Imagine all the best parts of a classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—transformed into a creamy, comforting soup. That is exactly what this creamy Reuben soup delivers. It is rich, tangy, savory, and utterly satisfying. Each spoonful has tender pieces of corned beef, tangy sauerkraut, and a velvety, cheesy broth that tastes just like the beloved deli sandwich in liquid form.
This creamy Reuben soup is pure genius for Reuben lovers. It captures the signature flavors without the need for rye bread or griddling. The sauerkraut adds a pleasant tang and texture, the corned beef provides smoky, salty depth, and the Swiss cheese melts into the broth for a creamy, dreamy finish. A swirl of Thousand Island dressing and a sprinkle of fresh parsley make it feel complete. Serve it with toasted rye bread croutons or a classic Reuben sandwich on the side.
Why You Will Love This Recipe
· All the Classic Reuben Flavors in a Soup.
· Ready in 30 Minutes.
· One Pot, Minimal Cleanup.
· Creamy, Cheesy, and Tangy.
· Great for Using Up Leftover Corned Beef.
· Perfect for St. Patrick’s Day or Any Day.
· Crowd-Pleasing and Comforting.
· Freezer-Friendly.
Ingredients List
For the Soup:
· 2 tablespoons unsalted butter
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 2 tablespoons all-purpose flour
· 3 cups low-sodium beef or chicken broth
· 2 cups half-and-half or whole milk
· 8 oz (about 2 cups) cooked corned beef, chopped or shredded
· 1 cup sauerkraut, drained and squeezed dry
· 1 ½ cups shredded Swiss cheese
· ½ teaspoon caraway seeds (optional, for authentic Reuben flavor)
· ¼ teaspoon black pepper
For the Thousand Island Swirl:
· ¼ cup Thousand Island dressing (or Russian dressing)
For Garnish:
· Toasted rye bread croutons
· Fresh parsley or chives, chopped
· Extra shredded Swiss cheese
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes until the flour is absorbed and turns light golden.
Step 3: Add the Liquid
Slowly pour in the broth while whisking constantly to prevent lumps. Add the half-and-half. Bring to a gentle simmer, whisking occasionally, until the soup thickens slightly, about 3-4 minutes.
Step 4: Add the Corned Beef and Sauerkraut
Add the chopped corned beef and drained sauerkraut. Stir in the caraway seeds (if using) and black pepper. Simmer for 5-10 minutes to let the flavors meld.
Step 5: Add the Cheese
Reduce the heat to low. Gradually add the shredded Swiss cheese, stirring constantly until melted and smooth. Do not let the soup boil after adding the cheese, or it may become grainy.
Step 6: Swirl in the Thousand Island Dressing
Remove the soup from the heat. Drizzle the Thousand Island dressing over the top and use a knife or skewer to swirl it into the soup.
Step 7: Serve
Ladle into bowls. Garnish with toasted rye croutons, fresh parsley, and extra Swiss cheese.
Cooking Tips and Pro Tips for Best Results
· Use good quality corned beef: Deli-sliced corned beef (chopped) or leftover homemade corned beef works best. Avoid canned corned beef, which has a different texture and flavor.
· Squeeze the sauerkraut dry: Excess moisture from the sauerkraut can thin the soup. Press it in a paper towel or squeeze it in your hands before adding.
· Use freshly shredded Swiss cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shred from a block for a creamy, lump-free soup.
· Do not boil after adding cheese: High heat can cause the cheese to separate and become grainy. Keep the heat low after adding the cheese.
· Make it a meal: Serve with a side of rye bread or a half Reuben sandwich for the ultimate Reuben experience.
· Add pickles for extra tang: A few chopped dill pickles or a splash of pickle brine adds brightness.
Variations and Substitutions
Turkey Reuben Soup:
Substitute the corned beef with cooked turkey breast. Use turkey broth instead of beef broth. The flavor is lighter but still delicious.
Pastrami Reuben Soup:
Substitute the corned beef with chopped pastrami. Pastrami has a smokier, more peppery flavor that works beautifully.
Low-Carb / Keto Reuben Soup:
Omit the flour. Use 4 oz of cream cheese (cubed) instead of the roux. Replace the half-and-half with heavy cream. The soup will be richer and thicker.
Vegetarian Reuben Soup:
Substitute the corned beef with 8 oz of sliced portobello mushrooms (sautéed) or 1 cup of jackfruit. Use vegetable broth. The mushrooms provide a meaty texture.
Spicy Reuben Soup:
Add ½ teaspoon of cayenne pepper or 1 tablespoon of horseradish. Use spicy Thousand Island dressing.
Slow Cooker Reuben Soup:
Sauté the onion and garlic in a skillet, then transfer to a slow cooker. Add the broth, half-and-half, corned beef, sauerkraut, and seasonings. Cook on low for 3-4 hours. Stir in the cheese during the last 15 minutes.
Serving Suggestions
This creamy Reuben soup is a meal on its own. Serve it with:
· Toasted Rye Bread Croutons: The classic Reuben bread, cubed and toasted.
· A Half Reuben Sandwich: For the ultimate Reuben experience.
· Dark Rye Bread or Pumpernickel: For dipping.
· A Simple Green Salad: A light, tangy salad balances the richness.
· Pickles on the Side: Dill pickles or pickled vegetables.
Garnishes to try:
· Fresh parsley or chives
· Extra Thousand Island drizzle
· Crumbled rye bread croutons
· A sprinkle of caraway seeds
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The soup may thicken as it sits; add a splash of broth or milk when reheating.
Freezer:
Freeze in a freezer-safe container for up to 2 months. The creamy texture may change slightly, but the flavor remains good. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Reheat over medium-low heat for 8-10 minutes, stirring frequently. Add a splash of broth or milk to restore creaminess.
· Microwave: Heat individual portions for 90 seconds, then in 30-second increments.
Nutritional Information (Approximate, per serving – serves 6)
· Calories: 480
· Protein: 24g
· Fat: 32g
· Saturated Fat: 16g
· Carbohydrates: 20g
· Fiber: 2g
· Sugar: 8g
· Sodium: 1280mg (varies by corned beef and dressing)
· Calcium: 30% Daily Value
· Iron: 12% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use canned corned beef?
You can, but fresh deli corned beef is strongly recommended. Canned corned beef has a softer, mushier texture and a different flavor. If using canned, crumble it finely and reduce the salt in the recipe.
2. Can I use Thousand Island dressing in the soup instead of just a swirl?
Yes. Stir ¼ cup of Thousand Island dressing directly into the soup for a more pronounced flavor. The dressing adds sweetness and tang.
3. How do I make this soup thicker?
Let the soup simmer uncovered for an extra 5-10 minutes to reduce and thicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook for 2-3 minutes.
4. Can I make this soup dairy-free?
Yes. Substitute the butter with olive oil. Use full-fat coconut milk or unsweetened cashew cream instead of half-and-half. Use a dairy-free Swiss-style cheese or nutritional yeast. The flavor will be different but still enjoyable.
5. What is the best cheese for Reuben soup?
Swiss cheese is traditional. It has a nutty, slightly sweet flavor that melts beautifully. Gruyère is an excellent substitute. Avoid sharp cheddar, which can overpower the other flavors.
6. Can I add rye bread to the soup?
Absolutely. Cube rye bread, toss with olive oil and caraway seeds, and toast in the oven at 375°F for 8-10 minutes. Use these as croutons on top of the soup. This adds authentic Reuben flavor and crunch.