Creamy Reuben Soup

Okay, gather ‘round the counter, friends! Let’s talk about something that’s pure comfort in a bowl: Creamy Reuben Soup. Now, I know what you might be thinking: a Reuben in soup form? Trust me, it’s even better than it sounds! My earliest memory of this soup is when I was trying to recreate one of the best sandwiches ever, but I had a bit of a cooking mishap. I accidentally added too much broth to the mixture, and instead of the sandwich filling, it turned into a delicious, creamy soup. The family went wild for it. My husband declared it a stroke of genius, and the kids… well, they just kept asking for more! And that’s how this Creamy Reuben Soup became a staple in our house.

This recipe isn’t just a way to get dinner on the table quickly during a busy week, although it certainly helps! It’s about creating a memory, a warm and comforting feeling that fills our home with the savory scent of corned beef, sauerkraut, and Swiss cheese. It’s about taking something classic and giving it a cozy twist. I’ve tweaked it and perfected it over the years, and I’m so excited to share my version of Creamy Reuben Soup with you.

One time, I was trying to make this Creamy Reuben Soup and forgot to add the Swiss cheese. Can you believe it? The kids were so disappointed, and I felt terrible. But you know what? We improvised! We sprinkled some shredded mozzarella on top, and it was still delicious. That’s the beauty of cooking – it’s all about being flexible and having fun.

My cooking philosophy is simple: food should be approachable, joyful, and nourishing. It should bring people together and create lasting memories. And that’s exactly what this Creamy Reuben Soup does. So, grab your apron, and let’s get cooking! I promise you, this will be a new family favorite, and if you’re looking for another delicious soup, check out my recipe for Pumpkin Wild Rice Soup. You’ll love it!

What You’ll Need for This Creamy Reuben Soup

Alright, let’s talk ingredients! Here’s everything you’ll need to whip up a batch of this amazing Creamy Reuben Soup.

• 1 tablespoon olive oil: I always use extra virgin olive oil because I love the flavor it adds.
• 1 medium onion, chopped: Yellow or white onion works great!
• 2 cloves garlic, minced: Fresh garlic is key for that authentic flavor.
• 1/2 cup all-purpose flour: This will help thicken the soup.
• 4 cups beef broth: You can also use chicken broth in a pinch, but beef broth really brings out the corned beef flavor.
• 1 cup milk: I use whole milk for extra creaminess, but you can use 2% or even almond milk if you prefer.
• 1 cup heavy cream: This is what makes it extra decadent!
• 1 pound corned beef, cooked and diced: I usually buy pre-cooked corned beef to save time, but if you want to cook your own, go for it!
• 1 (14 ounce) can sauerkraut, drained and rinsed: Rinsing the sauerkraut helps to mellow out the sourness.
• 1 cup Swiss cheese, shredded: I always buy a block of Swiss cheese and shred it myself because it melts better than pre-shredded cheese.
• 1/4 cup Thousand Island dressing: This is a must for that classic Reuben flavor.
• Salt and pepper to taste: Don’t be afraid to season generously!
• Rye bread croutons for topping (optional): These add a nice crunch and that signature rye bread flavor.

When making Creamy Reuben Soup, I always try to find the best quality corned beef I can. It really makes a difference in the overall flavor. You can usually find good corned beef at your local deli or butcher shop. When it comes to the Swiss cheese, I’ve learned the hard way that freshly shredded melts the best in the soup. That pre-shredded stuff has cellulose added to prevent clumping, but it also prevents proper melting. Here’s a Creamy Reuben Soup trick I learned from my mom: add a pinch of sugar to the soup to balance out the acidity of the sauerkraut. It really works!

For busy families, you can prep some of these ingredients ahead of time. Chop the onion and garlic, shred the cheese, and dice the corned beef. Store them in separate containers in the fridge, and you’ll be ready to go when it’s time to cook. If you’re looking to save money on ingredients to make this creamy corned beef soup, check out your local grocery store’s weekly sales. Corned beef often goes on sale around St. Patrick’s Day. And if you have leftover ingredients, store them properly to keep them fresh. Leftover corned beef can be stored in an airtight container in the fridge for up to 3 days. For more ideas, check out this Cream of Reuben Soup (Reuben Flavors in a Warming Soup!).

Let’s Make This Creamy Reuben Soup Together

Okay, now for the fun part! Let’s make this Creamy Reuben Soup together. Don’t worry, it’s easier than you think!

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. I learned the hard way with Creamy Reuben Soup that you need to watch the garlic closely, or it will burn and become bitter.
2. Make a roux: Sprinkle the flour over the onion and garlic mixture and cook, stirring constantly, for 1-2 minutes. This will create a roux, which will help thicken the soup. Don’t worry if your Creamy Reuben Soup seems a little lumpy at this stage, it will smooth out as you add the liquids.
3. Add the broth and milk: Gradually whisk in the beef broth and milk, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally. In my kitchen, making this creamy Reuben sandwich soup usually takes about 10-15 minutes to thicken.
4. Stir in the remaining ingredients: Reduce the heat to low and stir in the heavy cream, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Season with salt and pepper to taste. Be sure to taste as you go so you can get the flavor just right.
5. Simmer: Let the soup simmer for 10-15 minutes, or until the cheese is melted and the soup is heated through. The Creamy Reuben Soup should smell like a delicious combination of corned beef, sauerkraut, and cheese.
6. Serve: Ladle the Creamy Reuben Soup into bowls and top with rye bread croutons, if desired.

While the Creamy Reuben Soup is cooking, I usually tidy up the kitchen or catch up on some reading. It’s a great way to relax and unwind while dinner is cooking itself. One time, I was making this soup and accidentally added too much salt. It was way too salty! But you know what I did? I added a squeeze of lemon juice, and it balanced out the saltiness perfectly. Remember that cooking is forgiving.

For a family-tested Creamy Reuben Soup shortcut, you can use pre-shredded Swiss cheese and pre-cooked corned beef. It will save you a lot of time in the kitchen. If you are looking for another classic soup recipe, check out my post on Broccoli Cheddar Soup with Shells.

How I Love to Serve This Creamy Reuben Soup

Now, let’s talk about serving this delicious Creamy Reuben Soup! My family loves this soup when I serve it with a side of crusty bread for dipping. It’s the perfect way to soak up all that creamy, flavorful broth. We also love to top it with rye bread croutons for a little extra crunch.

This Creamy Reuben Soup is perfect for a cold winter day, a cozy night in, or even a casual get-together with friends. It’s always a hit! When it comes to presentation, I like to garnish each bowl with a sprinkle of fresh parsley and a swirl of Thousand Island dressing. It makes it look extra fancy!

If you have extra Creamy Reuben Soup, you can store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave. You can even freeze it for longer storage. Just be sure to let it cool completely before freezing. For a seasonal Creamy Reuben Soup variation, you can add a pinch of caraway seeds to the soup in the fall. It adds a warm, earthy flavor that’s perfect for the season. Friends always ask for this Creamy Reuben Soup recipe whenever I make it for them. They love the creamy texture and the classic Reuben flavors.

For a quick and easy side, a simple green salad or a side of roasted vegetables would be great. The creamy texture of the soup pairs really well with something fresh and crunchy. I’ve even served it alongside some mini Reuben sandwiches for a fun and festive meal! One time, I made this soup for a potluck, and it was the first dish to disappear. Everyone loved it! This is a good idea shared on Facebook: This Savory Reuben Soup is everything you love about a Reuben …

Your Creamy Reuben Soup Questions Answered

Okay, let’s tackle some of the questions I get asked most often about this Creamy Reuben Soup. I know cooking can be intimidating, so I want to make sure you have all the answers you need!

Q: Can I use a different type of cheese?

A: Absolutely! While Swiss cheese is traditional for a Reuben, you can definitely experiment with other cheeses. Gruyere would be a great substitute, or even provolone. Just make sure it’s a cheese that melts well. You know what I do when my Creamy Reuben Soup runs out of Swiss? I add a little bit of provolone!

Q: Can I make this soup vegetarian?

A: While the corned beef is a key component of the flavor found in our version of Creamy Reuben Soup, you could try using a plant-based corned beef substitute or even smoked tofu. It won’t be exactly the same, but it could be a good option for vegetarians.

Q: Can I make this soup in a slow cooker?

A: Yes, you can! Sauté the onion and garlic as directed, then transfer them to a slow cooker. Add the remaining ingredients (except the cheese and heavy cream) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and heavy cream during the last 30 minutes of cooking time. My family prefers the stovetop method, but the slow cooker is a great option if you’re short on time.

Q: What if my soup is too thick?

A: If your Creamy Reuben Soup is too thick, simply add a little more beef broth or milk until it reaches your desired consistency. I’ve had this happen before, especially if I use too much flour.

Q: What if my soup is too thin?

A: If your soup is too thin, you can simmer it for a longer period of time to allow it to thicken. You can also make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and then stirring it into the soup.

Q: Can I freeze this soup?

A: Yes, you can freeze Creamy Reuben Soup. Let it cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it gently on the stovetop.

Q: Can I add other vegetables to this soup?

A: You can definitely add other vegetables to this Creamy Reuben Soup. Diced carrots, celery, or potatoes would all be great additions. Just be sure to add them along with the onion and garlic so they have time to cook. My dad liked to add mushrooms when I was growing up.

My Final Thoughts on This Creamy Reuben Soup

Well, friends, we’ve reached the end of our Creamy Reuben Soup journey! I hope you’re feeling inspired and ready to whip up a batch of this comforting soup for your own family. This recipe holds a special place in my heart because it’s a reminder of those accidental cooking creations that turn into family favorites. It’s also a testament to the power of comfort food to bring people together.

My Creamy Reuben Soup Pro Tips

• Don’t skip the Thousand Island dressing! It’s essential for that classic Reuben flavor.
• Taste as you go! Adjust the seasonings to your liking.
• Use good quality ingredients! It really makes a difference in the overall flavor.

Over the years, I’ve tried a few variations of this Creamy Reuben Soup. My husband loves it with a little bit of hot sauce for a spicy kick. My daughter prefers it with extra Swiss cheese, of course! And my son likes it with a dollop of sour cream on top. You can even make Reuben soup recipe with gluten free bread to make croutons.

I encourage you to make this Creamy Reuben Soup your own. Don’t be afraid to experiment with different ingredients and flavors. Cooking should be fun and creative! I hope your Creamy corned beef soup cooking experience is filled with joy and deliciousness. Remember, there are some Facebook groups like Easy Creamy Reuben Soup Recipe This Easy Creamy Reuben …, where you can get different inspirations for making your Creamy Reuben Soup.

And if you’re looking for another cozy soup recipe, check out my Tortellini Vegetable Soup recipe! Now go forth and make some delicious Creamy Reuben Soup! You got this!

Creamy Reuben Soup

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Enjoy the classic flavors of a Reuben sandwich in a comforting bowl of soup! This creamy Reuben soup is packed with corned beef, sauerkraut, and Swiss cheese for a delicious and satisfying meal.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup sauerkraut, drained and chopped
• 1 pound corned beef, chopped
• 1 cup shredded Swiss cheese
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Rye bread croutons, for topping (optional)
• Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Whisk in the flour and cook for 1 minute. Gradually whisk in the beef broth, ensuring no lumps form.
3. Bring the soup to a simmer, then add the sauerkraut and corned beef. Simmer for 15 minutes, allowing the flavors to meld.
4. Reduce the heat to low. Stir in the Swiss cheese until melted and smooth.
5. Stir in the heavy cream and heat through. Do not boil. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with rye bread croutons and fresh parsley, if desired.

Notes

For a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last 5 minutes of cooking. Serve immediately.