why make this recipe
Creamy Reuben Soup brings a comforting and rich twist to the classic Reuben sandwich. It combines all the traditional flavors we love—corned beef, sauerkraut, Swiss cheese, and a tangy dressing—into a warm and soothing soup. This dish is perfect for cold days or when you’re craving something hearty yet easy to make. Plus, it’s a delightful way to use leftover corned beef!
how to make Creamy Reuben Soup
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Directions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
how to serve Creamy Reuben Soup
Serve this delicious soup hot in bowls. Garnish it with crunchy rye bread croutons and a sprinkle of chopped parsley for a pop of color. You can also pair it with a simple side salad or more rye bread for a complete meal.
how to store Creamy Reuben Soup
To store this soup, let it cool completely first. Then, transfer it to an airtight container and refrigerate. It will stay fresh for about 3 to 4 days in the fridge. You can also freeze the soup in a freezer-safe jar or container for up to 3 months. Just make sure to leave some space at the top of the jar, as the soup may expand when frozen.
tips to make Creamy Reuben Soup
- For a thicker soup, allow it to simmer a bit longer after adding the cream.
- If you want a lighter version, you can replace heavy cream with half-and-half or milk.
- Feel free to add more vegetables like carrots or celery for extra flavor and nutrition.
- Using freshly shredded cheese will melt better than pre-shredded cheese, so consider that for the best results.
Make-Ahead & Meal-Prep Guide
Creamy Reuben Soup is ideal for planning ahead—especially if you want that deli-style flavor on a busy night.
Batch once, enjoy twice: Cook the soup fully, then cool it quickly and store in airtight containers. It keeps 3–4 days in the fridge and reheats beautifully on the stovetop over low heat.
Cream care: Dairy can thicken as it cools. When reheating, warm gently over low heat and thin with a splash of chicken broth or milk until it reaches your favorite consistency.
Cheese & croutons strategy: Keep shredded Swiss and rye croutons separate in the fridge/pantry. Add both right before serving so the cheese stays melty and the croutons stay crisp.
Flavor balance on day 2: Sauerkraut tang can mellow after chilling. Brighten with a teaspoon more Russian/Thousand Island dressing or a tiny splash of pickle juice right before serving.
Freezer tip (best texture): If you plan to freeze, cook as directed but hold back the cheese and dressing. Freeze the base (butter, onion, garlic, roux, broth, cream, corned beef, sauerkraut). Reheat later, then stir in Swiss and dressing off the heat for the creamiest finish.
variation
You can turn this soup vegetarian by omitting the corned beef and replacing it with hearty mushrooms or more vegetables. You could also use a plant-based cream to keep it dairy-free.
FAQs
Can I use a different type of cheese?
Absolutely. Swiss is classic for the Reuben flavor, but Gruyère offers a nuttier profile and melts beautifully. Mozzarella will give you great stretch, though it’s milder, so keep the dressing and sauerkraut for that signature tang. Provolone is another smooth-melting option, and a sprinkle of Parmesan at the end can add savory depth. Whichever you choose, shred it fresh so it melts cleanly into the soup.
Is this soup gluten-free?
As written, it isn’t—there’s all-purpose flour in the roux and standard broth may contain gluten. To make it gluten-free, use a 1:1 gluten-free flour blend for the roux or thicken with cornstarch slurry (mix 1–2 tablespoons cornstarch with cold broth, then whisk in). Also select a certified gluten-free broth and skip or swap the rye croutons for gluten-free toasted bread cubes. Always check the label on your dressing, too.
Can I make this soup ahead of time?
Yes. Prepare the soup fully, cool, and refrigerate 3–4 days. Reheat gently over low heat, stirring often so the dairy doesn’t simmer hard or separate. If it feels thicker after chilling, whisk in a little broth or milk until silky again. Add the shredded Swiss and rye croutons at serving time so they stay melty and crisp.
Creamy Reuben Soup
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Main Ingredients
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- to taste Salt and pepper
Garnishes
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
Serving
- Serve hot, garnished with rye bread croutons and chopped parsley.