The Ultimate Creamy Reuben Soup: Your Favorite Sandwich in a Bowl

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Get ready to experience your favorite deli sandwich in a completely new and incredibly delicious way. This Creamy Reuben Soup recipe takes all the classic, beloved components of a Reuben sandwich—savory corned beef, tangy sauerkraut, nutty Swiss cheese, and creamy dressing—and transforms them into a warm, cozy, and utterly irresistible soup. It’s a unique and hearty meal that is pure comfort in a bowl, perfect for a chilly day or any time you’re craving a creative and satisfying dinner.

Why This is the Ultimate Comfort Food Mashup

This Reuben Soup Recipe is a guaranteed hit for so many reasons.

  • Classic Flavors, New Form: It perfectly captures the signature tangy, savory, and cheesy taste of a Reuben sandwich.
  • Incredibly Rich and Creamy: A simple roux and heavy cream create a wonderfully smooth and velvety broth that is packed with flavor.
  • Hearty and Satisfying: Loaded with tender corned beef and sauerkraut, this is a substantial soup that eats like a full meal.
  • A Fun and Unique Meal: It’s a creative twist on a classic that is sure to surprise and delight anyone who tries it.

Your Simple Ingredient Checklist

This recipe uses a handful of ingredients to perfectly replicate the classic Reuben flavor.

The Ingredient Lineup:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken or beef broth
  • 1 cup heavy cream
  • ½ pound of cooked corned beef, chopped (deli-style or leftovers)
  • 1 cup sauerkraut, rinsed and well-drained
  • 1 cup shredded Swiss cheese
  • ¼ cup Russian or Thousand Island dressing
  • Salt and pepper to taste
  • For Garnish: Rye bread croutons and fresh chopped parsley.

Step-by-Step Instructions

This impressive soup comes together easily right on your stovetop.

Part 1: Build the Soup Base

  1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until it begins to soften and become translucent. Add the minced garlic and cook for one more minute until fragrant.
  2. Make the Roux: Sprinkle the all-purpose flour over the cooked onions and stir constantly for one minute to cook out the raw flour taste. This roux will thicken your soup.

Part 2: Create the Creamy Broth

  1. Add Liquids: Gradually whisk in the chicken or beef broth, scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a simmer, allowing it to thicken slightly.
  2. Make it Creamy: Reduce the heat to low and slowly stir in the heavy cream.

Part 3: Add the Reuben Flavors and Serve

  1. Stir in the Good Stuff: Add the chopped corned beef, the rinsed and drained sauerkraut, and the shredded Swiss cheese to the pot. Stir gently until the cheese has completely melted and the soup is smooth.
  2. Add the Dressing: Stir in the Russian or Thousand Island dressing until it is well combined.
  3. Season and Serve: Let the soup heat through gently for a few more minutes, but do not let it boil. Season with salt and pepper to your taste. Ladle the hot soup into bowls and garnish with rye bread croutons and a sprinkle of fresh parsley.

Frequently Asked Questions (FAQ)

1. What’s the best way to make rye bread croutons for this soup? Making your own rye croutons is easy and adds the perfect finishing touch! Simply cube a few slices of rye or pumpernickel bread. Toss the cubes with a little melted butter and a pinch of caraway seeds, then bake them at 375°F (190°C) for 10-15 minutes, or until they are golden and crispy.

2. Can I use leftover corned beef from St. Patrick’s Day? Yes, absolutely! This Corned Beef Soup is the absolute best and most delicious way to use up leftover corned beef. Simply chop or shred your leftover meat and use it in the recipe as directed.

3. Is this recipe similar to a Corned Beef And Cabbage Soup? While both soups use corned beef, they are quite different. A classic Corned Beef And Cabbage Soup typically has a clear broth and is loaded with chunks of cabbage, potatoes, and carrots. This Creamy Reuben Soup is a thick, creamy, and cheesy soup that features sauerkraut (fermented cabbage) for a tangier flavor profile.

4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency.