Creamy Reuben Soup

Creamy Reuben Soup – If you’re a Reuben fan, you’ll absolutely love this indulgent, creamy twist on the classic sandwich in a cozy bowl of Cream of Reuben Soup! When the chill sets in, there’s nothing quite like a warm, hearty soup to chase it away. This Reuben soup recipe has quickly become a family favorite, taking all the best parts of the iconic Reuben—corned beef, tangy sauerkraut, melty Swiss cheese—and blending them into a rich, creamy base, topped with homemade rye croutons for that perfect crunch.

Now, we’re usually all about a good, old-fashioned Reuben sandwich when we hit up a deli, but when the weather calls for something warmer, turning that favorite into a soup is just what we need. We’ve transformed other classics like cheeseburgers and cabbage rolls into delicious soups, but this one might be the ultimate comfort food.

Each spoonful brings the best of a Reuben into a comforting bowl. Starting with sautéed onions, carrots, and garlic, we add corned beef, chicken stock, and sauerkraut. A thickening slurry, a splash of heavy cream, and plenty of Swiss cheese make this soup a true stick-to-your-bones meal, perfect for any chilly day.

Savor all the flavors of a classic Reuben sandwich in this comforting, creamy Reuben Soup! Packed with tender corned beef, tangy sauerkraut, and hearty veggies in a luscious broth, it’s a perfect way to enjoy leftover corned beef—or simply use deli corned beef for a quick fix. Topped with melty Swiss cheese, each spoonful delivers an incredible flavor experience!

And the best part? It’s ready in just 45 minutes, start to finish!

Why You’ll Love This Creamy Reuben Soup

Imagine all the rich, tangy flavors of a classic Reuben sandwich transformed into a cozy, creamy bowl of soup. Loaded with tender corned beef, sauerkraut, Swiss cheese, and a hint of caraway, this soup is pure comfort. It’s easy to make, unique, and perfect for warming up on a chilly day!

Ingredients for Creamy Reuben Soup

• Chicken stock – Both store-bought and homemade options work well, but if you’re out of stock, chicken broth makes a good substitute.
• Corned beef – Cooked, chopped, and trimmed of any fat. This is an ideal way to use up leftover corned beef, though deli-sliced corned beef works just as well!
• Frank’s Sauerkraut – Drained and rinsed for best flavor.
• Onion – White or red onions, chopped, will work for this recipe. Pre-chopped onions from the grocery store make a convenient shortcut.
• Garlic cloves
• Oregano
• White pepper – Finely ground black pepper can be used if you don’t have white pepper on hand.
• Bay leaf
• Water
• Cornstarch – Alternatively, you can use all-purpose or rice flour, just double the amount for thickening.
• Carrots – Coarsely shredded and chopped.
• Swiss cheese – Cut into small pieces or grated.
• Heavy cream

How To Make This Creamy Reuben Soup

First Step: Heat olive oil in a large stock pot over medium-high heat. Sauté the onion and carrot until they soften, about 7-9 minutes.

Second Step: Add garlic and diced corned beef to the pot, cooking for 1-2 minutes until fragrant. Season with salt, pepper, and oregano.

Third Step: Pour in chicken stock and add sauerkraut. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Fourth Step: Create a slurry by whisking together cornstarch and cold water in a small bowl. Remove the bay leaf from the soup, then whisk in the slurry. Let it cook for an additional 5-10 minutes until the soup thickens.

Fifth Step: Stir in the heavy cream and Swiss cheese. Cook for another 5 minutes or until everything is heated through, then ladle into serving bowls.

Final Step: Top with rye bread croutons and serve hot. Enjoy!

Storage Options

To store Creamy Reuben Soup, let it cool completely before transferring to airtight containers. In the fridge, it’ll keep well for 3-4 days. For freezing, portion into freezer-safe containers or bags, where it will stay fresh for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat on the stovetop over low heat, stirring occasionally until warm and creamy again. Avoid repeated reheating to maintain its texture and flavor!

Variations and Substitutions

1. Protein: Swap corned beef with pastrami or smoked turkey for a twist.
2. Veggies: Add shredded carrots or diced potatoes for extra texture.
3. Dairy-Free: Use coconut milk or dairy-free cream for a lighter version.
4. Bread: Serve with sourdough croutons or rye bread for classic Reuben flavor.
5. Cheese: Try Swiss, Gruyère, or vegan cheese for a custom taste!

Enjoy making it your own!

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Creamy Reuben Soup

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Ingredients

• 1 32 oz carton low-sodium chicken or beef stock
• 1 lb cooked corned beef or pastrami diced, with fat removed
• 1 8 oz package sauerkraut, rinsed and drained
• 1 yellow onion chopped
• 4 carrots chopped
• 3 cloves garlic minced
• 1 tsp oregano
• 1 bay leaf
• 1/3 cup cold water
• 1/4 cup cornstarch
• 1 cup heavy cream
• 1 12 oz package Swiss cheese, sliced
• 2 tbsp extra-virgin olive oil
• For the Croutons:
• 6 slices marbled rye bread
• 2-3 tbsp extra-virgin olive oil or melted butter
• Kosher salt and freshly ground black pepper to taste

Instructions

• In a large stockpot, heat olive oil over medium-high. Add onion and carrots, sautéing until softened, about 7-9 minutes.
• Add garlic and corned beef, cooking an additional 1-2 minutes until fragrant. Season with salt, pepper, and oregano.
• Pour in the chicken stock and add sauerkraut. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
• In a small bowl, whisk together cornstarch and cold water to create a slurry. Remove the bay leaf from the soup, then whisk in the slurry. Continue cooking for 5-10 minutes until the soup thickens.
• Stir in heavy cream and Swiss cheese, cooking until heated through, about 5 more minutes.
• Serve hot, topping each bowl with rye bread croutons.