Creamy Reuben Soup is a cozy twist on the classic Reuben sandwich, packed with tender corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy broth that feels like a warm hug in a bowl. It brings together all those familiar flavors you love, but in a smooth, comforting soup that’s perfect for chilly days.
I love making this soup when I’m craving something familiar but want it in a new form. The combination of creamy and tangy flavors hits just right, and I always find myself going back for seconds. A simple dash of Thousand Island dressing stirred in adds that special touch that makes it taste just like a Reuben without the bread.
My favorite way to serve this soup is with a crispy rye crouton or a slice of hearty rye bread on the side. It’s great for lunch or dinner, and everyone who tries it seems to love the comforting mix of creamy broth and savory corned beef. It’s one of those recipes that feels like a little bit of home on a cold day.
Key Ingredients & Substitutions
Corned beef: This is the heart of the soup, giving it that classic Reuben flavor. If you can’t find corned beef, pastrami or cooked deli roast beef work as alternatives.
Sauerkraut: The tangy sauerkraut balances the richness. If you find it too strong, rinse it lightly or substitute with finely chopped pickles for a milder tang.
Swiss cheese: Swiss adds a creamy, nutty taste. Gruyère can be a good substitute if you prefer a slightly richer cheese.
Thousand Island dressing: This brings the signature tangy dressing flavor. If homemade, mix mayo, ketchup, and sweet pickle relish for a quick substitute.
Beef broth: Use a good-quality broth for depth. If unavailable, vegetable broth with a splash of soy sauce or Worcestershire sauce can add umami.
How Do I Keep the Soup Creamy Without the Cheese Separating?
Adding cream and cheese requires care to avoid curdling:
- Lower the heat before adding cream and cheese; avoid boiling once they’re in.
- Stir gently and often so cheese melts evenly without clumping.
- Use shredded cheese rather than blocks to melt faster.
- Add the cheese gradually to prevent it from seizing up.
- Tempering the cream with a bit of warm broth before adding can help keep the texture smooth.
Equipment You’ll Need
- Large heavy-bottomed pot – I use this because it heats evenly and prevents sticking while simmering the soup.
- Stick or regular blender (optional) – helpful if you want to blend part of the soup for a creamier texture.
- Chopping board and sharp knife – makes chopping corned beef and sauerkraut quick and easy.
- Measuring cups and spoons – keeps everything precise, especially for seasonings and dressings.
- Wooden spoon or spatula – ideal for stirring the soup without scratching your pot.
Flavor Variations & Add-Ins
- Use smoked paprika or a dash of cayenne pepper for extra warmth and spice.
- Add sautéed mushrooms or caramelized onions for richer flavor.
- Swirl in a spoonful of Dijon mustard for a tangy twist in the broth.
- Top with crispy bacon bits or chopped chives before serving for extra texture and flavor.
Creamy Reuben Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 4 cups beef broth
- 1 1/2 cups corned beef, chopped into small pieces
- 1 1/2 cups sauerkraut, drained and chopped
- 1 teaspoon caraway seeds (optional)
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing (plus extra for garnish)
- Salt and black pepper to taste
- Fresh dill for garnish (optional)
- Rye bread, toasted and cubed for croutons
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a warm and creamy bowl ready in around 30 minutes. It’s perfect for a cozy meal when you want something quick but comforting.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until they’re soft and see-through, about 5 minutes. Then add the minced garlic and cook for another minute until it smells wonderful.
2. Add Broth and Main Ingredients:
Pour in the beef broth and bring it to a gentle simmer. Next, add the chopped corned beef, sauerkraut, and caraway seeds if you’re using them. Let everything simmer together for 10 minutes so the flavors mix nicely.
3. Stir in Cream and Cheese:
Turn the heat down low and carefully stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese melts and the soup feels smooth and creamy. Avoid boiling after adding the cream so it stays silky.
4. Add Dressing and Season:
Mix in the Thousand Island dressing, then taste and add salt and black pepper as you like. This gives the soup that signature tangy Reuben flavor.
5. Serve and Garnish:
Ladle the soup into bowls. Sprinkle a little extra Swiss cheese on top, add a drizzle of Thousand Island dressing, and if you like, garnish with fresh dill. Don’t forget to add those toasty rye bread cubes for crunch—they’re like little bites of Reuben sandwich right in your soup.
Can I Use Frozen Corned Beef for This Soup?
Yes, you can! Just be sure to fully thaw the corned beef in the refrigerator overnight before chopping and adding it to the soup to ensure even cooking and the best texture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream and cheese, then refrigerate for up to 2 days. When ready to serve, gently reheat and stir in cream, cheese, and Thousand Island dressing.
How Should I Store Leftover Creamy Reuben Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove over low heat, stirring occasionally to maintain a smooth consistency.
Can I Substitute Heavy Cream with a Lighter Option?
You can use half-and-half or whole milk, but the soup will be less rich and creamy. If using milk, add it toward the end and heat gently to prevent curdling.