If you’re craving the hearty, tangy flavors of a classic deli favorite but want something warm and comforting to sip, this Creamy Reuben Soup Recipe is about to become your new go-to. It beautifully captures the essence of a Reuben sandwich in a silky, rich soup that’s ready in just 30 minutes. With tender corned beef, sharp Swiss cheese, briny sauerkraut, and a hint of caraway, every spoonful feels like a cozy hug on a chilly day. Trust me, once you dive into this creamy, flavorful bowl, you’ll wonder why you never thought to have a Reuben this way before.
Ingredients You’ll Need
The magic of this Creamy Reuben Soup Recipe lies in its simple yet essential ingredients. Each component plays a vital role, from the buttery sautéed onion giving sweetness, to the tangy sauerkraut adding depth, and the creamy Swiss cheese melting into lusciousness. Having quality ingredients means every bite delivers that perfect balance of savory, creamy, and slightly sour flavors.
- Unsalted butter: The foundation for sautéing aromatics, providing rich flavor without overpowering the soup.
- Small onion: Adds a subtle sweetness and depth when softened gently.
- Garlic clove: Brings aromatic warmth and a little punch of savoriness.
- All-purpose flour: Creates the roux to thicken the soup, giving it a creamy, velvety texture.
- Chicken broth: Acts as the flavorful liquid base, keeping the soup light but hearty.
- Half-and-half: Adds creaminess and smoothness without overwhelming richness.
- Sauerkraut: Drained to avoid excess liquid, it provides the signature tang and a lovely contrast.
- Corned beef: Chopped and pre-cooked, it delivers the meaty, smoky oomph expected in a Reuben.
- Swiss cheese: Shredded for easy melting, it enriches the soup with its nutty, mellow flavor.
- Dijon mustard: Offers a gentle sharpness that brightens the entire soup.
- Caraway seeds (optional): A traditional touch that adds a subtle earthy spice.
- Salt and pepper: To taste, enhancing and balancing all the flavors.
- Rye bread croutons: For topping, giving a delightful crunch reminiscent of a sandwich’s bread.
- Fresh parsley (optional): Adds a fresh herbal note and a pop of color as garnish.
How to Make Creamy Reuben Soup Recipe
Step 1: Sauté the Aromatics
Start by melting unsalted butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, cooking them gently until they become soft and fragrant. This step unlocks those sweet and savory undertones that form the delicious base of your soup.
Step 2: Make the Base
Next, sprinkle in the all-purpose flour and stir constantly for about a minute. This roux thickens the soup, ensuring a luscious, creamy consistency. Slowly whisk in the chicken broth, being careful to break up any lumps. Bring the mixture to a gentle simmer so it thickens just enough to hold everything together beautifully.
Step 3: Add the Creamy Elements
Lower the heat and stir in the half-and-half, along with Dijon mustard and caraway seeds if you’re using them. These ingredients blend smoothly into the base, enriching the soup with creaminess and subtle layers of flavor that echo the classic Reuben profile.
Step 4: Incorporate the Reuben Essentials
Now for the star ingredients – fold in the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir continuously until the cheese melts completely, creating a silky texture that holds everything together while delivering that familiar tangy, hearty flavor combo. Season with salt and pepper to taste, adjusting to your preference.
Step 5: Serve the Creamy Reuben Soup Recipe
Ladle your homemade Creamy Reuben Soup into bowls, making sure to scoop plenty of the meat and sauerkraut mixture. Top with crispy rye bread croutons to add a toasty crunch, and sprinkle fresh parsley for a bright finish if you like. This serving method keeps the rustic charm of a Reuben sandwich alive while letting the soup shine as the star.
How to Serve Creamy Reuben Soup Recipe
Garnishes
Adding rye bread croutons on top is an absolute must for crunch and that traditional Reuben vibe. A sprinkle of chopped fresh parsley brightens the bowl visually and adds a mild herbaceous note that complements the richness perfectly. If you’re feeling adventurous, a little extra shredded Swiss on top can provide an ooey-gooey finish right before serving.
Side Dishes
This soup stands confidently on its own but pairs beautifully with simple sides like a crisp green salad tossed in a light vinaigrette or some classic potato chips for textural contrast. For a heartier meal, try serving alongside a small sandwich or a chunk of crusty rye bread to soak up all the delicious broth.
Creative Ways to Present
For a cozy dinner party, serve the Creamy Reuben Soup Recipe in rustic bread bowls made from hollowed-out rye loaves for an eye-catching presentation. Or, layer the soup in clear glasses to showcase its creamy texture and colorful corned beef bits, making for a stylish starter. Either way, this soup is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, the Creamy Reuben Soup Recipe stays fresh for up to three days, making it a perfect choice for quick lunches or an easy dinner the next day.
Freezing
This soup freezes well, making it an ideal option for meal prep. Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to two months. When you’re ready, thaw overnight in the fridge before reheating gently to keep the creamy texture intact.
Reheating
When reheating the Creamy Reuben Soup Recipe, warm it slowly over medium-low heat, stirring frequently. If the soup thickens too much, simply add a splash of chicken broth or half-and-half to restore its perfect creamy consistency. Avoid boiling to keep the cheese from separating and preserve the silky mouthfeel.
FAQs
Can I use beef broth instead of chicken broth?
Absolutely! Using beef broth will give the soup a deeper, richer flavor that complements the corned beef beautifully. Just keep in mind it may slightly change the soup’s overall taste profile, making it heartier.
Is there a vegetarian version of this soup?
While traditional Reuben flavors rely on corned beef, you can create a vegetarian twist by using smoked tofu or tempeh and vegetable broth. Just skip the meat and ensure your broth and cheese are vegetarian-friendly for a delicious alternative.
Can I use low-fat dairy instead of half-and-half?
Yes, you can substitute half-and-half with milk or a low-fat alternative, but the soup might not be quite as creamy and rich. If you want to keep it lighter, adding a tablespoon of cream cheese can help maintain texture without extra fat.
What’s the best way to drain sauerkraut?
To avoid adding too much liquid, place sauerkraut in a fine-mesh strainer and press gently with the back of a spoon or a paper towel. Rinsing briefly with cold water can also mellow its tanginess if that’s your preference.
Can I make this soup in a slow cooker?
It’s possible, but since the soup requires thickening with a roux and adding dairy late in the cooking process, it’s easier to prepare on the stove. If you’d like, you can cook the aromatics and broth in the slow cooker, then finish with the rest on the stove to get that perfect creamy texture.
Final Thoughts
This Creamy Reuben Soup Recipe is the kind of comfort food that feels like coming home. It’s rich without being heavy, tangy yet smooth, and packed with the flavors that make every Reuben sandwich legendary. Whether you’re feeding a crowd or just indulging in some cozy solo dinners, this soup bridges convenience and gourmet taste with heartwarming ease. Give it a try—you’ll absolutely love having this new favorite in your recipe collection.
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Creamy Reuben Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Easy Creamy Reuben Soup captures the classic flavors of a Reuben sandwich in a warm, comforting bowl. Made with tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a hint of Dijon mustard and caraway seeds, this rich soup is simple to prepare and perfect for a cozy meal.
Ingredients
Sauté Base
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
Soup Base
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
Reuben Ingredients
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Toppings
- Rye bread croutons (for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
- Make the Base: Stir in the all-purpose flour and cook, stirring constantly, for 1 minute to form a roux. Slowly whisk in the chicken broth, making sure to avoid lumps. Bring the mixture to a gentle simmer so it thickens slightly.
- Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Allow the soup to simmer for a few minutes so the flavors meld together nicely.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir continuously until the cheese melts fully and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and top with crispy rye bread croutons for an authentic Reuben finish. Garnish with fresh parsley if desired and serve immediately.
Notes
- For extra richness, substitute half-and-half with heavy cream.
- If you prefer a thicker soup, add a bit more flour when making the roux.
- Adjust the caraway seeds to your taste or omit if you’re not a fan.
- Use freshly made rye croutons for the best texture and flavor contrast.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
