Creamy Reuben Soup Creation is a cozy and flavorful dish that brings together classic Reuben sandwich ingredients in a comforting, creamy soup form. It’s packed with tender corned beef, tangy sauerkraut, melty Swiss cheese, and a rich, smooth broth that has just the right hint of thousand island dressing flavors. The mix of creamy and tangy textures makes this soup super satisfying and perfect for chilly days.
I love making this soup when I want something different but still crave those Reuben flavors. It’s like a fun twist that turns all my favorite sandwich ingredients into a bowl I can enjoy with a spoon. I usually top it with a bit of extra cheese and some crispy rye bread croutons for a nice crunch. The best part? It’s simple to whip up but feels special enough to share with friends or family.
This soup always reminds me of rainy afternoons when I’m curled up with a good book or catching up with loved ones around the table. It’s one of those meals that feels like a warm hug and an old favorite rolled into one. Trust me, once you try this creamy Reuben soup, it will quickly become your go-to for comfort food moments.
Key Ingredients & Substitutions
Corned Beef: This adds the classic Reuben flavor and meaty texture. If you want a leaner option, try pastrami or even cooked turkey. Leftover corned beef works great here, making this soup a perfect use for extras.
Sauerkraut: It gives the soup its signature tang and a bit of crunch. If you can’t find sauerkraut, try fermented cabbage or even pickled cabbage as a substitute, though the flavor will be slightly different.
Swiss Cheese: Melts smoothly and has a mild, nutty taste that balances the tang of sauerkraut. You can replace it with Gruyère or mozzarella if you want something a bit creamier or milder.
Russian or Thousand Island Dressing: This adds that special dressing flavor in the soup. If you prefer, mix ketchup and mayo with a little pickle relish or use a store-bought alternative. This keeps the flavor profile close to the original.
How Do You Make the Soup Creamy Without Breaking the Sauce?
The key to creamy, smooth soup is building a good roux and adding cream the right way:
- Melt butter and sauté onions slowly to get them soft but not brown, which keeps the flavor gentle.
- Whisk in flour to make the roux evenly. Cook it a few minutes until it’s lightly golden – this cooks out the raw flour taste.
- Gradually add chicken broth while whisking, so no lumps form. Let it simmer to thicken properly before adding cream.
- Add heavy cream off the heat or on very low heat and stir gently. High heat can make cream separate, so keep it smooth.
- Finally, add cheese slowly, stirring well to melt it smoothly without clumps.
These steps help you get a rich creamy soup with no grit or breaks, making sure every spoonful feels velvety and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – Perfect for sautéing, simmering, and melting everything all in one place.
- Wooden spoon – Great for stirring the roux and soup without scratching your pot.
- Whisk – Helps you mix the flour and broth smoothly, avoiding lumps.
- Knife and cutting board – For chopping onions, garlic, corned beef, and garnishes.
- Measuring cups and spoons – To keep your soup balanced with the right amounts of each ingredient.
Flavor Variations & Add-Ins
- Swap corned beef with cooked pastrami or smoked turkey for a twist on the classic flavor.
- Add sliced mushrooms for some earthiness and extra texture in the soup.
- Use Gruyère or mozzarella cheese instead of Swiss for a creamier melt and milder taste.
- Stir in some chopped dill pickles or a dash of pickle juice for an extra tangy kick.
Creamy Reuben Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1½ cups sauerkraut, drained and lightly squeezed
- 1½ cups corned beef, chopped or shredded
- 1 cup shredded Swiss cheese
- 2 tablespoons Russian or Thousand Island dressing
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper, to taste
For Serving:
- Fresh chives, chopped, for garnish
- Rye bread, toasted
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, making a total of about 30 minutes from start to finish. It’s a quick way to enjoy rich, creamy soup packed with Reuben sandwich flavors!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook, stirring often, until the onions become soft and translucent—this usually takes 5 to 7 minutes. Then, stir in the minced garlic and cook for just 30 seconds more until fragrant.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly with a wooden spoon or whisk to create a roux—a thick paste. Cook this for 2 to 3 minutes, until it turns lightly golden and thickened, which helps cook out the raw flour taste and will thicken your soup nicely.
3. Add Broth and Simmer:
Slowly whisk in the chicken broth to the roux, making sure to stir continuously so no lumps form. Bring the soup to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.
4. Add Cream, Sauerkraut, and Meat:
Stir in the heavy cream, drained sauerkraut, chopped corned beef, and the optional caraway seeds. Let everything simmer gently for 10 minutes, stirring now and then to blend the savory flavors perfectly.
5. Finish with Cheese and Dressing:
Add the shredded Swiss cheese and Russian or Thousand Island dressing. Stir until the cheese is fully melted and the soup becomes creamy and smooth.
6. Season and Serve:
Taste the soup and season with salt and black pepper as you like. Ladle into bowls, garnish with fresh chopped chives, and serve with toasted rye bread for dipping. Enjoy your delicious, hearty Creamy Reuben Soup!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can use frozen corned beef, but be sure to thaw it completely in the refrigerator overnight before chopping and adding it to the soup. This helps the meat warm evenly and keeps the texture tender.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes great the next day as the flavors meld even more. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm the soup slowly on the stovetop or in the microwave, stirring well to maintain creaminess.
Can I Substitute the Russian or Thousand Island Dressing?
Yes, if you don’t have Russian or Thousand Island dressing, you can mix mayonnaise, ketchup, and a little sweet pickle relish as a quick homemade alternative that captures a similar tangy flavor.
