Creamy Reuben Soup

Certainly! Here’s a warm, flavorful article for the recipe titled “Creamy Reuben Soup” — perfect for cozy meals or creative spins on deli favorites.

Creamy Reuben Soup: A Comforting Twist on a Deli Classic

If you love a good Reuben sandwich—the melty Swiss cheese, tangy sauerkraut, salty corned beef, and that signature Thousand Island zing—then you’re going to fall hard for Creamy Reuben Soup. It’s everything you love about the iconic deli favorite, reimagined as a rich, comforting soup that’s perfect for chilly days or any time you’re craving bold, familiar flavors in a cozy bowl.

This soup brings together creamy textures and savory, briny notes in a surprisingly simple recipe that delivers major comfort and nostalgia with every spoonful.

🥣 What Is Reuben Soup?

Reuben Soup is a hearty, creamy soup inspired by the classic Reuben sandwich. It includes shredded or chopped corned beef, sauerkraut, Swiss cheese, and creamy broth, often with a swirl of Thousand Island dressing or a dash of Dijon mustard to tie it all together.

It’s warm, filling, slightly tangy, and deeply savory—like your favorite sandwich turned into a luxurious bowl of comfort.

🛒 Ingredients

Here’s what you’ll need for a classic, creamy version:

Main Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups chopped cooked corned beef (leftovers work great!)
• 1 cup sauerkraut, drained (give it a rough chop if the strands are long)
• 3 cups chicken or beef broth
• 1 cup heavy cream or half-and-half
• 1 tablespoon flour (for thickening)
• 1 teaspoon caraway seeds (optional, but adds that rye bread flavor)
• 1 cup shredded Swiss cheese
• 2 tablespoons Thousand Island dressing or Dijon mustard (to taste)
• Salt & pepper to taste

👩‍🍳 How to Make It

1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
2. Add the corned beef and sauerkraut: Stir in the chopped corned beef and sauerkraut. Cook for 2–3 minutes to let the flavors mingle.
3. Make the roux: Sprinkle flour over the mixture and stir to coat. Cook for another minute to eliminate the raw flour taste.
4. Pour in the broth: Slowly stir in the broth, scraping up any bits from the bottom. Bring to a gentle simmer and cook for 10 minutes.
5. Cream it up: Lower the heat and stir in the cream or half-and-half. Add the Swiss cheese and stir until melted and smooth.
6. Season and finish: Add Thousand Island dressing or Dijon mustard, caraway seeds (if using), and season with salt and pepper to taste. Simmer gently for 5 more minutes.
7. Serve hot, optionally with a swirl of extra dressing and rye croutons on top for that full Reuben experience.

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