Creamy Reuben Soup – Classic Deli Comfort Made Easy

I’ve always loved a good Reuben sandwich—the tangy sauerkraut, savory corned beef, melted Swiss, and creamy dressing all working together in perfect balance.

This Creamy Reuben Soup takes everything I love about that classic deli favorite and turns it into a warm, cozy bowl of comfort food that’s perfect for chilly nights.

It’s rich, creamy, and packed with bold flavors, yet surprisingly easy to make. If you’re a Reuben fan, this soup delivers all that familiar goodness in spoonable form, with plenty of flexibility for weeknight cooking or make-ahead meals.

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Recipe Highlights

This Creamy Reuben Soup is indulgent without being overwhelming, combining a smooth, creamy base with hearty chunks of corned beef and just the right amount of tang from sauerkraut.

The flavors are layered slowly, allowing the soup to taste deep and developed rather than flat or overly salty.

What makes this recipe special is how it balances richness with brightness. The Swiss cheese melts seamlessly into the broth, while the sauerkraut keeps everything lively and fresh.

It’s comforting, satisfying, and unmistakably inspired by the classic sandwich.

Why you’ll love this soup:

• All the flavors of a Reuben sandwich in soup form
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• Creamy, cheesy, and deeply comforting
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• Great for cold weather and game days
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• Easy to make ahead and reheat

Ingredient Notes

• Corned Beef: Tender, flavorful corned beef gives the soup its signature deli taste. Chopped into bite-sized pieces, it adds hearty texture and savory depth.
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• Sauerkraut: Sauerkraut brings the tangy contrast that defines a Reuben. Draining it well prevents the soup from becoming overly acidic.
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• Swiss Cheese: Swiss cheese melts beautifully and provides mild nuttiness without overpowering the soup.
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• Onion: Onion builds the savory base and balances the richness of the cream and cheese.
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• Garlic: Garlic adds warmth and depth, enhancing the overall flavor without dominating.
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• Chicken Broth: Chicken broth creates a flavorful foundation that supports the creamy elements.
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• Heavy Cream: Heavy cream gives the soup its silky, luxurious texture.
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• Caraway Seeds: A small amount of caraway delivers that unmistakable rye-bread flavor associated with Reubens.
  

How to Make My Creamy Reuben Soup

Start by sautéing diced onion in butter over medium heat until soft and translucent. Add minced garlic and cook briefly until fragrant, taking care not to brown it.

Sprinkle in flour and stir to form a light roux, cooking just long enough to remove the raw flour taste.

Slowly whisk in chicken broth, stirring constantly to avoid lumps. Once smooth, add the sauerkraut, corned beef, and caraway seeds.

Let the soup simmer gently so the flavors meld together.

Lower the heat and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup is smooth and creamy.

Taste and adjust the seasoning before serving hot.

Serving Suggestions

• Rye toast or rye croutons
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• Grilled cheese sandwiches
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• Simple green salad with vinaigrette
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• Pickles or pickle spears on the side

Variations & Substitutions

If you’d like to lighten the soup slightly, you can substitute half-and-half for heavy cream or use reduced-fat Swiss cheese.

The soup will still be creamy, just a bit less rich. For a thicker texture, add an extra small amount of roux or a handful of diced potatoes.

For a twist on the classic, try using pastrami instead of corned beef. It adds a smoky, peppery edge that pairs beautifully with the creamy base.

You can also mix Swiss and Gruyère for a deeper cheese flavor.

Vegetarian versions are possible too. Swap the beef for sautéed mushrooms and use vegetable broth instead of beef broth.

While it’s not traditional, the earthy mushrooms and tangy sauerkraut still create a satisfying, Reuben-inspired soup.

Can I Make This Ahead?

Yes, this soup is a great make-ahead option, especially if you’re planning for entertaining. You can prepare it up to a day in advance and store it in the refrigerator.

The flavors actually deepen as it sits, making it even better the next day.

When reheating, do so gently over low heat, stirring frequently. If the soup thickens too much in the fridge, simply add a splash of broth or milk to loosen it back up to your desired consistency.

For best results, wait to add any bread or garnish until just before serving. This keeps textures fresh and prevents the soup from becoming overly thick or starchy.

Common Mistakes to Avoid

One common mistake is adding cheese over high heat. This can cause it to break and turn grainy instead of smooth.

Always lower the heat before adding cheese and stir slowly until fully melted.

Another issue is skipping the roux or rushing it. The roux provides structure and body to the soup.

If it’s undercooked, the soup can taste floury; if it’s rushed, the texture may be uneven.

Lastly, overloading the soup with sauerkraut can overpower the other flavors. Start with the recommended amount, taste, and add more only if needed.

Balance is what makes this soup shine.

Tips for the Best Creamy Reuben Soup

The most important tip for this soup is to keep the heat gentle, especially once the dairy and cheese are added.

High heat can cause the cheese to separate, resulting in a grainy texture. Low and slow ensures a smooth, luxurious finish.

Using high-quality corned beef makes a noticeable difference. Whether homemade or deli-sliced, make sure it’s tender and well-seasoned.

Chop it into bite-sized pieces so every spoonful gets a bit of that savory meat without overpowering the soup.

Finally, don’t skip draining the sauerkraut well. Too much liquid can thin the soup and make it overly sour. You want the tangy flavor, not the excess brine.

Taste as you go and adjust seasoning at the end for the best balance.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container for up to 4 days
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• Reheat gently over low heat, stirring often
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• Add a splash of broth or cream when reheating if thickened

Frequently Asked Questions

Can I freeze Creamy Reuben Soup?

Because this soup contains dairy and cheese, freezing is not recommended. The texture can become grainy once thawed. It’s best enjoyed fresh or refrigerated for short-term storage.

What can I use instead of rye bread?

If rye isn’t your favorite, crusty sourdough or toasted pumpernickel works well. Even garlic toast can be a tasty alternative while still complementing the soup.

Is this soup very sour?

No, the cream and cheese mellow the sauerkraut significantly. The result is tangy but balanced, not sharp or acidic.