If you’re craving the classic flavors of a deli Reuben sandwich but want all the comfort of a cozy bowl of soup, the Easy Creamy Reuben Soup Recipe is about to become your new obsession. Packed with tender corned beef, tangy sauerkraut, Swiss cheese, and a touch of creaminess, this soup delivers everything you love about a Reuben in a spoonable, soul-warming form. Perfect for weeknights, game days, or whenever you’re longing for something hearty and full of flavor, this recipe is as simple as it is satisfying!

Easy Creamy Reuben Soup Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this soup is wonderfully straightforward, but each component is essential for capturing those signature Reuben flavors. Every bite benefits from the savory beef, the pop of sauerkraut, and the silky cream—all with a hint of nutty Swiss cheese that ties everything together.

Unsalted butter: Adds richness and helps soften the aromatics, giving your soup a luscious base.
Onion: Finely chopped for sweetness and depth; it melts right into the soup for a subtle foundation.
Garlic: Two cloves bring just the right garlicky warmth that rounds out the flavor profile.
All-purpose flour: Used to create a simple roux, giving the soup its velvety, creamy body.
Beef broth: The backbone of the soup’s savory flavor, elevating every other ingredient.
Corned beef: Salty, meaty, and classic—this is what turns an average soup into something special.
Sauerkraut: Don’t skip this! The tanginess cuts through the richness and makes this a true Reuben experience.
Half-and-half or heavy cream: Creaminess personified; use heavy cream for extra decadence or half-and-half to lighten it up a notch.
Shredded Swiss cheese: Melts beautifully, lending that unmistakable nutty note classic to Reubens.
Dijon mustard: Adds a zippy complexity that wakes up your tastebuds.
Caraway seeds (optional): These give a whiff of rye bread—totally optional, but recommended for true deli vibes!
Salt and black pepper: Essential for seasoning—always taste and adjust at the end.
Chopped fresh parsley or rye croutons (optional): For a bright, fresh finish or a little crunch on top.

How to Make Easy Creamy Reuben Soup Recipe

Step 1: Sauté the Aromatics

Start by grabbing a large pot and placing it over medium heat. Melt the butter until it’s just foaming, which gives you the perfect base. Toss in the chopped onion and cook for about 3 to 4 minutes, stirring, until it turns soft and translucent. Next, add the minced garlic and let it cook for just 30 seconds, so it releases its wonderful aroma—don’t let it brown!

Step 2: Make the Roux

Sprinkle the flour right over those sautéed onions and garlic, whisking constantly. This forms a quick roux that will thicken your soup later, ensuring it’s rich and creamy instead of watery. Cook for about 1 minute, just enough to remove any raw flour taste.

Step 3: Add the Broth

Gradually pour in the beef broth, whisking as you go to keep things smooth and lump-free. Once all the broth is in, bring everything to a gentle simmer. Let it cook for another 3 to 4 minutes, which allows the flavors to meld and the broth to thicken a bit.

Step 4: Bring in the Reuben Magic

Toss in the chopped corned beef and sauerkraut—the stars of this Reuben soup! Give it a nice stir to combine, then add the half-and-half, Swiss cheese, Dijon mustard, and those caraway seeds if you’re using them. Simmer the whole pot for 5 to 7 minutes, stirring occasionally, until the cheese melts and the soup transforms into a thick, creamy, irresistible bowl of goodness.

Step 5: Season and Serve

Taste your soup and add salt and black pepper as needed. Remember, corned beef and sauerkraut are plenty salty, so always taste before adding too much. Ladle your Easy Creamy Reuben Soup Recipe into bowls and finish with a sprinkle of parsley or a handful of rye croutons for extra crunch and color.

How to Serve Easy Creamy Reuben Soup Recipe

Garnishes

Your Easy Creamy Reuben Soup Recipe truly shines with a finishing touch. Add freshly chopped parsley for a vibrant pop of green, or scatter crisp rye croutons over the top to evoke that unmistakable Reuben sandwich experience. Shaved Swiss or a drizzle of Dijon can make it extra special for a dinner party or cozy night in.

Side Dishes

Serve this soup alongside a simple green salad, homemade pickles, or even some extra toasted rye bread for dipping. The creamy, tangy soup pairs wonderfully with sharp, bright sides that balance out its richness. If you’re really going for comfort, throw together an easy potato salad or some roasted veggies for a complete meal.

Creative Ways to Present

For a fun twist, serve the Easy Creamy Reuben Soup Recipe in hollowed-out mini rye bread bowls—it’s both adorable and delicious! Or, arrange soup shooters as an appetizer for game day gatherings. If you love casual elegance, simply top each bowl with a little extra Swiss cheese and broil until bubbly and golden.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftover soup in an airtight container for up to three days. It’s one of those magical recipes that tastes even better the next day, as the flavors have time to meld and deepen. Just remember to let the soup cool to room temperature before sealing and storing.

Freezing

You can freeze the Easy Creamy Reuben Soup Recipe for up to two months! Let it cool completely, transfer to freezer-safe containers, and label with the date. Because of the dairy in the soup, thaw and reheat gently to preserve the creamy texture and avoid separation.

Reheating

For best results, reheat the soup gently on the stovetop over low heat, stirring frequently. This helps keep everything smooth and prevents the cheese from getting grainy. If the soup thickens up in the fridge or freezer, just add a splash of broth or cream as you warm it up to restore that perfect creamy consistency.

FAQs

Can I use another type Soup

Absolutely! While Swiss cheese is classic for the Easy Creamy Reuben Soup Recipe, you can substitute with Gruyère for a nuttier flavor or even a bit of sharp white cheddar for extra tang. The important thing is to choose a cheese that melts well.

Is there a way to make this soup gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend, and double-check that your beef broth is certified gluten-free. These quick substitutions make it easy to enjoy this comforting soup on a gluten-free diet.

What kind of corned beef should I use?

You can use leftover homemade corned beef, deli-sliced corned beef (chopped up), or even canned corned beef in a pinch. Just make sure whatever you use is chopped into bite-sized pieces so each spoonful delivers plenty of meaty goodness.

Can I make this soup vegetarian?

To make a vegetarian version, simply swap out the corned beef for chopped mushrooms or plant-based deli slices and use vegetable broth instead of beef broth. While it won’t be quite a classic Reuben, it’s still delicious and satisfying!

Will this soup work in a slow cooker?

This recipe is so quick on the stovetop, but you can adapt it for a slow cooker by sautéing the onions, garlic, and flour first to make the roux, then adding everything else (except cheese and cream) into the slow cooker. Stir in the cheese and cream at the end, just before serving.

Final Thoughts

The Easy Creamy Reuben Soup Recipe is pure comfort in a bowl—so simple to prepare yet layered with all the savory, tangy, melty flavors you love about a classic Reuben. Once you taste it, you’ll wonder how you ever lived without it! Give it a try and let this soup warm both your kitchen and your soul.

Easy Creamy Reuben Soup Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a classic Reuben sandwich in soup form with this Easy Creamy Reuben Soup recipe. Creamy, savory, and packed with corned beef and sauerkraut, this soup is a delightful twist on a traditional favorite.

Ingredients

Scale

For the soup:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups beef broth
1½ cups chopped corned beef
1½ cups sauerkraut, drained and chopped
1 cup half-and-half or heavy cream
1 cup shredded Swiss cheese
1 teaspoon Dijon mustard
½ teaspoon caraway seeds (optional)
Salt and black pepper to taste
Chopped fresh parsley or rye croutons for garnish (optional)

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Instructions

In a large pot over medium heat, melt the butter. Add the onion and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds more.

Sprinkle in the flour and whisk constantly for 1 minute to create a roux. Gradually pour in the beef broth while whisking to avoid lumps.
Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Add the chopped corned beef and sauerkraut.
Stir in the half-and-half, Swiss cheese, Dijon mustard, and caraway seeds if using. Simmer for 5–7 more minutes until creamy and heated through.
Season with salt and pepper to taste. Serve hot, garnished with parsley or rye croutons if desired.