Creamy Reuben Soup Recipe

If you love the iconic flavors of a classic Reuben sandwich but want a warm, cozy twist, the Creamy Reuben Soup is your new best friend in the kitchen. This rich, comforting bowl combines tender corned beef, tangy sauerkraut, and that unmistakable hint of Thousand Island dressing, all brought together in a silky, creamy broth. It’s like your favorite deli sandwich reinvented as a hearty soup, perfect for chilly afternoons or anytime you need a savory hug in a bowl.

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on a handful of simple ingredients that each play an essential role in building the soup’s unique flavor profile. From the sweet sweetness of carrots to the zing of sauerkraut and the lusciousness of heavy cream, every component pulls its weight to create a balanced and irresistible dish.

• 2 tablespoons butter (unsalted): Adds a rich base and helps soften the vegetables for maximum flavor release.
• 1 cup chopped yellow onion: Brings a natural sweetness and aromatic depth.
• 1 cup peeled and chopped carrots (cut into ¼ inch pieces): Offers a subtle sweetness and pleasing texture contrast.
• 1 tablespoon minced fresh garlic: Gives a fragrant, savory kick that elevates the whole soup.
• ¼ cup all-purpose flour: Used to thicken the soup and create that silky, creamy consistency.
• 4 ½ cups chicken broth: The flavorful liquid base that carries all the ingredients together.
• 1 pound deli sliced corned beef, chopped: Provides tender, meaty heartiness and the signature Reuben taste.
• 1 (14.5 ounce) can sauerkraut (very well drained): Adds that essential tang and texture contrast.
• ½ teaspoon caraway seeds: Infuse subtle, warm notes that complement the corned beef perfectly.
• ½ cup Thousand Island dressing: Brings creamy, slightly sweet, and tangy flavors reminiscent of the classic sandwich.
• 1 large bay leaf: Delivers a delicate herbal undertone for extra complexity.
• 1 cup heavy cream: Enriches the broth, making it decadently smooth and dreamy.
• 1 cup shredded Swiss cheese: Perfect for melting on top, adding nutty, gooey goodness to every spoonful.

How to Make Creamy Reuben Soup

Step 1: Sauté the Aromatics

Start by melting the unsalted butter in a large Dutch oven or soup pot over medium-high heat. Once melted, toss in the chopped onions and carrots. Stir these frequent ly as they cook, allowing the onions to soften and the carrots to develop their natural sweetness, which is crucial for balancing the tangy elements later in the soup.

Step 2: Add Garlic and Flour

Next, add the minced fresh garlic and cook for about 30 seconds until fragrant—this tiny step releases an incredible aroma that will make your kitchen smell irresistible. Then, slowly sprinkle the all-purpose flour into the pot. Keep stirring as you do this to ensure it blends well and starts to thicken the mixture without forming lumps.

Step 3: Pour in Broth and Core Ingredients

Pour in the 4 ½ cups of chicken broth gradually, stirring as you go to maintain a smooth texture. Add the chopped corned beef and the sauerkraut, making sure the sauerkraut is very well drained to avoid thinning the soup. Following that, sprinkle in the caraway seeds, the Thousand Island dressing, and add the bay leaf for that extra touch of herbal flavor.

Step 4: Simmer to Perfection

Bring your soup up gently to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and let it cook for 20 to 25 minutes, or until the carrots are tender when pierced with a fork. This slow simmer allows all the flavors to marry beautifully and develop that unmistakable Creamy Reuben Soup character.

Step 5: Finish with Cream and Cheese

Once the carrots are tender, remove the pot from heat. Stir in the heavy cream to transform the broth into a luscious, velvety base. Don’t forget to remove that bay leaf—it’s done its job! When serving, top each bowl generously with shredded Swiss cheese, watching it melt into delicious strings of flavor that tie the whole experience together.

How to Serve Creamy Reuben Soup

Garnishes

For garnishing, a sprinkling of fresh parsley or chives adds a pop of color and a fresh note that cuts through the richness. If you’re feeling indulgent, a few extra shreds of Swiss cheese right on top elevate the cheesy comfort even further. A few crunchy rye croutons can add texture and a nod to the classic Reuben’s bread component.

Side Dishes

Serve this soup alongside a simple green salad with a tangy vinaigrette to brighten your meal. Rye bread or pumpernickel slices make excellent companions, great for dipping into that creamy goodness. If you want to keep things casual, classic kettle chips or pickle spears underscore the deli inspiration.

Creative Ways to Present

Try serving the Creamy Reuben Soup in individual bread bowls for a fun and rustic presentation that’s both charming and practical. Alternatively, layering the soup with a crisp mini Reuben sandwich on the side creates a playful homage to the original sandwich. For parties, offer a toppings bar with extra shredded cheese, fresh herbs, and even dollops of sour cream for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Reuben Soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next day’s meal even more satisfying. Just give it a good stir before reheating to reincorporate any settled ingredients.

Freezing

This soup freezes well, too. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Keep in mind that the texture of the heavy cream might slightly change, so gently stir and possibly whisk when reheating to bring back that creamy consistency.

Reheating

Reheat your Creamy Reuben Soup on the stovetop over low to medium heat to prevent scorching and maintain creaminess. Stir often, adding a splash of broth or water if it becomes too thick. Avoid boiling once cream is added, as this can cause separation. A slow and gentle warm-up preserves the luscious texture and flavors perfectly.

FAQs

Can I use leftover corned beef instead of deli sliced?

Absolutely! Leftover corned beef works wonderfully here. Just chop or shred it finely so it mixes easily into the soup, maintaining the right texture and flavor.

Is there a vegetarian version of Creamy Reuben Soup?

You can make a vegetarian version by substituting vegetable broth for chicken broth and using smoked tempeh or mushrooms in place of corned beef to provide a savory depth reminiscent of the original.

Can I substitute the heavy cream with something lighter?

For a lighter alternative, half-and-half or whole milk can be used, but keep in mind the soup will be less rich and creamy. To maintain thickness, you might want to add a small amount of cream cheese or Greek yogurt at the end.

Why is sauerkraut important in this soup?

Sauerkraut is essential because it delivers the tangy, fermented bite that’s signature to a Reuben sandwich. It perfectly balances the richness of the beef and cream, giving the soup its distinctive flavor profile.

Can I prepare this soup in a slow cooker?

Yes, you can! After sautéing the aromatics, transfer everything except the cream and cheese into the slow cooker. Cook on low for 6-8 hours, then stir in the cream and cheese just before serving for a hands-off approach.

Final Thoughts

I can’t recommend the Creamy Reuben Soup enough if you’re craving something cozy, flavorful, and a little different from the norm. It beautifully captures the essence of a beloved sandwich in a bowl, making it perfect for family dinners or impressing guests with something unexpected. Give it a try—you might just find yourself reaching for this recipe on repeat during soup season!

Print