Creamy Reuben Soup: Comfort in a Bowl

If you love the flavors of a classic Reuben sandwich—savory corned beef, tangy sauerkraut, Swiss cheese, and a touch of rye—then you’ll fall in love with Creamy Reuben Soup. This warm, velvety soup captures everything you adore about the deli staple and transforms it into a cozy one-pot meal. Perfect for chilly nights, potlucks, or anytime comfort food cravings strike, this soup is hearty, tangy, creamy, and undeniably satisfying.

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Introduction: From Sandwich to Soup Bowl

The Reuben sandwich has long been an American deli favorite, with its roots traced to New York or Nebraska (depending on who you ask). Made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread, it’s rich, salty, and deeply comforting.

This soup takes those core flavors and reinvents them in a spoonable format. With tender bites of corned beef, creamy cheese, and tangy sauerkraut suspended in a thick, savory broth, Creamy Reuben Soup is like a deli special turned home-cooked hug. It’s a great way to use up leftover corned beef (especially after St. Patrick’s Day) or simply bring those nostalgic flavors to your table in a creative way.

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Ingredients Overview: A Flavor-Packed Lineup

Corned Beef

The star of the show. You can use leftover cooked corned beef, deli-sliced corned beef, or even brisket. Dice it into bite-sized chunks so it distributes well in the soup.

Flavor Profile: Salty, meaty, tender. It adds richness and authenticity to the dish.

Sauerkraut

Brings brightness and a tangy contrast to the creamy base. Make sure to drain and lightly rinse it to control the salt and acidity level.

Substitute: If you don’t have sauerkraut, a splash of vinegar and chopped cabbage can work in a pinch.

Swiss Cheese

Melts beautifully into the broth and provides that signature nutty, slightly sweet Reuben flavor.

Note: Grate it yourself for smooth melting—pre-shredded cheese often contains anti-caking agents.

Onion & Garlic

Form the aromatic foundation of the soup. Sautéed until soft and translucent, they bring sweetness and depth.

Butter & Flour (Roux)

This combo thickens the soup and provides a creamy, smooth texture. It’s the base of many classic creamy soups.

Chicken Broth

The liquid foundation—light yet flavorful. You can substitute beef broth for a meatier taste.

Heavy Cream

Adds richness and creaminess. Half-and-half can be used for a lighter version.

Caraway Seeds

Optional, but traditional. These mimic the flavor of rye bread and give the soup its deli-style flair.

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Step-by-Step Instructions: From Skillet to Spoon

1. Sauté the Aromatics

In a large Dutch oven or soup pot, melt 2 tablespoons butter over medium heat. Add:

• 1 chopped yellow onion

• 2 garlic cloves, minced

Sauté until soft and fragrant, about 5 minutes.

2. Make the Roux

Sprinkle in 2 tablespoons all-purpose flour. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will thicken and bubble slightly.

3. Add Broth and Simmer

Slowly whisk in:

• 4 cups chicken broth

Bring to a gentle simmer, stirring until smooth and thickened (about 5 minutes).

4. Stir in the Main Ingredients

Add:

• 1½ cups diced corned beef

• 1 cup sauerkraut (drained and lightly rinsed)

• 1 tsp caraway seeds (optional)

• Salt and pepper to taste

Simmer for 10 minutes to let flavors meld.

5. Finish with Cream and Cheese

Reduce heat to low. Stir in:

• 1 cup heavy cream

• 1½ cups shredded Swiss cheese

Stir until the cheese is fully melted and the soup is creamy and smooth. Do not boil after adding dairy.

6. Taste and Serve

Taste and adjust seasoning as needed. Serve hot, garnished with rye croutons or chopped fresh parsley.

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Tips, Variations, and Substitutions

Expert Tips

• Don’t Boil After Adding Dairy: High heat can cause the cream to split and the cheese to become stringy.

• Adjust Tanginess: Rinse sauerkraut more for milder flavor, or leave it undrained for extra zing.

• Make Ahead: Like most creamy soups, this gets better after a day in the fridge.

Delicious Variations

• Low-Carb Version: Skip the roux and thicken with extra cheese and a bit of cream cheese.

• Vegetarian Twist: Use vegetarian broth and substitute chopped mushrooms or tempeh for the meat.

• Smoky Touch: Add a pinch of smoked paprika or use smoked corned beef.

Substitutions

• Swiss Cheese: Sub with gruyère or provolone if needed.

• Cream: Use half-and-half for a lighter soup, or a mix of milk and a cornstarch slurry.

• Corned Beef: Try pastrami or roast beef for a different deli-style variation.

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Serving Ideas & Occasions

Creamy Reuben Soup is incredibly filling and flavorful, making it a perfect stand-alone meal.

Serve With:

• Rye Toast or Croutons: Complements the Reuben flavor profile.

• Dill Pickles: A tangy side to cut the richness.

• Green Salad: Light and fresh to balance the soup’s creaminess.

Ideal Occasions:

• St. Patrick’s Day Leftovers: A smart and satisfying way to use up corned beef.

• Cold Weather Comfort: Perfect for snow days or chilly fall evenings.

• Game Day: Serve in mugs for a hearty game-time dish.

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Nutritional & Health Notes

Balanced Indulgence

This soup is rich, creamy, and high in protein thanks to the corned beef and cheese. Here’s what you’re getting per serving (approximate):

• Calories: 400–500

• Protein: 20–25g

• Fat: 30g

• Carbs: 10–15g

• Fiber: 1–2g

Healthier Tweaks

• Use Half-and-Half: Cuts down on saturated fat while keeping creaminess.

• Lower Sodium: Rinse the sauerkraut and use low-sodium broth.

• More Veggies: Add shredded cabbage or carrots for texture and fiber.

Remember, it’s comfort food—meant to be rich and satisfying in moderation.

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FAQ: Creamy Reuben Soup

1. Can I use deli corned beef?

Yes, absolutely. Just ask for it thick-sliced at the deli counter, then dice it up for chunkier bites in your soup.

2. Is this soup freezer-friendly?

Cream-based soups can separate when frozen, but this one freezes fairly well. Reheat slowly and stir thoroughly to restore the texture.

3. What’s the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat. Add a splash of broth if the soup has thickened too much in the fridge.

4. Can I make this in a slow cooker?

Yes. Sauté the aromatics and roux on the stove first, then transfer to a slow cooker with the rest of the ingredients (except cream and cheese). Cook on low for 4 hours, then stir in cream and cheese before serving.

5. What kind of sauerkraut is best?

Use refrigerated kraut for the most authentic flavor—it tends to be crunchier and fresher than canned varieties.

6. How can I make this gluten-free?

Swap the flour for a gluten-free all-purpose blend or use a cornstarch slurry to thicken the soup instead.

7. Does this taste exactly like a Reuben sandwich?

Not exactly, but very close! It has all the key flavors—salty corned beef, tangy kraut, nutty cheese, and the creamy richness you’d expect. Adding rye croutons really drives home the “sandwich in a bowl” experience.

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