If you’re craving all the magic of a classic deli sandwich in soup form, then this Easy Creamy Reuben Soup is about to become your new obsession. Imagine a steaming bowl packed with tender corned beef, tangy sauerkraut, a swirl of creamy broth, and perfectly melted Swiss cheese, all topped with rye croutons for that essential Reuben flavor. Comfort food doesn’t get more soulful than this, and somehow, it’s both nostalgic and totally effortless—a weeknight dinner that will make you feel like you’re right back in your favorite corner deli.

Easy Creamy Reuben Soup Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Easy Creamy Reuben Soup is refreshingly short, but each item is thoughtfully chosen to give you layers of flavor and that unmistakable Reuben character. From the base notes of savory corned beef to the creamy goodness of Swiss and half-and-half, each element comes together to create something extraordinary.

Unsalted Butter: The key to starting your soup with rich, silky depth—don’t skip!
Yellow Onion (chopped): Sweetness and savoriness that builds the foundation of flavor.
Garlic (minced): Adds aromatic warmth and a touch of zip—just enough to make the soup extra inviting.
All-Purpose Flour: This thickens your soup, making it creamy and velvety smooth.
Low-Sodium Chicken Broth: Offers gentle savory flavor, letting the other ingredients shine.
Half-and-Half or Heavy Cream: For luscious, creamy texture—use heavy cream if you want a richer feel!
Cooked Corned Beef (chopped): The star ingredient! Leftover holiday corned beef or deli slices both work beautifully.
Sauerkraut (drained): That signature Reuben tang, balancing the richness perfectly.
Caraway Seeds (optional): A traditional rye bread flavor in every bite—add if you love the classic.
Swiss Cheese (shredded): Melts into the broth, giving you that signature creamy, nutty finish.
Salt and Black Pepper (to taste): Essential for seasoning—taste after adding the cheese!
Rye Croutons or Rye Bread (optional): Croutons are a fun topping, or just serve a thick slice of toasted rye alongside.

How to Make Easy Creamy Reuben Soup

Step 1: Sauté Onion and Garlic

Start by grabbing a large soup pot and melting the butter over medium heat. Toss in the chopped onion and let it sizzle and soften for 4 to 5 minutes—this is where you begin to build a golden, savory base. Just as the onion turns translucent, sprinkle in the minced garlic. Give it a quick 30-second stir, and you’ll smell the kitchen come to life.

Step 2: Make the Roux

Sprinkle the flour right over the onion and garlic, and stir constantly for about a minute. This quick step cooks off any raw flour taste and creates a thick, creamy roux that’s essential for the soup’s dreamy texture.

Step 3: Add Broth and Simmer

Slowly whisk in the chicken broth, making sure to blend everything smooth as you go. Don’t rush—this is where you set up that luxurious base. Let the pot come to a gentle simmer and cook for five minutes, giving the soup time to thicken up just a bit.

Step 4: Add the Classic Reuben Mix-Ins

Now it’s time for all the Easy Creamy Reuben Soup flavor! Stir in the half-and-half (or heavy cream), chopped corned beef, sauerkraut, and caraway seeds (if you like that rye bread pop). Let everything mingle together, simmering gently for 10 more minutes.

Step 5: Melt in the Cheese and Season

With the soup nice and hot, sprinkle in the shredded Swiss cheese, stirring until it melts into creamy perfection. Taste the soup and season with salt and black pepper—sometimes the corned beef and cheese add plenty, so be sure to taste before seasoning.

Step 6: Serve Hot

Ladle your Easy Creamy Reuben Soup into bowls, and top with rye croutons or a slice of toasted rye bread if you want true deli vibes. Serve hot and enjoy every comforting bite!

How to Serve Easy Creamy Reuben Soup

Garnishes

The right garnishes can take this soup from wonderful to unforgettable! Try a generous handful of crispy rye croutons right on top, a sprinkle of extra Swiss cheese, or a little fresh chopped parsley. For classic deli flair, a swirl of good-quality mustard or even a dash of Thousand Island dressing drizzled on your bowl is delicious.

Side Dishes

This soup is so hearty, it almost needs nothing more. But if you want to round out lunch, pair Easy Creamy Reuben Soup with a simple green salad topped with tangy vinaigrette or a few dill pickles on the side for extra crunch. For a soup-and-sandwich moment, serve with a half turkey or ham sandwich.

Creative Ways to Present

For an eye-catching dinner party starter, serve the soup in mini bread bowls or tiny mugs with a rye crouton floating on top. You can even pour it in shooter glasses for a clever appetizer at cocktail hour—everyone loves a Reuben in unexpected form!

Make Ahead and Storage

Storing Leftovers

Once your Easy Creamy Reuben Soup has cooled to room temperature, transfer leftovers into airtight containers. Store in the refrigerator for up to 3 days. The flavors become even richer as they meld, so your next-day lunch will be extra delicious!

Freezing

This soup freezes beautifully, although the texture may change slightly due to the dairy. Cool completely before portioning into freezer-safe bags or containers. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating. For best results, freeze before adding the cheese, then stir that in after reheating.

Reheating

To reheat, simply warm the soup gently in a saucepan over medium-low heat, stirring occasionally until heated all the way through. Avoid boiling, which can separate the dairy. If the soup thickens too much in the fridge, add a splash of broth or cream to bring it back to the perfect consistency.

FAQs

Can I use leftover deli corned beef?

Absolutely! Easy Creamy Reuben Soup is a fantastic way to use up deli corned beef. Chop or shred it into bite-sized pieces—you’ll have all that signature flavor without any extra work.

Is there a way to make this soup gluten-free?

Yes, just swap the all-purpose flour for your favorite gluten-free flour blend, and make sure your rye croutons or bread are gluten-free as well. The rest of the ingredients are naturally gluten-free.

What can I use instead of sauerkraut?

If you’re not keen on sauerkraut, try chopped pickled cabbage or simply skip it—the soup will still have plenty of flavor, just without the tangy bite that sauerkraut brings to the party.

How can I make this soup a little spicier?

Add a pinch of crushed red pepper flakes or a splash of hot sauce along with the other ingredients for a gentle heat. You can also stir in some spicy mustard at the end for a little zip.

Can I double the recipe for a crowd?

Absolutely—just grab a bigger soup pot and double every ingredient. Easy Creamy Reuben Soup is a real crowd-pleaser, so it’s perfect for game days, family gatherings, or potlucks!

Final Thoughts

If you’ve ever wanted to spoon up your favorite deli flavors in a single, cozy bowl, this Easy Creamy Reuben Soup is calling your name. It’s satisfying, simple, and entirely unique—a true comfort classic with a playful twist. Give it a try, and don’t be surprised if it becomes a much-requested regular at your table!

Easy Creamy Reuben Soup Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a classic Reuben sandwich with this Easy Creamy Reuben Soup recipe. Creamy, savory, and loaded with corned beef, sauerkraut, and Swiss cheese, this soup is a cozy delight perfect for chilly evenings.

Ingredients

Scale

Main Soup:

2 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 ½ cups half-and-half or heavy cream
1 cup chopped cooked corned beef
1 cup sauerkraut, drained
1 teaspoon caraway seeds (optional)
1 cup shredded Swiss cheese
Salt and black pepper to taste

For Serving (Optional):

Rye croutons or rye bread

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Instructions

In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 4–5 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to form a roux.
Slowly whisk in the chicken broth, making sure no lumps remain. Bring to a gentle simmer and cook for 5 minutes, allowing the soup to slightly thicken.
Stir in the half-and-half, corned beef, sauerkraut, and caraway seeds if using.
Simmer for another 10 minutes, stirring occasionally.
Add the Swiss cheese and stir until melted and smooth.
Taste and season with salt and pepper as needed.
Serve hot, topped with rye croutons or a slice of toasted rye bread if desired.

Notes

For a richer soup, use heavy cream instead of half-and-half.
You can also use deli corned beef, chopped or shredded, to save time.
This soup reheats well and is perfect for leftover St. Patrick’s Day corned beef.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American