Creamy Reuben Soup is a warm, cozy twist on the classic Reuben sandwich, filled with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy, flavorful broth. This soup combines all the best parts of that deli favorite into one comforting bowl that’s perfect for chilly days.
I love making this soup when I want something rich and filling without the hassle of making a full sandwich. The creamy texture and the little pops of sauerkraut add just the right amount of tang, while the corned beef brings a satisfying heartiness. For an extra touch, I sometimes stir in a bit of Thousand Island dressing—it feels just like having a Reuben in soup form!
My favorite way to serve Creamy Reuben Soup is with a crusty piece of rye bread on the side. It’s great for dipping and soaking up all that delicious soup. Whenever I make this recipe, it always feels like a little celebration of comfort food, and it’s a hit whether it’s for a weeknight dinner or a weekend treat.
Key Ingredients & Substitutions
Corned Beef: This is the heart of the soup, giving it a rich, meaty flavor. If you can’t find corned beef, pastrami or cooked roast beef can work well too.
Sauerkraut: Adds the classic tang that balances the richness. Drain and rinse it well to reduce some sourness if you prefer a milder flavor. If you dislike sauerkraut, try lightly sautéed cabbage as a substitute.
Swiss Cheese: Melted Swiss gives a wonderful creamy texture and nutty flavor. Gruyère is a great alternative if you want a slightly more complex taste.
Beef Broth: This forms the soup base. You can replace it with vegetable broth for a lighter, vegetarian twist, but it will change the taste.
Heavy Cream: Essential for the creamy texture. You can try half-and-half or whole milk for a lighter version, but the soup won’t be as thick or rich.
How Do You Make the Soup Creamy Without It Breaking or Separating?
Maintaining a smooth, creamy texture can be tricky when adding cream to hot soup. Here’s how to do it right:
- Turn the heat to low before adding the heavy cream to prevent curdling.
- Stir slowly and steadily as you pour the cream in to mix gently.
- Add cheese gradually and keep stirring until melted—high heat can cause the cheese to clump.
- Avoid boiling the soup after adding cream and cheese; gentle simmering is best.
These small steps keep your soup silky smooth and perfectly creamy every time.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heat and slow simmering without burning the soup.
- Wooden spoon – great for stirring the roux and soup gently without scratching your pot.
- Whisk – helps you smoothly blend the flour into butter and gradually add broth to avoid lumps.
- Measuring cups and spoons – for accurate ingredient amounts to get just the right flavor.
- Chef’s knife and cutting board – for chopping onions, garlic, and dicing corned beef easily.
Flavor Variations & Add-Ins
- Swap corned beef for cooked pastrami for a smoky twist that’s still rich and meaty.
- Add diced potatoes or carrots when simmering for a heartier, more filling soup.
- Stir in a spoonful of Thousand Island dressing before serving to boost that classic Reuben flavor.
- Use smoked gouda cheese instead of Swiss for a deeper smoky flavor you’ll love.
Creamy Reuben Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups beef broth (or vegetable broth)
- 1 cup sauerkraut, drained and rinsed
- 2 cups corned beef, diced or shredded
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded Swiss cheese, divided
- 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook. So, in about 40 minutes, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
2. Make the Roux and Add Broth:
Stir in the flour and cook while stirring for 1-2 minutes to form a roux, which will help thicken the soup. Gradually whisk in the beef broth to avoid lumps, then bring it all to a simmer.
3. Add Main Ingredients and Simmer:
Add the sauerkraut, diced corned beef, Dijon mustard, Worcestershire sauce, and smoked paprika. Stir everything together and let the soup simmer gently for 15-20 minutes to blend the flavors.
4. Finish with Cream and Cheese:
Lower the heat, then slowly stir in the heavy cream. Add half of the Swiss cheese and stir until it melts and the soup becomes creamy. Taste and add salt and black pepper as needed.
5. Serve and Enjoy:
Ladle the hot soup into bowls, sprinkle with the remaining Swiss cheese, and garnish with chopped chives or parsley if you like. For the best experience, serve with crusty rye bread or toasted rye slices for dunking.
Can I Use Frozen Corned Beef for This Soup?
Yes, but make sure to thaw it completely in the refrigerator overnight before adding it to the soup. This helps maintain the texture and ensures even heating.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream and cheese. Refrigerate it for up to 2 days, then gently reheat and stir in the cream and cheese just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup creamy and smooth.
Can I Substitute Heavy Cream with a Lighter Option?
You can use half-and-half or whole milk for a lighter soup, but note that it won’t be as rich or creamy. Add cream or cheese gradually and avoid boiling after adding to prevent curdling.
