Creamy Reuben Soup Recipe – The Ultimate Comfort in a Bowl

Introduction

Creamy Reuben Soup Recipe captures the nostalgic comfort of a classic deli sandwich in one warm, silky bowl. Imagine tender bits of corned beef, tangy sauerkraut, and melted Swiss cheese swirling together in a rich, creamy broth that tastes like a cozy hug on a cold day. Whether you’re craving a hearty lunch or an unforgettable dinner, this soup transforms the legendary Reuben into spoon-worthy comfort that’s indulgent yet surprisingly easy to make.

Born from the beloved Reuben sandwich — stacked with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing — this version brings all those bold, crave-worthy flavors together with a creamy twist. One spoonful delivers that perfect harmony of salty, tangy, and cheesy satisfaction that makes everyone fall in love instantly.

Why You’ll Love This Recipe

Irresistibly creamy: The blend of Swiss cheese and cream cheese melts into a velvety base that coats every bite.
Perfect use for leftover corned beef: A genius way to repurpose your St. Patrick’s Day roast.
Comfort in every spoon: Tangy sauerkraut meets buttery cream for a nostalgic, mouthwatering experience.
Quick and foolproof: Ready in about 35 minutes, perfect for busy weeknights.
Deli flavors in soup form: All the flavors of your favorite Reuben sandwich without the bread mess.
Customizable: Easily adapt for low-carb, gluten-free, or keto diets.
Budget-friendly luxury: Turns simple ingredients into an incredible restaurant-style meal.
Crowd-pleaser: Family-approved and perfect for potlucks or cozy gatherings.

Ingredients

Each ingredient plays a key role in creating that signature Reuben flavor and texture:

3 tbsp butter – Builds richness and helps the onions caramelize.
1 medium onion, finely chopped – Adds sweet undertones.
2 cloves garlic, minced – Deepens the savory base.
3 tbsp all-purpose flour – Thickens the soup for a silky mouthfeel. (Use cornstarch for gluten-free.)
4 cups beef broth – The backbone of flavor; low-sodium preferred.
1 cup heavy cream – Creates the luscious, creamy texture.
2 cups chopped cooked corned beef – Use deli-style or leftovers; adds smoky saltiness.
1 ½ cups sauerkraut, drained and rinsed – Provides tang and probiotic depth.
1 cup shredded Swiss cheese – Melts into creamy, nutty goodness.
3 oz cream cheese, softened – Helps emulsify and add body.
1 tsp caraway seeds – Evokes the rye bread essence of a true Reuben.
½ tsp black pepper – Balances richness.
¼ cup Thousand Island dressing – Signature sweet-tangy finishing touch.
Rye bread, cubed and toasted (for croutons) – Optional but completes the experience.

Step-by-Step Instructions

1. Sauté the aromatics

In a large pot, melt butter over medium heat. Add onion and cook until soft and golden, about 5 minutes. Stir in garlic and cook for 30 seconds, releasing that irresistible aroma.

2. Create the roux

Sprinkle in flour, stirring constantly for 1–2 minutes. The mixture will form a paste — this is what thickens your soup later. Watch for a nutty scent; it’s your cue that the flour is cooked.

3. Add liquid ingredients

Slowly whisk in beef broth, ensuring no lumps remain. Bring to a gentle simmer, then pour in heavy cream for that signature creamy texture.

4. Stir in the stars

Add corned beef, sauerkraut, and caraway seeds. Let them simmer together for 10 minutes, allowing flavors to meld into that classic Reuben depth.

5. Melt the cheeses

Reduce heat to low and add Swiss cheese and cream cheese, stirring until smooth. The soup will thicken and take on a glossy, luscious finish.

6. Season and finish

Add black pepper and stir in Thousand Island dressing. Taste and adjust salt as needed — corned beef is naturally salty, so go easy.

7. Serve and enjoy

Ladle the soup into bowls, top with toasted rye croutons, and drizzle with a touch more dressing for that deli-style look.

Pro Tips

How do you thicken Reuben soup?

The roux (butter + flour) naturally thickens this soup, but for an extra-luxurious texture, simmer uncovered for a few minutes longer or whisk in a spoonful of cream cheese. For gluten-free thickening, use cornstarch or xanthan gum.

Can you make it with leftover corned beef?

Absolutely! Leftover corned beef gives this Creamy Reuben Soup Recipe a deeper, slow-cooked flavor. Simply chop it finely before adding, so each bite distributes that rich, meaty taste.

What cheese works best in Reuben soup?

Traditional Swiss cheese delivers the authentic Reuben flavor — nutty and slightly sweet. You can mix in a little Gruyère or mozzarella for extra meltability and stretch.

Can you freeze creamy soups with cheese?

Yes, but with care. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Reheat gently on the stovetop with a splash of cream to restore its smooth texture.

Best Ways to Serve

With buttered rye toast or garlic croutons for crunch
Paired with dill pickles to echo deli vibes
Alongside a crisp green salad for balance
Served in bread bowls for presentation flair
Garnished with shredded Swiss, parsley, and a drizzle of Thousand Island

Nutrition Breakdown (Per Serving)

Nutrient	Amount	% Daily Value
Calories	420 kcal	21%
Protein	22 g	44%
Total Fat	28 g	36%
Carbohydrates	24 g	8%
Fiber	2 g	8%
Sugars	5 g	—
Sodium	980 mg	42%
Calcium	25%	—
Iron	10%	—

💬 This soup is high in protein and calcium, providing balanced energy with indulgent comfort.

Storage & Leftovers

Refrigerator: Store in an airtight glass container up to 4 days.
Freezer: Freeze for up to 2 months. Reheat slowly over low heat with a splash of cream to maintain silkiness.
Microwave: Heat in 30-second bursts, stirring between rounds.
Food Safety Tip: Always cool before sealing and never refreeze thawed soup twice.

FAQs

1. What is Reuben soup made of?
It’s a creamy blend of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing — all the flavors of a Reuben sandwich in soup form.

2. Can I make this in a slow cooker?
Yes! Sauté the onion and roux first, then transfer everything to the slow cooker and cook on low for 4–5 hours or high for 2–3 hours.

3. How can I make it less salty?
Rinse the sauerkraut well and use low-sodium broth. You can also swap part of the corned beef with shredded cooked chicken.

4. How do I reheat leftovers without curdling?
Warm gently on the stove and avoid boiling — dairy separates at high heat. Add a spoon of cream while reheating to stabilize the texture.

5. Is this soup gluten-free?
Easily! Replace flour with cornstarch and skip the rye croutons.

6. Can I make it vegetarian?
Yes — use vegetable broth, replace corned beef with sautéed mushrooms or tempeh, and add a few drops of liquid smoke for depth.

7. What gives it the authentic Reuben taste?
The trio of Swiss cheese, sauerkraut, and Thousand Island dressing defines that signature tangy-creamy Reuben balance.

Recipe Variations

Keto: Replace flour with xanthan gum; skip the rye croutons.
Gluten-Free: Use cornstarch as the thickener.
Vegetarian: Substitute mushrooms or jackfruit for corned beef.
Spicy Reuben Soup: Add a pinch of cayenne or diced jalapeños.
🇮🇪 Irish Twist: Mix in diced potatoes and a splash of Guinness for a hearty pub version.
Light version: Use half-and-half instead of heavy cream and reduce cheese slightly.

Conclusion

There’s something truly magical about a bowl of Creamy Reuben Soup Recipe — it’s nostalgia, warmth, and comfort blended into a single, creamy spoonful. Each bite delivers the tang of sauerkraut, the salt of corned beef, and the richness of melted Swiss, creating a flavor harmony that comforts the soul.