Creamy Reuben Soup

If you love the bold flavors of a classic Reuben sandwich — tangy sauerkraut, salty corned beef, melty Swiss cheese — this soup turns all of that into a warming, comforting bowl of goodness. Rich and creamy, loaded with vegetables and hearty bits of beef, it’s the kind of dish that feels like a hug on a chilly evening, yet looks complex enough to serve guests.

Let’s dive into every detail: flavour, texture, ingredients, steps, and all the little tips to make it shine.

Why You’ll Love This Recipe

• You get all the iconic Reuben sandwich flavours in a soup form — corned beef, sauerkraut, Swiss cheese — but in a silky broth.
• The texture is beautifully layered: soft carrots and onions, tender corned beef, the tang of sauerkraut, and creamy richness from heavy cream.
• It’s fairly quick: around 45 minutes from start to finish. Great for a weeknight yet special enough for company.
• Versatile: You can use deli corned beef or leftover corned beef. You could also tweak other components (more or less tang) to suit your preference.
• Hearty and satisfying: Feels like dinner in a bowl, not just a light soup.

Ingredients You’ll Need

Here’s a breakdown of the key ingredients (see the original recipe for full measurements):

• Corned beef (deli-sliced or leftover) chopped or shredded.
• Yellow onions and carrots (chopped small) for the aromatic and veggie base.
• Garlic, caraway seeds, bay leaf — seasoning to bring out that “sandwich” feel.
• Chicken broth (or other broth) to form the soup base.
• Heavy cream (or half-and-half) to make it rich and smooth.
• Shredded Swiss cheese for melting into the soup and topping.
• Optional: Rye bread cubes as croutons for garnish (adds that sandwich-bread element).

Instructions

1. Melt butter in a 6-quart Dutch-oven or large soup pot over medium heat. Add onions and carrots, cook ~5 minutes until softened.
2. Add garlic, cook ~30 seconds until fragrant.
3. Sprinkle flour over veggies, stir continuously to form a thickened base.
4. Slowly pour in chicken broth while stirring, then add the corned beef, sauerkraut, caraway seeds, dressing (Thousand Island or similar), and bay leaf. Bring to a gentle boil, then reduce to a simmer. Cover and cook ~20-25 minutes until carrots are tender.
5. Remove from heat, discard bay leaf. Stir in the heavy cream and 1½ cups of Swiss cheese until melted and combined.
6. Serve in bowls and top with the remaining Swiss cheese (and optional rye croutons, parsley, etc).

You Must Know

• Drain the sauerkraut very thoroughly. Excess liquid can make the soup too sour or watery.
• Use fresh shredded Swiss cheese rather than pre-shredded for better melt and texture. (Anti-caking agents in pre-shredded can affect melting).
• Caramelizing the onions and properly cooking veggies is key to depth of flavour — don’t rush the softening step.
• The cream is added after simmering so the soup remains creamy rather than curdling.
• If you use leftover corned beef, make sure it’s warmed through and integrated well so all ingredients are evenly heated.

Storage & Make-Ahead Tips

• Let the soup cool and store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove, stirring to restore texture; avoid high heat that might separate cream.
• If you want to prep ahead: chop the veggies and corned beef ahead of time. You can make the base up to before adding cream and cheese, then finish just before serving.
• You can freeze leftovers, but the cream may separate somewhat on thawing — stir well and add a splash of cream or broth when reheating to revive it.

Ingredient Substitutions & Variations

• Use half-and-half instead of heavy cream if you want slightly lighter richness.
• Replace Swiss cheese with Gruyère or a mild cheddar/Swiss blend for subtle flavour shifts.
• Instead of corned beef, you could use pastrami or even smoked turkey for a lighter twist.
• If you don’t love sauerkraut, use roughly chopped cabbage (though the tang will differ).
• Add a handful of diced potatoes or chopped celery for more veggie or texture variation.
• For vegetarian version: skip beef, add chunky mushrooms, use vegetable broth, and maybe add extra cheese.

Serving Suggestions

• Serve with rye bread, toasted slices, or croutons made from rye to echo the sandwich origins.
• A simple green salad with a vinaigrette helps balance the richness of the soup.
• Garnish with fresh parsley or chives for colour and freshness.
• Pair with a crisp white wine (like Sauvignon Blanc) or a medium red (like Pinot Noir) to complement the soup’s richness.
• Serve with pickles or pickle spears for a true deli-feel.
• A side of crunchy breadsticks or garlic-buttered bread works nicely to scoop into thick soup.

Pro Tips

• Use a heavy bottom pot so the flour-butter roux base doesn’t stick or burn.
• When adding the broth after the flour, stir constantly to avoid lumps and achieve a smooth base.
• Taste before adding extra salt — the corned beef often has plenty of seasoning already.
• If the soup becomes too thick after adding cream/cheese, thin slightly with more broth or a splash of water.
• For extra texture, you can reserve a small portion of the corned beef and sprinkle on top of each bowl along with the cheese for presentation.

Frequently Asked Questions

→ Can I use leftover corned beef?
Yes — leftover corned beef is perfect for this soup. It works as a time-saving option.

→ Can I make the soup ahead of time?
Absolutely. You can prepare up to the simmering step and then finish with cream and cheese later. Just cool and refrigerate.

→ Will the soup taste too “sauerkrauty”?
If you’re sensitive to strong sauerkraut flavour, you can rinse the sauerkraut lightly and drain thoroughly. Adjust the amount to taste.

→ Can I skip the caraway seeds?
Yes. Caraway brings a traditional rye/Corned-beef note but skipping it won’t ruin the dish. Some readers omitted it and still loved the result.

→ Is this suitable for freezing?
You can freeze the soup, but the texture from the cream may change slightly on thawing. It’s best reheated slowly with stirring.

This Creamy Reuben Soup turns beloved sandwich flavours into a warm, creamy, satisfying bowl. Whether you’re cooking for family, guests, or just treating yourself, it hits deep comfort-food notes while still feeling layered and special.