Have you ever dreamt of capturing the distinct, tangy, and savoury essence of a classic Reuben sandwich in a comforting, warm bowl? It’s a familiar craving for us too—that irresistible blend of salty corned beef, zesty sauerkraut, and molten Swiss cheese. We believe we’ve found the perfect solution. Allow us to introduce the ultimate comfort food hybrid: our sensational Creamy Reuben Soup. This recipe channels everything we love about the legendary deli sandwich, transforming it into a luxurious, velvety soup guaranteed to warm you right to your core.

What is Creamy Reuben Soup?

In essence, this soup is the soul of the renowned sandwich, reimagined. We’ve taken all the essential components—succulent corned beef, sharp sauerkraut, and nutty Swiss cheese—and united them within a creamy, savoury broth. It’s a truly clever method for savouring those cherished flavours in an entirely fresh and fulfilling format. Consider it the definitive reuben sandwich soup, a creation that offers comfort, depth of flavour, and a hint of deli nostalgia with every spoonful. It stands out among our most beloved corned beef recipes for being both wonderfully creative and exceptionally tasty.

The foundation is a straightforward, silky cream soup, which we enhance with the distinctive aroma of caraway seeds to evoke the classic taste of rye bread. We then mix in diced corned beef and sauerkraut, allowing the tastes to harmonise before melting in a lavish helping of Swiss cheese. What emerges is a robust, cheesy, and flavourful meal that is a complete delight.

Why You’ll Love This Recipe

• The Sandwich Experience in a Spoon: Enjoy every salty, tangy, cheesy, and meaty note of a Reuben, all conveniently served in one warm bowl.
• Quick and Convenient: This recipe comes together in less than 45 minutes, making it an ideal option for a delicious weeknight meal without a long stint in the kitchen.
• Brilliant for Leftovers: If you have some corned beef remaining from a weekend meal, this soup offers a superb and tasty way to repurpose it.
• The Ultimate Comfort Food: Its luxurious, creamy consistency and substantial ingredients make this a truly comforting and filling dish, perfect for a cool evening.
• Simple to Personalise: Feel free to tweak the ingredients to suit your taste. Whether you fancy more cheese, a bit less sauerkraut, or a little kick of heat, it’s easy to make this soup your own.

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 40g plain flour
• 1 litre beef or chicken stock
• 250ml double cream or full-fat milk
• 350g cooked corned beef, chopped or shredded
• 250g sauerkraut, rinsed and very well drained
• 1 tsp caraway seeds
• 200g Swiss or Emmental cheese, grated
• Salt and freshly ground black pepper to taste
• Rye bread croutons
• A swirl of Thousand Island or Russian dressing
• Extra grated Swiss cheese
• Freshly chopped chives or parsley

How to Make Creamy Reuben Soup: A Step-by-Step Guide

Creating this soup is a remarkably simple affair that leads to a truly magnificent dish. We have outlined the process in easy-to-follow steps to ensure you can achieve a flawless bowl of Creamy Reuben Soup with every attempt.

1. Build the Flavour Base: In a large saucepan or Dutch oven, melt your butter over a medium heat. Add the finely chopped onion and gently cook for 5–7 minutes, or until soft and clear. Add the minced garlic and stir for one more minute until aromatic.
2. Make the Roux: Dust the plain flour over the softened onion and garlic. Keep stirring for around two minutes to cook the flour; this forms a roux that will give our soup its wonderful thickness.
3. Form the Soup Base: Gradually pour in the stock, whisking continuously as you go to avoid any lumps and create a smooth liquid. Once everything is combined, bring the mixture to a simmer and let it cook for approximately 5 minutes to gently thicken.
4. Infuse the Reuben Elements: Lower the heat and stir through the double cream, chopped corned beef, thoroughly drained sauerkraut, and caraway seeds. Allow the soup to simmer very gently for a further 10–15 minutes, which will let all the flavours mingle beautifully. Do not allow it to boil once the cream is in.
5. Introduce the Cheese: Take the pan off the heat entirely—this is a vital step to ensure the cheese melts smoothly without going grainy. Add the grated Swiss cheese in small batches, stirring until each handful has completely melted into the soup, resulting in a velvety, cheesy consistency.
6. Final Seasoning and Serving: Sample the soup and adjust with salt and freshly ground black pepper to taste. Bear in mind that the corned beef and sauerkraut contribute their own saltiness, so you might need less than you think. Pour the hot soup into bowls and finish with rye croutons, a little swirl of dressing, and a scattering of fresh chives.

Tips for the Best Reuben Sandwich Soup

To take your soup from delicious to truly exceptional, we’ve put together some crucial advice. By following these suggestions, you can guarantee the ideal taste and consistency each time you make it.

Choosing Your Corned Beef

There are two fantastic choices available. For sheer ease, you can opt for good-quality, thick-cut corned beef from a local deli counter. Just request one thick piece and dice it yourself. On the other hand, if you happen to have leftover home-cooked corned beef brisket, this soup is an unbeatable way to put it to good use. The texture of shredded brisket works wonders in this recipe.

The Sauerkraut Secret

For the ultimate sauerkraut soup, this tip is non-negotiable: the sauerkraut must be drained completely. We really can’t stress this enough! Put it in a sieve and press firmly with the back of a spoon to expel all the brine. To be extra thorough, you can bundle it in a clean tea towel or strong kitchen paper and squeeze it dry. Any leftover liquid will result in a thin and overly sharp soup, so please don’t overlook this detail.

Getting the Creamiest Texture

To achieve the most decadent and velvety soup, our top recommendation is double cream. While full-fat milk is a viable alternative, the final result won’t be quite as rich. The secret to a perfectly smooth, cheesy soup lies in melting the cheese gently, away from the direct heat. If the soup is boiling, the cheese is liable to split and curdle, so a little patience during this final stage goes a long way.

Serving and Garnish Ideas

The right garnish can elevate this soup, perfectly encapsulating the spirit of the sandwich. We adore finishing our bowls with homemade rye bread croutons, which provide that vital crunch and distinctive taste. To prepare them, just cut rye bread into cubes, toss them in a little olive oil and salt, and bake them until they are crisp and golden brown.

A swirl of Thousand Island or Russian dressing introduces a creamy sweetness that provides a wonderful counterpoint to the sharp sauerkraut. Naturally, a final scattering of extra cheese and some freshly chopped chives brings a lovely touch of colour and vibrancy. This is one of our favourite cheesy soup ideas for good reason—it’s a deeply satisfying meal in a bowl.

To learn more about the iconic sandwich that was the inspiration for our soup, you can explore the origin of the Reuben sandwich, a cornerstone of American deli heritage.

FAQ

The Ultimate Comfort in a Bowl

And there we have it—a soup that beautifully captures the spirit of one of the most beloved sandwiches ever created. Our Creamy Reuben Soup is robust, full of flavour, and wonderfully comforting. It is the ideal dish for a quiet evening at home, an inventive solution for leftovers, and a recipe we are sure will earn its place as a family favourite.

The next time you find yourself longing for those iconic deli tastes, we do hope you’ll try this recipe. We’re quite certain you’ll adore it. If you’ve made this soup, we would be delighted to know what you think! Please feel free to leave a comment and a rating, or even share a picture of your bowl with us on social media.

Recipe Card

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 40g plain flour
• 1 litre beef or chicken stock
• 250ml double cream or full-fat milk
• 350g cooked corned beef, chopped or shredded
• 250g sauerkraut, rinsed and very well drained
• 1 tsp caraway seeds
• 200g Swiss or Emmental cheese, grated
• Salt and freshly ground black pepper to taste
• Rye bread croutons (for serving)
• A swirl of Thousand Island or Russian dressing (for serving)
• Extra grated Swiss cheese (for serving)
• Freshly chopped chives or parsley (for serving)

Instructions

1. Build the Flavour Base: In a large saucepan or Dutch oven, melt your butter over a medium heat. Add the finely chopped onion and gently cook for 5–7 minutes, or until soft and clear. Add the minced garlic and stir for one more minute until aromatic.
2. Make the Roux: Dust the plain flour over the softened onion and garlic. Keep stirring for around two minutes to cook the flour; this forms a roux that will give our soup its wonderful thickness.
3. Form the Soup Base: Gradually pour in the stock, whisking continuously as you go to avoid any lumps and create a smooth liquid. Once everything is combined, bring the mixture to a simmer and let it cook for approximately 5 minutes to gently thicken.
4. Infuse the Reuben Elements: Lower the heat and stir through the double cream, chopped corned beef, thoroughly drained sauerkraut, and caraway seeds. Allow the soup to simmer very gently for a further 10–15 minutes, which will let all the flavours mingle beautifully. Do not allow it to boil once the cream is in.
5. Introduce the Cheese: Take the pan off the heat entirely—this is a vital step to ensure the cheese melts smoothly without going grainy. Add the grated Swiss cheese in small batches, stirring until each handful has completely melted into the soup, resulting in a velvety, cheesy consistency.
6. Final Seasoning and Serving: Sample the soup and adjust with salt and freshly ground black pepper to taste. Bear in mind that the corned beef and sauerkraut contribute their own saltiness, so you might need less than you think. Pour the hot soup into bowls and finish with rye croutons, a little swirl of dressing, and a scattering of fresh chives.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g