Creamy Reuben Soup is a fun twist on the classic Reuben sandwich, turning all those flavors into a warm, comforting soup. Think tender corned beef, tangy sauerkraut, melty Swiss cheese, and that classic creamy dressing all swirled into a cozy bowl. It’s like having your favorite deli sandwich, but in a form that’s perfect for chilly days.
I love making this soup when I want something satisfying and a little different from the usual. The creamy texture feels rich without being heavy, and the sauerkraut adds just the right bit of zing. I usually shred the corned beef finely so every spoonful is packed with flavor, and I sneak in some rye bread cubes to get that sandwich feel without the mess.
My favorite way to enjoy Creamy Reuben Soup is with a simple green salad on the side – it balances everything out nicely. Sometimes, I even toast an extra slice of rye bread to dip in the soup, which feels like a cozy hug on a cold evening. This soup always makes me think of casual get-togethers where good food and easy conversation just flow.
Key Ingredients & Substitutions
Corned beef: This gives the soup its signature meaty flavor. If you can’t find corned beef, pastrami makes a nice substitute. For a lighter option, try cooked turkey breast.
Sauerkraut: Adds that classic tangy zing to the soup. If you don’t like sauerkraut or want a milder flavor, try pickled cabbage or omit it, but the tanginess is part of the fun here.
Swiss cheese: Melts smoothly and adds richness. Gruyère or mozzarella work well if you need alternatives. Avoid sharper cheeses to keep the balance creamy and mellow.
Potatoes: They make the soup hearty. Yukon Gold or red potatoes are great choices. If you want it thicker, mash some potatoes in the soup while cooking.
Beef broth: Provides depth and richness. You can use vegetable broth for a lighter profile or if avoiding meat products.
How Do I Get the Soup Creamy Without Curdling?
Adding dairy like heavy cream and cheese can sometimes cause the soup to curdle if heated too quickly or at high temperatures. Here’s how to keep it smooth:
- Lower the heat to low before adding cream and cheese.
- Add cream slowly, stirring gently and continuously.
- Use shredded cheese that melts easily, and add it gradually while stirring.
- Avoid boiling the soup after adding cream.
- If you want, temper the cream by mixing some hot soup into it before adding to the pot.
Taking it slow with heat and stirring well makes the texture perfectly creamy and rich.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it lets you cook everything in one place without mess.
- Wooden spoon or ladle – makes stirring easy and gentle on your cookware.
- Knife and chopping board – for chopping onions, potatoes, and herbs; keep your prep quick and safe.
- Measuring cups and spoons – for accurate ingredients like milk, broth, and seasonings.
- Grater (optional) – if shredding cheese fresh for the best melt and flavor.
Flavor Variations & Add-Ins
- Swap corned beef with diced cooked turkey or chicken for a lighter twist suited for leftovers or turkey day.
- Use smoked Gouda or cheddar instead of Swiss for a different cheesy flavor that melts well and adds richness.
- Add sautéed mushrooms or carrots to boost the veggie content and add some extra earthiness or sweetness.
- Mix in a splash of hot sauce or a pinch of paprika for a little heat or smoky depth—great for a spicier version.
Creamy Reuben Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded cooked corned beef (or deli-style corned beef), chopped
- 1 cup sauerkraut, drained and chopped
- 2 medium potatoes, peeled and diced
- 3 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup shredded Swiss cheese
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Time Needed:
This soup takes about 10 minutes to prepare and chop ingredients, and 25 to 30 minutes to cook. So, plan for roughly 35 to 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until soft and see-through, about 5 minutes. Stir in the minced garlic and cook for an additional minute until you smell its delightful aroma.
2. Cook Potatoes in Broth:
Add the diced potatoes, beef broth, Dijon mustard, and Worcestershire sauce to the pot. Give everything a good stir to mix the flavors. Bring it all to a boil, then lower the heat and let it simmer, covered, until the potatoes are tender, roughly 15 minutes.
3. Add Corned Beef and Sauerkraut:
Next, stir in the chopped corned beef and sauerkraut. Let the soup simmer uncovered for about 5 minutes to heat everything through and blend the flavors nicely.
4. Stir in Cream and Cheese:
Turn the heat to low. Slowly add the heavy cream and shredded Swiss cheese, stirring gently and continuously. Keep stirring until the cheese is fully melted and the soup becomes creamy. Be careful not to let it boil to keep the cream smooth.
5. Final Seasoning and Serve:
Taste your soup and add salt and freshly ground black pepper as you like. Ladle the warm soup into bowls. If you want, sprinkle fresh dill or parsley on top for a fresh touch. Serve it with rye bread or crackers to soak up all the tasty goodness.
Can I Use Frozen Corned Beef in This Soup?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels to avoid excess moisture in the soup.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, then cool and refrigerate. When ready to serve, gently reheat on the stove and add the cream and cheese at the end to keep the texture creamy and smooth.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk as a lighter alternative, but the soup won’t be quite as rich. To prevent curdling, add it slowly over low heat and avoid boiling after adding dairy.
