Creamy Reuben Soup is a cozy and comforting bowl packed with all the classic flavors of a Reuben sandwich—think tangy sauerkraut, hearty corned beef, melted Swiss cheese, and a swirl of creamy dressing, all in a warm, satisfying soup. The creamy texture makes it perfect for chilly days when you want something that feels like a warm hug.
I love making this soup when I want all the flavors of a Reuben but without the fuss of assembling a sandwich. It’s such an easy recipe to whip up, and it quickly becomes a family favorite because it hits that perfect balance of tangy, savory, and creamy. Pro tip: don’t skip adding the rye bread croutons on top—they add just the right crunch that makes every spoonful even better.
This soup is amazing served with a simple green salad or just on its own with a big spoon. I often find myself making extra because it tastes even better the next day. Whenever I make Creamy Reuben Soup, it reminds me of cozy dinners at home with good company and a bowl that’s just bursting with flavor. It’s a great way to bring the classic deli tastes to your kitchen without any of the mess.
Key Ingredients & Substitutions
Corned Beef: This is the star protein adding that classic Reuben flavor. If you don’t eat beef, pastrami or smoked turkey work well too. Just dice it nice and small for easy eating in the soup.
Sauerkraut: It gives the tangy zip. Drain it well to avoid watery soup. If you prefer milder acidity, rinse it briefly or use fermented cabbage.
Swiss Cheese: Melts smoothly for creamy texture and mild nuttiness. If Swiss isn’t available, Gruyère or mozzarella are good substitutes.
Dijon Mustard or Russian Dressing: Mustard adds tang and a bit of spice; Russian dressing adds creaminess and a hint of sweetness. Choose based on your taste preference.
Rye Bread Croutons: Essential for that toasty, slightly sour bite on top. You can swap with sourdough or whole wheat if rye is hard to find.
How Do I Make a Smooth, Creamy Soup Without Clumps?
The secret is in creating a good roux and adding liquids gradually. Here’s how to get it right:
- Cook the flour with butter, onions, and sauerkraut for a couple of minutes. This removes the raw flour taste and helps it thicken smoothly.
- Slowly whisk in the beef broth bit by bit. This stops lumps from forming and keeps the soup silky.
- Keep stirring gently and cook until slightly thickened before adding cream and cheese for that rich finish.
- Don’t boil the soup hard after adding the dairy to avoid curdling—just a gentle simmer is enough.
Following these steps will give you a creamy, velvety soup that’s full of flavor and perfect every time.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it heats evenly and makes cooking the soup easy.
- Wooden spoon – perfect for stirring everything without scratching the pot.
- Whisk – helps you smoothly incorporate the flour and broth without lumps.
- Toasting pan or skillet – great for making crispy rye bread croutons or grilled bread slices.
Flavor Variations & Add-Ins
- Use smoked turkey or pastrami instead of corned beef for a different but tasty twist.
- Stir in sautéed mushrooms or caramelized onions to add extra depth.
- Swap Swiss cheese for Gruyère or mozzarella for a different melt and flavor.
- Mix in a dash of hot sauce or Worcestershire sauce for an extra punch of flavor.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sauerkraut, drained and chopped
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 2 cups heavy cream
- 12 ounces corned beef, diced
- 1½ cups Swiss cheese, shredded
- 1 tablespoon Dijon mustard or prepared Russian dressing
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Rye bread slices (for croutons or grilled bread)
- Butter or oil for toasting bread
Time You’ll Need:
This Creamy Reuben Soup recipe takes about 10 minutes to prep and 25 minutes of cooking time. So in roughly 35 minutes, you’ll have a warm, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Start by melting the butter in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until it’s soft and translucent. Then stir in the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
2. Add Sauerkraut and Make the Roux
Now, add the chopped sauerkraut to the pot and cook for 2-3 minutes, stirring occasionally. Sprinkle the flour on top and stir well to mix everything together. Cook for 1-2 minutes to form a roux, which will help thicken your soup nicely.
3. Add Broth and Cream
Slowly whisk in the beef broth to the pot, stirring continuously to avoid lumps. Bring it all to a gentle simmer. Once it thickens a bit, add the heavy cream, diced corned beef, and caraway seeds if you like their flavor. Let the soup simmer on low for 10-15 minutes so all the flavors blend beautifully.
4. Finish with Cheese and Mustard
Stir in the Dijon mustard (or Russian dressing) and half of your shredded Swiss cheese. Keep stirring until the cheese melts smoothly into the soup. Give it a taste, then add salt and pepper as needed.
5. Make Rye Bread Croutons
While the soup simmers, lightly butter your rye bread slices. Toast them in a skillet over medium heat until they’re golden brown and crispy. These will add a delightful crunch to your soup.
6. Serve and Enjoy
Ladle the hot soup into bowls. Sprinkle the remaining Swiss cheese on top and place a couple of toasted rye bread slices either inside the soup bowl or on the side for dipping. Enjoy your cozy bowl of Creamy Reuben Soup!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can! Just make sure to fully thaw the corned beef in the refrigerator overnight and pat it dry before dicing. This helps prevent adding extra moisture to the soup.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! The soup actually tastes even better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftover Soup?
Keep leftovers in a sealed container in the refrigerator for 2-3 days. When reheating, warm the soup slowly to avoid curdling the cream; add a splash of broth or cream if it has thickened too much.
What Can I Substitute for Rye Bread If I Don’t Have Any?
Sourdough bread or a crusty whole wheat work well as alternatives. Just toast or grill them to get that nice crunch to complement the creamy soup.