This Easy Creamy Reuben Soup takes everything you love about the iconic deli sandwich and transforms it into a warm, comforting bowl of goodness! Imagine the savory corned beef, tangy sauerkraut, silky Swiss cheese, and that signature Thousand Island creaminess, all swimming together in a luscious, velvety broth. It’s a crowd-pleasing, soul-hugging soup that’s perfect for chilly evenings, potlucks, or whenever you need the flavors of a classic Reuben in a fuss-free, spoon-able form.

Easy Creamy Reuben Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Easy Creamy Reuben Soup couldn’t be simpler! Each item brings its own special magic—think richness from the beef and cheese, tang from sauerkraut, and layers of creamy-savory depth. Here’s what you’ll need, and why they matter:

Unsalted butter (2 tablespoons): Kicks off the soup with savory richness that binds all the flavors together.
One medium onion, diced: Adds sweetness and body, creating a flavorful soup base.
Two garlic cloves, minced: Amp up the aroma and bring a cozy warmth to every bite.
All-purpose flour (1/4 cup): Helps thicken your soup to ultra-creamy perfection.
Beef broth (4 cups): Gives that classic deli-beefy backbone and depth you’d expect from a Reuben.
Half-and-half or heavy cream (2 cups): Adds the dreamy, smooth texture that defines this soup’s creamy personality.
Sauerkraut (1 cup, drained and chopped): Provides zingy tang and that unmistakable Reuben essence.
Corned beef (2 cups, cooked and shredded or chopped): Packs the soup with protein and authentic flavor.
Shredded Swiss cheese (1 1/2 cups): Melts into silky ribbons for cozy cheesiness in every spoonful.
Thousand Island dressing (1/2 cup): Creamy, tangy, and sweet—this gives the soup its signature character.
Caraway seeds (1/2 teaspoon): Lend the signature hint of rye that transports you straight to any great deli.
Black pepper (1/4 teaspoon): Provides just enough gentle heat to balance the creamy flavors.
Salt to taste: Essential for balancing all the flavors and elevating each bite.
Rye croutons (optional, for serving): Offer crunch and a true Reuben sandwich crunch on top!

How to Make Easy Creamy Reuben Soup

Step 1: Sauté the Aromatics

Start with a large, heavy-bottomed pot and melt the unsalted butter over medium heat. Add the diced onion and garlic, then sauté for three to four minutes until the onions are translucent and the kitchen smells like pure comfort. This simple step sets up a foundation of deep flavor that will shine through the finished soup.

Step 2: Make the Roux

Sprinkle in the all-purpose flour and cook, stirring constantly, for one minute. This forms a roux—a fancy way of saying you’re building the dreamiest, creamiest base, without any hint of raw flour taste. Don’t rush it; just let the flour meld with the butter and onions.

Step 3: Add Broth and Cream

Slowly whisk in the beef broth, ensuring no lumps remain. Once it’s smooth, stir in the half-and-half (or heavy cream, if you’re feeling especially indulgent). Bring everything to a gentle simmer, stirring frequently. In a few minutes, the soup thickens slightly, becoming the perfect canvas for the Reuben flavors to shine.

Step 4: Stir in Reuben Essentials

Add the drained and chopped sauerkraut, cooked corned beef, shredded Swiss cheese, Thousand Island dressing, caraway seeds, and black pepper. Reduce the heat to low, and let everything melt together for about ten minutes. The cheese will fully melt, the flavors will mingle, and the soup will develop its signature silky, rich texture.

Step 5: Taste and Finish

Take a taste and adjust the seasoning with salt if needed. Some broths and corned beefs are saltier than others, so trust your palate! Serve your Easy Creamy Reuben Soup hot, finished off with crunchy rye croutons if you like a little extra texture and that rye bread vibe.

How to Serve Easy Creamy Reuben Soup

Garnishes

The final flourish makes all the difference: a handful of homemade (or store-bought) rye croutons layered on top is classic. For extra oomph, try an extra sprinkle of Swiss cheese or a tiny swirl of Thousand Island dressing—like a little wink to its sandwich inspiration!

Side Dishes

This soup is hearty enough to stand alone, but it pairs beautifully with a side of crunchy pickles, a crisp garden salad, or a slab of toasted rye for extra dunking joy. If you really want to lean into the deli spirit, serve with potato chips or a small dill pickle spear.

Creative Ways to Present

Thinking outside the bowl? Try ladling the soup into mini bread bowls for parties, serving in little espresso cups as an appetizer shot, or topping with a spiral of seeded mustard for extra pizzazz. Everyone loves a playful nod to the classic Reuben, especially when it’s this cozy and creamy.

Make Ahead and Storage

Storing Leftovers

Easy Creamy Reuben Soup keeps well in the fridge for up to three days. Let the soup cool to room temperature before transferring it to an airtight container. The flavors simply deepen and become even more irresistible as they mingle!

Freezing

You can freeze this soup, though the creamy base may separate slightly upon thawing. Let the soup cool completely, portion it into freezer-safe containers, and freeze for up to two months. Stir well while reheating to bring back the smooth consistency.

Reheating

To reheat Easy Creamy Reuben Soup, simply warm it gently on the stovetop over low heat, stirring often to keep it silky. If the soup is too thick, add a splash of cream or broth. Microwaving works too, but be sure to do it in short bursts and stir frequently for the best texture.

FAQs

Can I make Easy Creamy Reuben Soup gluten-free?

Absolutely! Swap the all-purpose flour for cornstarch (mix it with a bit of cold water to form a slurry, then stir in), and use gluten-free bread for your croutons. Everything else is naturally gluten-free, so it’s an easy switch!

Is it possible to use another type Soup

Swiss cheese gives Easy Creamy Reuben Soup its distinct flavor, but you can mix in a little Gruyère or even provolone for a fun twist. Just be sure your cheese melts smoothly for the creamiest soup.

What if I don’t have Thousand Island dressing?

No worries! You can make a quick DIY version by mixing mayo, ketchup, a little sweet relish, and a splash of vinegar. It will still bring that signature sweet-tangy note to your soup.

Can I use deli corned beef instead of homemade?

Definitely! Deli-sliced corned beef (just ask for it thick or chop it up yourself) works perfectly in Easy Creamy Reuben Soup. Leftover homemade is fantastic if you have it, but store-bought makes this recipe weeknight-easy.

How do I lighten up this recipe?

For a lighter version, use whole milk instead of heavy cream, reduce the cheese, and go easy on the Thousand Island dressing. The soup will stay luscious but feel a little fresher—perfect for any time of year!

Final Thoughts

If you’re craving comfort and a little deli magic, you have to give Easy Creamy Reuben Soup a try. It brings all the classic flavors you love into a bowlful of pure coziness. Grab a spoon, invite your favorite people, and get ready for a new go-to favorite!

Easy Creamy Reuben Soup Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delicious flavors of a classic Reuben sandwich in soup form with this easy and creamy Reuben soup recipe. Perfect for chilly days or to celebrate St. Patrick’s Day!

Ingredients

Scale

For the soup:

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups beef broth
2 cups half-and-half or heavy cream
1 cup sauerkraut, drained and chopped
2 cups cooked corned beef, shredded or chopped
1 1/2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
Salt to taste

For serving:

Rye croutons (optional)

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Instructions

In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened and fragrant.
Stir in the flour and cook to form a roux. Gradually whisk in the beef broth until smooth, then add the half-and-half.
Bring to a simmer, stirring often until slightly thickened. Add sauerkraut, corned beef, Swiss cheese, Thousand Island dressing, caraway seeds, and black pepper.
Reduce heat to low and cook for 10 minutes until cheese is melted and soup is creamy. Adjust seasoning with salt if needed.
Serve hot with rye croutons on top if desired.