I’m excited to cook up a delicious Reuben soup that brings all those deli flavors right into your bowl! Back in 2018, my family would hit up Sam’s Corner Deli in downtown Denver most Saturdays, and the Reuben was always my dad’s order.
That first bite with tangy sauerkraut, tender corned beef, and melty Swiss cheese felt like pure comfort. Years later, when I wanted those same flavors on a chilly Tuesday night but craved something warm and cozy, I transformed that iconic sandwich into this creamy soup. It delivers every bit of that Reuben magic in a bowl you can make in about 35 minutes. The best part? You get all that deli goodness without the mess of a dripping sandwich. This soup has become my family’s favorite way to enjoy Reuben flavors, especially during those cold Denver evenings when we need something hearty and satisfying.
Table of Contents
Ingredients for Creamy Reuben Soup
Quality ingredients make a real difference in this soup. I learned this after my first attempt with pre-packaged corned beef resulted in a rubbery texture that my kids weren’t thrilled about. Now I always visit the deli counter for fresh-sliced corned beef, and the improvement is night and day.
- 2 tablespoons unsalted butter
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth (low-sodium is essential since corned beef and sauerkraut pack plenty of salt)
- 1 cup heavy cream
- 1/2 pound corned beef (chopped into bite-sized pieces) – Fresh deli corned beef works much better than packaged
- 1 cup sauerkraut (drained well and squeezed dry with paper towels to remove excess liquid)
- 1 cup shredded Swiss cheese (freshly shredded melts better than pre-shredded)
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper (to taste)
- Rye bread croutons (for garnish) – Toast cubed rye bread with butter at 350°F for 10 minutes
- Fresh parsley (chopped, for garnish)
Step-by-Step Instructions
Taking your time with the roux creates a smooth, lump-free soup that’s worth the extra attention. I once rushed this step and ended up with floury-tasting soup that needed completely redoing.
Step 1: Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, stirring frequently until the onion becomes translucent and fragrant, about 5 minutes. You’ll know it’s ready when the onion softens and the kitchen fills with that wonderful aromatic smell.
Step 2: Sprinkle the flour over the onion mixture and stir constantly to create a roux. Cook this for 2 minutes, stirring continuously to prevent burning. The mixture should turn a light golden color and smell slightly nutty. This step eliminates any raw flour taste.
Step 3: Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce the heat to low. This gradual addition ensures a silky smooth base for your soup. This takes about 3-5 minutes.
Step 4: Stir in the heavy cream and mix until fully incorporated. Add the chopped corned beef and well-drained sauerkraut, stirring well to distribute everything evenly throughout the soup.
Step 5: Add the shredded Swiss cheese and Russian dressing. Keep the heat on low and stir gently until the cheese melts completely into the soup. Low heat prevents the cheese from becoming stringy or separating. Taste the soup before adding any salt since the corned beef and sauerkraut are already quite salty. Add pepper and adjust salt only if needed.
Step 6: Let the soup simmer gently for 10 minutes, stirring occasionally to prevent sticking. This allows all the flavors to blend together beautifully. Serve hot, garnished with crispy rye bread croutons and fresh chopped parsley.
Perfect Pairings for Creamy Reuben Soup
Since this soup is rich and creamy, I like balancing it with sides that add freshness and texture contrast.
Crisp Green Salad: A simple salad with mixed greens, cucumber, and a tangy vinaigrette cuts through the richness of the soup while adding nutritional balance and refreshing crunch to your meal.
Pickles and Pickled Vegetables: Dill pickles or pickled vegetables echo the tangy sauerkraut flavors in the soup while providing that satisfying crunch and acidity that makes each bite more exciting.
Toasted Rye Bread: Thick slices of toasted rye bread brushed with butter make the perfect vehicle for soaking up every last drop of creamy soup, plus they reinforce those classic Reuben flavors. For something different, try this Sourdough Pesto Grilled Cheese alongside your soup.
Hearty Cheddar Garlic Herb Potato Soup: If you’re serving this as an appetizer portion, pair it with another comforting soup option for a soup-and-sandwich style dinner party.
Cheesy Ranch Potatoes and Smoked Sausage: The smoky flavors complement the corned beef beautifully, and the crispy potatoes add textural variety.
Simple Coleslaw: A tangy, vinegar-based coleslaw complements the soup beautifully while adding texture variety and extra vegetables to round out your dinner plate. Looking for more comfort food pairings? Check out this Creamy Smothered Chicken and Rice for another satisfying weeknight option.
Keeping It Fresh and Delicious
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious the next day. I’ve found that making this on Sunday gives us quick lunches through Wednesday.
When reheating, do so gently on the stovetop over low heat, stirring frequently to prevent the dairy from separating. Add a splash of chicken broth if the soup has thickened too much during storage. For a quick weeknight meal prep option, try pairing this with Easy Weeknight Meatball Subs for variety throughout the week.
This soup can be frozen for up to 2 months in a freezer-safe container, though the texture may change slightly due to the cream content. Thaw overnight in the refrigerator before gently reheating. For gatherings, you can easily double the recipe and keep it warm in a slow cooker set to low. If you love slow cooker meals, this Slow Cooker Salisbury Steak Meatballs pairs wonderfully with crusty bread for another hands-off dinner.
FAQs
Can I use leftover corned beef from St. Patrick’s Day?
Absolutely! Leftover corned beef works perfectly in this soup and is a great way to use up holiday extras. Just chop it into bite-sized pieces and add it as directed.
What if I don’t have Russian dressing?
Thousand Island dressing is an excellent substitute, or you can make a quick version by mixing equal parts mayonnaise and ketchup with a splash of pickle juice and a pinch of paprika.
Can I make this soup lighter?
Yes, substitute half-and-half for heavy cream and reduce the amount of cheese to 3/4 cup. The soup will be slightly less rich but still delicious and satisfying.
Creamy Reuben Soup
Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, stirring frequently until the onion becomes translucent and fragrant, about 5 minutes.
- Sprinkle the flour over the onion mixture and stir constantly to create a roux. Cook for 2 minutes, stirring continuously to prevent burning. The mixture should turn a light golden color.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer (about 3-5 minutes), then reduce the heat to low.
- Stir in the heavy cream and mix until fully incorporated. Add the chopped corned beef and well-drained sauerkraut, stirring well to distribute everything evenly.
- Add the shredded Swiss cheese and Russian dressing. Keep heat on low and stir gently until the cheese melts completely. Low heat prevents the cheese from becoming stringy. Taste before adding salt since corned beef and sauerkraut are already salty. Add pepper and adjust salt only if needed.
- Let the soup simmer gently for 10 minutes, stirring occasionally. Serve hot, garnished with rye bread croutons and fresh chopped parsley.
Notes
