Creamy Reuben Soup: A Delicious Twist on a Classic
All the iconic flavors of a Reuben sandwich — corned beef, sauerkraut, Swiss cheese, and zesty dressing — come together in a warm, creamy bowl of comfort. This Creamy Reuben Soup delivers the same nostalgic taste of the deli favorite but in an easy, spoonable form that’s perfect for cold-weather dinners or cozy gatherings.
Ingredients
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2 tbsp unsalted butter
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1 medium onion, chopped
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2 garlic cloves, minced
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¼ cup all-purpose flour
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4 cups chicken broth
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1 cup heavy cream
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½ lb cooked corned beef, chopped or shredded
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1 cup sauerkraut, drained
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1 cup shredded Swiss cheese
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¼ cup Russian or Thousand Island dressing
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Salt & black pepper, to taste
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For serving: rye bread croutons + chopped parsley
Instructions
1️⃣ Sauté Aromatics
Melt butter in a large pot over medium heat. Add onion and garlic; sauté 5 minutes until softened.
2️⃣ Make the Roux
Sprinkle in the flour and stir constantly for 2 minutes until lightly golden.
3️⃣ Add Liquids
Slowly whisk in chicken broth to avoid lumps. Bring to a simmer.
4️⃣ Add Cream + Reuben Flavors
Reduce heat and stir in heavy cream.
Add corned beef and sauerkraut; simmer 5 minutes.
5️⃣ Melt the Cheese
Stir in Swiss cheese and Russian dressing until melted and creamy.
6️⃣ Season & Finish
Taste and adjust salt and pepper as needed.
Simmer 5–10 minutes to develop flavor.
7️⃣ Serve
Ladle into bowls and top with rye croutons and parsley.
Notes
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Make it gluten-free: Use cornstarch (2 tbsp) instead of flour and GF rye-style bread.
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Lighten it up: Swap heavy cream for half-and-half (soup will be thinner).
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Extra tang: Add a splash of pickle juice or an extra spoon of dressing.
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No corned beef leftover? Use deli sliced corned beef cut into strips.