Creamy Reuben Soup Recipe

I absolutely love sharing this Creamy Reuben Soup Recipe because it’s like a warm hug in a bowl—rich, tangy, and so comforting. Whenever I’m craving those classic Reuben sandwich flavors but want something a little cozier and easier to eat, this soup hits the spot perfectly. It’s a total game-changer for chilly nights or when you want something satisfying without making a mess.

You’ll find that this soup is not only delicious but also super flexible and forgiving, which makes it great for both novice cooks and anyone looking to impress without stress. Plus, it’s loaded with those savory corned beef and sauerkraut notes, balanced out with creamy Swiss cheese and a hint of caraway — you really get the whole Reuben experience without the sandwich!

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Ingredients You’ll Need

Each ingredient in this Creamy Reuben Soup Recipe plays a pivotal role in building that classic sandwich flavor you love. When shopping, look for quality corned beef and really well-drained sauerkraut to keep the soup balanced and not watery.

• Unsalted butter: Helps control salt levels and adds richness when sautéing veggies.
• Yellow onion: Gives a mild sweetness and depth of flavor when cooked down.
• Carrots: Add subtle natural sweetness and texture to balance the tangy sauerkraut.
• Fresh garlic: Adds a punch of savory aroma—fresh is always best here.
• All-purpose flour: Helps thicken the soup to a creamy consistency.
• Chicken broth: The base liquid that ties all flavors together.
• Deli sliced corned beef: Use quality or leftover corned beef chopped or shredded for that unmistakable meatiness.
• Sauerkraut: Well-drained to prevent excess liquid, it brings the signature tang.
• Caraway seeds: A small but essential touch that echoes traditional Reuben seasoning.
• Thousand Island dressing: Adds a creamy, slightly sweet and tangy element to mimic classic sandwich spread.
• Bay leaf: Infuses subtle herbal aroma while simmering.
• Heavy cream: Makes the soup luxuriously creamy; you can swap half-and-half but it won’t be quite as rich.
• Swiss cheese: Shredded on top for melty flavor bursts with every spoonful.

Variations

One of the things I love about this Creamy Reuben Soup Recipe is how easy it is to customize for your preferences or what’s in your fridge. Don’t hesitate to experiment with a few tweaks to make it your own.

• Vegetarian version: I’ve swapped the corned beef for smoked mushrooms once, and adding extra sauerkraut really boosted flavor without meat.
• Dairy-free adjustment: Using coconut cream or cashew cream instead of heavy cream worked surprisingly well for a creamy texture.
• Spice it up: I sometimes add a dash of smoked paprika or a little crushed red pepper to give it a gentle smoky heat that my family loves.

How to Make Creamy Reuben Soup Recipe

Step 1: Sauté the veggies

Start by melting your butter over medium-high heat in a large Dutch oven or heavy soup pot. Toss in the chopped onions and carrots and cook them for about 5 minutes, stirring often, until they’re soft and slightly translucent. This step really develops the base flavors, so don’t rush it! Once tender, add minced garlic and cook for just 30 seconds — you want it to be fragrant but not burnt.

Step 2: Make the roux and add broth

Sprinkle the flour into the pot, stirring constantly to coat the veggies—this helps thicken your soup later. Keep stirring for about a minute to cook out the raw flour taste. Then, slowly pour in the chicken broth while whisking to prevent lumps. This technique ensures your soup stays silky smooth and perfectly creamy.

Step 3: Add the star ingredients and simmer

Next, stir in your chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and that bay leaf. Bring everything to a gentle boil, then lower the heat to maintain a slow simmer. Cover the pot and let it cook for 20 to 25 minutes, until your carrots are tender. This simmer is where all those flavors meld beautifully.

Step 4: Finish with cream and cheese

Once the veggies are soft, remove the pot from heat and stir in the heavy cream. Discard the bay leaf before serving. Ladle your soup into bowls, then top each with a generous handful of shredded Swiss cheese so it begins to melt right away. I love how that creamy cheese finish ties the soup back to the classic Reuben experience.

How to Serve Creamy Reuben Soup Recipe

Garnishes

I love topping this soup with extra shredded Swiss cheese for that melty goodness. Sometimes I add a small dollop of extra Thousand Island dressing or a sprinkle of fresh chopped parsley for fresh color and brightness—it balances the richness beautifully.

Side Dishes

A classic rye bread or pumpernickel cracker pairs perfectly, helping you scoop up every bit of creamy soup. Occasionally, I add a crisp green salad to brighten the meal or serve with a light pickle on the side to echo those tangy notes in the soup.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls made from hollowed-out rye rolls—it’s so fun and adds a rustic touch! You can also sprinkle some extra caraway seeds on top or add a small slice of corned beef folded over the rim of the bowl for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

My go-to storage method is to cool the soup completely, then transfer it into airtight containers. It keeps well in the fridge for up to 3 days without losing its creamy texture or bold flavors, making it a perfect make-ahead meal.

Freezing

I’ve successfully frozen Creamy Reuben Soup Recipe in portion-sized containers. Just leave out the Swiss cheese topping until you reheat. When thawed, it’s a bit thinner, but a quick simmer and stir with a splash of cream restores the creamy consistency nicely.

Reheating

Reheat on low heat on your stove, stirring occasionally to prevent sticking. Add a splash of chicken broth or cream if it’s too thick. Once warmed through, add fresh shredded Swiss cheese on top for that melty, finishing touch.

FAQs

Final Thoughts

This Creamy Reuben Soup Recipe has become one of my favorite ways to enjoy those beloved sandwich flavors in a new and cozy form. I love how it’s both hearty and comforting, yet easy enough to whip up on a weeknight. Trust me, whether you’re cooking for yourself or feeding friends and family, this soup always brings smiles to the table — so give it a try and see how it becomes your own kitchen staple.

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