If you love the bold flavors of a classic Reuben sandwich but crave something cozy and soul-satisfying, this Easy Creamy Reuben Soup Recipe is about to become your new best friend. Imagine rich, velvety broth infused with tangy sauerkraut, tender corned beef, and melted Swiss cheese, all coming together for a comforting bowl that feels indulgent yet comforting. It’s the perfect way to enjoy all the deli-favorite flavors in a warm, creamy soup that’s incredibly simple to make and endlessly delicious.
Ingredients You’ll Need
These simple yet thoughtfully chosen ingredients are the backbone of the soup’s delicious balance of flavors and creamy texture. Each adds its own special touch to make this Easy Creamy Reuben Soup Recipe sing, from the savory corned beef to the tangy sauerkraut and nutty Swiss cheese.
- Unsalted butter: Provides a rich base for sautéing onions and garlic, adding depth to the soup’s flavor.
- Yellow onion (finely chopped): Brings natural sweetness that softens and mellows as it cooks.
- Garlic (minced): Adds aromatic warmth and a subtle punch that complements the meat and cheese.
- All-purpose flour: Creates a roux that thickens the soup beautifully without any lumps.
- Low-sodium chicken broth: Forms a savory base that’s lighter than beef broth but still full-flavored.
- Whole milk: Adds creaminess and balances the flavors with a mild dairy touch.
- Heavy cream: Makes the soup luxuriously smooth and indulgent.
- Sour cream: Introduces a tangy richness that echoes the classic Reuben’s dressing.
- Chopped cooked corned beef: The star protein, bringing hearty, tender bites throughout the soup.
- Sauerkraut (drained and roughly chopped): Offers the essential tang and a lovely texture contrast.
- Shredded Swiss cheese: Melts into the soup, delivering nutty, gooey goodness.
- Caraway seeds (optional): Adds traditional Reuben spice notes for an authentic twist.
- Salt and pepper: Used to adjust seasoning perfectly to your taste.
- Rye bread croutons or toasted rye bread: For serving, bringing that irresistible crunch and smoky flavor.
How to Make Easy Creamy Reuben Soup Recipe
Step 1: Sauté the aromatics
Start by melting the unsalted butter in a large pot over medium heat. Toss in the finely chopped onion and cook it slowly until it turns soft and translucent, about 5 minutes. This step releases the onions’ natural sweetness, which forms a flavorful foundation. Then add the minced garlic and cook for just 30 seconds to keep its bright, fragrant character from turning bitter.
Step 2: Make the roux
Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly for 1 minute. This creates a smooth roux, essential for thickening the soup later. Stirring continuously ensures you don’t get any lumps – this little technique is what turns your soup into that creamy dream.
Step 3: Add liquids and simmer
Slowly whisk in the chicken broth to the roux, making sure the mixture stays smooth and lump-free. Once combined, pour in the milk, heavy cream, and sour cream, stirring until everything is fully mixed. Bring your soup base gently to a simmer; this allows all the dairy to meld perfectly without risking curdling.
Step 4: Incorporate the Reuben essentials
Now for the fun part — stir in the chopped cooked corned beef, sauerkraut, and if you love that traditional flavor, toss in some caraway seeds. Let this delicious mixture simmer gently for 10 to 15 minutes, giving the flavors time to marry and the sauerkraut to soften just right. Don’t forget to stir occasionally to keep everything well blended.
Step 5: Finish with cheese and seasoning
Turn off the heat and stir in the shredded Swiss cheese until it melts completely, lending that irresistible gooey richness. Adjust the soup’s flavor by seasoning with salt and freshly ground black pepper to taste. Your Easy Creamy Reuben Soup Recipe is now ready to be served hot and enjoyed!
How to Serve Easy Creamy Reuben Soup Recipe
Garnishes
Salted rye bread croutons are the perfect crispy, flavorful finish to spoon into each bowl, adding texture and a classic Reuben touch. Alternatively, a thick slice of toasted rye bread served on the side lets everyone customize bites. Fresh dill or a sprinkle of chopped chives can also brighten and freshen each serving.
Side Dishes
This hearty soup pairs beautifully with lighter side dishes like a simple green salad or steamed vegetables, balancing richness with fresh crunch. If you want to stick with classic deli vibes, a tangy pickle spear or a modest potato pancake would complement beautifully.
Creative Ways to Present
Serve the soup in rustic mugs for a cozy vibe or in shallow bowls with a cluster of rye croutons soaking happily in the creamy broth. For an elegant touch, drizzle a little melted butter or a swirl of sour cream on top. You can also layer the soup with extra shredded Swiss cheese and broil briefly for a bubbly, cheesy crust.
Make Ahead and Storage
Storing Leftovers
This Easy Creamy Reuben Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next meal even better. Re-stir before serving, as ingredients may settle.
Freezing
You can freeze this soup, but dairy-heavy soups sometimes separate after freezing. If freezing, cool completely, then transfer to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to help the soup regain its creamy, smooth texture. If it seems a bit thick, add a splash of milk or broth to loosen the consistency without diluting flavor.
FAQs
Can I use pastrami instead of corned beef in this recipe?
Absolutely! Pastrami makes a tasty substitute and brings a slightly spicier flavor to the soup, if you prefer a twist on the traditional Reuben profile.
Is there a way to make this soup lighter?
Yes! You can swap the heavy cream for half-and-half or reduce the amount of sour cream to lower the richness without losing the creamy texture and tangy flavor.
Can I make this soup vegetarian?
While the corned beef is key to traditional Reuben soup, you could experiment with smoked mushrooms or a vegetable “bacon” alternative, but keep in mind it will change the signature flavor.
How do I make this soup gluten-free?
Simply omit the flour or substitute with a gluten-free thickener like cornstarch, and serve with gluten-free rye bread or skip the bread altogether to enjoy a gluten-free meal.
What’s the best way to reheat without the cheese becoming stringy?
Gently warm the soup over low heat, stirring frequently, and add additional shredded Swiss cheese at the end just before serving for a fresh, melty texture without becoming rubbery.
Final Thoughts
There is something truly comforting about a bowl of this Easy Creamy Reuben Soup Recipe that feels like a cozy hug on a chilly day. Whether you’re sharing it with friends or savoring it solo, it’s a delicious way to enjoy classic deli flavors in a whole new form. I can’t wait for you to try it and have this soup become a staple in your kitchen!
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Easy Creamy Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Creamy Reuben Soup is a comforting and flavorful dish inspired by the classic Reuben sandwich. Combining tender corned beef, tangy sauerkraut, and melty Swiss cheese in a rich, creamy broth, this soup offers a perfect balance of savory and tangy notes. Ready in just 35 minutes, it’s a satisfying meal that brings deli-style flavors to your bowl, perfect for chilly days or anytime you crave a hearty soup.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sour cream
Main Ingredients
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 1 1/2 cups shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- Salt and pepper to taste
To Serve
- Rye bread croutons or toasted rye bread
Instructions
- Melt Butter and Cook Onions: In a large pot over medium heat, melt the butter. Add the finely chopped onion and cook until softened and translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, ensuring it does not brown.
- Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1 minute to cook out the raw flour taste and create a roux base for the soup.
- Add Broth Gradually: Slowly whisk in the low-sodium chicken broth, ensuring to stir continuously to avoid lumps and create a smooth mixture.
- Add Dairy: Stir in the whole milk, heavy cream, and sour cream, combining thoroughly until the mixture is smooth and uniform in texture.
- Simmer Soup: Bring the soup to a gentle simmer over medium-low heat, allowing it to start thickening and melding flavors.
- Add Main Ingredients: Stir in the chopped corned beef, roughly chopped sauerkraut, and optional caraway seeds, distributing them evenly throughout the soup.
- Simmer Further: Let the soup simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Melt Cheese: Add the shredded Swiss cheese and stir continuously until the cheese has completely melted and the soup is creamy and smooth.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the hot soup garnished with rye bread croutons or a slice of toasted rye bread for added texture and flavor.
Notes
- You can substitute pastrami for corned beef to vary the flavor.
- For a thicker soup consistency, reduce the chicken broth quantity by 1/2 cup.
- To lighten the soup, replace the heavy cream with half-and-half.
- For a gluten-free option, serve without bread or with gluten-free rye croutons.
