Creamy Reuben Soup is like your favorite Reuben sandwich turned into a comforting, warm bowl of goodness. It’s packed with tangy sauerkraut, tender corned beef, melty Swiss cheese, and that creamy, dreamy broth that makes every spoonful feel so satisfying. The flavors blend together beautifully, giving you all the classic Reuben tastes without the sandwich mess.
I love making this soup when I want something cozy but different from the usual. The mix of sour and creamy really hits the spot, and the little bits of corned beef scattered throughout make it feel special. I always find myself double-dipping my spoon because it’s just that good! Plus, it’s easier to share than a sandwich and perfect for chilly days when you want something to warm you up inside and out.
My favorite way to enjoy this soup is with some crispy rye bread or crunchy croutons on top. It adds a nice crunch and brings everything together perfectly. If you’re a fan of Reuben sandwiches but want to switch things up, this soup is a fantastic way to enjoy those same flavors in a new and cozy way. I think you’ll find it’s a great hug in a bowl.
Key Ingredients & Substitutions
Corned Beef: This gives the soup its Reuben flavor. If you can’t find corned beef, pastrami or cooked deli roast beef can work well. Just shred it into small pieces like the recipe suggests.
Sauerkraut: It’s key for that tangy bite. If you don’t like sauerkraut, try finely chopped pickles or a mix of pickled cabbage for a similar flavor and crunch.
Swiss Cheese: Adds creaminess and a mild nutty flavor. Gruyère or mozzarella are good substitutes if you don’t have Swiss on hand.
Dressing: Thousand Island or Russian dressing provides that classic Reuben touch. For a lighter option, use a mix of mayo and ketchup or a tangy coleslaw dressing instead.
Beef Broth: This forms the soup base. If you want a lighter soup, use vegetable broth, but the beef broth gives a richer flavor.
How Do You Make the Soup Thick and Creamy Without Lumps?
The secret is making a roux with butter, onions, and flour before adding the broth:
- Melt butter and cook onions until soft.
- Sprinkle flour on the onions and stir well to coat them. Cook for 1-2 minutes but don’t let the flour brown.
- Slowly add the beef broth while whisking constantly to avoid lumps.
- Simmer until the mixture thickens slightly before adding other ingredients.
This step gives you a smooth, creamy soup without flour lumps. Also, stir the cheese in slowly over low heat to melt it evenly and avoid clumps.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you plenty of room to stir.
- Wooden spoon or silicone spatula – helps you mix without scratching your pot.
- Whisk – great for stirring in the flour and broth to avoid lumps.
- Sharp knife – makes chopping onions, garlic, and sauerkraut easy and quick.
- Cutting board – gives you a safe place to prep your ingredients.
Flavor Variations & Add-Ins
- Swap corned beef for cooked pastrami to give the soup a smoky twist.
- Add diced potatoes for heartier soup that fills you up more.
- Mix in chopped pickles or add pickle juice for extra tanginess.
- Use Swiss cheese mixed with Gruyère for a richer, nuttier flavor.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 2 cups shredded cooked corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 2 tablespoons drained dressing, preferably Thousand Island or Russian dressing
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
- Rye bread or croutons, for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook. You’ll spend time sautéing the veggies, simmering the broth, and gently stirring to get that creamy texture. It’s a cozy meal you can whip up comfortably in under an hour!
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until it’s soft and clear—about 5 minutes. Then add the minced garlic and sauté for another minute, just until you smell its lovely fragrance.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onions and garlic. Stir constantly to mix it well and cook it for 1-2 minutes, but don’t let the flour brown. Slowly pour in the beef broth while whisking to avoid lumps. Bring this to a gentle simmer for about 5 minutes so the soup thickens slightly.
3. Add Corned Beef, Sauerkraut, and Dressing:
Stir in the shredded corned beef, the chopped sauerkraut, and your choice of dressing. Let the soup simmer gently for 10 to 15 minutes. This lets all the flavors come together beautifully.
4. Stir in Cream, Cheese, and Mustard:
Turn the heat down low. Carefully add the heavy cream, Swiss cheese, and Dijon mustard. Stir until the cheese melts completely and the soup is creamy. If it feels too thick, pour in a little more broth or cream until it’s just right.
5. Season and Serve:
Taste your soup and add salt and freshly ground black pepper as you like. Warm it through gently but don’t let it boil once the dairy is added, so it stays smooth. Serve hot, topped with chopped chives or parsley for a fresh touch. Rye bread or crunchy croutons on the side make an excellent classic combination!
Enjoy your warm, creamy bowl of Reuben goodness!
Can I Use Frozen Corned Beef in This Soup?
Yes, you can! Just make sure to fully thaw the corned beef in the fridge overnight before shredding and adding it to the soup. This helps it heat evenly and avoids extra water in your soup.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it slowly over low heat, stirring often to prevent the cream from separating.
Can I Substitute the Dressing in This Recipe?
Yes! If you don’t have Thousand Island or Russian dressing, a simple mixture of mayo and ketchup works just fine. For a lighter option, try a tangy vinaigrette in smaller amounts to keep the flavor balance.
