Creamy Reuben Soup is like a cozy hug in a bowl, combining the tangy flavors of classic Reuben sandwiches with a rich, creamy broth. It’s full of tender corned beef, tangy sauerkraut, melty Swiss cheese, and a hint of Thousand Island dressing all swirling together to create something truly comforting and delicious.
I love making this soup on chilly evenings when I want something warm and satisfying without the hassle of assembling a sandwich. The creamy texture mixed with the salty, sour notes from the sauerkraut is just perfect. I always make a big batch because it tastes even better the next day, and it’s so easy to heat up quick for a comforting meal anytime.
My favorite way to enjoy this soup is with a piece of rye bread on the side for dipping. It reminds me of lazy weekend lunches, chatting with friends or family around the table. If you like the classic Reuben flavors but want something a little less messy and easier to share, this soup will definitely become a new favorite.
Key Ingredients & Substitutions
Corned Beef: This gives the soup its signature salty, meaty flavor. You can use leftover corned beef or deli-style corned beef. If you want a lighter option, pastrami works well too, though it’s a bit smokier.
Sauerkraut: Adds the tangy, sour bite essential for that Reuben taste. Rinse it a little if you prefer less sharpness. If sauerkraut is tricky to find, try pickled cabbage or kimchi for a different but tasty twist.
Swiss Cheese: This melts smoothly and adds nuttiness. Gruyère or Emmental can be great substitutes if you want a deeper cheese flavor.
Sour Cream & Heavy Cream: Both contribute to the creamy texture and tang. You can swap sour cream for plain Greek yogurt for a lower-fat option, but add it off the heat to avoid curdling.
Dijon Mustard: It brings a mild heat and bright acidity. Yellow mustard or spicy brown mustard work too, adjust based on your heat preference.
How Do You Get the Soup Creamy Without It Splitting?
Adding dairy into hot soups can be tricky—if added too hot or boiled, sour cream and cream can separate. Here’s how to keep your soup smooth:
- Cook your soup base and bring it to a gentle simmer before adding dairy.
- Reduce the heat to low before stirring in heavy cream and sour cream slowly.
- Stir constantly and avoid boiling the soup once dairy is added.
- If you want extra smoothness, temper the sour cream by mixing a little hot broth into it first, then add to the pot.
Following these steps keeps your soup velvety and luscious, with no grainy or curdled texture. Patience during this step really pays off!
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heat and prevents burning while simmering the soup.
- Wooden spoon – perfect for stirring the roux and soup without scratching the pot.
- Whisk – helps you mix the flour into butter and blend in broth smoothly without lumps.
- Cheese grater – makes shredding Swiss cheese quick and easy for melting into the soup.
- Knife and cutting board – for chopping onions, garlic, corned beef, and sauerkraut neatly.
Flavor Variations & Add-Ins
- Swap corned beef for shredded smoked turkey to add a milder, smoky flavor that feels lighter.
- Add sautéed mushrooms for an earthy touch that pairs well with the creamy broth.
- Use smoked gouda instead of Swiss cheese for a richer, more intense cheese taste.
- Stir in a tablespoon of horseradish for extra zing when you want a spicier soup.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 2 cups shredded Swiss cheese
- 12 oz corned beef, chopped or shredded
- 1 1/2 cups sauerkraut, well drained and chopped
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 25 minutes to cook. You’ll spend some time sautéing the veggies, making a creamy base, then adding your flavorful ingredients and letting them warm through. It’s a simple, satisfying soup ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until softened and clear, about 5 minutes. Then add the minced garlic and cook for 1 more minute until you smell that wonderful aroma.
2. Make the Roux:
Sprinkle the flour over the onions and garlic. Keep stirring constantly to avoid lumps and cook for 2-3 minutes until the mixture turns a light golden color. This will thicken your soup nicely.
3. Add Broth and Thicken:
Slowly whisk in the chicken broth, making sure everything blends smoothly without clumps. Bring this to a gentle simmer and let it cook for about 5 minutes until the broth thickens just a bit.
4. Stir in Cream, Cheese, and Mustard:
Turn the heat to low and mix in the heavy cream, sour cream, shredded Swiss cheese, and Dijon mustard. Stir often until the cheese melts completely and the soup is silky smooth. Remember not to let it boil after adding the dairy.
5. Add Corned Beef and Sauerkraut:
Fold in the chopped corned beef, sauerkraut, and caraway seeds if you’re using them. Heat everything through for 5 to 7 minutes so the flavors blend, but keep the heat low to avoid curdling the dairy.
6. Season and Serve:
Taste your soup and add salt and freshly ground black pepper to your liking. Serve it hot, garnished with fresh chopped chives or green onions. For a delicious touch, offer rye bread on the side for dipping.
Can I Use Frozen Corned Beef for This Soup?
Yes, you can! Just be sure to thaw it completely in the fridge overnight and pat it dry before adding to the soup to avoid extra moisture.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove over low heat, stirring occasionally.
How Can I Prevent the Dairy from Separating?
Add the sour cream and heavy cream slowly over low heat and avoid boiling after adding them. Stir frequently and you’ll get a smooth, creamy soup every time.
What Can I Substitute for Sauerkraut if I Don’t Have Any?
If you don’t have sauerkraut, try using chopped dill pickles or kimchi for a different but tangy flavor that complements the soup well.
