Name: Creamy Reuben Soup - Comfort Food Recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups beef broth; 1 1/2 cups chopped corned beef; 1 cup sauerkraut, drained; 1 cup heavy cream; 2 cups shredded Swiss cheese; 1 teaspoon caraway seeds (optional); Salt and black pepper to taste; Rye croutons for serving

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There’s something oddly comforting about turning a classic Reuben sandwich into a bowl of creamy soup. I still remember the first time I made it — my kitchen smelled like a cozy deli and my family hovered around the pot like curious cats. This isn’t just soup; it’s nostalgia spooned with a creamy twist. The beauty of this recipe lies in how it captures the flavors of a Reuben sandwich — corned beef, tangy sauerkraut, Swiss cheese, and a touch of cream — all simmered together into something that feels both new and familiar. It’s like your favorite comfort food got a warm, velvety makeover. If you love a hearty reuben sandwich recipe and you’re a sucker for any good soup recipe, this is your next go-to. It hits all the notes that soups recipes and soup recipes lovers crave. No joke, it’s one of the Best Soup Recipes I’ve made in a long while.

1) Key Takeaways
2) Easy Creamy Reuben Soup Recipe
3) Ingredients for Creamy Reuben Soup
4) How to Make Creamy Reuben Soup
5) Tips for Making Creamy Reuben Soup
6) Making Creamy Reuben Soup Ahead of Time
7) Storing Leftover Creamy Reuben Soup
8) Try these Soup Recipes next!
9) Creamy Reuben Soup
10) Nutrition

1) Key Takeaways

A warm, creamy twist on the classic Reuben sandwich.
Loaded with corned beef, Swiss cheese, and sauerkraut.
Perfect for cold nights when you crave comfort food recipes.
Ready in just about 30 minutes from start to finish.

2) Easy Creamy Reuben Soup Recipe

Let’s talk about this creamy Reuben soup. It’s the kind of meal that feels like a hug from the inside out. You get the same cozy flavor of a classic deli Reuben sandwich, but in spoonable form. I like to say it’s what happens when comfort food recipes and deli nostalgia decide to get married on a cold evening.

When I first made it, the smell alone had everyone in the house asking what was on the stove. The butter, onions, and garlic melt together before the beef broth hits, making the base rich and inviting. Then comes the shredded Swiss cheese and the cream, and suddenly it’s pure luxury in a pot.

What I love most about this soup is how easy it is to pull together. A few pantry staples and a handful of deli ingredients, and you’ve got something that feels like it took all afternoon to make. It’s warm, it’s hearty, and it belongs in every comfort food lover’s kitchen.

3) Ingredients for Creamy Reuben Soup

Butter: I start with butter because it gives the soup that deep, savory richness right from the beginning. You’ll want it just melted, not browned. That way, it carries the flavor without taking over.

Onion: A simple yellow onion does wonders here. It sweetens as it cooks and becomes the backbone of the soup’s flavor. Finely chop it so it blends well.

Garlic: Fresh garlic is the quiet hero of this dish. It only takes about 30 seconds to wake up its aroma before you add the broth. Don’t skip this step; it’s small but mighty.

Flour: This is what thickens the soup. It’s your secret to that creamy texture without needing to go overboard on cheese or cream. Stir it until smooth before adding the liquid.

Beef Broth: The base that brings everything together. I like low-sodium broth so I can control the salt level myself. It gives that classic deli feel.

Corned Beef: The star of the show. You can use leftovers or pick some up from the deli counter. Cut it small so every bite gets a bit of that meaty goodness.

Sauerkraut: Adds the tang that makes this soup taste like a true Reuben. Drain it well, or it’ll overpower the creaminess.

Swiss Cheese: Melts beautifully and ties all the flavors together. It’s smooth, salty, and just right for that authentic Reuben touch.

Heavy Cream: Adds richness that makes the soup taste luxurious. You can swap with half-and-half for a lighter version, but the full cream is worth it.

Caraway Seeds: Optional, but I love that subtle rye bread flavor it brings. It’s the little detail that makes people stop and say, “What’s that amazing flavor?”

Rye Croutons: The crunch on top that completes the soup. It’s like dipping your sandwich into your soup—without the mess.

4) How to Make Creamy Reuben Soup

Step 1. Start with butter in a large pot. Once it melts, toss in the chopped onion. Let it cook until soft and fragrant. You’ll know it’s ready when it smells slightly sweet and you start wondering why you ever bought canned soup.

Step 2. Add the garlic next and stir for about 30 seconds. Then sprinkle the flour over everything. Stir it in until it forms a smooth base. This will make your soup thick and silky later.

Step 3. Slowly pour in the beef broth while whisking. This part feels satisfying—you watch the liquid go from cloudy to creamy as it thickens. Let it simmer a bit before adding the rest.

Step 4. Stir in the chopped corned beef and sauerkraut. The aroma at this stage is unreal. If you’re using caraway seeds, now’s the time to drop them in. Simmer for about 10 minutes.

Step 5. Lower the heat and stir in the cream and Swiss cheese. Keep stirring until everything blends together into one dreamy, cheesy mix. Taste and season with salt and pepper.

Step 6. Ladle it into bowls and top with rye croutons. Sit down and enjoy a bowl of pure comfort food goodness.

5) Tips for Making Creamy Reuben Soup

Start with good corned beef. It doesn’t need to be fancy, but fresh deli-sliced or homemade makes a world of difference. Avoid pre-packaged versions if you can—they tend to be too salty.

Don’t rush the onions. Let them take their time to soften. They’ll build a sweeter flavor that balances the tangy sauerkraut and creamy base perfectly.

Cheese quality matters. Real Swiss cheese melts into silk; pre-shredded doesn’t behave the same way. Shred it fresh for that restaurant-quality melt.

If you like thicker soups, cut the broth slightly or let it simmer a few extra minutes uncovered. For a lighter texture, add a splash more broth. Cooking is all about finding your version of comfort food recipes that just feels right.

6) Making Creamy Reuben Soup Ahead of Time

Making this soup ahead is easy and actually improves the flavor. I like to make it in the morning or even the night before. The ingredients have time to mingle and develop that classic deli taste we all love.

If you’re planning to reheat it, warm it gently over low heat. Don’t let it boil or the cream may separate. If it thickens in the fridge, a small splash of broth brings it right back to life.

Rye croutons should stay out until the last minute. I keep them in a small container and add them right before serving. That crunch is part of the fun, and it really makes the soup feel complete.

7) Storing Leftover Creamy Reuben Soup

Leftovers are gold here. Store them in an airtight container in the fridge, and they’ll be good for about four days. Each time you reheat it, the flavors deepen. It’s almost like the soup gets better the second day.

If you want to freeze it, go ahead—but leave out the cheese and cream until you’re ready to reheat. Add those back in as it warms up, and you’ll get that same creamy texture all over again.

It’s one of those soups that feels homemade every single time you serve it, whether fresh or reheated. Comfort food recipes like this one never disappoint.

8) Try these Soup Recipes next!

9) Creamy Reuben Soup