Creamy Reuben Soup Recipe

Jump to Recipe Print Recipe

Welcome the Flavors of Creamy Reuben Soup Recipe

There’s something so comforting and nostalgic about a classic Reuben sandwich, right? Well, imagine that in a bubbling, creamy bowl of soup! That’s exactly why I adore this Creamy Reuben Soup Recipe—it’s like wrapping yourself in a warm, cheesy hug loaded with savory corned beef and tangy sauerkraut. Perfect for chilly evenings or whenever you crave that familiar deli taste.

I’ve found it’s a fantastic weeknight meal that feels special without much fuss. Plus, it’s a crowd-pleaser for casual family dinners or when friends drop by unexpectedly. You’ll enjoy how the creamy broth melts the Swiss cheese into every spoonful, bringing together a bubbly, golden crisp experience if you top it off with rye bread croutons.

Market Basket & Pantry Picks

Choosing quality ingredients is key to nailing the tangy, creamy harmony in the Creamy Reuben Soup Recipe. While the ingredient list is straightforward, each element plays a vital role in depth of flavor and texture. Don’t hesitate to check your pantry first—you might already have most of what you need!

• Unsalted Butter: Gives you control over seasoning and keeps flavors mellow.
• Onion & Garlic: The base aroma—fresh is best, but jarred minced garlic works in a pinch.
• All-Purpose Flour: For the roux that thickens the soup into creamy perfection.
• Chicken Broth: Opt for low-sodium to balance salt levels perfectly.
• Heavy Cream: Richness that makes this soup luscious and comforting.
• Corned Beef: Go for the deli-style pre-cooked or homemade leftovers chopped finely.
• Sauerkraut: Well-drained to avoid watery soup but still packed with tangy goodness.
• Swiss Cheese: Freshly shredded melts smoothly and offers that mild nutty flavor.
• Russian or Thousand Island Dressing: Adds subtle spice and creaminess without overpowering.
• Rye Bread Croutons & Parsley: Garnishes that bring crunch and a pop of color.

Cook Creamy Reuben Soup Recipe Step by Step

Ready to get your hands cozy in the kitchen? This Creamy Reuben Soup Recipe comes together quickly, with simple stovetop steps that fill your kitchen with inviting, savory smells. I love how the roux thickens the broth into a silky base that carries the bold flavors beautifully.

1. Melt Butter & Sauté Aromatics: In a large pot over medium heat, melt butter until bubbly. Add chopped onion and minced garlic, stirring often until the onion turns translucent and fragrant, about 5 minutes. This step builds your flavor foundation.
2. Create the Roux: Sprinkle in the flour, stirring constantly for 2 minutes. You’ll see it bubble up slightly—that’s the thickening magic beginning!
3. Whisk in Chicken Broth: Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer—the base should start to thicken nicely.
4. Add Cream: Lower the heat, then stir in the heavy cream. Watch the soup become luxuriously creamy in seconds.
5. Combine Corned Beef & Sauerkraut: Toss in the chopped corned beef and well-drained sauerkraut. Stir to distribute those tangy and meaty bits evenly.
6. Cheese & Dressing Melt-In: Add shredded Swiss cheese and the Russian or Thousand Island dressing. Stir continuously until cheese melts completely and the soup turns velvety smooth.
7. Season to Taste: Salt and freshly cracked black pepper elevate the flavors—taste and adjust accordingly.
8. Simmer & Meld Flavors: Let the soup gently bubble for another 10 minutes on low heat. This resting lets all those fabulous flavors mingle and infuse deeply.
9. Finish & Garnish: Serve hot, topped with golden rye bread croutons and a sprinkle of fresh chopped parsley to brighten each spoonful.

Serving the Dish with Flair

Sharing this Creamy Reuben Soup Recipe is like offering a warm, flavorful embrace—perfect for cozy dinners or casual get-togethers. I love plating it in rustic bowls that show off the creamy texture topped with those ruby-golden croutons. It’s a scene-stealer for any table!

Fun Variations with Creamy Reuben Soup Recipe

• Swap corned beef for pastrami or even smoked turkey for a different smoky twist.
• Add a pinch of caraway seeds to enhance that traditional rye bread flavor.
• For a vegetarian-friendly spin, use vegan “corned beef” crumbles and vegetable broth.
• Stir in some diced potatoes or carrots for extra heartiness.
• Top with pickled red onions or a drizzle of horseradish sauce for a zingy finish.
• Mix in a splash of beer instead of some broth for a malty depth.

Make-Ahead & Storage Tips

• Refrigerate: Keep in sealed containers for up to 3 days; stir well when reheating as the cream can settle.
• Freeze: Cool completely before freezing. Freeze in portions and thaw overnight in fridge to maintain creaminess.
• Reheat: Warm gently over low heat, stirring often. Avoid boiling to prevent curdling the cream.
• Freeze Bread Separately: To keep croutons crunchy, store and add them just before serving.

Creamy Reuben Soup Recipe FAQs

• Can I use a different type of cheese? Swiss cheese is classic for its melt and flavor, but Gruyère or mild cheddar can work well too.
• Is there a way to make this soup lighter? Substitute half-and-half for heavy cream or use a lower-fat milk combined with a thickening agent like cornstarch.
• Can I make this soup dairy-free? Yes! Use coconut cream or cashew cream and a dairy-free cheese alternative to keep it creamy.
• What’s the best way to chop corned beef? I find finely chopping or shredding cooked corned beef helps the meat evenly distribute, giving every bite great flavor.
• How spicy is this soup? It has a mild tang from sauerkraut and the dressing, but you can always add a pinch of cayenne or hot sauce if you like heat.

Print