If you’re a true Reuben fanatic like me, get ready for a bowl of pure comfort: Creamy Reuben Soup is everything you love about the legendary deli sandwich, ladled up in cozy, steamy form. Every spoonful packs the tang of sauerkraut, the richness of corned beef, and melty Swiss cheese, all finished with a touch of caraway and a crispy rye crouton. It’s the ultimate cold-weather soup for lunch or dinner, and once you try it, expect requests for seconds—maybe even thirds!
Ingredients You’ll Need
Each ingredient you’ll toss into this soup brings its own magic to the table. Together, they create that classic Reuben flavor explosion, so don’t skip anything if you want the full, satisfying experience!
- Butter: Adds richness and helps sauté the base veggies for extra depth.
- Onion (1 small, diced): Offers sweet savoriness that rounds out the broth.
- Garlic (2 cloves, minced): Infuses aromatic warmth that makes the soup irresistible.
- All-purpose flour (1/4 cup): Forms a simple roux to thicken the soup without fussiness.
- Beef broth (3 cups): Delivers deep, savory flavor that echoes classic Reuben vibes.
- Chopped cooked corned beef (1 1/2 cups): The signature protein—salty, tender, and so satisfying.
- Sauerkraut (1 cup, drained): Brings tangy brightness and unmistakable Reuben character.
- Half-and-half (1 cup): Adds that luscious creamy finish you crave on chilly nights.
- Caraway seeds (1 teaspoon, optional): Classic rye flavor in every bite if you want an authentic touch.
- Salt and black pepper (to taste): Adjusts everything to just the right level of seasoning.
- Shredded Swiss cheese (1 1/2 cups): Delivers that gooey, melty texture and bold flavor.
- Rye bread croutons or slices, for serving: Don’t skip this! They’re the perfect finishing touch for Creamy Reuben Soup.
How to Make Creamy Reuben Soup
Step 1: Start With the Sauté
Begin by melting your butter in a large pot over medium heat. Once it’s bubbling, add diced onion and give it a good 4–5 minutes to soften up and go translucent. Let the aroma fill your kitchen—you’re building delicious flavor right from the start!
Step 2: Garlic & Roux Time
Stir in the minced garlic and let it sizzle for about a minute, just until fragrant. Add the flour, mixing constantly for 1–2 minutes. Don’t rush this step—the roux is what gives Creamy Reuben Soup its signature velvety texture.
Step 3: Whisk in the Broth
Now, slowly pour in the beef broth while whisking. This keeps things lump-free and helps the soup start to thicken. As the broth warms up, you’ll see the mixture turn silkier and richer in color.
Step 4: Get in the Good Stuff
Add your chopped corned beef, drained sauerkraut, and caraway seeds if using. Stir it all together and bring the soup to a gentle simmer. Give it a solid 10–12 minutes to let all those amazing flavors meld. This is the moment where your kitchen really begins to smell like a classic deli!
Step 5: Creamy Finish
Lower the heat and stir in the half-and-half. Season generously with salt and pepper, tasting as you go. Finally, sprinkle in all that Swiss cheese and let it melt fully. Give it one last stir until you have the most comforting, creamy soup imaginable.
Step 6: Serve and Enjoy
Ladle the Creamy Reuben Soup into bowls while piping hot. Don’t forget the rye bread croutons or a thick slice of toasted rye on the side—this is what takes your soup from delicious to totally unforgettable!
How to Serve Creamy Reuben Soup
Garnishes
For the best bowl, top your Creamy Reuben Soup with rye croutons (or a crispy wedge of rye bread), a sprinkle of extra Swiss cheese, and a pinch of fresh parsley or chives if you’re feeling fancy. Each garnish adds a new layer of crunch, color, or flavor to delight your taste buds.
Side Dishes
This soup is robust enough to stand alone, but you can pair it with a simple green salad, a sharp pickle spear, or even a platter of potato chips or fries to round out your deli-style meal. It’s a meal that never really needs more, but is always improved by a little extra crunch on the side.
Creative Ways to Present
Why not serve individual soup shots at your next party? Or, hollow out mini rye bread bowls for a playful twist. If you’re serving for a crowd, keep it hot in a slow cooker and let guests ladle their own, topping with whatever garnishes they like best. It’s comfort food with major personality!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Reuben Soup keeps like a dream. Cool it completely, then transfer to an airtight container and store in the fridge for up to three days. The flavors deepen overnight, so the soup is actually even more delicious the next day.
Freezing
If you want to freeze Creamy Reuben Soup, let it cool and portion it into freezer-safe containers. Because there’s dairy involved, thaw gently overnight in the fridge and stir well when reheating to avoid separation. Enjoy within two months for best texture and taste.
Reheating
Reheat gently on the stovetop over medium-low, stirring frequently to restore the creamy consistency. You can also use the microwave in short bursts, but be sure to cover and stir halfway through. If the soup has thickened a bit, just add a splash of milk or broth to loosen things up.
FAQs
Can I substitute another cheese for the Swiss?
Absolutely! While Swiss is classic, you can try Gruyère for an even richer flavor, or a mix with mozzarella for extra meltiness. Experiment to suit your tastes, or use whatever cheese you have on hand.
What’s the best way to make rye bread croutons?
Cube day-old rye bread, toss with a little olive oil and garlic powder, then toast in the oven at 375°F for 8–10 minutes until golden and crisp. They add an irresistible crunch to your Creamy Reuben Soup!
Do I need to use caraway seeds?
Caraway seeds add that signature rye flavor, but they’re optional. Skip them if you prefer a subtler soup, or double up for a bold deli-style bite. Either way, the soup will still taste incredible!
How can I make this soup gluten-free?
Simply use a gluten-free flour blend in place of all-purpose flour for thickening, and opt for gluten-free rye-style bread or croutons for topping. Every other ingredient is naturally gluten-free.
Can I make Creamy Reuben Soup in a slow cooker?
Yes! Sauté your onions, garlic, and roux in a skillet first for maximum flavor, then transfer everything except for the cheese and half-and-half to the slow cooker. Let it cook on low for 3–4 hours, stir in the dairy and cheese at the end, and serve hot.
Final Thoughts
There’s something special about sharing a simmering pot of Creamy Reuben Soup—especially when those classic deli flavors hit just the right spot. Whether you’re hosting friends, fueling your family, or just craving a bowl of nostalgia, this soup promises big flavor and cozy comfort. Give it a try, and see why it’s destined to become a staple in your kitchen!
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Creamy Reuben Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Creamy Reuben Soup brings all the savory, tangy flavors of the classic deli sandwich to your soup bowl. Packed with tender corned beef, briny sauerkraut, creamy half-and-half, and gooey Swiss cheese, this one-pot recipe is both hearty and comforting—a perfect way to warm up on a cold day. Serve it with crunchy rye bread croutons for the full Reuben experience.
Ingredients
For the Soup
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 1/2 cups chopped cooked corned beef
- 1 cup sauerkraut, drained
- 1 teaspoon caraway seeds (optional)
- 1 cup half-and-half
- Salt and black pepper to taste
- 1 1/2 cups shredded Swiss cheese
For Serving
- Rye bread croutons or slices
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and sauté for another minute until fragrant.
- Create Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1–2 minutes until the flour is lightly golden and forms a thick paste (roux).
- Add Broth: Gradually whisk in the beef broth, a little at a time, whisking until the mixture is smooth and starts to thicken slightly.
- Add Main Ingredients: Stir in the chopped corned beef, sauerkraut, and caraway seeds (if using) into the pot. Bring the mixture to a gentle simmer and cook for 10–12 minutes, allowing the flavors to meld.
- Add Dairy and Seasonings: Stir in the half-and-half and season with salt and black pepper to taste. Continue to cook, stirring frequently, until the soup is heated through—but do not let it boil.
- Finish with Cheese: Add the shredded Swiss cheese, stirring until completely melted and the soup is creamy and smooth.
- Serve: Ladle into bowls and top with rye bread croutons, or serve with a slice of toasted rye bread on the side.
Notes
- For extra richness, sub heavy cream for half the half-and-half.
- If you prefer a thinner soup, add extra broth to reach your desired consistency.
- To make rye croutons: cube rye bread, toss with olive oil, and bake at 375°F for 8–10 minutes until crisp.
- This soup reheats well, but add a splash of milk when warming to maintain its creamy texture.
- The caraway seeds are optional but lend a classic Reuben flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 1120mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg