Creamy Reuben Soup Recipe

If you’re anything like me and love a soup that feels like a warm hug on a chilly day, this Creamy Reuben Soup Recipe is going to become your new favorite. I absolutely love how it combines the hearty, savory flavors of a classic Reuben sandwich—corned beef, sauerkraut, and Swiss cheese—with a silky, rich broth that’s both comforting and indulgent. It’s one of those soups that works beautifully for a weeknight dinner but is also impressive enough to serve when friends pop by unexpectedly.

When I first tried making this creamy soup, I was surprised at how simple it was to come together yet how much depth of flavor it packed. You’ll find that the tangy sauerkraut and caraway seeds give it that iconic Reuben twist, while the creamy base and generous cheese make it irresistibly satisfying. If you’re craving something a little different from your usual soups but still want all those classic deli vibes, this Creamy Reuben Soup Recipe is definitely worth a spot on your recipe list.

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Ingredients You’ll Need

Each ingredient here plays a key role in balancing the classic Reuben flavors with a creamy, rich consistency. When shopping, I recommend picking fresh carrots and quality corned beef for the best taste and texture.

• Unsalted butter: Melting butter creates a savory base for the veggies and helps build that silky texture.
• Yellow onion: Offers a mild sweetness that grounds the soup’s flavors.
• Carrots: Adds a subtle sweetness and a bit of texture contrast.
• Fresh garlic: Garlic is essential for that warm, aromatic depth.
• All-purpose flour: Helps thicken the soup and gives it body.
• Chicken broth: Provides a savory, rich liquid base that complements the corned beef beautifully.
• Deli sliced corned beef: The star of the soup—feel free to use leftover corned beef, too!
• Sauerkraut (well drained): Brings that signature tang and bite of a Reuben.
• Caraway seeds: Adds a subtle earthy note that pairs perfectly with sauerkraut.
• Thousand Island dressing: Gives the soup that classic Reuben creaminess and tang.
• Bay leaf: Adds a hint of herbal aroma that rounds out the flavors.
• Heavy cream: Makes the soup luxuriously creamy and rich.
• Shredded Swiss cheese: Melts on top for that irresistible gooey finish.

Variations

I’m a big fan of playing around with this soup depending on what I have on hand or who I’m feeding. The beauty of this Creamy Reuben Soup Recipe is how versatile it is without losing its signature flavor.

• Vegetarian Version: Swap out corned beef for hearty mushrooms sautéed with smoked paprika for that meaty, smoky element I love.
• Less Creamy: Use half-and-half instead of heavy cream if you want a lighter soup, though it won’t be as thick but still delicious.
• Spicy Kick: Add a pinch of cayenne or a dash of hot sauce—my friends love this variation at parties!
• Make it Gluten-Free: Use a gluten-free flour or cornstarch to thicken the soup without sacrificing texture.

How to Make Creamy Reuben Soup Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a large soup pot or Dutch oven over medium-high heat. Add your chopped onions and carrots and cook, stirring frequently, until they soften and the onions turn translucent—about 5 minutes. This process builds a flavorful base, so don’t rush it. Then toss in the minced garlic and stir for just 30 seconds until fragrant; garlic can burn quickly, so watch it closely.

Step 2: Create the Roux and Add Broth

Slowly sprinkle in the flour, stirring constantly to incorporate it smoothly—this will thicken your soup later. Aim for no lumps here. Once the flour is fully blended with the veggies and butter, gradually pour in the chicken broth, stirring as you go. This helps prevent clumps and sets the silky texture you want.

Step 3: Add the Reuben Essentials

Next, stir in the chopped corned beef, sauerkraut (make sure it’s thoroughly drained to avoid excess liquid), caraway seeds, Thousand Island dressing, and the bay leaf. Give everything a good mix to combine those iconic Reuben flavors in the pot.

Step 4: Simmer and Finish

Bring your soup just to a gentle boil, then reduce heat to low or medium-low to maintain a simmer. Cover and let it cook until your carrots are tender—usually about 20 to 25 minutes. This step melds all the flavors together. When the carrots are perfectly soft, remove the soup from heat, stir in the heavy cream to add that luscious creaminess, and fish out the bay leaf before serving.

Pro Tips for Making Creamy Reuben Soup Recipe

How to Serve Creamy Reuben Soup Recipe

Garnishes

I love topping my soup with a generous sprinkle of shredded Swiss cheese that melts right into the hot broth—extra melty cheese just makes it feel indulgent. Sometimes, I add a sprinkle of chopped fresh parsley for a pop of color and freshness. A dollop of sour cream is also a nice touch if you want even more creaminess.

Side Dishes

For sides, I often serve this Creamy Reuben Soup Recipe with rye bread or toasted pumpernickel slices to echo the classic sandwich flavors. A simple green salad with a light vinaigrette balances the richness and keeps things fresh. Sometimes, I roast some potatoes or make a cucumber salad with dill for an extra Eastern European flair.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls made from round rye loaves—it’s fun and adds to the rustic deli vibe. You can also present it with a side platter of classic Reuben fixings, like pickles and extra sauerkraut, so guests can customize their bowls. It makes soup night feel a little fancier, but without a lot of fuss!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it usually keeps really well for up to three days. The flavors actually deepen overnight, so leftovers can be even better than the first day.

Freezing

I’ve frozen this soup a couple of times with decent results—just leave out adding the heavy cream before freezing, and add it fresh when reheating for best texture. Be sure to cool the soup completely before freezing in sealed containers or freezer bags.

Reheating

When reheating, I warm it gently over medium-low heat, stirring often to prevent sticking or scorching. Then I stir in the heavy cream at the very end to keep the soup silky smooth. If it feels too thick, a splash of broth or milk can loosen it up nicely.

FAQs

Final Thoughts

This Creamy Reuben Soup Recipe holds a special place in my kitchen because it turns classic deli favorites into a comforting bowl I never get tired of. Every time I make it, I’m reminded that simple ingredients can come together to create something truly special and satisfying. If you’re looking for a soup that’s cozy, flavorful, and a little nostalgic, give this recipe a try—you might just discover your new weeknight go-to!

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