why make this recipe
Creamy Reuben Soup offers a delightful twist on the classic Reuben sandwich. This soup brings together all the beloved flavors of the sandwich in a warm and comforting bowl. It’s easy to make and perfect for chilly days or when you want something hearty and satisfying. Not only is it delicious, but it also combines creamy textures with savory ingredients, making it a hit with everyone.
how to make Creamy Reuben Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Directions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
how to serve Creamy Reuben Soup
Serve Creamy Reuben Soup hot in bowls. Add a generous topping of rye bread croutons for extra crunch. You can also sprinkle some chopped parsley on top for a fresh touch. This soup pairs well with a side of crusty bread or a simple salad.
how to store Creamy Reuben Soup
To store Creamy Reuben Soup, let it cool down to room temperature. Then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the soup. Just make sure to leave some space in the container since the soup will expand when frozen. Thaw it in the refrigerator overnight before reheating.
tips to make Creamy Reuben Soup
- For extra flavor, sauté the onions and garlic until they are slightly caramelized.
- You can use leftover corned beef to make this soup even easier and more economical.
- If you prefer a thicker soup, add a bit more flour when making the roux.
- Taste the soup before serving and adjust the seasoning as needed.
variation
Feel free to experiment with the type of cheese. While Swiss cheese is traditional, you can use Gruyère cheese for a richer flavor. Additionally, you can add diced potatoes or carrots for extra nutrition and heartiness.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator, and reheat it when you’re ready to serve.
2. Is this soup spicy?
No, Creamy Reuben Soup is not spicy. It has a creamy and savory flavor profile. If you want a bit of heat, consider adding a dash of hot sauce or red pepper flakes.
3. Can I make this soup vegetarian?
Yes, you can make a vegetarian version by omitting the corned beef and using vegetable broth instead of chicken broth. You can also choose a plant-based Swiss cheese substitute.

Creamy Reuben Soup: A Delicious Twist on a Classic
Equipment
- large pot
- whisk
- knife
- cutting board
Ingredients
Soup Base
- 2 tbsp butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 tbsp Dijon mustard
Reuben Elements
- 1.5 cups cooked corned beef diced
- 1.5 cups sauerkraut drained and squeezed dry
- 2 cups Swiss cheese shredded
- 1/2 tsp caraway seeds
Garnish (Optional)
- rye bread croutons
- fresh parsley chopped
Instructions
Prepare the Base
- Melt butter in a large pot over medium heat, then add onion and celery and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant, then whisk in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken broth and milk, bringing the mixture to a simmer and stirring until thickened.
Add Reuben Flavors
- Stir in the diced corned beef, drained sauerkraut, and Dijon mustard, then let it simmer for 10-15 minutes to allow the flavors to meld.
- Reduce heat to low and gradually add the shredded Swiss cheese, stirring until it is completely melted and smooth into the soup.
Season and Serve
- Season the soup with caraway seeds, salt, and pepper to taste, then ensure all ingredients are well combined.
- Ladle the hot soup into bowls, optionally garnishing with rye bread croutons and fresh parsley before serving.