Description
If you love a classic Reuben sandwich, this Creamy Reuben Soup will blow your mind! It’s rich, hearty, and packed with all the signature Reuben flavors—corned beef, sauerkraut, Swiss cheese, and a touch of tangy Thousand Island dressing—all in a warm, creamy bowl of pure comfort.
Ingredients
Scale
For the Soup Base:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups beef broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon caraway seeds (optional, but adds classic rye flavor)
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
For the Reuben Flavor:
- 2 cups cooked corned beef, chopped or shredded
- 1 ½ cups sauerkraut, drained
- 1 ½ cups shredded Swiss cheese
- ½ cup Thousand Island dressing
For Garnish & Serving:
- Rye bread croutons (or buttered rye toast)
- Extra shredded Swiss cheese
- Chopped fresh parsley
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
Step 2: Make the Creamy Base
- Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the beef broth, stirring continuously to prevent lumps.
- Add the milk, heavy cream, Worcestershire sauce, caraway seeds, salt, and black pepper. Bring to a gentle simmer, stirring occasionally.
Step 3: Add the Reuben Ingredients
- Stir in the corned beef and sauerkraut, letting them heat through for about 5 minutes.
- Reduce heat to low and slowly mix in the shredded Swiss cheese, stirring until fully melted.
- Stir in the Thousand Island dressing, blending it into the soup for that signature Reuben tang.
Step 4: Serve & Garnish
- Ladle the hot soup into bowls and top with extra Swiss cheese, rye bread croutons, and fresh parsley.
Serve warm and enjoy the comforting taste of a Reuben sandwich in soup form!
Notes
- Make it thicker: For a heartier texture, add cubed potatoes or cooked rice.
- Adjust the tang: If you love the bite of sauerkraut, feel free to add more!
- Prefer a smoky flavor? Add a touch of smoked paprika or crispy bacon.
- No rye bread? Use pumpernickel or sourdough instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Deli-Style
Nutrition
- Calories: ~450
- Sugar: ~5g
- Sodium: ~1200mg
- Fat: ~30g
- Saturated Fat: ~15g
- Unsaturated Fat: ~12g
- Carbohydrates: ~20g
- Fiber: ~3g
- Protein: ~25g
- Cholesterol: ~80mg