If you’ve ever savored a classic Reuben sandwich and wished you could eat it by the spoonful, this Easy Creamy Reuben Soup is about to make your comfort food dreams come true! Imagine all the signature flavors of corned beef, Swiss cheese, and tangy sauerkraut, gently simmered in a luscious, creamy broth. This soup wraps you in nostalgia and warmth with every bite, and best of all, it comes together easily on the stovetop, making it perfect for cozy weeknights or impressing your friends at a casual dinner party. You won’t believe how these simple ingredients transform into something so rich and soul-satisfying!
Ingredients You’ll Need
The magic of Easy Creamy Reuben Soup is in its straightforward lineup of ingredients—each one brings essential depth, creaminess, or a zingy hit that makes the final dish pop. Using familiar pantry staples and a few deli favorites, you can recreate all the best parts of a Reuben sandwich with just a pot and a spoon.
- Butter: Adds richness and makes the perfect base for sautéing the aromatics.
- Onion: Finely chopped, it sweetens and softens as it cooks, creating subtle background flavor.
- Garlic: Gives a gentle but unmistakable kick of flavor—don’t skip it!
- All-purpose flour: Thickens the soup to the ideal, hearty consistency; use cornstarch for a gluten-free twist.
- Beef broth: Delivers rich, meaty undertones that bring everything together.
- Half-and-half: Makes the soup ultra-creamy without being too heavy—heavy cream works for extra decadence.
- Cooked corned beef: The star of the show; use deli-sliced or leftover homemade for maximum flavor.
- Sauerkraut: Chopped and drained, it adds that classic Reuben tang and a lightly crunchy texture.
- Swiss cheese: Melts beautifully into the soup for gooey, nutty perfection.
- Caraway seeds: Bring in the earthy, unmistakable hint of rye bread.
- Dijon mustard: Balances everything with a hint of heat and depth.
- Salt and pepper: Season to taste at the very end so every flavor shines.
- Rye croutons (optional): For topping—a crunchy nod to classic Reuben bread.
How to Make Easy Creamy Reuben Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Once the butter is bubbling gently, add the chopped onion and minced garlic. Sauté these together for about 3 to 4 minutes, until the onion is soft and translucent and your kitchen smells absolutely heavenly. This fragrant foundation sets the stage for the entire soup!
Step 2: Create the Roux
Sprinkle the flour evenly into the pot, stirring constantly to coat the onions and garlic. Cook this mixture for about 1 minute—don’t rush this step! Cooking the flour gets rid of any raw taste and helps the soup thicken to just the right level of creaminess later.
Step 3: Add the Broth and Simmer
Slowly pour in the beef broth, whisking or stirring all the while to keep things smooth and lump-free. Bring the liquid up to a gentle simmer; as it heats, you’ll notice the broth starting to thicken—this is your cue to move on to the next flavor-packed phase.
Step 4: Stir in the Creamy Goodness and Reuben Fixings
Turn the heat to low, then stir in the half-and-half, chopped corned beef, sauerkraut, shredded Swiss cheese, caraway seeds, and Dijon mustard. Keep simmering the soup gently (don’t boil!) for another 10 to 15 minutes, stirring every so often. The cheese will melt right in, the flavors will mingle, and your Easy Creamy Reuben Soup will transform into the ultimate comforting bowl.
Step 5: Season and Serve
Now, taste your soup and add salt and pepper as you like. Ladle it into bowls while it’s piping hot, and if you’re feeling fancy, top each serving with crispy rye croutons for that authentic Reuben crunch. Then, grab a spoon and dig right in!
How to Serve Easy Creamy Reuben Soup
Garnishes
A generous handful of rye croutons instantly teleports this soup from good to unforgettable, adding the crunch and flavor of traditional Reuben bread. If you want to go the extra mile, a sprinkle of extra Swiss cheese or a scattering of chopped fresh parsley brings gorgeous color and just the right amount of pizzazz.
Side Dishes
This soup is seriously hearty all on its own, but pairing it with a crisp green salad or some homemade pickles helps cut through the richness and makes for a balanced meal. A slice of buttered dark rye bread or even a dill pickle spear on the side can really enhance that deli-inspired experience.
Creative Ways to Present
Want to impress your guests? Serve Easy Creamy Reuben Soup in mini bread bowls, or ladle it into small mugs for a playful appetizer at parties. For a family night, make a DIY soup bar with toppings like crumbled bacon, shredded Swiss, and extra mustard so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Creamy Reuben Soup keeps beautifully in the refrigerator for up to three days. Let it cool to room temperature before transferring to an airtight container. The flavors will only deepen as the soup sits, making leftovers just as tempting (if not more so!) the next day.
Freezing
If you’d like to save some for later, freezing is a snap. Just portion the cooled soup into freezer-safe containers, leaving a little space for expansion. Since this recipe uses half-and-half, you may notice a tiny bit of separation after thawing, but a quick stir will bring everything back together. Enjoy within three months for the freshest flavor.
Reheating
To reheat, simply warm your Easy Creamy Reuben Soup gently over low heat on the stovetop, stirring often. If it looks a little thick, add a splash of broth or milk to loosen things up. For microwave reheating, use shorter intervals and stir frequently for even heating.
FAQs
Can I make Easy Creamy Reuben Soup gluten-free?
Absolutely! Just swap the all-purpose flour for cornstarch (mixed with a little cold broth or water first), and make sure your beef broth is certified gluten-free. Serve with gluten-free croutons if you love that classic crunch on top.
What’s the best kind of corned beef to use?
Both deli-sliced corned beef and leftover homemade corned beef work wonderfully for this recipe. Chopped into bite-sized pieces, they both melt seamlessly into the creamy broth, bringing tons of classic deli flavor.
Can I use another type Soup
Swiss cheese is traditional and melts beautifully into the soup, but you could also try Gruyère or even a mild provolone for a slightly different twist. Just make sure whatever you choose has great melting qualities for that signature creamy texture!
Does the soup taste very sour from the sauerkraut?
Not at all—the sauerkraut adds a pleasant, tangy background note without overwhelming the soup. If you’re not sure how tangy you want it, start with a little less and add more to taste. Chopping and draining the sauerkraut helps mellow out any super-strong flavors.
Can I make Easy Creamy Reuben Soup in advance?
Yes! This soup actually tastes even better after a day in the fridge. Just store it in an airtight container, then reheat gently before serving. Top with croutons or fresh garnishes right before eating to keep everything fresh and lively.
Final Thoughts
If you’re looking to transform humble deli classics into a bowl of pure comfort, Easy Creamy Reuben Soup is your ticket. Give it a try—you’ll fall head over heels for the unique blend of creamy, tangy, and savory flavors in every bite. Gather your ingredients and get ready to wow everyone who tastes it!
Print
Easy Creamy Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Easy Creamy Reuben Soup is a comforting and flavorful twist on the classic sandwich. Creamy and savory, with the tang of sauerkraut and richness of Swiss cheese, this soup is perfect for a cozy meal.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 1/2 cups half-and-half
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1 teaspoon caraway seeds
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Optional Topping:
- Rye croutons
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the beef broth and bring to a simmer, stirring constantly until slightly thickened.
- Reduce the heat to low and stir in the half-and-half, corned beef, sauerkraut, Swiss cheese, caraway seeds, and Dijon mustard. Simmer for 10-15 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, topped with rye croutons if desired.
Notes
- You can use deli-sliced corned beef or leftovers from a corned beef roast.
- For extra richness, replace half-and-half with heavy cream.
- Adjust sauerkraut amount based on your taste preference.
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