Creamy Reuben Soup is a comforting bowl full of all the classic flavors you love in a Reuben sandwich, but in soup form! Think tender corned beef, tangy sauerkraut, melty Swiss cheese, and that unmistakable touch of Thousand Island dressing all swirling together in a creamy broth. It’s rich, hearty, and perfect for chilly days when you want something warm and filling.
I love making this soup when I want the taste of a Reuben but don’t feel like grilling a sandwich. It’s so easy to whip up and feels like a special treat without a lot of fuss. My favorite tip is to add a little extra sauerkraut on top when serving for a bit of extra tang and crunch – it really makes the flavors pop!
Serving this soup with some crusty rye bread or toasted pumpernickel just makes the meal complete. I often find myself sneaking seconds because it’s just so cozy and satisfying. If you’re a fan of classic deli sandwiches, this creamy Reuben soup is sure to become a new favorite in your kitchen too.
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 deli roast beef can work as a tasty substitute.
Sauerkraut: Adds the signature tang. Drain it well to avoid watery soup. If you want a milder flavor, try rinsing the sauerkraut briefly before using.
Swiss Cheese: Gives that creamy, melty texture and mild nutty flavor. Gruyère also works nicely if you want a slightly richer taste.
Thousand Island Dressing: This brings in the tangy, slightly sweet element typical of Reuben sandwiches. If you don’t have it, mix mayo with ketchup and a little pickle relish for a quick homemade version.
How Do You Get the Soup Creamy Without Making It Too Thick or Clumpy?
To get creamy but smooth soup, the flour roux step is key. Here’s how I do it:
- Cook the flour with the butter, onions, and garlic for a couple of minutes first. This cooks out the raw taste and helps thicken evenly.
- Add the broth gradually while whisking to prevent lumps.
- Once the soup simmers, lowering the heat before adding cream and cheese helps prevent curdling.
- Stir gently until the cheese melts fully, making sure the soup stays silky.
Patience and gentle stirring make all the difference for a creamy, dreamy bowl!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing the flavors to blend.
- Wooden spoon or heat-proof spatula – great for stirring without scratching your pot.
- Whisk – helps you mix the flour into the butter and broth smoothly to avoid lumps.
- Chef’s knife – for chopping onions, garlic, and corned beef easily.
- Cutting board – to keep your workspace tidy while prepping ingredients.
Flavor Variations & Add-Ins
- Swap corned beef for cooked pastrami for a smoky twist that still keeps that deli feel.
- Add chopped dill pickles to the soup or as a garnish for an extra tangy crunch.
- Use Gruyère cheese instead of Swiss for a richer and slightly nuttier flavor.
- Stir in sautéed mushrooms for an earthy note that pairs well with the creamy base.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup finely chopped sauerkraut, drained
- 4 cups beef broth
- 1 pound corned beef, chopped or shredded
- 1 teaspoon caraway seeds (optional)
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
For Creaminess and Flavor:
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- ½ cup Thousand Island dressing (or Russian dressing)
- Fresh thyme or parsley for garnish
- Rye bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25 minutes of cooking. You’ll spend time sautéing, simmering to blend flavors, and finishing with creamy cheese and dressing. In under 40 minutes total, you’ll have a delicious, hearty soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until the onion becomes soft and translucent. Then add the minced garlic and cook for one more minute until fragrant.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1-2 minutes to get rid of the raw flour taste. Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
3. Add Sauerkraut, Corned Beef, and Simmer:
Stir in the chopped sauerkraut, corned beef, and caraway seeds if using. Let the soup simmer for 10-15 minutes so the flavors meld beautifully.
4. Stir in Cream, Cheese, and Dressing:
Lower the heat and mix in the heavy cream and shredded Swiss cheese. Stir until the cheese fully melts and the soup is creamy. Remove the pot from heat and swirl in the Thousand Island dressing. Taste and add salt and pepper as needed.
5. Serve and Garnish:
Ladle the Soup into bowls and sprinkle with fresh thyme or parsley for a bright touch. Serve warm with toasted rye bread on the side for dipping into that delicious creamy broth.
Can I Use Frozen Corned Beef in This Soup?
Yes! Just make sure to fully thaw the corned beef in the refrigerator overnight before chopping it for the soup. This helps it heat evenly and keeps the texture tender.
How Can I Store Leftover Creamy Reuben Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat, stirring occasionally to prevent the cream from separating.
Is There a Dairy-Free Version of This Soup?
You can substitute the heavy cream with coconut cream or a plant-based cream alternative, and use dairy-free cheese or skip the cheese altogether. The flavor will be a little different but still delicious!
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and refrigerate. Reheat gently on the stove before serving and add fresh garnishes just before eating for best flavor.
