If you’re craving that classic deli sandwich flavor in a bowl, look no further—Easy Creamy Reuben Soup delivers all the elements you love in a Reuben, but with an irresistible velvety twist. This hearty soup is loaded with tender corned beef, tangy sauerkraut, gooey Swiss cheese, and a swirl of rich cream, all brought together with a savory beef broth base. Served piping hot and topped with rye bread croutons, it’s a comforting homage to your favorite sandwich, perfect for cozy nights or crowd-pleasing gatherings. Whether you’ve got leftover corned beef or just want something unique, Easy Creamy Reuben Soup will quickly become a household favorite.

Easy Creamy Reuben Soup Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by its deli-inspired flavor—this soup comes together with just a handful of everyday ingredients, each one delivering layers of taste and a distinctive Reuben personality. Simple, yet each component is essential for recreating that signature tang, creaminess, and heartiness you crave!

Unsalted butter: Gives the soup base a rich depth and helps sauté your onions to golden sweetness.
Olive oil: Adds a silky texture and keeps the butter from burning as you start the aromatics.
Onion: When diced and sautéed, this starts the flavor foundation and adds a mild sweetness to every bite.
Garlic: Just a couple cloves gives warm, savory notes and rounds out the soup’s profile.
Beef broth: Choose a good-quality broth—it’s the heart of the soup and brings all the flavors together.
Corned beef: Chopped and already cooked, it provides saltiness and that unmistakable deli goodness.
Sauerkraut: Drain well for zingy tang and that signature Reuben flavor—adjust to suit your taste!
Potatoes: They add comfort, thickness, and absorb the savory flavors beautifully.
Half-and-half or heavy cream: For the creamiest texture—use half-and-half for lighter results, cream for full-on indulgence.
Swiss cheese: Melts smoothly into the soup and echoes that classic sandwich bite.
All-purpose flour: Just a bit, for thickening the broth and creating a luscious consistency.
Worcestershire sauce: A dash brings in subtle umami and rounds out the savory elements.
Caraway seeds: They deliver that unmistakable rye bread flavor right into the soup itself!
Salt and black pepper: To taste; season as you go for just-right balance.
Rye bread croutons: Irresistibly crunchy on top, these complete the Reuben magic in every spoonful.

How to Make Easy Creamy Reuben Soup

Step 1: Sauté the Onion and Garlic

In a large soup pot, melt the butter with the olive oil over medium heat. Toss in your diced onion and cook until it turns soft and translucent, about five minutes. Stir in the garlic and let it cook just until fragrant—this lays down a cozy and inviting flavor base for your Easy Creamy Reuben Soup.

Step 2: Create the Roux

Sprinkle the flour right over your sautéed onions and give everything a good stir. Cook this mixture for one to two minutes, just long enough to get rid of that raw flour taste and start building a rich, slightly thickened foundation for the soup.

Step 3: Add the Broth and Potatoes

Slowly start whisking in the beef broth, making sure to break up any lumps as you pour. Bring things up to a gentle simmer, then add your diced potatoes. Let them bubble away for 10 to 12 minutes, or until the potatoes are fork-tender and ready to soak up all the tangy, creamy goodness to come.

Step 4: Stir in the Reuben Classics

Now it’s time for the best part: add the chopped corned beef, drained sauerkraut, Worcestershire sauce, and caraway seeds. Give it all a good stir and breathe in that unmistakable deli aroma. Lower the heat so you’re just barely simmering, and get ready for the creamy magic.

Step 5: Make it Creamy and Cheesy

Reduce the heat to low and pour in the half-and-half (or heavy cream for extra decadence). Sprinkle in the shredded Swiss cheese and keep stirring as it melts into the soup, creating that luscious, silky texture. Taste and adjust with salt and pepper as needed—now you’re moments away from Reuben bliss!

Step 6: Serve and Enjoy

Ladle the Easy Creamy Reuben Soup into bowls and top each serving with a generous handful of rye bread croutons. Serve piping hot and watch smiles appear—this is pure, cozy comfort in a bowl.

How to Serve Easy Creamy Reuben Soup

Garnishes

Sprinkle a handful of crispy rye bread croutons on top for the authentic Reuben crunch, and don’t hesitate to add a little more shredded Swiss or a twist of cracked black pepper. A dusting of fresh parsley or a couple of caraway seeds makes it look as inviting as it tastes!

Side Dishes

Want to round out your meal? Pair Easy Creamy Reuben Soup with a simple green salad or classic dill pickles for a refreshing contrast. It also sits beautifully alongside a platter of sliced apples or a tangy coleslaw, balancing out the soup’s rich, creamy notes.

Creative Ways to Present

If you’re entertaining, serve Easy Creamy Reuben Soup in mini bowls or mugs for appetizers, or even in tiny bread bowls for a bistro-style touch. For an extra fun twist, set up a Reuben Soup “bar” with toppings like extra sauerkraut, Swiss, and mustard so everyone can build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Creamy Reuben Soup keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, often making your next bowl even better!

Freezing

If you’d like to freeze your soup, let it cool completely first. Portion into freezer-safe containers, leaving a little space for expansion. Creamy soups can sometimes separate when thawed, but this one still delivers that iconic Reuben flavor even after a quick stir and reheat.

Reheating

For best results, reheat Easy Creamy Reuben Soup gently on the stovetop over low heat, stirring frequently. If it thickens up too much after chilling, just add a splash of broth or milk until it’s creamy again. Microwave reheating works, too—just use a lower power setting and stir midway for even heating.

FAQs

Can I use store-bought deli corned beef?

Absolutely! Store-bought or deli-sliced corned beef works wonderfully in Easy Creamy Reuben Soup—just chop or shred it before adding for best texture and flavor.

Is there a lighter version of this soup?

For a lighter yet still creamy bowl, swap out the heavy cream for milk, or use half-and-half as a compromise. Light Swiss cheese or reduced-sodium broth can also help trim down the richness while keeping that delicious Reuben flavor front and center.

What kind of sauerkraut should I use?

Go for your favorite plain, bagged, or jarred sauerkraut; just remember to drain it well. If you’re sauerkraut-shy, start with a smaller amount and add more to taste—it’s key for that signature tang in Easy Creamy Reuben Soup.

How can I make the soup gluten-free?

This soup is nearly gluten-free as written—just swap the all-purpose flour for your favorite gluten-free flour blend, and skip the rye croutons or use gluten-free bread instead. All the core flavors will still shine through beautifully.

Can I make this in a slow cooker?

Definitely! Sauté the onions, garlic, and make the roux on the stovetop first, then transfer everything (except the cream and cheese) to your slow cooker. Cook on low for 4–5 hours; stir in the cream and cheese just before serving so it stays smooth and creamy.

Final Thoughts

If you’re ready for a soup that’s both fun and wildly satisfying, Easy Creamy Reuben Soup is just waiting for a spot in your recipe rotation. Grab some crusty rye bread, get cozy, and treat yourself to the ultimate deli-inspired comfort food—your taste buds will thank you!

Easy Creamy Reuben Soup Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 45 minutes
Yield: Serves 6
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this Easy Creamy Reuben Soup, a delightful twist on a classic sandwich. Creamy, savory, and loaded with corned beef, sauerkraut, and Swiss cheese, this soup is a must-try for any soup lover.

Ingredients

Scale

For the Soup:

2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups beef broth
1 ½ cups cooked corned beef, chopped
2 cups sauerkraut, drained
1 cup diced potatoes
1 cup half-and-half or heavy cream
1 cup shredded Swiss cheese
2 tbsp all-purpose flour
1 tbsp Worcestershire sauce
1 tsp caraway seeds
Salt and black pepper to taste

For Garnish:

Rye bread croutons

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Instructions

Sauté Aromatics: In a large pot, melt butter with olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes.
Add Flavor Base: Stir in garlic and cook for 1 minute. Sprinkle flour over the onions and cook for 1–2 minutes to form a roux.
Simmer Soup: Gradually whisk in beef broth until smooth. Add potatoes and bring to a simmer. Cook for 10–12 minutes until potatoes are tender.
Finish Soup: Stir in corned beef, sauerkraut, Worcestershire sauce, and caraway seeds. Reduce heat to low and stir in half-and-half and Swiss cheese until melted and creamy.
Season and Serve: Season with salt and black pepper to taste. Serve hot with rye bread croutons on top.