🥄 Creamy Reuben Soup: Your Favorite Sandwich in a Bowl
If you love a classic Reuben sandwich — piled high with corned beef, Swiss cheese, sauerkraut, and tangy dressing — get ready for your new favorite comfort food: Creamy Reuben Soup.
This rich, flavorful soup takes everything you love about the iconic deli sandwich and transforms it into a warm, hearty bowl of goodness. It’s creamy, savory, just a little bit tangy, and completely satisfying.
Whether you’re cooking for a cozy lunch, a game day crowd, or simply looking to use up leftover corned beef, this soup is a must-try.
💬 Why You’ll Love It
All the Reuben flavors — without the sandwich
Great use for leftover corned beef
Creamy and comforting with just the right amount of tang
Quick and easy to make in one pot
🧄 Flavor Profile
Savory: Tender bites of corned beef give this soup a salty, meaty base
Tangy: Sauerkraut adds brightness that cuts through the creaminess
Creamy: A blend of cream and cheese gives it that smooth, velvety texture
Nutty: Swiss cheese melts right in for authentic Reuben flavor
Balanced: Caraway seeds give a nod to rye bread, tying it all together
🍲 Creamy Reuben Soup Recipe
Ingredients:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups beef broth
2 cups cooked corned beef, chopped
1 cup sauerkraut, drained
1 teaspoon caraway seeds (optional but traditional)
1 cup heavy cream (or half-and-half for a lighter version)
1 ½ cups shredded Swiss cheese
Salt and black pepper, to taste
Rye bread croutons or slices, for serving (optional)
Instructions:
Sauté aromatics:
In a large soup pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 1 more minute.
Make a roux:
Stir in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
Add broth and meat:
Slowly whisk in the beef broth, stirring constantly to avoid lumps. Add chopped corned beef, sauerkraut, and caraway seeds. Bring to a simmer and cook for 10–15 minutes to let the flavors meld.
Add cream and cheese:
Stir in the cream and shredded Swiss cheese. Reduce heat to low and stir until the cheese is melted and the soup is smooth. Do not boil after adding cream to prevent curdling.
Season and serve:
Taste and add salt and pepper as needed. Serve hot with rye croutons or a slice of toasted rye bread on the side.
🍽️ Serving Ideas
Top with a dollop of Thousand Island dressing for that true Reuben finish.
Serve with a side of pickles or a crisp green salad to balance the richness.
Make it a meal with rye toast or grilled cheese dippers.
