Creamy Reuben Soup – Cozy Deli-Inspired Comfort in a Bowl

Enjoy the classic flavors of a Reuben sandwich in a rich, creamy soup loaded with corned beef, sauerkraut, Swiss cheese, and rye croutons. Perfect for cozy lunches or cold-weather dinners.

Description

This Creamy Reuben Soup takes all the flavors of the beloved sandwich — tender corned beef, tangy sauerkraut, Swiss cheese, and creamy broth — and turns them into a comforting bowl of cozy goodness. It’s hearty, savory, and perfect for using up leftover corned beef or serving as a crowd-pleasing soup for chilly days

Creamy Reuben Soup.

Ingredients

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 3 cups beef broth

• 1 cup heavy cream (or half-and-half)

• 2 cups chopped cooked corned beef

• 1 cup drained sauerkraut

• 1 ½ cups shredded Swiss cheese

• 1 teaspoon Dijon mustard

• ¼ teaspoon black pepper

• Salt to taste

• Optional: rye bread croutons or a drizzle of Thousand Island dressing for serving

Instructions

1. Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook another 30 seconds.

2. Create the base: Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in the beef broth until smooth and slightly thickened.

3. Add the cream and flavor: Stir in heavy cream, corned beef, sauerkraut, mustard, pepper, and salt. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.

4. Melt in the cheese: Reduce the heat to low and stir in the Swiss cheese until melted and creamy.

5. Serve: Ladle into bowls and top with rye croutons or a small drizzle of Thousand Island dressing for that true Reuben flavor.

Tips & Variations

• For a thicker soup, simmer longer or stir in an extra tablespoon of flour with the butter.

• Add diced potatoes or cabbage for a heartier texture.

• Make it ahead — it reheats beautifully the next day as the flavors deepen..