There is something endlessly comforting about a bowl of soup that feels like a warm embrace on a chilly day, and this Easy Creamy Reuben Soup Recipe fits that feeling perfectly. Imagine the rich, velvety texture of the soup blending tangy sauerkraut, tender corned beef, mellow Swiss cheese, and a hint of Dijon mustard—all simmering together in a luscious, creamy broth. Whether you’re craving the classic flavors of a Reuben sandwich but want them in a soul-satisfying soup form or looking for a quick, hearty meal to brighten your weeknight, this recipe will become your new favorite go-to very fast. It’s simple, indulgent, and packed with flavor that keeps you coming back for more.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item is straightforward and works together beautifully to create that signature Reuben flavor and creamy texture. From the butter that starts the base to the Swiss cheese melting into silky goodness, every component is essential for this soup’s delicious success.
- Unsalted butter: Provides a rich, silky start to sauté your aromatics without overpowering flavors.
- Small onion, finely chopped: Adds a sweet and savory depth to the broth as it softens.
- Garlic clove, minced: Infuses the base with a warm, fragrant note that wakes up the palate.
- All-purpose flour: Creates the roux that thickens the soup to a luscious creaminess.
- Chicken broth: The flavorful liquid foundation that brings everything together with savory richness.
- Half-and-half: Adds the creamy texture and smooth mouthfeel that defines this soup.
- Sauerkraut, drained: Brings the classic Reuben tang and a slight crunch to the mix.
- Corned beef, cooked and chopped: The hearty protein star, tender and packed with traditional flavor.
- Swiss cheese, shredded: Melts perfectly into the soup, giving it that nutty, creamy finish.
- Dijon mustard: Adds a subtle tangy kick that lifts the soup’s flavor profile.
- Caraway seeds (optional): Imparts a warm, slightly nutty note reminiscent of rye bread.
- Salt and pepper: To season perfectly, adjusting the flavor to your liking.
- Rye bread croutons: The crunchy topping that pairs perfectly with the creamy soup.
- Fresh parsley (optional): Adds a pop of color and fresh herbal brightness.
How to Make Easy Creamy Reuben Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic and let them soften gently. This step is crucial because it builds the flavorful foundation of the soup—the softened onion adds sweetness, while the garlic offers a fragrant warmth that permeates the dish.
Step 2: Build the Roux and Add Broth
Sprinkle in the flour and cook it with constant stirring for about a minute. This step makes the roux, which is the key to thickening your soup beautifully. Slowly whisk in the chicken broth, making sure to avoid lumps. Once combined, bring it to a simmer so it thickens slightly and your soup starts to take shape.
Step 3: Stir in Cream and Seasonings
Next, lower the heat and mix in the half-and-half, Dijon mustard, and caraway seeds if you’re using them. This mixture needs a gentle simmer to meld the flavors into that classic, tangy Reuben profile that’s rich but never overpowering. The caraway seeds provide an extra dimension that echoes the rye bread’s signature aroma.
Step 4: Add Sauerkraut, Corned Beef, and Cheese
It’s time to fold in the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir carefully until the cheese fully melts into the creamy broth, giving the soup its silky texture. Taste now and season with salt and pepper as needed—a little adjustment here makes all the difference.
Step 5: Serve and Garnish
Ladle your piping hot soup into bowls and sprinkle generously with crunchy rye bread croutons. A touch of fresh parsley on top adds a lovely burst of color and freshness, making this dish as inviting to the eyes as it is to the taste buds.
How to Serve Easy Creamy Reuben Soup Recipe
Garnishes
While the rye bread croutons are a must for crunch, you can also add a sprinkle of freshly chopped parsley or a thin slice of pickle on the side for that extra touch of brightness and zing. These simple garnishes elevate both texture and flavor, making each spoonful more exciting.
Side Dishes
This soup shines as a stand-alone meal but pairs wonderfully with a crisp green salad to balance the creamy richness or a simple slaw for added freshness. If you want something a bit heartier, a small side of roasted potatoes or a crusty baguette will round out your meal beautifully.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out rye bread bowls topped with extra Swiss cheese baked to golden perfection. This adds a rustic charm and keeps things cozy. Alternatively, drizzle a little Dijon mustard cream or a swirl of sour cream on top for an appealing visual contrast and extra tang.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, so leftovers might taste even better the next day. Just give it a good stir before reheating to restore the creamy consistency.
Freezing
You can freeze this Easy Creamy Reuben Soup Recipe, but because of the dairy content, it’s best to freeze before adding the half-and-half and cheese. Freeze the broth, sauerkraut, and corned beef mixture in a sealed container for up to 2 months, then thaw and stir in the cream and cheese when reheating to keep the texture perfect.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. If the soup thickens too much, add a splash of broth or half-and-half to loosen it back up. This careful reheating keeps every spoonful just as luscious as when freshly made.
FAQs
Can I use beef broth instead of chicken broth in this Easy Creamy Reuben Soup Recipe?
Absolutely! Using beef broth will add a deeper, richer flavor that pairs wonderfully with corned beef. It’s a great option if you want to intensify the meaty notes in the soup.
Is there a vegetarian version of this soup?
You can make a vegetarian take by substituting vegetable broth for the chicken broth and skipping the corned beef, or replace it with sautéed mushrooms for a meaty texture. Keep the sauerkraut and Swiss cheese for that classic tangy and creamy flavor.
What if I don’t have half-and-half? Can I use milk or cream instead?
Using whole milk will result in a lighter, less creamy soup, but it works if that’s what you have on hand. Heavy cream will create a thicker, more indulgent texture. You can even mix milk and cream to find your preferred balance of richness.
Why are caraway seeds optional in this recipe?
Caraway seeds add a distinctive, slightly nutty flavor reminiscent of rye bread, which complements the Reuben soup beautifully. However, if you’re not a fan or don’t have them, the soup will still turn out delicious without them.
Can I make this soup in a slow cooker?
While the stovetop method offers better control over thickening and melting the cheese, you can adapt this recipe for a slow cooker by sautéing the aromatics first, then combining everything except the cheese and dairy in the slow cooker. Add the half-and-half and cheese near the end to melt through gently without curdling.
Final Thoughts
There’s nothing quite like warming yourself up with a bowl of this Easy Creamy Reuben Soup Recipe, especially when you want a meal that’s indulgent yet straightforward to prepare. It hits all the right notes with its perfect balance of creamy richness, tangy sauerkraut, and savory corned beef. I encourage you to try this recipe—it’s a delightful twist on a classic sandwich that’s sure to become a comforting favorite in your kitchen too. Happy cooking and even happier spoonfuls!
Print
Easy Creamy Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Creamy Reuben Soup combines all the classic flavors of a Reuben sandwich into a comforting, creamy soup. Featuring tender corned beef, tangy sauerkraut, melty Swiss cheese, and a hint of Dijon mustard and caraway seeds, this soup is perfect for a quick weeknight meal or cozy lunch. Topped with crunchy rye bread croutons and fresh parsley, it’s a flavorful twist on the traditional deli favorite.
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 and Garnish
- Rye bread croutons
- Fresh parsley (optional)
Instructions
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3 to 4 minutes until they become soft and fragrant.
- Make roux and add broth: Stir in the all-purpose flour and cook for one minute, stirring constantly to create a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth and without lumps. Bring this mixture to a simmer so it begins to thicken slightly.
- Add cream and seasonings: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Let the soup simmer gently for a few minutes to allow the flavors to develop and meld together.
- Combine main ingredients and melt cheese: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir continuously until the cheese is completely melted and the soup becomes creamy. Season with salt and pepper according to your taste preferences.
- Serve: Ladle the hot soup into bowls and top each serving with crunchy rye bread croutons. Garnish with fresh parsley if desired for an added pop of color and freshness.
Notes
- You can substitute half-and-half with heavy cream or whole milk for different creaminess levels.
- For a vegetarian version, replace chicken broth with vegetable broth and omit corned beef.
- Caraway seeds add authentic flavor but can be omitted if unavailable or unwanted.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.
- Use fresh rye bread to make your own croutons by cubing and toasting with a little butter or oil until crisp.
