Creamy Reuben Soup

Why choose between a classic Reuben sandwich and a warm bowl of soup when you can have both? This Creamy Reuben Soup takes the unforgettable flavor profile of the deli favorite—savory corned beef, tangy sauerkraut, melty Swiss cheese, and the necessary touch of Thousand Island—and transforms it into the ultimate comfort meal. This soup is hearty, surprisingly easy to make, and guaranteed to become a winter staple.

Forget everything you know about traditional cream soups; this recipe is rich, flavorful, and robust enough to stand up to the strong, contrasting flavors of the corned beef and sauerkraut. The secret is the creamy base, which perfectly balances the acidity of the kraut while carrying the smoky depth of the meat. Finished with a crucial dollop of Thousand Island dressing and crunchy rye bread croutons, every spoonful is pure Reuben bliss.

Whether you’re looking for a clever use for leftover St. Patrick’s Day corned beef or just craving a unique and satisfying weeknight dinner, this Creamy Reuben Soup is ready to deliver.

Why This Soup is the Ultimate Comfort Food Fusion

Creating a successful soup from a sandwich requires careful layering of those signature Reuben elements. Here’s why this particular recipe works so well:

• Balanced Acidity: Sauerkraut is essential, but it can make a soup too tangy. We counteract the acidity by rinsing the sauerkraut and incorporating a cream-based roux (butter, flour, and cream/broth). This provides a velvety texture that binds the flavors without curdling.
• The Corned Beef Factor: Unlike using ground meat, the corned beef is added pre-cooked and diced, ensuring that every spoonful has those tender, savory chunks that define the sandwich.
• The Swiss Cheese Melt: Swiss cheese (specifically Gruyère or Emmentaler, which melt beautifully) is stirred in at the end. The heat of the soup melts the cheese into the base, creating an incredible, savory richness without separating.
• The Rye Finish: The flavor of the rye bread is non-negotiable for a true Reuben experience. Instead of using it in the soup itself (where it would get soggy), we turn it into crispy rye croutons that are added right before serving, providing the necessary crunch and flavor contrast.

Ingredients

This recipe uses a mix of deli staples and kitchen fundamentals to achieve its signature flavor.

For the Creamy Soup Base

• 4 tablespoons unsalted butter
• 1/2 cup yellow onion, finely diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups beef broth (low sodium)
• 1 cup half-and-half (or heavy cream for extra richness)
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds (optional, but essential for rye flavor)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

For the Reuben Fillings

• 1 pound cooked corned beef, diced into 1/2-inch cubes (or pastrami)
• 2 cups sauerkraut, rinsed and squeezed dry
• 1 cup shredded Swiss cheese (Gruyère or Emmentaler is recommended)
• 1/4 cup chopped fresh parsley (for color and garnish)

For the Toppings (Non-Negotiable)

• 2 slices marble rye or pumpernickel bread, cubed (for croutons)
• 2 tablespoons melted butter or olive oil
• Thousand Island Dressing (or Russian dressing), for drizzling

Step-by-Step Instructions: Build the Roux and Layer the Flavors

The key to a smooth, creamy soup is building the roux base first before adding the liquids.

Part 1: Preparing the Fillings (10 Minutes Prep)

1. Rye Croutons: Preheat the oven to 375∘F (190∘C). Toss the cubed rye bread with 2 tablespoons of melted butter or olive oil. Spread on a baking sheet and bake for 8–10 minutes, or until golden brown and crispy. Set aside.
2. Prep Sauerkraut: Place the sauerkraut in a fine-mesh sieve and rinse under cold water. Press down firmly to remove as much liquid as possible. This removes excess sodium and acidity. Set aside.
3. Prep Meat and Cheese: Dice the corned beef and shred the Swiss cheese.

Part 2: Building the Creamy Soup Base (20 Minutes)

1. Sauté Aromatics: In a large Dutch oven or pot, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent. Add the minced garlic and sauté for 1 minute until fragrant.
2. Make the Roux: Sprinkle the 1/4 cup of flour over the onions and butter. Whisk constantly for 2 minutes. The mixture should look like a thick paste (this is your roux). This step cooks out the raw flour flavor.
3. Add Broth: Slowly pour in the beef broth, whisking continuously to incorporate the roux smoothly and prevent lumps.
4. Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it thicken for 10 minutes.

Part 3: Finishing and Seasoning (10 Minutes)

1. Add Cream and Spices: Stir in the half-and-half (or heavy cream), Dijon mustard, caraway seeds, salt, and pepper. Heat gently but do not boil the soup once the cream is added.
2. Add Fillings: Stir in the diced corned beef and the rinsed, dry sauerkraut. Cook for 5 minutes, allowing the flavors to meld and the ingredients to heat through.
3. Add Cheese (Final Step): Reduce the heat to the lowest setting. Gradually add the shredded Swiss cheese, stirring constantly until the cheese is completely melted and the soup is smooth and creamy. Do not let the soup boil once the cheese is added, as it may cause the cheese or cream to separate.
4. Taste and Adjust: Taste the soup. If it needs more tang, add a teaspoon of sauerkraut juice (if you saved some) or a small squeeze of lemon juice.

Part 4: Serve

Ladle the hot soup into bowls. Garnish each bowl generously with the crispy rye croutons, a sprinkle of fresh parsley, and a drizzle of Thousand Island dressing.

Pro Tips for a Perfect, Non-Curdled Reuben Soup

Working with cream, cheese, and acidic ingredients requires attention to detail. Follow these tips to guarantee a smooth, professional result every time.

• Preventing Curdling: The biggest risk when adding cheese and cream to a soup with an acidic component (like sauerkraut) is curdling. Always reduce the heat to the lowest possible setting (or even turn it off entirely) before slowly stirring in the cream and cheese. Never bring the finished creamy soup to a rolling boil.
• Dry Your Kraut: This is the most critical step. If the sauerkraut is too wet, it will dilute the flavor and add too much acidity and liquid, increasing the risk of the soup splitting. Rinse it well and squeeze out all excess liquid.
• The Best Cheese: Use freshly grated, high-quality Swiss cheese (like Gruyère or Emmentaler). Pre-shredded cheese contains anti-caking agents that can sometimes cause the cheese to melt poorly or leave a grainy texture.
• Boost the Rye Flavor: If you can’t find marble rye bread for croutons, you can still get the flavor. Add 1/2 teaspoon of caraway seeds to the melted butter before tossing with the crouton cubes, or add a pinch of fennel seeds to the broth base.

Serving Suggestions and Hearty Variations

This soup is hearty enough to be a meal on its own, but it pairs beautifully with simple sides.

Serving Ideas

• The Ultimate Side: Serve with a simple dill pickle spear on the side, just like at the deli.
• Soup and Salad: Pair with a light, crisp cucumber salad dressed with a vinegar-based vinaigrette to cut through the richness of the soup.
• Bread Bowl Presentation: Ladle the soup into hollowed-out rye or pumpernickel bread bowls for a stunning presentation.

Creative Flavor Variations

• Spicy Reuben: Add a pinch of cayenne pepper or 1/4 teaspoon of smoked paprika to the roux for a smoky, spicy kick.
• Vegetarian Reuben: For a meatless option, substitute the corned beef with finely diced and sautéed mushrooms (cremini or portobello) and use vegetable broth instead of beef broth.
• Dublin Coddle Twist: If you have leftover mashed potatoes, stir 1/2 cup into the soup base before adding the cream. This adds a beautiful, traditional thickness and creaminess.

Frequently Asked Questions

• Can I use leftover holiday corned beef? Yes, this recipe is absolutely perfect for using up leftover corned beef from St. Patrick’s Day or holiday meals. Ensure the meat is trimmed of excess fat and diced uniformly.
• Can I freeze Creamy Reuben Soup? It is generally not recommended to freeze cream-based soups, as the dairy and cheese often separate and take on a grainy, unappetizing texture upon thawing. This soup is best enjoyed fresh or refrigerated for a few days.
• Can I make this soup in a slow cooker? Yes, but with modifications. Cook the onions, garlic, corned beef, broth, and sauerkraut on low for 3–4 hours. In the last 30 minutes, make the butter-flour roux on the stovetop separately, stir it into the slow cooker, and then stir in the cream and cheese. Do not let the soup boil in the slow cooker after the dairy is added.
• What is the best type of sauerkraut to use? Look for a high-quality jarred or refrigerated sauerkraut that is naturally fermented. Avoid the canned, shelf-stable varieties if possible, as they often have a less vibrant flavor.
• How do I fix a curdled soup? If your soup curdles (looks like small white chunks separated from the liquid), try the following: Remove the pot from the heat. In a separate bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this slurry into the soup. This often re-emulsifies the soup, smoothing out the texture.

This Creamy Reuben Soup is guaranteed to satisfy those deep comfort food cravings and bring a unique flair to your recipe collection!

Don’t forget to Pin this incredible Reuben Soup recipe and share your favorite topping in the comments below!

Creamy Reuben Soup

Maggie

A rich, hearty soup inspired by the classic Reuben sandwich — filled with corned beef, sauerkraut, Swiss cheese, and creamy broth for the ultimate comfort food with a deli twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 340 kcal

Equipment

• large soup pot
• whisk
• measuring cups and spoons
• cutting board and knife
• ladle

Ingredients

  

• 2 tbsp butter
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 2 cups milk or half-and-half
• 1 cup sauerkraut, drained and chopped
• 1 1/2 cups cooked corned beef, chopped
• 1 cup shredded Swiss cheese
• 1/4 cup thousand island dressing
• 1/2 tsp caraway seeds (optional)
• to taste salt and black pepper
• for serving rye bread or croutons

Instructions

 

• In a large pot, melt butter over medium heat. Add onions and cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
• Stir in flour and cook for 1 minute to form a roux.
• Gradually whisk in beef broth and milk, stirring constantly until smooth and slightly thickened, about 5 minutes.
• Stir in sauerkraut, corned beef, caraway seeds, and thousand island dressing. Simmer 10–15 minutes over low heat.
• Remove from heat and stir in Swiss cheese until melted and smooth. Season with salt and pepper to taste.
• Serve hot, topped with rye croutons or toasted rye bread pieces.

Notes

Use high-quality corned beef for the best flavor — either from the deli counter or leftover from a roast. For extra tang, add a splash of pickle juice or more sauerkraut brine. Serve with rye croutons or toasted rye bread for that authentic Reuben experience. Store leftovers refrigerated for up to 3 days.

Keyword comfort food, corned beef soup, creamy soup, reuben soup