Creamy Reuben Soup is a cozy, rich bowl packed with the classic flavors of a Reuben sandwich – think tender corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy, dreamy broth. The combination of those salty, savory ingredients all swirling together makes for something super comforting and perfect for cooler days.
I love making this soup when I want something a little different but still familiar. The sauerkraut gives it just the right zing, and the creamy base makes every spoonful feel like a warm hug. I usually toss in some rye bread croutons or serve it with extra rye on the side to soak up all that goodness.
This soup always sparks fun conversations since it kind of feels like eating a sandwich in soup form. It’s also a great way to use up leftover corned beef if you happen to have it around. Whipping it up is quick and easy, and the flavors definitely remind me of family dinners or cozy get-togethers. If you like hearty soups that bring a little twist, this one’s a great pick!
Key Ingredients & Substitutions
Corned Beef: This is the heart of the soup, bringing that salty, tender bite. If you don’t have corned beef, pastrami or even cooked roast beef can work in a pinch.
Sauerkraut: Essential for that tangy zip. If you need less tang, rinse the sauerkraut lightly. For a milder touch, try fermented cabbage or even finely chopped cabbage with a splash of vinegar.
Swiss Cheese: It melts beautifully and adds a nutty, creamy note. Gruyère is a great substitute if you want a richer flavor, or mozzarella if you prefer something milder.
Dijon Mustard: Adds that subtle spicy tang reminiscent of a Reuben sandwich. If unavailable, yellow mustard or whole grain mustard can be used with a slightly different twist.
Caraway Seeds: These are optional but bring a lovely earthy flavor that pairs well with sauerkraut. If you’re not a fan, you can skip them or add a pinch of fennel seeds instead.
How Do You Make a Smooth, Creamy Base Without Lumps?
The roux (butter and flour cooked together) is the trick to thickening the soup and making it creamy. Here’s how to nail it:
- Melt butter over medium heat and cook onions first for flavor.
- Add flour and stir constantly for 2-3 minutes until it turns golden and smells slightly nutty—this cooks out the raw flour taste.
- Slowly pour in the chicken broth while whisking nonstop to prevent lumps.
- Keep stirring and bring to a gentle boil; this helps the soup thicken nicely.
Patience here means a silky soup texture that isn’t grainy. When you add the cream and cheese near the end, keep the heat low so the cheese melts smoothly without clumping.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – It heats evenly and handles simmering the soup without burning.
- Wooden spoon or silicone spatula – Perfect for stirring the roux and scraping the pot gently.
- Whisk – Helps blend the flour and broth smoothly to avoid lumps in the soup base.
- Chef’s knife and cutting board – For chopping onions, garlic, sauerkraut, and corned beef easily.
- Measuring cups and spoons – To get your ingredients just right, especially for flour and mustard.
Flavor Variations & Add-Ins
- Swap corned beef for diced pastrami for a smoky twist that still feels classic.
- Use Russian or Thousand Island dressing instead of Dijon mustard for a tangier, sweeter base.
- Add diced potatoes or carrots for extra heartiness and a touch of natural sweetness.
- Stir in some chopped fresh dill or chives at the end for a fresh, bright note.
Creamy Reuben Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (14 oz) can sauerkraut, drained and chopped
- 2 cups cooked corned beef, diced or shredded
- 1 cup shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
- Rye bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook. In just 40 minutes, you’ll have a creamy, flavorful soup ready to warm you up!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the onions and garlic. Stir constantly to combine and cook for 2-3 minutes until the mixture is golden and smells a little nutty.
3. Add Broth and Thicken:
Slowly whisk in the chicken broth to avoid lumps. Bring to a gentle boil and let it simmer for 5-7 minutes until the soup thickens a bit.
4. Add Cream, Sauerkraut & Mustard:
Stir in the heavy cream, chopped sauerkraut, and Dijon mustard. If you like, add the caraway seeds now. Simmer the soup for another 10-15 minutes to let the flavors blend.
5. Mix in Corned Beef and Cheese:
Add the diced corned beef and Swiss cheese. Stir until the cheese melts completely and the soup becomes creamy. Season with salt and pepper to taste.
6. Serve and Garnish:
Ladle the soup into bowls. Garnish with fresh parsley or thyme if you like. Serve hot with toasted rye bread on the side to make it extra special.
Can I Use Frozen Corned Beef in This Soup?
Yes! Just be sure to thaw it completely in the refrigerator overnight before adding it to the soup. This helps it heat evenly and prevents extra moisture from affecting the soup’s texture.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup covered in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so slowly on the stove or in the microwave to keep the creamy texture smooth.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk if you want a lighter soup, but the texture won’t be as rich. For a dairy-free option, try canned coconut milk, but it will add a subtle coconut flavor.
