If you crave the nostalgic flavors of a classic Reuben sandwich captured in a comforting bowl, you’re going to love this Easy Creamy Reuben Soup Recipe. It’s the perfect hug-in-a-bowl, blending tangy sauerkraut, tender corned beef, and melty Swiss cheese into a luscious, velvety broth. Whether it’s a chilly day or you simply want a quick, satisfying meal, this soup brings all the hearty goodness of your favorite deli delight with a creamy twist you won’t be able to resist.
Ingredients You’ll Need
This Easy Creamy Reuben Soup Recipe relies on simple, wholesome ingredients that come together effortlessly to create rich flavor and satisfying texture. Each component plays a key role: from the aromatic sautéed onions to the tangy sauerkraut, and the smooth Swiss cheese that ties it all together.
- Unsalted butter: Helps sauté the onions and garlic, adding a silky base without overpowering the flavors.
- Small onion, finely chopped: Provides sweetness and depth to the soup’s foundation.
- Garlic clove, minced: Adds aromatic warmth and a gentle kick that complements the other ingredients.
- All-purpose flour: Creates a roux to thicken the soup and give it that creamy, indulgent texture.
- Chicken broth: The savory liquid backbone balancing the richness of the cream and cheese.
- Half-and-half: Brings smooth creaminess without being too heavy, setting the soup apart from a standard broth.
- Sauerkraut, drained: Injects the signature tang and slight crunch reminiscent of a Reuben sandwich.
- Cooked corned beef, chopped: Tender, flavorful protein that is an essential Reuben element.
- Swiss cheese, shredded: Melts beautifully to create the soup’s luscious, cheesy consistency.
- Dijon mustard: Adds a subtle sharpness that brightens the overall taste.
- Caraway seeds (optional): Infuse a hint of spice and earthiness characteristic of traditional Reuben flavor.
- Salt and pepper to taste: Essential seasonings to enhance and balance all the ingredients.
- Rye bread croutons: Perfect crunchy topping that adds texture and echoes the sandwich bread.
- Fresh parsley (optional): A fresh, green garnish that adds a pop of color and brightness.
How to Make Easy Creamy Reuben Soup Recipe
Step 1: Sauté the aromatics
Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, then sauté them until they soften and become fragrant, about 3 to 4 minutes. This step builds the aromatic base that infuses the soup with warmth and subtle sweetness.
Step 2: Create the roux and add broth
Sprinkle the all-purpose flour over the softened onions and garlic, cooking for about one minute while stirring constantly. This forms a roux that will thicken the soup beautifully. Next, whisk in the chicken broth slowly to avoid lumps, then bring the mixture to a gentle simmer so it thickens just enough without becoming too heavy.
Step 3: Add creaminess and flavor layers
Lower the heat and stir in the half-and-half along with Dijon mustard, which lends a subtle tang and depth. If you’re using caraway seeds, now is the time to add them, giving a lovely visual hint and signature flavor to this Easy Creamy Reuben Soup Recipe. Simmer the mixture briefly to let all those flavors meld together perfectly.
Step 4: Incorporate the hearty Reuben ingredients
Stir in the drained sauerkraut and chopped corned beef, letting their textures and tangy, savory flavors melt into the soup. Add the shredded Swiss cheese last, stirring until it’s fully melted and the soup achieves its irresistibly creamy and cheesy consistency. Season with salt and pepper according to your taste preferences.
Step 5: Serve with the perfect finishing touch
Ladle the finished soup into warm bowls and crown each serving with crunchy rye bread croutons. For an extra touch of freshness and color, sprinkle with chopped fresh parsley. You’re ready to enjoy this comforting bowl of magic!
How to Serve Easy Creamy Reuben Soup Recipe
Garnishes
Adding rye bread croutons is key to providing texture contrast—they soak up the creamy soup just perfectly without getting soggy right away. Fresh parsley adds a bright, green burst that cuts through the richness and makes each spoonful look inviting and vibrant.
Side Dishes
This soup pairs wonderfully with a simple side salad dressed in a light vinaigrette or even a classic coleslaw to echo the tangy sauerkraut notes. If you want more indulgence, serve it alongside extra rye toast or crispy potato chips to keep the deli spirit alive.
Creative Ways to Present
For a fun twist, try serving the soup inside hollowed-out mini rye bread bowls or garnish each portion with a swirl of sour cream or horseradish cream to add a flavorful zing. You can also offer pickles on the side for that authentic deli vibe that completes the Reuben experience.
Make Ahead and Storage
Storing Leftovers
This Easy Creamy Reuben Soup Recipe keeps nicely in the fridge for up to 3 days when stored in an airtight container. The flavors will develop even more after a day, making your leftovers taste just as delicious, if not better.
Freezing
You can freeze the soup for up to 2 months, but keep in mind that the creaminess may slightly separate upon thawing. To minimize this, reheat gently and stir well. It’s a fantastic way to have this comforting meal ready at any time.
Reheating
Reheat the soup on the stovetop over low heat, stirring occasionally until warmed through. Avoid high heat which can cause curdling. If it feels too thick, simply add a splash of chicken broth or half-and-half to loosen it back up.
FAQs
Can I make this soup vegetarian?
You can swap the corned beef for plant-based protein or extra vegetables, and use vegetable broth instead of chicken broth, but you’ll lose some of that classic Reuben flavor. Adding smoked flavorings might help mimic it.
What can I use if I don’t have half-and-half?
Use a mixture of milk and heavy cream, or a full cream to milk ratio that equals 1 ½ cups for the similar creamy texture. Whole milk alone might make the soup less rich.
Is there a substitute for sauerkraut?
If you’re not a fan of sauerkraut, tangy kimchi can be a unique alternative. Just use less as it’s more pungent, or try finely chopped pickles for milder acidity.
How spicy is this soup?
The Easy Creamy Reuben Soup Recipe is generally mild with subtle tanginess and the warm hints from garlic and mustard. You can add crushed red pepper flakes if you want a little heat.
Can I prepare this soup in advance and just reheat it?
Absolutely! The flavors develop very nicely after resting overnight, making it an ideal make-ahead dish for busy days or entertaining guests.
Final Thoughts
This Easy Creamy Reuben Soup Recipe is such a delightful way to enjoy the flavors of a beloved sandwich without the fuss. It’s creamy, tangy, and packed with savory goodness — perfect for warming up any day or impressing friends with a comforting homemade meal. Give it a try, and I promise, it’ll quickly become a favorite in your cozy soup rotation!
Print
Easy Creamy Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Creamy Reuben Soup captures all the classic flavors of the iconic Reuben sandwich in a rich, comforting bowl. Featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy broth infused with dijon mustard and caraway seeds, this soup is perfect for a quick weeknight meal or a cozy lunch. Topped with crunchy rye bread croutons and fresh parsley, it brings the beloved deli favorite to your table in a warm, hearty form.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
- 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 Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make Roux & Add Broth: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Add Dairy & Flavorings: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Simmer for a few minutes to allow the flavors to meld.
- Incorporate Main Ingredients: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with rye bread croutons. Garnish with fresh parsley if desired and serve warm.
Notes
- For a vegetarian version, omit corned beef and use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, simmer a few minutes longer to reduce the liquid.
- Caraway seeds add an authentic Reuben flavor but can be skipped if unavailable.
- Rye bread croutons can be made by toasting rye bread cubes with a little butter or olive oil until crisp.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
