There are some sandwiches so iconic that their flavors are instantly recognizable. The Reuben is at the top of that list. That perfect combination of savory corned beef, tangy sauerkraut, melty Swiss cheese, and the unique bite of Thousand Island dressing is pure magic. Now, imagine taking all those incredible flavors and transforming them into a warm, creamy, and deeply satisfying bowl of soup. That’s exactly what this Creamy Reuben Soup delivers.
This isn’t just a simple soup; it’s a culinary experience that captures the essence of the classic deli sandwich. You’ll find a velvety, cheesy broth that is savory and rich, studded with tender corned beef and tangy sauerkraut. The magic happens when you top it with a drizzle of homemade Thousand Island dressing and crispy, buttery rye bread croutons. Every spoonful is a perfect tribute to the original, making it a truly unforgettable meal.
This recipe is surprisingly easy to make and is the ultimate comfort food for a chilly evening. Whether you’re a Reuben purist or just a lover of delicious, hearty soups, this recipe is a must-try. Get ready to turn your kitchen into a deli and your dinner into a new family favorite.
Why You’ll Absolutely Love This Soup
This recipe is more than just a novelty; it’s a go-to for a reason. Here’s why you’ll be making this again and again:
- All the Flavor, Less Work: You get the rich, complex flavors of a Reuben sandwich without having to layer and grill individual sandwiches.
- Ultimate Comfort Food: There’s something so soothing about a bowl of warm, creamy soup. This one is extra special, with the familiar, comforting flavors of a classic.
- A Unique Twist: This soup is a fun and creative way to use leftover corned beef from holidays or St. Patrick’s Day. It’s a great conversation starter and a guaranteed crowd-pleaser.
- Wholesome & Hearty: The soup is loaded with protein and vegetables, making it a complete and satisfying meal that will keep you full and warm.
- Perfect for Entertaining: This soup is easy to make in a large batch and is a great option for a dinner party or get-together.
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium beef broth
- 2 cups finely shredded corned beef (cooked)
- 1 (16 oz) can sauerkraut, drained and rinsed well
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp caraway seeds
For the Rye Croutons:
- 2-3 slices rye bread, cut into 1/2-inch cubes
- 2 tbsp butter, melted
- 1/4 tsp garlic powder
For the Thousand Island Drizzle:
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1/2 tsp Worcestershire sauce
- Pinch of black pepper
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and caraway seeds and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly and cook for 1-2 minutes until the flour is fully incorporated and a paste forms. This is your roux, which will thicken the soup.
- Create the Broth: Slowly pour in the beef broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and continue to whisk until the soup begins to thicken. It should be smooth and creamy.
- Add the Key Ingredients: Once the broth has thickened, stir in the shredded corned beef and the drained sauerkraut. Let the mixture simmer for 5-10 minutes to allow the flavors to meld together.
- Finish the Soup: Reduce the heat to low. Slowly stir in the heavy cream and then gradually add the shredded Swiss cheese, stirring until it is completely melted and the soup is smooth and creamy. Be careful not to let the soup come to a rolling boil after adding the cheese. Season with salt and pepper to taste.
- Prepare the Toppings: While the soup is simmering, make the croutons and the dressing. For the croutons, toss the rye bread cubes with melted butter and garlic powder. Spread them on a baking sheet and bake at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy. For the dressing, simply whisk together all the Thousand Island ingredients in a small bowl until smooth.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous handful of the crispy rye croutons and a drizzle of the homemade Thousand Island dressing. Serve immediately.
Tips for the Perfect Reuben Soup
- Drain the Sauerkraut: Rinsing the sauerkraut is key to reducing the saltiness and overpowering tang. Drain it well, but a little liquid is fine.
- Shred Your Own Corned Beef: While you can buy pre-shredded corned beef, shredding your own from a leftover roast gives you a better texture and richer flavor.
- Don’t Boil After Adding Cheese: To prevent the Swiss cheese from clumping or becoming stringy, make sure the heat is on low when you add it. Stir it in slowly until it melts smoothly.
- Toast the Croutons: The rye croutons are a non-negotiable part of this recipe. They provide that classic Reuben flavor and a perfect crunchy texture that contrasts beautifully with the creamy soup.
- Control the Salt: Corned beef and sauerkraut are already salty. Taste the soup before adding any extra salt at the end.
Serving Suggestions and Variations
This soup is a hearty and complete meal on its own, but here are a few ideas to make it even better:
- Add a Topping Bar: Let guests top their own bowls with a variety of toppings like extra shredded Swiss cheese, a dollop of sour cream, or extra chopped pickles.
- Protein Swap: Not a fan of corned beef? You can substitute it with cooked pastrami or even leftover roast beef.
- Make it Lighter: You can use half-and-half or milk instead of heavy cream, but the soup may not be as rich and thick.
- Veggie Boost: Add some chopped cabbage or finely diced potatoes to the soup along with the onions and carrots for extra substance and nutrients.
- Spice It Up: Add a pinch of red pepper flakes to the initial sauté for a subtle kick of heat.
Frequently Asked Questions
- Can I make this soup ahead of time? Yes, this soup is great for meal prep! You can make the soup up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop. It is best to prepare the croutons and dressing just before serving to maintain their texture.
- Can I use canned corned beef? Yes, you can use canned corned beef for this recipe. Just be sure to drain it well and shred it with a fork before adding it to the soup.
- How do I make this vegetarian? You can easily make a vegetarian version by swapping the corned beef for a combination of sautéed mushrooms and plant-based meat crumbles. Use vegetable broth instead of beef broth.
- Why is my soup oily? This can happen if the cheese is added when the soup is too hot, causing it to separate. To fix this, remove the pot from the heat and whisk in a tablespoon of cold water or broth until the soup comes back together.
This Creamy Reuben Soup is a unique, flavorful, and incredibly comforting meal that your family and friends will rave about. It’s the perfect way to bring the flavors of the deli right into your kitchen.
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The Coziest Creamy Reuben Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened.
- Stir in flour to make a roux. Cook for 1–2 minutes.
- Gradually whisk in chicken broth and half-and-half, stirring until smooth.
- Add chopped corned beef, sauerkraut, and caraway seeds. Simmer for 15 minutes.
- Stir in Swiss cheese until melted and smooth. Season with salt and pepper.
- Serve hot, topped with rye bread croutons.