Creamy Reuben Soup transforms everything you love about a Reuben sandwich into a rich, soul-warming bowl of comfort. It’s hearty, flavorful, and irresistibly satisfying.
Packed with savory corned beef, tangy sauerkraut, and melty Swiss cheese, this soup captures the essence of the deli classic in every creamy spoonful.
Key Ingredients That Make Creamy Reuben Soup Shine
- Corned beef – The heart of the dish, offering a deeply savory, salty richness reminiscent of the iconic sandwich.
- Sauerkraut – Brings the perfect hit of briny tang to balance the creaminess and cut through the richness.
- Swiss cheese – Melts beautifully into the soup, adding nutty depth and silky texture.
- Thousand Island dressing – An unexpected but essential touch that mirrors the sandwich’s signature sauce and ties all the flavors together.
- Caraway seeds – Subtle but essential for echoing the flavor of rye bread traditionally served with a Reuben.
How to Make Creamy Reuben Soup in Just a Few Simple Steps
Begin by sautéing onions and carrots in butter until softened and fragrant. Stir in garlic briefly, then sprinkle in flour to form the flavorful base.
Pour in the chicken broth and stir in chopped corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and a bay leaf. Simmer until the vegetables are tender and the flavors meld.
Finish with a swirl of heavy cream for richness. Just before serving, stir in shredded Swiss cheese for that final, gooey Reuben touch.
Tips, Twists & Comfort Food Magic
To intensify the Reuben flavor, consider lightly pan-searing the chopped corned beef before adding it to the soup. This adds a slightly crisp texture and deeper flavor dimension.
If you want a thicker consistency, increase the flour slightly or let the soup simmer uncovered a bit longer. For a milder tang, rinse the sauerkraut briefly before draining it well.
Not a fan of Thousand Island? A touch of mayonnaise and ketchup with chopped pickles can replicate the dressing flavor in a pinch. Add diced potatoes for a heartier, stew-like version.
Storing, Freezing & Reheating Leftovers with Care
Leftover Creamy Reuben Soup can be refrigerated in an airtight container for up to three days. For best texture, reheat gently on the stovetop over low heat, stirring often.
Freezing isn’t ideal due to the cream and cheese, which can separate or turn grainy when thawed. If you must freeze, do so before adding the cream and cheese, then stir them in fresh after reheating.
Creamy Reuben Soup
Ingredients
- 1 pound chopped or shredded deli corned beef or leftover corned beef
- 1 cup chopped yellow onion
- ½ cup Thousand Island dressing
- 1 14.5-ounce can well-drained sauerkraut
- 1 tablespoon minced fresh garlic
- 1 large bay leaf
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth
- 1 cup peeled and diced carrots ¼-inch pieces
- 1 cup heavy cream
- ½ teaspoon caraway seeds
- 1 cup shredded Swiss cheese
Instructions
- In a 6-quart soup pot or Dutch oven, melt the butter over medium-high heat. Add the diced onions and carrots, cooking and stirring frequently for 5 minutes. Incorporate the minced garlic and sauté for an additional 30 seconds, continuing to stir. Gradually stir in the flour, mixing thoroughly to avoid lumps. Pour in the chicken broth, followed by the corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaf. Mix well to combine all components. Bring the soup to a gentle boil, then adjust the heat to maintain a steady simmer over medium-low to low heat. Cover the pot and let the mixture simmer for 20 to 25 minutes, or until the carrots are fully tender. Remove the soup from the heat and stir in the heavy cream. Discard the bay leaf before serving. Top each bowl with shredded Swiss cheese for garnish.
