss. It’s the kind of dish that brings together the nostalgic flavors of a deli classic with the soothing comfort of a homemade soup, creating something greater than the sum of its parts. Whether you’re serving it on a cold winter evening, for a casual gathering with friends, or simply treating yourself to a special meal, this soup delivers satisfaction in every spoonful. The balance of rich creaminess, tangy sauerkraut, savory corned beef, and melty Swiss cheese creates a symphony of flavors that will have you coming back for more.

Print