Creamy Reuben Soup

Creamy Reuben Soup is a comforting bowl of hearty flavors that captures everything you love about a classic Reuben sandwich — the salty corned beef, tangy sauerkraut, nutty Swiss cheese and rich, creamy broth — all in soup form. This version is rich, warming and satisfying whether you’re cooking for family or just want something special for dinner. With just the right blend of veggies, seasonings and dairy, this soup is ready in under an hour and will quickly become a favourite.

Why You’ll Love This Recipe

You’ll love this recipe because it takes the beloved flavour profile of a Reuben sandwich and transforms it into something warm, inviting and shareable. The mix of tender carrots and onion, the bite of sauerkraut, the savoury meat and melted Swiss cheese all come together in a velvety broth that hugs each spoonful. It’s perfect for chilly evenings, for using up leftover corned beef, or for when you want something a little more special than the usual soup. The creaminess, the depth of flavour, and the ease of preparation make it a winner.

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 1 cup peeled and chopped carrots (about ¼‑inch pieces)
• 1 tablespoon minced fresh garlic
• ¼ cup all‑purpose flour
• 4½ cups chicken broth
• 1 pound deli‑sliced corned beef, chopped (or leftover cooked corned beef, chopped or shredded)
• 1 (14.5 ounce) can sauerkraut, very well drained
• ½ teaspoon caraway seeds
• ½ cup Thousand Island dressing
• 1 large bay leaf
• 1 cup heavy cream
• 1 cup shredded Swiss cheese

Step‑by‑Step: How to Make Creamy Reuben Soup

1. In a large 6‑quart Dutch oven or soup pot, melt the butter over medium‑high heat. Add the chopped onion and chopped carrots. Cook, stirring frequently, about 5 minutes until the vegetables begin to soften.
2. Add the minced garlic and cook another 30 seconds, stirring frequently to avoid burning.
3. Sprinkle the flour over the vegetables and stir continuously so that the flour coats the vegetables and begins to cook (this thickens the broth).
4. Slowly pour in the chicken broth while stirring — this helps prevent lumps from the flour. Then add in the chopped corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing and the bay leaf. Stir to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to medium‑low or low so it’s simmering. Cover the pot and allow the soup to simmer gently for 20 to 25 minutes, or until the carrots have softened.
6. Remove from heat. Stir in the heavy cream until blended. Remove and discard the bay leaf.
7. Ladle the soup into bowls and sprinkle each serving with shredded Swiss cheese, letting it melt into the steamy broth.

Helpful Tips

• Make sure your sauerkraut is very well drained so the soup doesn’t become too watery or overly tangy.
• When adding the flour, stirring constantly is key — this ensures a smooth texture without lumps.
• Use a good quality deli‑sliced corned beef (or leftover cooked corned beef) to get the best flavour and texture.
• After adding the heavy cream, do not bring the soup back to a rolling boil — just heat gently so the cream doesn’t curdle.
• Adjust seasoning only at the end — because corned beef and sauerkraut bring saltiness, you may not need much extra salt.
• For an extra touch, you could serve with toasted rye bread or rye croutons — this echoes the classic Reuben sandwich vibe.

Substitutions And Variations

• Cream substitute: You may substitute half‑and‑half for heavy cream if you prefer a lighter version — it will be less rich, but still delicious.
• Vegetable swap: If you don’t have carrots, you could use diced potatoes or celery to add texture.
• Broth swap: Chicken broth works well, but you can use beef broth for an even richer flavour.
• Sauerkraut alternative: If you dislike sauerkraut, try shredded cabbage with a splash of vinegar to mimic the tang.
• Cheese swap: Swiss cheese is traditional, but you could use Gruyère or Emmental for a slightly different nutty flavour.
• Make it spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat.
• Vegetarian version: Use vegetable broth, omit the corned beef, and add smoked tofu or mushrooms for savoury depth; substitute a tangy veggie “sausage” alternative if you like.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium‑low heat until warmed through — you may need to add a splash of chicken broth or milk if it has thickened too much.
For longer storage: you can freeze the soup (before adding the cream would freeze better) in freezer‑safe containers for up to 2‑3 months. Once thawed and reheated, mix in fresh cream and cheese to preserve the soup’s creamy, smooth texture.

Nutritional Information

Here’s an estimated nutrition snapshot based on the recipe (approximate values):

• Calories: ~550 kcal per serving
• Carbohydrates: ~19 g
• Protein: ~23 g
• Fat: ~44 g (with saturated fat ~20 g)
• Sodium: fairly high, due to corned beef and sauerkraut
• Fibre: ~3 g
  (Note: This is a guideline only and actual values will vary based on specific brands and ingredient amounts.)

Serving Suggestions

This soup is quite rich and full‑flavoured, so it pairs nicely with lighter sides and simple garnish:

• Serve with toasted rye bread or rye croutons to echo the Reuben sandwich theme.
• A crisp green salad with a light vinaigrette is a great contrast to the rich soup.
• For garnish: fresh chopped parsley or chives, extra shredded Swiss cheese, maybe a drizzle of Thousand Island dressing on top for the full flavour.
• Consider a side of pickles or pickle spears — they complement the sauerkraut tang nicely.

Frequently Asked Questions About Creamy Reuben Soup

Q: Can I use leftover cooked corned beef instead of deli‑sliced?
A: Absolutely — leftover cooked corned beef works perfectly. It’s actually a great way to repurpose leftover meat. Just chop or shred it into bite‑sized pieces before adding to the soup.

Q: What if I don’t have heavy cream?
A: You can substitute half‑and‑half or even whole milk, though the soup won’t be quite as rich or creamy. One author notes that using half‑and‑half “won’t be quite as creamy” as heavy cream.

Q: Is sauerkraut essential? I’m not sure I like it.
A: The sauerkraut provides the tangy, fermented bite that echoes a classic Reuben sandwich. If you’re unsure, drain it well and perhaps rinse lightly — it softens the tang. Alternatively, you could use shredded cabbage with a splash of vinegar, though you’ll lose some of the traditional Reuben character.

Q: Can I make this soup ahead of time?
A: Yes. You can cook the soup (without the cream and cheese) ahead, store it in the fridge, then add the cream and cheese just before serving to keep it fresh and creamy. You’ll still want to re‑heat gently.

Q: Can I freeze this soup?
A: Yes, but for best texture, freeze before adding the dairy (cream and cheese). When thawed and reheated, mix in fresh cream and cheese to preserve the soup’s creamy, smooth texture.

Q: How many servings does this recipe yield?
A: It generally serves about 6 people, depending on portion size.

Conclusion

Thank you so much for reading and giving this Creamy Reuben Soup recipe a try. It’s one of my favourite comfort meals—warm, hearty and full of flavour—with all the best parts of a Reuben sandwich in one bowl. I hope you enjoy making it as much as I do, and that every spoonful brings cozy satisfaction whether you’re cooking for yourself, your family or friends. Here’s to easy, flavour‑packed cooking and the joy of sharing delicious meals together. Happy cooking and happy tasting!

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