If you’ve ever wished you could sip the classic, tangy flavors of a Reuben sandwich in a warm, velvety bowl, you’re going to love this Creamy Reuben Soup Recipe. It’s everything you adore about the iconic deli favorite—corned beef, sauerkraut, Swiss cheese, and a touch of caraway seed magic—melded into a smooth, comforting soup that’s perfect for chilly days or whenever you crave something deeply satisfying. Trust me, this soup wears its roots proudly and delivers a flavor punch that feels like a big, cozy hug every time you dig in.
Ingredients You’ll Need
Getting started with this Creamy Reuben Soup Recipe is a breeze because the ingredients are straightforward yet essential to building that rich, layered taste and luxurious texture. Each component plays a starring role, from the tangy sauerkraut to the luscious melted cheese and the aromatic caraway seeds.
- Unsalted butter: Provides a silky base for sautéing and adds richness without overpowering the flavors.
- Small onion (finely chopped): Adds sweetness and depth once softened, balancing the tangy notes.
- Garlic (minced): Brings a subtle warmth and aroma that enhances the savory profile.
- All-purpose flour: Helps thicken the soup, giving it that creamy consistency you crave.
- Beef broth: The backbone of the soup’s savory flavor, making it hearty and rich.
- Whole milk: Adds smoothness and lessens heaviness without losing creaminess.
- Heavy cream: Takes the soup to the next level of indulgence with velvety texture.
- Caraway seeds: Infuse a classic Reuben flavor that brightens and spices the soup gently.
- Black pepper: Adds a quietly sharp kick without overwhelming the delicate balance.
- Salt: Enhances and melds all the other flavors beautifully.
- Sauerkraut (drained and chopped): Delivers tangy, fermented brightness that defines the Reuben profile.
- Corned beef (cooked and chopped or shredded): The savory, melty meat that makes the soup a comfort classic.
- Shredded Swiss cheese: Melts into creamy, nutty perfection, binding all ingredients together.
- Chopped dill pickles (optional): Adds an extra layer of tart crunch for pickle lovers.
- Rye croutons or toasted rye bread: Perfect for dipping or topping, delivering that traditional bread element.
How to Make Creamy Reuben Soup Recipe
Step 1: Sauté the Onions and Garlic
Begin by melting the butter in a large pot over medium heat. Once glossy and hot, add your finely chopped onion and sauté gently until it softens and releases its natural sweetness—this takes about four to five minutes. Then, stir in the minced garlic and let it cook just 30 seconds more, careful not to let it burn so the flavor stays bright and inviting.
Step 2: Create the Roux
Next, sprinkle the flour evenly over the softened onions and garlic, stirring constantly for a full minute to cook out that raw flour taste and build a smooth roux. This step is essential as it thickens your soup to a luscious creaminess rather than a thin broth.
Step 3: Add the Liquid Ingredients
Slowly whisk in the beef broth first, gently combining it with the roux. Then, add the whole milk and heavy cream while continuing to stir, ensuring the mixture becomes perfectly smooth and velvety without any lumps. Bring this gently to a simmer, where the flavors begin to meld and thicken the base.
Step 4: Season and Simmer
Stir in the caraway seeds, black pepper, and salt at this stage so the spices infuse the soup evenly. Then, add in the chopped sauerkraut and corned beef. Let the pot simmer for about ten minutes, giving the flavors time to marry into that classic Reuben soup symphony while the meat warms through perfectly.
Step 5: Melt the Cheese
Turn the heat down to low and gently fold in the shredded Swiss cheese. Stir continuously until it melts fully, transforming the soup into a creamy, cheesy delight. At this point, toss in the chopped dill pickles if you’re using them—they add a fantastic tangy crunch that lifts the whole dish beautifully.
How to Serve Creamy Reuben Soup Recipe
Garnishes
Top each bowl with a handful of crunchy rye croutons or serve alongside toasted rye bread to soak up every luscious spoonful. You can also sprinkle a little extra Swiss cheese or fresh dill on top for a pop of color and extra flavor. These garnishes add texture and a fun contrast to the silky soup.
Side Dishes
Keep things simple and comforting with a crisp green salad or roasted root vegetables. Both offer a fresh counterbalance to the creamy richness of your soup. Alternatively, a light pickle platter or some crispy potato chips can complement the classic deli-inspired flavors wonderfully.
Creative Ways to Present
Serve this soup in bread bowls carved from rye or sourdough for an eye-catching, rustic presentation that invites digging in. You can also ladle the soup over toasted rye crostini for a delightful appetizer or create individual mini bread bowls for a party-worthy option. A sprinkle of smoked paprika on top adds inviting color and a subtle smoky hint.
Make Ahead and Storage
Storing Leftovers
This Creamy Reuben Soup Recipe actually benefits from a little time in the fridge—leftover flavors deepen and become even more harmonious the next day. Cool completely before transferring to an airtight container and store in the refrigerator for up to three days.
Freezing
If you want to keep the goodness longer, this soup freezes well but keep a few tips in mind. Freeze portions without the rye croutons or bread to avoid sogginess. Place cooled soup in freezer-safe containers or heavy-duty bags, where it will stay good for up to three months.
Reheating
Reheat gently on the stovetop over low heat, stirring often to restore a smooth texture and prevent scorching. You might need to add a splash of milk or broth if it thickens too much in the fridge or freezer. Avoid microwave reheating when possible, as slow heat brings back the creamy comfort best.
FAQs
Can I make this soup vegetarian?
While the traditional Creamy Reuben Soup Recipe features corned beef and beef broth, you can swap in vegetable broth and smoked tempeh or mushrooms for a vegetarian twist. Just keep in mind that the rich, meaty flavor will be different, but it can still be wonderfully hearty and satisfying.
What can I substitute for Swiss cheese?
If you don’t have Swiss cheese on hand, Gruyère or Jarlsberg make excellent substitutes thanks to their meltability and mild, nutty flavors that echo Swiss well. Avoid super sharp or crumbly cheeses, as they won’t melt as smoothly in the soup.
Is sauerkraut necessary in this recipe?
Yes, sauerkraut is a key ingredient that brings the tangy, fermented zing synonymous with Reuben flavors. If you’re hesitant about the texture or want less acidity, try rinsing and draining it well to mellow the taste but don’t skip it entirely.
Can I use leftover corned beef from a holiday meal?
Absolutely! This soup is perfect for transforming leftover corned beef into a new, comforting dish. Just chop or shred the meat and toss it in during the simmer step—it’s a great way to stretch leftovers without wasting anything delicious.
How spicy is this soup?
This Creamy Reuben Soup Recipe is more savory and tangy than spicy, with mild black pepper and fragrant caraway seeds adding just the right level of warming spice. You can always add a pinch of cayenne or hot sauce to suit your heat tolerance if you like it with a bit more kick.
Final Thoughts
This Creamy Reuben Soup Recipe is a genuine delight that brings a little deli magic into your kitchen with ease and heartwarming results. Whether you’re cozying up on a cold evening or just craving something familiar yet special, this soup hits all the right notes of creamy, tangy, and savory. Give it a try—you’ll likely find it rising quickly to the top of your comfort food favorites.
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Creamy Reuben Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Reuben Soup recipe is a comforting, deli-inspired bowl that combines tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich and creamy broth. Perfect served with rye croutons or toasted rye bread for a hearty meal.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup sauerkraut, drained and chopped
- 1/2 pound cooked corned beef, chopped or shredded
- 1 1/2 cups shredded Swiss cheese
- 1/4 cup chopped dill pickles (optional)
- Rye croutons or toasted rye bread for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the butter and onions, stirring constantly for 1 minute to cook out the raw flour taste and create a roux that will thicken the soup.
- Add Liquids: Slowly whisk in the beef broth, making sure no lumps form, followed by the whole milk and heavy cream. Continue stirring until the mixture is smooth.
- Simmer and Season: Bring the soup to a gentle simmer. Add the caraway seeds, black pepper, and salt, stirring to incorporate the flavors.
- Add Sauerkraut and Corned Beef: Stir in the chopped sauerkraut and shredded corned beef. Let the soup simmer for 10 minutes so the flavors meld together perfectly.
- Finish with Cheese: Reduce the heat to low and add the shredded Swiss cheese, stirring until it melts into a creamy and cohesive soup base.
- Add Pickles and Serve: Optionally stir in the chopped dill pickles for extra tang. Serve the soup hot, garnished with rye croutons or a slice of toasted rye bread.
Notes
- This soup tastes even better the next day as the flavors deepen.
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute pastrami for corned beef if desired for a slightly different flavor.
- To make it gluten-free, use a gluten-free flour and gluten-free bread for serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
