Name: Creamy Reuben Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons (28 g) unsalted butter; 1 medium onion (150 g), chopped; 2 cloves garlic, minced; ¼ cup (30 g) all-purpose flour; 4 cups (950 ml) chicken broth; 1 cup (240 ml) heavy cream; ½ pound (225 g) corned beef, chopped; 1 cup (150 g) sauerkraut, drained; 1 cup (100 g) shredded Swiss cheese; ¼ cup (60 ml) Russian or Thousand Island dressing; Salt and pepper, to taste; Rye bread croutons, for garnish; Chopped parsley, for garnish

Jump to Recipe

There’s something about a chilly winter evening that practically begs for a steaming bowl of comfort food. And let’s be honest—when the snow is falling and you’re wrapped in your coziest blanket, the last thing you want is a fussy recipe that keeps you on your feet all night. Enter: Creamy Reuben Soup. Think of it as your beloved Reuben sandwich, but transformed into a rich, spoonable bowl of cozy bliss. It’s hearty, tangy, creamy, and oh-so-satisfying.

If you’ve ever craved the flavors of a Reuben sandwich but wished for something a little more warming (and maybe easier to eat on the couch while watching your favorite show), this recipe is your new best friend. It’s a 45-minute miracle that brings together the savory bite of corned beef, the tang of sauerkraut, the meltiness of Swiss cheese, and that signature zing from Russian dressing—all swirled into a velvety base.

Whether you’re cooking for your family or just yourself, this dish hits the sweet spot between nostalgic comfort and weeknight practicality. Trust me—once you taste it, you’ll be wondering why this winter recipe hasn’t always been in your rotation.

Why You’ll Love This Creamy Reuben Soup

All the flavors of a Reuben sandwich—without the sandwich press.
Ready in under an hour, with just one pot to clean.
A fun twist on classic comfort food that even picky eaters find irresistible.
Cozy enough for a blizzard, easy enough for a Tuesday night.

Ingredients You’ll Need

2 tablespoons (28 g) unsalted butter
1 medium onion (about 150 g), chopped
2 cloves garlic, minced
1/4 cup (30 g) all-purpose flour
4 cups (950 ml) chicken broth
1 cup (240 ml) heavy cream
1/2 pound (225 g) corned beef, chopped
1 cup (150 g) sauerkraut, drained
1 cup (100 g) shredded Swiss cheese
1/4 cup (60 ml) Russian or Thousand Island dressing
Salt and pepper to taste
Rye bread croutons, for garnish
Chopped parsley, for garnish

How to Make It

In a large pot over medium heat, melt the butter. Add onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
Stir in the flour to create a roux, cooking for 2 minutes while stirring.
Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer.
Reduce the heat and stir in the heavy cream.
Add corned beef, sauerkraut, Swiss cheese, and dressing. Stir until the cheese melts into the soup.
Season with salt and pepper to taste. Let simmer for 10 minutes to blend the flavors.
Ladle into bowls, then top with rye croutons and parsley for a little crunch and freshness.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Calories: Approx. 350 per serving | Servings: 4

Tips for Making the Best Creamy Reuben Soup

Don’t rush the roux. Giving the butter and flour a couple of minutes to cook together deepens the flavor and avoids that raw flour taste.
Go easy on the salt. Between corned beef, sauerkraut, and cheese, your soup already has a salty personality. Season at the end to avoid overdoing it.
Customize the creaminess. Want a lighter soup? Use half-and-half instead of heavy cream. Craving decadence? Add a touch more cheese.
Crouton hack: If you don’t have rye bread handy, toasted sourdough cubes also do the trick (though rye adds that authentic Reuben vibe).

What to Serve with Creamy Reuben Soup

This soup is hearty enough to stand on its own, but a few simple sides can turn dinner into an event:

Pickles or coleslaw for that extra crunch and tang.
A simple green salad to lighten things up and balance the richness.
Beer or sparkling water—a crisp, bubbly sip pairs beautifully with the creamy texture.
Extra rye bread on the side, because let’s be honest, the croutons might not be enough.

It’s a full-meal experience without the fuss.

How to Store and Reheat

Soup leftovers are basically tomorrow’s gift to yourself. Here’s how to keep it tasty:

Refrigerator: Store in an airtight container for up to 3 days. The flavors actually get better overnight as everything melds together.
Freezer: Yes, you can freeze it! Just note that dairy-based soups sometimes separate. Reheat gently to fix this. Freeze for up to 2 months.
Reheating: Warm slowly over low heat on the stove, stirring often. If it thickens too much, splash in a bit of chicken broth or milk to loosen it up.

FAQs About Reuben Sandwich Soup

Can I substitute the corned beef?

Yes! Leftover pastrami or even cooked ham can work. Just keep in mind the flavor will shift slightly.

Is there a lighter version of this soup?

Absolutely. Swap heavy cream for half-and-half and reduce the cheese. It’ll still be cozy, just a bit less indulgent.

Can I make this vegetarian?

You can! Use veggie broth, skip the corned beef, and try adding mushrooms for that savory bite.

What if I don’t like sauerkraut?

You can cut back the amount or leave it out. The soup will lose some tang, but it’ll still be creamy and delicious.

Bringing It All Together

At the end of the day, Creamy Reuben Soup is more than just another winter recipe—it’s comfort in a bowl. It’s what you make when the air is frosty, your heart craves warmth, and your taste buds want something bold yet familiar. One pot, 45 minutes, and you’ve got a dish that feels like a hug from the inside out.

So next time you’re craving comfort food, skip the sandwich press and grab a ladle. This soup is proof that sometimes the coziest meals come from thinking just a little outside the breadbox.

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