Name: Creamy Reuben Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp flour (for thickening); 4 cups beef broth (or a mix of beef + chicken broth); 1½ cups cooked corned beef, chopped or shredded; 1 cup sauerkraut, drained (rinse lightly if too tangy); 1 tsp caraway seeds (optional); Salt & pepper to taste; 1 cup half-and-half or heavy cream; 1 cup shredded Swiss cheese (plus more for topping); Optional: 1–2 medium potatoes, peeled and diced; Optional: A splash of pickle juice; Optional: Croutons made from rye bread (for serving)

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Creamy Reuben Soup takes everything I love about a classic deli-style Reuben sandwich—savory corned beef, tangy sauerkraut, nutty Swiss cheese, and a hint of caraway—and transforms it into a cozy, spoonable comfort food. It’s hearty, rich, and just the right amount of indulgent, with a velvety base that wraps all those bold flavors together in a warm bowl of soup.

Creamy Reuben Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Main:

2 tablespoon butter

1 small onion, diced

2 cloves garlic, minced

2 tablespoon flour (for thickening)

4 cups beef broth (or a mix of beef + chicken broth)

1½ cups cooked corned beef, chopped or shredded

1 cup sauerkraut, drained (rinse lightly if too tangy)

1 teaspoon caraway seeds (optional but traditional)

Salt & pepper to taste

Creamy Base:

1 cup half-and-half or heavy cream

1 cup shredded Swiss cheese (plus more for topping)

Optional Add-ins:

1–2 medium potatoes, peeled and diced (for a heartier soup)

A splash of pickle juice (for extra tang)

Croutons made from rye bread (for serving)

Directions

Sauté the base:
I start by melting butter in a large pot over medium heat. Then I toss in the diced onion and let it cook for 4–5 minutes until soft. I add the garlic and sauté for another 30 seconds.

Make the roux:
Next, I stir in the flour and cook it for about a minute to get rid of the raw taste.

Add broth & simmer:
I slowly whisk in the broth until smooth and bring it to a simmer. If I'm using diced potatoes, I add them at this stage and let them cook for 10–15 minutes until tender.

Add Reuben flavors:
Once the base is ready, I stir in the corned beef, sauerkraut, and caraway seeds. Then I let everything simmer together for another 5–10 minutes.

Finish with the creamy base:
I lower the heat and pour in the half-and-half or cream. Then I stir in the shredded Swiss cheese until it melts completely. I make sure not to boil it after adding the dairy.

Taste & adjust:
Finally, I taste and add salt, pepper, and a splash of pickle juice if I want more tang.

Serve:
I ladle the soup into bowls and top with extra Swiss cheese, caraway seeds, or rye croutons for crunch.

Servings and timing

Serves: 4 to 6 people

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 35–40 minutes

Variations

Low-carb/Keto: I skip the flour and potatoes, and instead thicken the soup with a pinch of xanthan gum or blend part of it until creamy.

Vegetarian: I swap the corned beef for chopped mushrooms or tempeh, and use veggie broth for a meat-free version that’s still full of umami.

Extra smoky: I add a small splash of liquid smoke or a pinch of smoked paprika for a deeper flavor.

Cheesier: I sometimes mix in a bit of sharp cheddar along with Swiss for a bold twist.

Spicy: A dash of hot sauce or pinch of red pepper flakes gives it a warming kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring in between. I avoid boiling it so the dairy doesn’t separate. If it thickens too much in the fridge, I add a splash of broth or cream while reheating.

FAQs

What kind of corned beef should I use?

I like using leftover cooked corned beef, either chopped or shredded. Deli-sliced corned beef also works if I’m in a pinch—just cut it into bite-sized pieces.

Can I freeze Reuben soup?

Because of the cream and cheese, freezing can cause texture changes. If I want to freeze it, I do so before adding the dairy, then stir in the cream and cheese when reheating.

Is there a way to make this gluten-free?

Yes! I skip the flour and thicken the soup by blending a small portion of it or using a gluten-free thickener like cornstarch or xanthan gum.

What can I serve with this soup?

I usually pair it with grilled rye bread, dill pickles, or a drizzle of Thousand Island dressing. Rye croutons on top are also a great crunchy touch.

How do I make the soup less tangy?

If the sauerkraut is too strong for my taste, I rinse it lightly before adding it. A bit more cream or cheese also balances out the tanginess.

Conclusion

Creamy Reuben Soup is everything I love about a classic sandwich turned into a rich and satisfying meal. It’s fast enough for a weeknight dinner but flavorful enough to serve to guests. Whether I stick to the traditional version or try one of the variations, this soup always hits the spot.

📖 Recipe:

Creamy Reuben Soup

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 to 6 servings

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Description

Creamy Reuben Soup transforms the classic Reuben sandwich into a rich, hearty soup featuring corned beef, sauerkraut, Swiss cheese, and caraway seeds in a creamy, comforting broth.

Instructions

Melt butter in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
Stir in flour and cook for about 1 minute, stirring constantly.
Gradually whisk in broth until smooth and bring to a simmer. If using diced potatoes, add them now and cook for 10–15 minutes until tender.
Add corned beef, sauerkraut, and caraway seeds. Simmer for another 5–10 minutes.
Reduce heat and stir in half-and-half or heavy cream. Add shredded Swiss cheese and stir until fully melted. Do not boil.
Season with salt, pepper, and a splash of pickle juice if desired.
Serve hot, topped with additional Swiss cheese, caraway seeds, or rye croutons if desired.