Creamy Reuben Soup

I had some leftover corned beef and a serious craving for a Creamy Reuben Soup, but I wanted something a little cozier. That’s when the idea for this soup hit me, and I have to say, it’s a game-changer.

As I watched the creamy broth come together with the savory corned beef and tangy sauerkraut, I knew I had stumbled upon something special.

This soup delivers all the iconic flavors of the classic sandwich—the salty meat, the melted Swiss, the rich dressing—all wrapped up in a warm, comforting bowl. It’s become an instant favorite in my house.

Ingredients

Here are the key components that bring the classic Reuben flavors to life in this delicious soup. Getting these details right will make all the difference.

• 2 tablespoons unsalted butter: This is the foundation for sautéing your vegetables, creating a rich flavor base for the soup.
• 1 cup chopped yellow onion: A yellow onion provides a sweet and savory base that complements the other strong flavors in the dish.
• 1 cup peeled and chopped carrots: Make sure to chop them into small, ¼-inch pieces so they become tender during the simmering time.
• 1 tablespoon minced fresh garlic: Using fresh garlic offers a pungent aroma and taste that you just can’t get from powder.
• ¼ cup all-purpose flour: This acts as the thickener, creating a roux with the butter that gives the soup its creamy consistency.
• 4 ½ cups chicken broth: Chicken broth provides a light yet savory liquid base that doesn’t overpower the corned beef or sauerkraut.
• 1 pound deli-sliced corned beef, chopped: You can use either leftover corned beef from a roast or good-quality deli meat. Just make sure it’s chopped into bite-sized pieces.
• 1 (14.5 ounce) can sauerkraut, very well drained: Draining the sauerkraut is crucial to control the soup’s saltiness and prevent it from being too watery.
• ½ teaspoon caraway seeds: These seeds are what give rye bread its signature flavor, and they are essential for capturing the authentic Reuben taste.
• ½ cup Thousand Island dressing: This adds a creamy, sweet, and tangy element that is a hallmark of any good Reuben.
• 1 large bay leaf: A bay leaf infuses the broth with a subtle, herbaceous background note as it simmers.
• 1 cup heavy cream: Stirred in at the end, heavy cream gives the soup its luxurious, velvety texture. For a slightly less rich version, half-and-half works too.
• 1 cup shredded Swiss cheese: Grate your cheese from a block for the best melting results. This will be used as a topping when serving.

Note: This recipe makes approximately 6 servings.

Variations

One of the best things about this soup is how easily you can adapt it. Here are a few ideas to get you started.

• Dairy-Free Option: You can make this dairy-free by using a vegan butter substitute, a plant-based cream like full-fat coconut or oat milk, and a dairy-free Swiss cheese alternative.
• Protein Swap: While corned beef is classic, you could try this with chopped pastrami for a similar deli-style flavor or even shredded turkey for a “Rachel” soup variation.
• Vegetable Add-ins: Feel free to add other finely chopped vegetables like celery or parsnips along with the carrots and onions for more complexity.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the broth.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Equipment you need

• Dutch Oven or Large Soup Pot: A 6-quart pot with a heavy bottom is ideal for even cooking and preventing the soup from scorching.
• Sharp Knife: A good knife makes chopping the onion, carrots, and corned beef much easier and safer.
• Cutting Board: A stable surface is necessary for all your prep work.
• Whisk: This is essential for smoothly incorporating the flour into the butter to create a lump-free roux.
• Ladle: For serving the finished soup neatly into bowls.

How to Make Creamy Reuben Soup?

This soup comes together in just a few straightforward steps, transforming simple ingredients into a dish that tastes complex and satisfying. The process involves building layers of flavor, starting with the vegetables and ending with the creamy finish. It’s a rewarding recipe that’s perfect for a weeknight dinner.

Sauté the Vegetables

First, melt the butter in your Dutch oven or large pot over medium-high heat. Add the chopped onions and carrots and cook them for about 5 minutes, stirring often until the onions soften. Next, add the minced garlic and cook for another 30 seconds until it becomes fragrant. Be careful not to let the garlic burn.

Create the Roux

Sprinkle the flour over the cooked vegetables. Stir continuously for about a minute to cook out the raw flour taste. This step is key to creating a thick, creamy base for your soup. The mixture will become a thick paste, which is exactly what you want before adding the liquid.

Simmer the Soup

Slowly pour in the chicken broth, stirring as you go to combine it with the vegetable and flour mixture. Then, add the chopped corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Stir everything together and bring it to a gentle boil. Once it boils, reduce the heat to maintain a low simmer.

Finish and Serve

Cover the pot and let the soup simmer for 20 to 25 minutes, or until the carrots are tender. Once the carrots are cooked through, remove the pot from the heat. Take out and discard the bay leaf. Stir in the heavy cream until it’s fully combined. To serve, ladle the soup into bowls and top each with a generous sprinkle of shredded Swiss cheese.

Additional Tips for Making this Recipe Better

• When I make this, I always taste it before adding any extra salt. The corned beef and sauerkraut are already quite salty, so you often don’t need any more.
• For an extra layer of flavor and texture, I love to make some rye bread croutons. Just cube some rye bread, toss with a little olive oil and caraway seeds, and bake until crispy.
• Make sure you really squeeze as much liquid as possible out of the sauerkraut. I usually put it in a fine-mesh sieve and press down with a spoon. This prevents the soup from becoming too thin or overly sour.
• Don’t boil the soup after you add the heavy cream. High heat can cause the cream to curdle, so just stir it in gently off the heat.

How to Serve Creamy Reuben Soup?

This soup is a hearty meal in itself, but the right presentation makes it even more special. Serve it hot in deep bowls, topped with a generous pile of shredded Swiss cheese so it gets melty from the heat of the soup. A sprinkle of fresh parsley or chives adds a nice pop of color.

For a complete meal experience, serve it alongside some toasted rye bread points for dipping. A simple, crisp green salad with a light vinaigrette also makes a great side, as its freshness balances the rich, creamy soup perfectly.

Nutritional Information

Here’s a general overview of the nutritional facts for one serving of this soup.

• Calories: 550 kcal
• Protein: 23g
• Carbohydrates: 19g
• Fat: 44g

Make Ahead and Storage

This soup is great for meal prep and stores well, making it a convenient option for busy weeks.

Refrigerator Storage

You can store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and deepen overnight, so it’s often even better the next day.

Freezing Guidelines

Due to the high dairy content from the cream, freezing is not recommended for this soup. The texture can become grainy and separate upon reheating, so it’s best enjoyed fresh.

Reheating Instructions

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally until it’s heated through. Avoid using a microwave if possible, as it can cause the cream to separate.

Why You’ll Love This Recipe?

There are so many reasons this soup will become a staple in your recipe collection, especially during the cooler months.

• Classic Flavors in a New Form: It takes all the elements you love about a Reuben sandwich and transforms them into a cozy, comforting soup. It’s a creative twist on a classic.
• Quick and Easy: From start to finish, this impressive-tasting soup is ready in just 45 minutes, making it perfect for a satisfying weeknight dinner.
• Uses Leftovers Brilliantly: This recipe is an excellent way to use up leftover corned beef after a holiday meal, ensuring nothing goes to waste.
• Incredibly Hearty and Satisfying: Packed with meat, veggies, and a rich, creamy broth, this soup is a full meal in a bowl that will leave you feeling warm and full.