Creamy Reuben Soup

I have to admit—the Reuben is my all-time favorite deli sandwich.

If you love this classic sandwich as much as I do, get ready to fall head over heels for this Creamy Reuben Soup!

The salty, savory corned beef, the tangy sauerkraut, the creamy, melty Swiss cheese… it all blends together into something rich, hearty, and completely satisfying.

Punchy sauerkraut cuts through the creaminess just enough to keep it from feeling too heavy. 

And the corned beef gives it a deep, meaty flavor that makes each spoonful better than the last. Dare I say, this soup might even be better than the sandwich?

The best part is how cozy it feels. 

To me, a hot bowl of hearty soup on a cold day is like a warm hug, especially with some slices of rye bread on the side.

Ingredients Notes

• Deli-Sliced Corned Beef: The star protein of this soup provides the classic Reuben sandwich flavor. It's best when chopped or shredded for easy eating.
  
• Sauerkraut: It adds tanginess and authentic Reuben character. Drain it well to prevent watery soup.
  
• Yellow Onion, Celery Stalks, Garlic: The aromatic vegetable base builds the soup's foundation. I always use fresh garlic instead of pre-minced for the best flavor.
  
• All-Purpose Flour: It works with butter to create a roux, thickening the soup to a creamy consistency.
  
• Chicken Broth: It forms the liquid base of the soup, providing more flavor than plain water would offer.
  
• Caraway Seeds and Bay Leaves: Caraway seeds add traditional rye bread flavor, while bay leaves contribute subtle herbal notes.
  
• Thousand Island Dressing: It delivers the signature sweet-tangy taste found in classic Reuben sandwiches. My absolute favorite for Reubens is Ken's Steakhouse Thousand Island!
  
• Heavy Cream and Shredded Swiss Cheese: The cream creates a silky-smooth texture while the cheese adds a hint of nutty notes.
  
• Rye Bread Croutons and Fresh Parsley: Homemade croutons add crunch and authentic rye flavor. Parsley brightens the presentation and adds fresh contrast.

How to Make Creamy Reuben Soup

Making it is easier than you’d think, and it’s a great way to use up extra corned beef (I use it as an excuse to buy some).

Here's how I make this comforting soup:

1. PREP THE CROUTONS.Preheat your oven to 375°F. Toss the rye bread cubes with olive oil and a pinch of salt. Spread them on a baking sheet in a single layer. Bake for 8–10 minutes, turning halfway through, until golden brown and crispy. Set aside to cool.

2. COOK AROMATICS. Melt the butter in a large soup pot or Dutch oven over medium to medium-high heat. Add the chopped onion and celery, cooking for about 5 minutes until softened. Stir frequently to prevent browning.

3. ADD GARLIC AND FLOUR. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables, stirring continuously for 1–2 minutes to form a thick paste.

4. BUILD THE SOUP BASE. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Stir well to combine.

5. SIMMER. Bring the soup to a gentle boil, then reduce the heat to maintain a low simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the celery is tender.

6. ADD CREAM AND CHEESE. Remove the pot from heat and discard the bay leaves. Stir in the heavy cream and 1 1/2 cups of the shredded Swiss cheese until fully melted and blended into the soup.

7. GARNISH AND SERVE. Ladle the soup into bowls and top each with a sprinkle of the remaining Swiss cheese, rye bread croutons, black pepper, kosher salt, and fresh parsley.

Tips for the Best Creamy Reuben Soup

Want to make your Creamy Reuben Soup the best it can be? I’ve got you covered! 

Trust me, I’ve experimented a lot to get the flavors spot-on, so these little tricks will help you avoid any soup mishaps!

• Take a shortcut. Leftover corned beef works wonderfully for this recipe, but deli corned beef is a quick and easy alternative. I'm all about saving a little time when I can.

• Adjust the sauerkraut. Adjust the amount of sauerkraut to suit your preference for tanginess. Rinsing and draining the sauerkraut can tone down the sourness if desired.

• Choose the best cheese. Use freshly shredded Swiss cheese, as pre-shredded varieties contain anti-caking agents that can affect melting. Sometimes I like to use a blend of Swiss and Gruyère for an extra rich flavor!

• Instant Soup! You can easily make this hearty soup in an Instant Pot. Sauté the veggies, then add the corned beef, sauerkraut, broth, and seasonings and cook on high pressure for about 10 minutes. Add cream and cheese, and dig in!

How to Store

I love having leftover soup in the fridge to reheat for a quick lunch the next day. Here’s how I keep this soup recipe fresh:

To Store: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days to maintain freshness and flavor. Don't freeze this soup, as the consistency will change.

To Reheat: Warm the soup gently in a saucepan over medium heat, stirring occasionally, until heated through but not boiling. Microwave individual portions in a microwave-safe bowl, stirring halfway through to ensure even heating.

More Creamy Soup Recipes You'll Love

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Creamy Chicken Rice Soup Recipe

Creamy Ravioli Soup

Easy Ham and Potato Soup