Creamy Reuben Soup is like a bowl full of all the best parts of a classic Reuben sandwich, but in cozy, spoonable form! It features tender corned beef, tangy sauerkraut, melty Swiss cheese, and that unmistakable hint of Russian dressing flavor, all blended into a smooth and creamy broth that feels warm and comforting.
I love making this soup on chilly days when I’m craving something hearty but easy to enjoy without the mess of a sandwich. The creamy texture combined with the salty, tangy flavors makes it such a satisfying treat. I find that a little bit of freshly cracked black pepper on top really brings everything together and gives it a nice touch of warmth.
One of my favorite ways to serve Creamy Reuben Soup is with some crusty rye bread on the side for dipping. It’s the perfect way to soak up every last bit of soup. This recipe is great for sharing too, especially when friends come over and you want something that feels special but is still super simple to make and enjoy together.
Key Ingredients & Substitutions
Corned Beef: This is the star protein giving the soup its Reuben identity. Leftover corned beef works great here, or deli-style corned beef if you want to save time. For a lighter twist, pastrami could be used, too.
Sauerkraut: Adds that classic tangy flavor. Drain well to avoid watering down the soup. If you don’t have sauerkraut, try fermented cabbage or even finely shredded cabbage with a splash of lemon juice for acidity.
Swiss Cheese: Melts beautifully and adds creaminess and a mild tang. Gruyère is a nice alternative if you want a deeper flavor. Avoid pre-shredded cheese if possible to help the soup stay smooth.
Russian Dressing: This dressing brings the classic Reuben zing. Thousand Island is a popular substitute. If you prefer homemade, mix mayo, ketchup, pickle relish, and a bit of Worcestershire sauce.
Beef Broth & Flour: The broth creates the soup base, and the flour helps thicken it into a creamy texture. For gluten-free options, use cornstarch or a gluten-free flour blend.
How Do You Make a Smooth and Creamy Reuben Soup Without Clumps?
The key to creamy soup is making a roux first and adding liquids gradually. Here’s how:
- Melt butter and sauté your onions and garlic until soft. This builds the flavor base.
- Sprinkle flour evenly over the veggies and stir well. Cook for 1-2 minutes to remove the raw flour taste but stop before browning.
- Slowly whisk in beef broth a little at a time to avoid lumps. Whisk constantly!
- Keep stirring as the soup thickens; don’t rush the simmer—this lets flavors meld and prevents curdling.
- Add cream and cheese last, stirring gently on low heat until smooth and melted.
Patience at each step and constant stirring are your friends for this creamy, lump-free soup. Avoid boiling after adding cream to keep it silky.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing and simmering the soup evenly.
- Whisk – essential for mixing the flour and broth smoothly without lumps.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Cheese grater – handy if you shred your own Swiss cheese for better melt and flavor.
Flavor Variations & Add-Ins
- Swap corned beef for cooked pastrami to add a smoky, peppery twist.
- Add chopped dill pickles or extra pickle relish for more tang and crunch.
- Mix in sautéed mushrooms or caramelized onions for deeper, richer flavors.
- Use smoked gouda instead of Swiss for a creamy soup with a subtle smoky taste.
How to Make Creamy Reuben Soup?
Ingredients You’ll Need:
For the Soup Base:
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sauerkraut, drained and chopped
- 4 cups beef broth
- 2 tbsp all-purpose flour
For the Creamy Mixture:
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 2 tbsp Russian dressing or Thousand Island dressing
For the Protein & Seasoning:
- 1 ½ cups cooked corned beef, shredded or chopped
- 1 tsp caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley or dill (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 25 minutes to cook, including simmering for flavors to blend. In under 40 minutes, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté Onion, Garlic, and Sauerkraut:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped sauerkraut and caraway seeds (if using), sautéing for 2 to 3 minutes to blend the flavors together.
2. Make the Roux and Add Broth:
Sprinkle the all-purpose flour evenly over the vegetables while stirring constantly to create a roux. Cook this mixture for about 1 to 2 minutes without letting it brown. Gradually whisk in the beef broth, making sure to whisk well so no lumps form. Bring the mixture to a gentle boil, then reduce the heat and let it simmer gently for 10 minutes to thicken and develop flavor.
3. Add Cream, Cheese, Dressing, and Meat:
Slowly stir in the heavy cream, shredded Swiss cheese, and Russian or Thousand Island dressing. Keep stirring until the cheese melts and the soup is smooth and creamy. Add the shredded corned beef and gently heat through for about 5 minutes. Be careful not to let the soup boil after adding cream to keep it rich and silky.
4. Season and Serve:
Taste your soup and season with salt and freshly ground black pepper as desired. Serve the soup hot, garnished with extra corned beef on top and a sprinkle of fresh parsley or dill if you like. This soup pairs wonderfully with crusty rye bread or crisp crackers for dipping.
Can I Use Frozen Corned Beef for This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before using. Once thawed, shred or chop it as usual before adding to the soup.
How Long Can I Store Leftover Creamy Reuben Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point before adding cream and cheese. Refrigerate, then reheat and add the dairy ingredients right before serving to keep the texture creamy.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or whole milk for a lighter option, but the soup may be less rich and creamy. To avoid curdling, add dairy slowly and gently reheat without boiling.
