Creamy Reuben Soup is like a cozy hug in a bowl, packed with all the classic flavors of a Reuben sandwich. Think tender corned beef, tangy sauerkraut, and a creamy, cheesy broth that brings everything together in the most comforting way. The soup has a nice balance of creamy texture and a bit of zing from the sauerkraut that keeps it feeling fresh and satisfying.
I love making this soup when I want something hearty but easy to enjoy on a chilly day. It’s one of those recipes where you get to have all the good stuff of a Reuben sandwich without worrying about the mess of rye bread. My favorite trick is stirring in a little extra shredded Swiss cheese on top right before serving — it melts perfectly and adds that wonderful gooey touch.
This soup feels perfect served with a side of crispy rye bread or some simple crackers. It’s great for casual dinners, and I find that it tastes even better the next day, so leftovers are definitely a win. If you’ve ever loved the flavors of a Reuben but want a warm twist, this soup makes a really tasty and satisfying choice.
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 even cooked roast beef work well as a substitute.
Sauerkraut: Adds tang and a bit of crunch. If sauerkraut isn’t your thing or hard to find, try using finely chopped pickled cabbage or even kimchi for a spicy twist.
Swiss Cheese: Melts smoothly and brings that nutty taste typical of a Reuben. Gruyère or Monterey Jack can be good alternatives if you want a slightly different flavor or have allergies.
Potatoes: They make the soup hearty and creamy once cooked. Yukon gold or red potatoes work best because they hold their shape while softening nicely.
How Do You Make a Smooth and Creamy Soup Without Lumps?
The key is in making a proper roux and gradually adding liquids:
- Melt butter and cook onions and garlic softly first.
- Sprinkle flour over them and stir constantly for 2-3 minutes to cook out the raw taste and create a roux.
- Slowly whisk in beef broth to avoid lumps forming. Adding broth bit by bit helps keep the mixture smooth.
- Simmer patiently to let the potatoes tenderize and flavors blend in.
- When adding cream, do it slowly over low heat and never boil after this to prevent curdling.
These steps ensure a silky, lump-free soup that is rich and comforting. Also, stirring in the Swiss cheese at the end over low heat helps it melt perfectly into the soup.
Equipment You’ll Need
- Large heavy-bottomed pot – I love using this because it heats evenly and prevents the soup from sticking or burning.
- Wooden spoon or whisk – essential for stirring the roux and keeping everything smooth.
- Chopping board and knife – handy for preparing onions, garlic, potatoes, and corned beef.
- Measuring cups and spoons – to keep ingredients accurate and your cooking organized.
- Soup ladle – makes serving easy and neat, especially with hot soup.
- Toaster or oven – for toasting the rye bread slices to go with the soup.
Flavor Variations & Add-Ins
- Use turkey or ham instead of corned beef for a milder, leaner flavor. It works well if you prefer something less salty.
- Try different cheeses like Gruyère or Monterey Jack for a different melt and taste profile.
- Add chopped pickles or a dash of hot sauce to give your soup extra zing and tang.
- Stir in sautéed mushrooms or greens like spinach for added texture and nutrition.
Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth or stock
- 1 cup crushed tomatoes or tomato sauce
- 1 teaspoon dried dill weed
- 4 medium potatoes, peeled and diced
- 1 1/2 cups sauerkraut, drained and chopped
- 2 cups cooked corned beef, chopped or shredded
- 1 1/2 cups heavy cream or half-and-half
- 1 cup shredded Swiss cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Rye bread slices, toasted (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 30 minutes of cooking. It’s a quick and comforting meal you can enjoy even on a busy day!
Step-by-Step Instructions:
1. Cook the Onion and Garlic
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and clear. Stir in the minced garlic and cook for another 30 seconds until you smell the lovely aroma.
2. Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2-3 minutes to make a roux. This helps thicken the soup and gives it a nice creamy texture.
3. Add Broth, Tomatoes, Dill, and Potatoes
Slowly whisk in the beef broth, making sure no lumps form. Then add the crushed tomatoes, dried dill weed, and diced potatoes. Bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender (about 15-20 minutes).
4. Mix in Sauerkraut and Corned Beef
Add the chopped sauerkraut and corned beef to the pot. Continue simmering for another 5 minutes to allow the flavors to blend nicely.
5. Stir in Cream and Swiss Cheese
Lower the heat and slowly pour in the heavy cream while stirring gently. Don’t let the soup boil once the cream is added to avoid curdling. Then add the shredded Swiss cheese, stirring until it melts smoothly into the soup. Taste and season with salt and pepper as you like.
6. Serve Warm
Ladle the soup into bowls and garnish with extra Swiss cheese if you want. Serve alongside toasted rye bread for dipping — it’s a perfect match!
Can I Use Frozen Corned Beef Instead of Fresh?
Yes! Just make sure to thaw it completely in the fridge overnight before adding it to the soup. Pat it dry to remove excess moisture for the best texture.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, stir occasionally and warm over low heat to keep the soup creamy and smooth.
Can I Substitute Half-and-Half for Heavy Cream?
Yes, half-and-half works well and makes the soup a bit lighter. Just be sure to heat it gently and avoid boiling after adding to prevent separation.
