Creamy Reuben Soup is one of those recipes that makes you wonder why you ever waited in line at a deli. It brings together every bold, savory flavor of the classic Reuben sandwich and turns it into a warm, creamy bowl of comfort. If you love corned beef, melted Swiss cheese, and tangy sauerkraut, this soup is about to earn a permanent spot in your dinner rotation. If you enjoy cozy one-pot soups on cold nights, you might also love this Marry Me Chicken Soup or this Hearty Cheddar Garlic Herb Potato Soup for more warming weeknight ideas.
I still remember the first time I made this on a cold Tuesday after a long, hectic day. I had leftover corned beef in the fridge and a craving for something cozy. One pot, about 35 minutes, and my whole family was at the table asking for seconds. The rich, creamy broth with that unmistakable Reuben flavor had everyone hooked from the first spoonful. This Creamy Reuben Soup is hearty, satisfying, and so much easier than it looks. You are going to love this one!
Table of Contents
Ingredients for Creamy Reuben Soup
I have made this soup more times than I can count, and using quality ingredients really makes all the difference. A good corned beef from the deli counter gives the broth that deep, savory base that makes this Creamy Reuben Soup shine. For another great use of hearty, warming ingredients, check out this Autumn Wild Rice Soup when you are in a cozy soup mood.
- 2 tablespoons unsalted butter
- 1 medium onion (chopped)
- 2 cloves garlic (minced) — I always use fresh garlic here, never pre-minced, for the best flavor
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth — I recommend low-sodium to keep the salt balanced since corned beef and sauerkraut bring plenty on their own
- 1 cup heavy cream — my preference is full-fat heavy cream for that silky, rich texture
- 1/2 lb corned beef (chopped) — in my experience, deli-sliced corned beef works beautifully and saves prep time
- 1 cup sauerkraut (drained well and pressed dry — do not skip this step or the broth will taste watery)
- 1 cup shredded Swiss cheese (shred from a block for best melt)
- 1/4 cup Russian or Thousand Island dressing
- Salt and black pepper to taste
- Rye bread croutons (for garnish)
- Fresh parsley (chopped, for garnish)
Step-by-Step Instructions
I recommend reading through all the steps before you start so nothing sneaks up on you mid-cook. The key to a velvety Creamy Reuben Soup is building each layer with a little patience, especially the roux and the cheese melt at the end.
Step 1: Melt butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, stirring often, until the onion turns soft and translucent. You will know it is ready when your kitchen smells savory and sweet at the same time.
Step 2: Sprinkle the flour over the onion and garlic. Stir well to coat everything and form a roux. Cook for 2 full minutes, stirring constantly. This step cooks out the raw flour taste, so do not rush it. The mixture should look slightly golden and smell a bit nutty.
Step 3: Gradually whisk in the chicken broth, adding it in a slow, steady stream to prevent lumps. Bring the mixture to a gentle simmer over medium heat, about 3 to 5 minutes, whisking as you go until the base is smooth and slightly thickened.
Step 4: Reduce the heat to low and stir in the heavy cream. Add the chopped corned beef and drained sauerkraut. Stir until everything is well combined and heated through, about 2 to 3 minutes.
Step 5: Remove the pot from direct high heat and reduce to the lowest setting. Add the shredded Swiss cheese a small handful at a time, stirring after each addition until fully melted before adding more. Stir in the Russian dressing. Adding the cheese gradually off a rolling boil prevents it from seizing or going grainy. Pro tip: shredding your own Swiss from a block melts much more smoothly than pre-shredded bags.
Step 6: Taste and season with salt and black pepper. Go easy on the salt at first since the corned beef adds plenty on its own. Let the soup simmer gently on low for 10 more minutes to let all the flavors meld together. Serve hot, topped with rye bread croutons and a sprinkle of fresh parsley.
What to Serve with Creamy Reuben Soup
This soup is rich, creamy, and bold, so the best sides are ones that add brightness, crunch, or a light contrast. Here are a few pairings that work really well at my table.
Dill Pickles: A classic Reuben pairing that never fails. The sharp, briny tang cuts right through the richness of the soup and makes every bite taste even better.
Simple Green Salad: A light salad with a lemony vinaigrette adds freshness without competing with the soup’s bold flavors. It also rounds out the meal nutritionally.
Rye or Pumpernickel Bread: A thick slice of rye bread is a classic companion for dipping. It ties back to the Reuben sandwich roots and soaks up every drop of that creamy broth.
Crock Pot French Dip Sandwiches: If you are feeding a crowd or want a heartier spread, these Crock Pot French Dip Sandwiches share that same deli-inspired, savory flavor profile and make a perfect companion dish.
Cheesy Ranch Potatoes and Smoked Sausage: For a fuller weeknight dinner spread, these Cheesy Ranch Potatoes and Smoked Sausage add a satisfying, hearty side that pairs beautifully with the creamy soup.
Coleslaw: A crisp, lightly dressed coleslaw adds crunch and a hint of sweetness that plays well against the savory, cheesy broth.
Creamy Italian Sausage Rigatoni: If you want a second dish to serve alongside this soup for a dinner party or potluck, this Creamy Italian Sausage Rigatoni brings the same comfort-food energy and always gets rave reviews.
Storage and Serving Tips
Store leftover Creamy Reuben Soup in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, use a freezer-safe container and keep in mind that the cream base may change texture slightly after thawing. Thaw overnight in the fridge before reheating.
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to keep the texture smooth. I recommend avoiding the microwave for this one since the cream-based broth can separate unevenly when microwaved at high heat. The stove gives you much better control.
Pro tip: this soup actually tastes even better the next day once the flavors have had more time to deepen. Add fresh croutons right before serving rather than storing them in the soup so they stay crispy. If you love make-ahead comfort dinners like this, this One Pot French Onion Pasta is another great recipe that reheats beautifully all week.
Frequently Asked Questions
Can I make Creamy Reuben Soup ahead of time?
Yes! This soup stores well and the flavors actually improve overnight. Make it a day ahead and reheat gently on the stove before serving. Store the croutons separately so they stay crisp.
Can I use a different meat instead of corned beef?
Absolutely. Pastrami is the closest swap and keeps that deli-style flavor. You can also use leftover cooked turkey or shredded chicken for a lighter version with a milder taste.
Why does my soup taste too salty?
Corned beef and sauerkraut are both high in sodium. Always use low-sodium chicken broth and taste the soup before adding any extra salt. A small squeeze of lemon juice or a splash of apple cider vinegar can also help brighten and balance an overseasoned batch.
Conclusion
Creamy Reuben Soup is the kind of recipe that feels like a warm hug in a bowl. It is quick, satisfying, and packed with all the bold flavors you love from a classic Reuben without any of the fuss. Whether you are feeding a hungry family on a weeknight or just craving something cozy, this soup delivers every single time. Give it a try and do not be surprised when the pot is empty before you even sit down.
Creamy Reuben Soup
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, stirring often, until the onion turns soft and translucent.
- Sprinkle the flour over the onion and garlic. Stir well to coat everything and form a roux. Cook for 2 full minutes, stirring constantly until the mixture looks slightly golden and smells nutty.
- Gradually whisk in the chicken broth in a slow, steady stream. Bring to a gentle simmer over medium heat, about 3 to 5 minutes, whisking as you go until the base is smooth and slightly thickened.
- Reduce heat to low and stir in the heavy cream. Add the chopped corned beef and drained sauerkraut. Stir until well combined and heated through, about 2 to 3 minutes.
- Reduce to the lowest heat setting. Add the shredded Swiss cheese a small handful at a time, stirring after each addition until fully melted before adding more. Stir in the Russian dressing. Adding cheese gradually off a rolling boil prevents it from going grainy.
- Taste and season with salt and black pepper. Simmer gently on low for 10 more minutes to let all the flavors meld. Serve hot, topped with rye bread croutons and a sprinkle of fresh parsley.
