Ever had one of those days where you crave comfort food with a twist? Same here! That’s how I stumbled into the wonder that is Creamy Reuben Soup. A cozy mash-up of all the things we love about a Reuben—tangy sauerkraut, corned beef, Swiss cheese, and rye—all wrapped up in a rich, creamy base. Did you know Reuben sandwiches date back to the 1920s? Now, we’ve reinvented the classic in spoonable form, and it’s pure genius.
In this guide, I’ll walk you through every tasty detail of making this soup, from ingredient swaps to secret flavor boosters. Whether it’s a rainy day or you just want something hearty without the hassle, this recipe will knock your socks off.
Ingredients for Creamy Reuben Soup
Alright, let me tell ya — the first time I made Creamy Reuben Soup, I totally forgot the Swiss cheese. I was halfway through simmering when I realized something tasted… sad. Lesson learned: don’t mess with the cheese.
If you’re anything like me, you like to know exactly what you’re working with before jumping into a recipe. Here’s what you’ll need to bring that classic deli flavor into a warm, velvety soup bowl. And yeah, I’ve played with these ingredients more times than I’ll admit — some swaps work great, others… not so much.
Reuben Essentials (Non-Negotiables):
- Corned beef – I prefer the deli-sliced kind, chopped into bite-sized strips. Leftovers work too, just trim off any weird fatty bits.
- Sauerkraut – The bagged stuff has way better texture than canned. Drain it real well unless you like a tang explosion.
- Swiss cheese – Sharp and melty. Don’t sub this with cheddar or mozzarella… trust me, it’s not the same.
- Rye bread – For the croutons. Light rye is okay, but marble rye gives that chef’s kiss color contrast.
Soup Base Must-Haves:
- Butter – Gotta start that roux off right. Salted or unsalted? I’ve used both — no one noticed.
- All-purpose flour – For thickening. If you’re gluten-free, cornstarch works too, but don’t go overboard.
- Chicken broth – Adds savory depth. I’ve tried beef broth but it competes too hard with the meat flavor.
- Heavy cream – Rich and luscious. Half and half is fine if you’re cutting calories (why would you tho?).
Optional Add-ins (Totally Worth It):
- Caraway seeds – Just a pinch brings that rye flavor full circle.
- Grainy mustard – Swirl in a spoonful at the end for zip.
- Shredded potatoes – For thickness and texture if you want it heartier.
- Pickle juice – Weird? Maybe. But dang, it brightens everything up.
Dietary Tweaks I’ve Tried (Some Good, Some Meh):
- Gluten-free: Use GF flour for the roux and skip the rye croutons (or make your own from GF bread).
- Dairy-free: Coconut cream kinda worked, but I missed the cheesy kick. Vegan Swiss cheese? Ehh, not sold on it.
Last time I made this, I forgot the rye croutons — again. You’d think I’d learn. So now I just toast them up right after prepping ingredients so they’re done. Saves me a full-on meltdown later when I realize something’s missing from the bowl.
Next up, I’ll show you the actual cooking process — and the one small step that almost made me burn the whole pot one time.
How to Make Creamy Reuben Soup – Step-by-Step
I’ll never forget the first time I scorched the roux for this soup — the kitchen smelled like burnt toast and sadness. If you’re new to making creamy soups from scratch, don’t sweat it. This isn’t one of those recipes that needs you to babysit it every second… just a little attention at the start goes a long way.
Let’s break this down step by step so you don’t end up with a lumpy mess or sad, separated cheese goo. (Yes, that’s happened to me too.)
1. Start with the Roux – Low and Slow
Melt a few tablespoons of butter in a big ol’ pot over medium heat. Add in your flour and stir, stir, stir. You’re building the base here. It should look like wet sand. If it starts to smell nutty, you’re golden. If it smells like fire? Dump it and start over — seriously, burnt roux ruins everything.
2. Add Broth Gradually
Don’t just dump the broth in. Pour a little, stir it until smooth, then pour more. This helps you avoid clumps. It’ll look kinda thin at first — don’t panic! It thickens up once it simmers.
3. Stir in the Cream & Mustard
Once your base is simmering, add in the heavy cream and (if you’re feelin’ fancy) a spoon of grainy mustard. That mustard kicks it up a notch. I tried it without once — just felt flat.
4. Time for the Good Stuff
Now toss in your chopped corned beef, sauerkraut (well-drained!), and Swiss cheese. Stir until the cheese melts into everything like a dream. Don’t crank the heat here — cheese can split if it’s too hot. Keep it low and cozy.
Oh, and a handful of shredded potato? Totally optional, but makes the soup heartier. I throw it in when I’m serving this as a full meal instead of just a starter.
5. Simmer & Taste
Let it simmer gently for 10–15 minutes. Taste it before you salt — corned beef and kraut already bring a lotta saltiness. You can always add more, but you can’t un-salt, right?
6. Make Those Rye Croutons (Trust Me)
While it simmers, cube up some rye bread, toss it with a little olive oil or melted butter, and toast ’em in the oven until crispy. I used to skip this step, thinking it wasn’t a big deal… nope. Game-changer.
One time I tried reheating a batch in the microwave — forgot to stir it and ended up with a cheesy skin on top that looked like a science project. 😖 Now I reheat gently on the stove, low heat, stir often. Much better.
Tips for the Best Texture and Flavor
I used to think this soup was all about tossing stuff in a pot and hoping for the best. And yeah, it kinda works that way. But after making it, like, fifteen times (no shame), I’ve picked up a few tricks that really level it up.
Texture and flavor — that’s the whole game here. Too thin? You’re sipping warm kraut tea. Too thick? It’s like cheese paste. 😬 You want that perfect, velvety balance.
Choose the Right Cut of Corned Beef
The first time I used deli slices, I didn’t chop ’em. Big mistake. I was basically slurping meat ribbons. Now I either cube up leftovers or ask the deli to slice it thick so I can dice it. Makes every bite feel like a real Reuben.
Also — trim off any super fatty bits. A little fat = flavor. A lot = greasy soup.
Go Full-Swiss, No Subbing
I tried blending in cheddar once. Nope. It totally overwhelmed the soup and didn’t melt right. Swiss is subtle, melty, and tangy — it plays nice with the kraut. Provolone’s okay in a pinch, but don’t expect that same sharp meltiness.
Balance the Tang
Sauerkraut’s got a strong personality. That’s cool — just don’t let it take over. Drain it really well. Press it with paper towels even. If it’s still too sour, toss in a tiny pinch of sugar. I know, weird, but it smooths it out.
And that pickle juice I mentioned earlier? Add a teaspoon at the end. Not earlier, or it gets weird.
Use Caraway Seeds – Just a Few
They’re the little flavor bombs that remind you, “Hey, this is based on rye bread!” I don’t love them whole, so I crush ’em a bit first. One time I dumped in a tablespoon… yeah, my kitchen smelled like an old bakery. Less is more here.
Texture Check: Soup, Not Stew
If it gets too thick (lookin’ at you, overzealous roux-makers), just thin it with a splash of broth or milk. I like mine just thick enough to coat a spoon — not hold it up.
Croutons = Must
Listen, if you skip the rye croutons, I don’t know if we can be friends. 😄 Crunchy, buttery, herby cubes floating in creamy soup? Absolute heaven. I make a big batch and sneak half before serving.
One time I got cocky and used smoked pastrami instead of corned beef. Thought it’d be a cool twist. It wasn’t. Too smoky. Totally overpowered the whole thing. I still ate it, but yeah… stick with corned beef unless you’re really into smoke.
Serving Suggestions and Pairings
So once you’ve nailed the soup (and you will), don’t just slap it in a bowl and call it a day. Nah — dress it up a little! Serving this soup right is like putting the cherry on top of a sundae. And I’ve learned (the tasty way) that what you serve with it makes all the difference.
I used to just pour it into a mug and stand at the counter with a spoon like some soup troll. But when I started plating it with a few extras, my family started asking for it weekly.
Rye Croutons or Toasted Bread
Let’s talk about the star of the side show: crunchy rye croutons. I cube up day-old rye, toss it with olive oil, garlic powder, and a touch of caraway seed, then bake till crispy. They soak up the soup juuust enough without turning into soggy sadness.
If you’re not into croutons (who are you?), a slice of toasted rye with a smear of butter and maybe a dab of mustard on the side is chef’s kiss.
Mini Reuben Sliders
I got fancy one time and made little Reuben sliders using dinner rolls. A slice of corned beef, Swiss, sauerkraut, and Russian dressing, baked until gooey. Serve ‘em with a bowl of soup and boom — full-on deli feast.
This combo turned my neighbor’s casual dinner into a full-on party platter moment. I think she still tells people about it.
Pickle Garnish (Yes, Really)
Hear me out: a few chopped dill pickles on top? Life-changing. Adds a cold, crunchy, vinegary punch that wakes up every bite. I like mine diced tiny so you get that hit without overpowering the spoonful.
You can also try a swirl of whole grain mustard on top for a pop of color and zing. It looks fancy and adds depth.
Drink Pairings That Slap
Honestly, a cold beer with this is unstoppable. I lean toward something malty — think amber ale or even a brown. Ciders work too, especially if you want a sweet contrast to the tangy soup.
For non-alcoholic options, a strong iced tea or sparkling water with lemon keeps it refreshing.
Leftovers and Reheating Tips
This soup reheats like a dream… if you do it slow. I scorched a batch once in the microwave and nearly cried. Now I reheat it on low on the stovetop, stirring often. Add a splash of milk if it thickened up overnight.
Oh — and store the croutons separately! Learned that the hard way when I pulled out a bag of mushy bread cubes the next day. Not a vibe.
Frequently Asked Questions About Reuben Soup
I’ve gotten a ton of questions every time I share this soup at parties or post it online. People are curious, skeptical, and — let’s be honest — kinda intimidated by the idea of sauerkraut in soup. So let me clear a few things up with the FAQs I hear the most (and yeah, I’ve asked some of these myself).
Can I Freeze Reuben Soup?
Short answer: sorta. Long answer: it depends on what’s in it.
Cream-based soups are a little tricky in the freezer. The dairy can separate when you reheat it, and nobody wants chunky soup. That said, I’ve frozen small portions before — just thaw it in the fridge overnight and heat low and slow on the stove, stirring constantly. Add a splash of cream to help bring it back to life.
Do not freeze it with the croutons in it, though. Those turn into sad sponge blobs.
Is Reuben Soup Keto or Low Carb?
If you skip the flour and the croutons, you’re on your way. Use xanthan gum or a tiny bit of arrowroot powder to thicken it instead of roux. Also, check your sauerkraut — some brands sneak in sugar. I made that mistake once and it totally messed with the macros.
Without the bread, it’s actually pretty keto-friendly: meat, cheese, kraut, and cream.
What’s a Good Vegetarian Version?
I’ve played around with this! Try using mushrooms (portobello or cremini) as your “meaty” element. Sauté them until browned, then add to the soup in place of the corned beef. Use veggie broth and a rich, melty cheese (Swiss or even Gruyère).
It won’t taste exactly like a Reuben, obviously, but it hits those same savory-tangy notes.
Can I Use Pastrami Instead of Corned Beef?
Sure can — but be warned, it changes the flavor a lot. Pastrami’s got that smoked, peppery thing going on. I did it once when I couldn’t find corned beef and… it was fine. Not great, not bad, just different. If you’re into smoky, go for it. If you want that traditional Reuben vibe, stick to corned beef.
How Do I Fix a Soup That’s Too Sour or Too Thick?
Oh man, I’ve been there. Once I didn’t drain the kraut enough and it tasted like vinegar soup.
To fix it:
- For too sour: add a pinch of sugar or a splash of cream
- For too thick: thin with milk, broth, or even a little hot water
Never salt until after you’ve tasted it — corned beef and kraut already bring a ton of saltiness.
There ya go — all the questions I’ve been asked and all the mistakes I’ve made, so you don’t have to make ‘em too.
Alright, if you made it this far — first of all, high five! You now officially know more about Creamy Reuben Soup than 99% of the internet. 😄 This soup has gone from one of my “eh, let’s see if this works” ideas to a full-blown obsession in my kitchen.
We’ve covered the ingredients (and a few hilarious fails), the step-by-step method, flavor-boosting secrets, serving pairings that slap, and answered all the quirky FAQs that tend to come up when kraut meets cream.
This recipe is cozy, crave-worthy, and kinda brilliant. It brings together bold flavors, creamy comfort, and that nostalgic deli vibe — all in one warm, steamy bowl.
So now? It’s your turn.
Snap a pic, share it, and pin it! Whether you’re cooking it up on a snowy weekend or surprising your family with something new on game day, this one’s sure to become a favorite.
📌 Pin this Creamy Reuben Soup recipe and share the love with your foodie crew on Pinterest! Your taste buds will thank you — and your friends will be asking for the recipe in no time.
Print
Creamy Reuben Soup Recipe You’ll Crave All Year Long (2025)
A cozy, deli-inspired mash-up featuring all the best parts of a Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and rye croutons—swimming in a creamy, savory soup base.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp grainy mustard (optional)
- 1 ½ cups chopped corned beef (preferably deli-sliced or leftover)
- 1 cup well-drained sauerkraut
- 1 ½ cups shredded Swiss cheese
- ½ cup shredded potatoes (optional)
- ½ tsp caraway seeds (optional, crushed)
- 1 tsp pickle juice (optional)
- Salt and pepper to taste
- 4 slices rye bread, cubed
- 1 tbsp olive oil or melted butter (for croutons)
- Garlic powder and caraway seed for seasoning croutons (optional)
Instructions
- In a large pot over medium heat, melt butter. Stir in flour and cook, stirring constantly, until it forms a smooth roux and smells slightly nutty—about 2–3 minutes.
- Slowly whisk in the chicken broth a little at a time, stirring until smooth between each addition.
- Add the heavy cream and grainy mustard (if using). Bring to a gentle simmer.
- Stir in chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Keep heat low to prevent the cheese from separating.
- Add shredded potatoes and caraway seeds if using. Stir until well combined. Add pickle juice at the end for brightness.
- Simmer the soup on low for 10–15 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
- While soup simmers, prepare rye croutons: toss cubed rye bread with olive oil or butter and seasonings. Bake at 375°F (190°C) for 10–12 minutes or until golden and crisp.
- Serve hot soup topped with crunchy rye croutons, chopped dill pickles, or an extra swirl of mustard if desired.
Notes
Drain sauerkraut well to avoid overly sour soup. For a keto version, skip the flour and croutons. Reheat slowly on the stove with a splash of milk or cream. Avoid microwaving without stirring—it can separate the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 1100mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
