If you’re a fan of the iconic Reuben sandwich, then get ready to fall in love with this Creamy Reuben Soup! Packed with the same signature flavors—savory corned beef, tangy sauerkraut, creamy Swiss cheese, and the crunch of rye croutons—this soup transforms the beloved deli classic into a warm and comforting dish perfect for chilly days. Whether you’re a soup lover, a sandwich enthusiast, or just looking for a new way to enjoy corned beef leftovers, this recipe is for you!
Why You’ll Love This Recipe
- Rich and Flavorful – This soup delivers the bold and tangy taste of a Reuben sandwich in a smooth, creamy form.
- Quick and Easy – Ready in about 30 minutes, making it perfect for a weeknight meal.
- Great for Leftovers – Ideal for using up extra corned beef from St. Patrick’s Day or any time of the year.
- Customizable – Easily adjust ingredients to fit your preferences or dietary needs.
To make this hearty and satisfying soup, you’ll need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional, for an authentic Reuben flavor)
- Salt and pepper to taste
- Rye bread croutons, for topping
- Fresh parsley (optional, for garnish)
1. Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Make the Base
Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
3. Add the Creamy Elements
Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Let the soup simmer for a few minutes, letting the flavors meld together.
4. Incorporate the Reuben Essentials
Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
5. Serve and Enjoy
Ladle the soup into bowls and top with crispy rye bread croutons for that classic Reuben touch. Garnish with fresh parsley if desired.
- Roux Perfection: Cooking the flour for a minute before adding broth helps eliminate any raw flour taste and ensures a silky texture.
- For a Thicker Soup: Add an extra tablespoon of flour or reduce the broth slightly.
- Make it Lighter: Swap half-and-half for whole milk or a mix of milk and heavy cream.
- Gluten-Free Option: Use gluten-free flour for the roux and serve with gluten-free croutons.
- Extra Tangy Flavor: Add a splash of pickle juice or apple cider vinegar.
- Spice It Up: Sprinkle in a dash of hot sauce or a pinch of red pepper flakes.
- Large pot
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Storing Leftovers
- Store in an airtight container in the refrigerator for up to 3 days.
- The soup may thicken over time; add a splash of broth or milk when reheating.
Freezing
- Due to the dairy content, freezing isn’t recommended as it may separate upon thawing.
Reheating
- Warm over low heat on the stovetop, stirring occasionally.
- Avoid boiling to prevent curdling.
Pair your bowl of Reuben soup with these delicious sides:
- Classic Reuben Sandwich – Double down on Reuben flavors by serving with the original sandwich.
- Side Salad – A fresh green salad with a tangy vinaigrette balances the richness of the soup.
- Potato Pancakes – Crispy latkes make a great complement to the creamy soup.
- Pickles – A side of dill pickles enhances the tangy elements of the dish.
Can I make this soup ahead of time?
Yes! This soup can be made a day ahead. Just store it in the fridge and reheat gently before serving.
Can I use deli corned beef instead of homemade?
Absolutely! Thinly sliced deli corned beef works well—just chop it into small pieces before adding.
What if I don’t like sauerkraut?
You can reduce the amount or leave it out entirely, but it won’t have the full Reuben flavor. Try substituting chopped pickles for a milder tang.
Can I make this soup in a slow cooker?
Yes! Sauté the onions and garlic first, then add everything (except cheese and croutons) to a slow cooker. Cook on low for 3-4 hours, then stir in cheese before serving.
Is there a vegetarian version?
You can swap out corned beef for sautéed mushrooms and use vegetable broth instead of chicken broth.
This Creamy Reuben Soup is a must-try for anyone who loves the flavors of a classic Reuben sandwich. It’s warm, rich, and packed with that signature combination of corned beef, Swiss cheese, and sauerkraut. Whether you’re making it for a cozy family dinner or to use up St. Patrick’s Day leftovers, it’s a dish that’s sure to impress.
If you loved this recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more comforting and delicious recipes. Happy cooking!