Delicious Creamy Reuben Soup Recipe

I just finished making this Creamy Reuben Soup, and my kitchen smells absolutely amazing. It’s truly unbelievable how good this turned out! I’ve always loved a classic Reuben sandwich, and turning it into a warm, comforting soup felt like the perfect project for a chilly day.

This recipe captures all those amazing deli flavors—the savory corned beef, tangy sauerkraut, and melty Swiss cheese—in a rich, creamy broth. I can’t wait for everyone to try a spoonful.

Ingredients

Here are all the ingredients you will need to create this comforting soup.

• 1 (32 oz.) carton low-sodium chicken or beef stock: Using low-sodium stock allows you to control the saltiness of the final dish.
• 1 pound cooked corned beef or pastrami, diced, fat removed: Deli-style corned beef works great here, but pastrami is a delicious substitute.
• 1 (8 oz.) package sauerkraut, rinsed and drained: Rinsing the sauerkraut removes some of the excess brine, which can make the soup too salty.
• 1 yellow onion, chopped: Provides a sweet, aromatic base for the soup.
• 4 carrots, chopped: Adds a subtle sweetness and color.
• 3 cloves garlic, minced: Freshly minced garlic offers the best flavor.
• 1 teaspoon oregano: A touch of dried oregano adds a classic savory note.
• 1 bay leaf: Infuses the broth with a subtle, earthy flavor. Remember to remove it before serving.
• 1/3 cup cold water: This will be mixed with cornstarch to create a thickening slurry.
• 1/4 cup cornstarch: The key to achieving a thick, creamy consistency.
• 1 cup heavy cream: Adds richness and creates that velvety smooth texture.
• 1 (12 oz.) package Swiss cheese, sliced: Grating the cheese yourself from a block will help it melt more smoothly without clumping.
• 2 tablespoons extra-virgin olive oil: For sautéing the vegetables.
• For the Croutons:
• 6 slices marbled rye bread: The quintessential bread for a Reuben.
• 2-3 tablespoons extra-virgin olive oil or butter, melted: Use butter for a richer flavor on your croutons.
• Kosher salt and freshly ground pepper, to taste: To season the soup and croutons perfectly.

Note: This recipe makes several servings, perfect for a family meal.

Variations

Feel free to customize this soup to your liking with these simple swaps.

• Dairy-Free: You can use a full-fat, unsweetened coconut cream or a dairy-free cream alternative instead of heavy cream. For the cheese, substitute with your favorite dairy-free Swiss-style shreds.
• Flavor-Enhancing Add-ins: A dash of caraway seeds will amplify that classic rye bread flavor. For a bit of a kick, add a pinch of red pepper flakes. You can also finish the soup with a dollop of Thousand Island dressing for the full Reuben experience.

Cooking Time

This delicious soup comes together in under an hour.

• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Equipment You Need

You only need a few common kitchen tools for this recipe.

• Large Stock Pot or Dutch Oven: Perfect for building the soup from sautéing the vegetables to simmering the final product.
• Cutting Board and Knife: For chopping the onion, carrots, garlic, and corned beef.
• Small Bowl and Whisk: To mix the cornstarch slurry for thickening the soup.
• Ladle: For serving the finished soup into bowls.

How to Make Creamy Reuben Soup?

This soup brings all the classic flavors of a Reuben sandwich into one delicious bowl. The process is simple, starting with building a flavorful base and ending with a rich, cheesy broth that’s simply irresistible..

Sauté the Base

Heat the olive oil in a large stock pot over medium-high heat. Add the chopped onion and carrots, and sauté until they have softened, which should take about 7-9 minutes.

Next, add the minced garlic and diced corned beef to the pot. Cook for another 1-2 minutes until the garlic is fragrant. Season everything with salt, pepper, and oregano.

Simmer the Soup

Pour the chicken stock into the pot, then stir in the rinsed sauerkraut and the bay leaf. Bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows all the flavors to meld together beautifully.

Thicken and Finish

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Remove the bay leaf from the soup. Whisk the slurry into the simmering soup and continue to cook for another 5-10 minutes, or until the soup has noticeably thickened.

Stir in the heavy cream and sliced Swiss cheese. Continue to cook for another 5 minutes, stirring until the cheese is completely melted and the soup is heated through. Ladle into serving bowls.

Prepare the Croutons

While the soup simmers, you can prepare the croutons. Dice the rye bread slices. In a bowl, toss the bread cubes with melted butter or olive oil. Spread them on a baking sheet and toast in an oven or air fryer until golden and crisp.

You can also toast them in a skillet over medium heat. Top the soup with the rye bread croutons and serve hot.

Additional Tips for Making this Recipe Better

I’ve made this soup a few times, and I’ve picked up some tricks along the way.

• I highly recommend using a block of Swiss cheese and grating it yourself. Pre-shredded cheeses often have anti-caking agents that can prevent them from melting smoothly into the soup.
• Don’t skip rinsing the sauerkraut. The first time I made this, I forgot, and the soup was a little too tangy and salty for my taste. Rinsing balances the flavor perfectly.
• When I want an extra layer of flavor, I add a teaspoon of caraway seeds along with the oregano. It really enhances that classic Reuben taste.
• For the best croutons, I use day-old rye bread. It’s a bit drier and soaks up the butter better, resulting in extra crispy croutons that hold their crunch in the soup.

How to Serve Creamy Reuben Soup?

Serving this soup is all about capturing the spirit of the sandwich. Ladle the hot, creamy soup into individual bowls. The most important garnish is a generous handful of toasted rye bread croutons, which mimic the grilled bread of a classic Reuben.

For an extra touch of authenticity and visual appeal, you can add a swirl of Thousand Island dressing on top and a sprinkle of fresh chopped parsley for a bit of color.

Nutritional Information

Here is a general look at the nutritional values for this recipe.

• Calories: Approximately 550-650 kcal per serving
• Protein: Around 30g
• Carbohydrates: Roughly 20g
• Fat: Around 40g

Make Ahead and Storage

This soup is great for making ahead of time, and it stores very well.

To Store: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Keep the croutons in a separate airtight container at room temperature to maintain their crunch.

To Freeze: You can freeze this soup, but be aware that dairy-based soups can sometimes separate upon reheating. To freeze, let it cool completely, then pour it into freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months.

To Reheat: Reheat refrigerated soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. Reheat slowly and stir frequently to help the creamy texture come back together.

Why You’ll Love This Recipe?

There are so many reasons this soup will become a new favorite in your home.

• Ultimate Comfort Food: This recipe transforms a beloved sandwich into a warm, creamy soup that is perfect for a cozy night in. It’s hearty, satisfying, and full of rich flavor.
• Quick and Easy: From start to finish, this soup is ready in under an hour, making it a fantastic option for a weeknight dinner without sacrificing any flavor.
• Incredibly Flavorful: It has all the classic elements you love—savory corned beef, tangy sauerkraut, and nutty Swiss cheese—all balanced in a velvety broth.
• Great for Meal Prep: This soup tastes even better the next day as the flavors have more time to meld. It reheats beautifully, making it perfect for lunches or quick dinners.