Creamy Reuben Soup is a hearty, savory dish inspired by the flavors of the classic Reuben sandwich. Featuring tender sauerkraut, melted Swiss cheese, and corned beef in a rich, creamy broth, this soup delivers all the comforting elements of a deli favorite in a warm and spoonable form. Perfect for chilly days, cozy lunches, or a comforting dinner.

Why You’ll Love This Recipe

If you love a good Reuben sandwich, this soup will be your new favorite. It combines the tangy, salty, and creamy components of the original in a unique and satisfying way. Easy to make and rich in flavor, it’s a perfect choice for those who enjoy bold, savory comfort food. It’s also a fantastic way to use up leftover corned beef.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup sauerkraut, drained and rinsed
1 ½ cups cooked corned beef, chopped or shredded
3 cups beef broth
1 teaspoon caraway seeds (optional, for traditional Reuben flavor)
1 cup heavy cream
1 tablespoon Dijon or yellow mustard
1 ½ cups shredded Swiss cheese
Salt and black pepper to taste
Rye bread or croutons for serving (optional)

Directions

Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
Stir in the sauerkraut and cook for 2–3 minutes to warm and blend flavors.
Add the chopped corned beef and beef broth. Bring the mixture to a simmer and cook for 10 minutes.
Stir in the caraway seeds if using, mustard, and heavy cream. Let simmer for another 5 minutes.
Reduce heat to low and add the shredded Swiss cheese gradually, stirring until melted and smooth.
Season with salt and black pepper to taste.
Serve hot, optionally topped with rye croutons or a slice of toasted rye bread on the side.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 420 kcal per serving

Variations

Low-carb version: Omit the bread and use a low-carb thickener such as xanthan gum if needed.
Lighter version: Use half-and-half instead of heavy cream for a lighter soup.
Vegetarian twist: Skip the corned beef and use vegetable broth with sautéed mushrooms for a meat-free alternative.
Spicy kick: Add a pinch of cayenne or a dash of hot sauce for extra heat.
Thicker texture: Stir in 1 tablespoon of flour after sautéing the onions to create a roux before adding the broth.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave in 30-second intervals, stirring between each. If the soup thickens in the fridge, add a splash of broth or cream when reheating to restore consistency. Freezing is not recommended due to the dairy content, which may separate when thawed.

FAQs

Can I use deli corned beef?

Yes, deli-style corned beef works well. Just chop it into bite-sized pieces before adding to the soup.

What if I don’t like sauerkraut?

You can reduce the amount or substitute with chopped cabbage, though sauerkraut is key to the Reuben flavor.

Can I use a different cheese?

Swiss cheese is traditional, but you can substitute with Gruyère or mozzarella for a milder taste.

Is this soup gluten-free?

The soup is naturally gluten-free if served without bread and if your mustard and broth are gluten-free.

What kind of mustard should I use?

Dijon adds a subtle tang, but yellow mustard can be used for a more classic Reuben flavor.

Can I add potatoes?

Yes, diced potatoes can be added with the broth and cooked until tender to make the soup heartier.

What can I serve with this soup?

Rye bread, grilled cheese, or a side salad pair nicely with the flavors of the soup.

Is this soup freezer-friendly?

It’s best enjoyed fresh. Dairy-based soups tend to separate when frozen and reheated.

Can I make this in a slow cooker?

Yes, sauté the onions and garlic first, then transfer all ingredients except the cheese to the slow cooker. Cook on low for 4 hours, stir in cheese at the end.

How do I make rye croutons?

Cube rye bread, toss with olive oil and a pinch of salt, then toast in a 375°F oven for 10–12 minutes until crispy.

Conclusion

Creamy Reuben Soup is a flavorful, warming twist on a classic sandwich that transforms deli ingredients into a rich, comforting bowl of goodness. With simple preparation and satisfying results, it’s a perfect dish for cooler weather or whenever you’re craving something both nostalgic and nourishing. Serve with rye bread or croutons, and enjoy the taste of a Reuben in every spoonful.

Creamy Reuben Soup

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Author: Olivia
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Creamy Reuben Soup is a warm, tangy twist on the classic deli sandwich. Loaded with tender corned beef, sauerkraut, Swiss cheese, and creamy broth, it’s a cozy and satisfying one-pot wonder. Perfect for chilly nights, St. Patrick’s Day, or any time you crave deli-style comfort food.

Instructions

Heat olive oil in a large pot over medium heat.
Sauté the diced onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute.
Stir in sauerkraut and corned beef, then pour in the broth. Bring to a simmer.
Reduce heat and stir in cream, Swiss cheese, and Dijon mustard. Cook until cheese is melted and soup is heated through.
Season with salt and pepper to taste.
Serve hot, topped with rye croutons or a sprinkle of caraway seeds if desired.

Notes

For a thicker soup, mix 1 tablespoon flour with the oil and onions to make a light roux.
Use freshly grated Swiss for better melting.
Can substitute pastrami or deli corned beef in a pinch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop