Creamy Reuben Soup is a cozy, comforting bowl that brings together all the classic flavors of a Reuben sandwich in soup form. Think tender corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy, dreamy base that warms you up from the inside out. The soup has a nice balance of creamy texture and zingy bites that makes it feel like a hug in a bowl.
I love making this soup when I want something familiar but a bit different. The sauerkraut gives it that perfect tang that pairs so well with the rich corned beef and gooey cheese. I usually stir in a little extra cheese at the end to make it extra melty—and sometimes I add a touch of rye bread on the side to round out the experience. It’s the kind of recipe that always gets me excited to eat it again and again.
If you’re looking for a meal that feels a bit fancy but is really easy to put together, this creamy Reuben soup is a great pick. I like serving it with a simple green salad or some crunchy rye crackers for a little texture. It’s the kind of soup that sparks happy memories for anyone who loves classic deli flavors but wants something a bit new and warm on a chilly day.
Key Ingredients & Substitutions for Creamy Reuben Soup
Corned Beef: This is the star protein here. If you can’t find corned beef, pastrami or cooked deli roast beef works well. For a vegetarian version, smoked tempeh can add a similar flavor.
Sauerkraut: It gives the soup that classic tangy bite. Fresh sauerkraut is best, but if you use canned, drain it well to avoid extra liquid.
Swiss Cheese: It melts beautifully and adds creaminess with a mild tang. If you can’t find Swiss, Gruyère or Jarlsberg are great substitutes.
Half-and-Half or Heavy Cream: This creates the creamy base. For a lighter option, use whole milk, though it won’t be as rich.
Caraway Seeds: Optional but they add authentic Reuben spice. If you’re not a fan, just leave them out—the soup still tastes great.
How Do I Get a Smooth, Creamy Soup Without Lumps?
To get the soup creamy and lump-free, the key step is adding the flour and broth correctly:
- After sautéing the mix, sprinkle flour evenly over the ingredients and stir well. Cooking it for 2 minutes removes any raw flour taste.
- When adding broth, pour slowly while whisking constantly. This stops lumps from forming.
- Simmer gently so the soup thickens nicely—don’t rush this part.
- Adding cheese off the heat helps it melt evenly into the soup without clumping.
Taking your time with these steps makes the texture silky and smooth, just like a great creamy soup should be.
Equipment You’ll Need
- Large pot or Dutch oven – I like using it because it heats evenly and makes cooking the soup easier.
- Wooden spoon or spatula – perfect for stirring everything smoothly without scratching the surface.
- Whisk – helps to incorporate the flour smoothly and avoid lumps when adding broth.
- Measuring cups and spoons – for accuracy, especially with liquids and seasonings.
- Grater – for shredding Swiss cheese easily.
- Knife and cutting board – to chop the onion, garlic, and corned beef.
Flavor Variations & Add-Ins
- Use smoked turkey or ham instead of corned beef for a different taste but still hearty.
- Add extra veggies like carrots, celery, or potatoes to make it more filling.
- Stir in a splash of Dijon or whole grain mustard for a tangy kick.
- Finish with a sprinkle of crumbled bacon or a dash of smoked paprika for extra richness.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups corned beef, diced
- 1 1/2 cups sauerkraut, drained and chopped
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 2 cups half-and-half or heavy cream
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon Dijon mustard
- 1 1/2 cups Swiss cheese, shredded (plus extra for garnish)
- Salt and pepper to taste
- Rye bread cubes or croutons for garnish
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook. In just 35 minutes, you’ll have a creamy, flavorful soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until the onion is soft and see-through—about 5 minutes. Then add the garlic and cook for one more minute until you can smell that lovely aroma.
2. Add Corned Beef and Sauerkraut:
Put the diced corned beef and chopped sauerkraut in the pot. Stir it all well and cook for 3 to 4 minutes so the flavors mix nicely.
3. Make the Base with Flour and Broth:
Sprinkle the flour evenly over the mixture and stir to coat everything. Keep cooking and stirring for about 2 minutes to get rid of the raw flour taste. Slowly pour in the beef broth while whisking to avoid lumps. Then add the half-and-half or heavy cream.
4. Season and Simmer:
Add the caraway seeds (if you’re using them) and Dijon mustard. Bring the soup to a gentle simmer, stirring now and then. Let it thicken for about 10 to 15 minutes.
5. Add Cheese and Finish:
Take the pot off the heat and slowly stir in the shredded Swiss cheese until it’s melted and creamy. Taste your soup and add salt and pepper if needed.
6. Serve and Garnish:
Spoon the soup into bowls. Top with extra Swiss cheese, rye bread cubes or croutons, and sprinkle fresh parsley or chives on top. Serve with toasted rye bread for dipping. Enjoy your cozy, delicious creamy Reuben soup!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can use frozen corned beef, but be sure to thaw it completely in the fridge overnight before dicing. This helps it cook evenly and blend well with the other ingredients.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! Prepare the soup up to the simmering stage, then cool and refrigerate for up to 2 days. Reheat gently on the stove and stir in the cheese just before serving to keep it creamy and smooth.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove, stirring occasionally. If it thickens too much, add a splash of broth or cream to loosen it up.
Can I Substitute Swiss Cheese with Another Cheese?
Yes! Gruyère or Jarlsberg are excellent substitutes and melt nicely. Avoid very strong cheeses that might overpower the classic Reuben flavor.
