Creamy Reuben Soup is your cozy, 30-minute comfort bowl—loaded with tender corned beef, melty Swiss, tangy sauerkraut, and a whisper of Thousand Island richness for that unmistakable Reuben flavor. This creamy reuben soup delivers deli-shop nostalgia without the sandwich, and it’s built for busy nights on the stovetop.
Want more soul-warming dishes for tonight? Dive into our Soup Recipes or keep the comfort going with our Comfort Food collection. If you love beefy classics, you’ll also enjoy browsing Beef Recipes and speedy Quick Dinners for weeknight wins.
Table of Contents
What Is Creamy Reuben Soup?
Creamy reuben soup transforms everything you love in a classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island—into a hearty, spoonable soup. A quick roux creates body, cream adds velvety richness, and shredded Swiss melts in for that signature tangy-cheesy finish. It tastes like your favorite deli in a cozy bowl.
Why You’ll Love It
- 30-Minute Comfort: Ready fast with simple pantry and deli staples.
- Big Reuben Energy: Corned beef, sauerkraut, Swiss, and a touch of dressing deliver authentic flavor.
- Thick, Creamy, Dreamy: Luxurious texture without feeling heavy.
- Weeknight-Friendly: One pot, minimal dishes, easy steps.
- Flexible: Use deli corned beef or leftovers; swap in turkey or pastrami; adjust tang and richness to taste.
Recipe Overview
- Total Time: Prep 10 minutes; Cook 20 minutes; Total 30 minutes
- Yield: 6 bowls (about 8 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: American deli-inspired
Creamy Reuben Soup Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour (for roux; use 1 tbsp cornstarch slurry for gluten-free)
- 4 cups low-sodium beef or chicken broth
- 1 cup sauerkraut, drained well and squeezed dry, chopped
- 1 cup heavy cream (or 3/4 cup half-and-half + 1/4 cup cream)
- 1/3 cup Thousand Island dressing (or 1/4 cup mayo + 2 tbsp ketchup + 1 tbsp dill pickle relish)
- 10–12 oz cooked corned beef, chopped or shredded (deli-sliced or leftovers)
- 1 1/2 cups shredded Swiss cheese (about 6 oz), divided
- 1 tsp Dijon mustard
- 1/2 tsp caraway seeds (optional, Reuben vibe booster)
- Kosher salt and black pepper to taste
- Fresh dill or chives, chopped (for garnish)
Rye Croutons (Optional but Recommended)
- 4 slices rye bread, cut into 1/2-inch cubes
- 1 1/2 tbsp melted butter (or olive oil)
- Pinch of caraway seeds (optional)
- Pinch of kosher salt
Pro tip: Drain and squeeze sauerkraut very well. Too much liquid can dilute flavor and make the soup thin.
Instructions
Step 1: Prep and Toast
- Preheat the oven to 375°F. Toss rye bread cubes with melted butter, caraway, and salt. Spread on a sheet pan and bake 8–10 minutes until crisp and golden. Set aside.
Step 2: Build the Base
- In a heavy pot or Dutch oven, melt butter over medium heat. Add onion and celery; cook 4–5 minutes until soft and translucent. Stir in garlic for 30 seconds.
- Sprinkle in flour and cook, stirring, for 1 minute to form a blond roux. Slowly whisk in broth to avoid lumps.
Step 3: Simmer and Enrich
- Stir in sauerkraut, Dijon, and caraway (if using). Simmer 5–7 minutes to marry flavors.
- Lower heat to medium-low. Stir in cream and Thousand Island (or the mayo–ketchup–relish mix). Add corned beef and 1 cup of the Swiss. Warm gently, stirring, until the cheese melts smoothly and the creamy reuben soup is velvety. Do not boil after adding dairy—gentle heat keeps the soup silky.
Step 4: Finish and Serve
- Taste and adjust salt and pepper (corned beef and sauerkraut can be salty, so season at the end).
- Ladle creamy reuben soup into bowls, top with remaining Swiss, rye croutons, and fresh dill or chives.
Serving ideas: Pair with a crisp green salad or a simple plate of sliced pickles. For more stovetop-friendly comfort, explore our Stovetop favorites.
Pro Tips, Variations & Substitutions
- Balance the Tang: Add more Thousand Island or a splash of sauerkraut brine if you want extra zing; prefer richer? Add another splash of cream.
- Make It Lighter: Swap half the cream for whole milk and reduce cheese by 1/2 cup.
- Gluten-Free: Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead of flour and skip rye croutons or use gluten-free bread.
- No Thousand Island? Use Russian dressing or the quick mayo–ketchup–relish combo.
- Cheese Control: Stir cheese in off heat in small handfuls to prevent stringiness.
- Protein Swaps: Try pastrami, smoked turkey, or leftover roast beef. Chop small for even bites.
- Add Veggies: Finely diced carrots or shredded cabbage simmer well and add body.
- Optional Flavor Boosters: A small splash of lager or a teaspoon of Worcestershire adds depth; simmer 1–2 minutes to cook off alcohol before adding dairy.
Storage & Shelf Life
How Long in the Fridge?
Store creamy reuben soup in airtight containers in the refrigerator for 3–4 days. For broader guidance on safe cold storage, see the government-backed FoodKeeper storage guide.
Can You Freeze It?
Dairy-based soups can separate when frozen. If you plan ahead, cook the base through Step 2, freeze up to 2 months, then thaw and add cream, dressing, cheese, and corned beef while reheating. If freezing leftovers, expect minor texture change; reheat gently and whisk to bring it back together.
Signs It’s Gone Bad
Off or sour smell, noticeable separation that doesn’t recombine with gentle whisking, unusual color, or mold. When in doubt, discard.
Reheating
Warm on the stovetop over medium-low, stirring often, until steaming. Reheat leftovers to 165°F for safety per the USDA safe temperature chart. Avoid boiling to keep dairy smooth.
Nutrition (per serving, approx.)
- Calories: ~380
- Protein: ~20 g
- Carbs: ~16 g
- Fat: ~26 g
- Sodium varies by brand of broth, sauerkraut, and corned beef. Nutrition is an estimate.
Did You Make This Recipe?
Leave a rating and a comment—your tips help others perfect their creamy reuben soup. Share a photo and tag us! For more comforting bowls and weeknight helpers, browse Soup Recipes and speedy Quick Dinners.
FAQs
What’s the best corned beef for creamy reuben soup?
Deli-sliced corned beef (thick-cut) or leftover home-cooked corned beef both work. Trim excess fat and chop into small pieces for even bites. Leaner cuts result in a slightly lighter soup; fattier cuts add richness.
How do I keep cheese from clumping or getting stringy?
Lower the heat before adding cheese, stir in small handfuls, and avoid boiling after dairy goes in. Finely shredding Swiss and adding a touch of cream first helps it melt smoothly.
Can I make creamy reuben soup gluten-free?
Yes. Replace the flour with a cornstarch slurry and use gluten-free bread for croutons or skip them. Confirm your broth and dressing are gluten-free.
My soup is too thin—how can I thicken it?
Simmer a few extra minutes to reduce slightly, then whisk in a bit more cornstarch slurry (1–2 teaspoons cornstarch mixed with cold water). Add gradually and simmer 1 minute to activate.
Can I make it ahead for a party?
Absolutely. Make up to 2 days in advance and refrigerate. Reheat gently, add a splash of broth or cream if needed, and finish with fresh dill and croutons just before serving.
What can I use instead of sauerkraut?
For milder tang, use finely shredded cabbage sautéed in butter with a little apple cider vinegar and salt. It won’t be as punchy but keeps the Reuben spirit.
Is there a lighter dairy option?
You can use half-and-half or evaporated milk for a lighter but still creamy texture. Avoid low-fat milk alone—it can break more easily and taste thin.
How do I serve creamy reuben soup to keep it crisp and fresh?
Top bowls right before serving with rye croutons, fresh herbs, and a pinch of caraway. Serve with a crisp salad or sliced dill pickles to balance richness.
Conclusion
Creamy reuben soup brings deli flavors to the dinner table in a single pot: silky base, tangy sauerkraut, savory corned beef, and melty Swiss, all crowned with crisp rye croutons. It’s rich but balanced, familiar yet fresh, and exactly the kind of 30-minute comfort you’ll crave all season long.
