Corned Beef and Sauerkraut Soup
Hola friends! If there’s one soup that brings all the cozy, comforting flavors of a classic deli sandwich to your bowl, it’s this Creamy Reuben Soup.
Inspired by the rich, tangy goodness of the traditional Reuben, this soup is filled with tender corned beef, sauerkraut, Swiss cheese, and a creamy broth that feels like a warm hug on a chilly day. Back in my Orlando kitchen,
I love making this recipe when I’m craving something hearty but easy, the kind of meal that makes you feel like you’re sitting in a cozy café watching the world go by.
Quick Recipe Overview
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | American |
| Diet | Comfort Food |
Why You’ll Love This Recipe
- Classic Deli Flavor: All the flavors of a Reuben sandwich in a creamy soup.
- Quick and Easy: Ready in just 30 minutes with simple ingredients.
- Rich and Satisfying: A hearty blend of corned beef, sauerkraut, and cheese.
- Perfect for Cold Days: A comforting, stick-to-your-ribs soup.
- Crowd-Pleaser: Ideal for family dinners or gatherings.
Creamy Reuben Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Reuben Soup transforms the classic deli sandwich into a rich, savory soup loaded with corned beef, sauerkraut, Swiss cheese, and creamy broth. Perfect for chilly nights and hearty appetites.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper, to taste
- Rye bread croutons, for garnish
- Chopped parsley, for garnish
Instructions
1. In a large pot, melt butter over medium heat.
2. Add onion and garlic, cook until translucent (about 5 minutes).
3. Stir in flour and cook 2 minutes to form a roux.
4. Gradually whisk in chicken broth, ensuring no lumps, then bring to a simmer.
5. Reduce heat and add heavy cream, stirring until smooth.
6. Add corned beef and sauerkraut, stirring to combine.
7. Mix in Swiss cheese and Russian dressing until melted and creamy.
8. Season with salt and pepper to taste, then simmer 10 minutes to blend flavors.
9. Serve hot, topped with rye bread croutons and parsley.
Notes
Drain sauerkraut well to prevent excess liquid. Grate cheese fresh for better melting. Add a splash of pickle juice for tang. Store leftovers up to 3 days in the fridge and reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 820
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 22
- Cholesterol: 85
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- ½ pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- ¼ cup Russian or Thousand Island dressing
- Salt and pepper, to taste
- Rye bread croutons, for garnish
- Chopped parsley, for garnish
Ingredient Tips
| Ingredient | Tip Example |
| Corned Beef | Use leftover corned beef or deli slices for easy prep. |
| Sauerkraut | Drain well to prevent excess liquid in the soup. |
| Swiss Cheese | Shred fresh cheese for smooth melting. |
| Russian Dressing | Adds signature Reuben flavor, adjust amount to taste. |
| Heavy Cream | Stir in slowly to prevent curdling. |
| Flour | Whisk constantly to make a smooth roux. |
| Rye Bread Croutons | Toast diced rye bread with butter for crunch. |
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until translucent, about 5 minutes.
- Make the Roux: Stir in flour and cook for 2 minutes to remove the raw taste, creating a golden base for your soup.
- Add Broth: Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a gentle simmer.
- Add Cream: Lower the heat and pour in the heavy cream, stirring continuously until the mixture is smooth.
- Add the Reuben Goodness: Stir in chopped corned beef and drained sauerkraut, letting everything come together.
- Melt the Cheese: Add shredded Swiss cheese and Russian dressing, stirring until creamy and fully melted.
- Season and Simmer: Add salt and pepper to taste, then simmer for about 10 minutes to allow flavors to blend.
- Serve: Ladle hot soup into bowls and garnish with rye bread croutons and parsley.
Helpful Tips
- Add broth slowly to keep the soup creamy without lumps.
- For extra tang, add a tablespoon of pickle juice.
- Use half-and-half instead of cream for a lighter version.
- Make croutons ahead of time to save prep minutes.
Expert Tips for the Best Results
- Keep It Low and Slow: Don’t boil after adding cream to avoid curdling.
- Balance the Flavors: Taste before seasoning, as corned beef and sauerkraut can be salty.
- Cheese Texture: Grate cheese fresh for better melting.
- Customize It: Add more sauerkraut if you love extra tanginess.
Recipe Variations
- Low-Carb Version: Skip the flour and use cream cheese as a thickener.
- Vegetarian Option: Replace corned beef with sautéed mushrooms or jackfruit.
- Spicy Reuben Soup: Add a pinch of cayenne or hot sauce for heat.
- Extra Cheesy: Mix Swiss and Gruyère for a deeper flavor.
Make Ahead & Freezer Tips
This soup tastes even better the next day. Store cooled soup in an airtight container for up to 3 days in the refrigerator. Freeze portions for up to 2 months, but add the cream and cheese after thawing for the best texture.
Serving Suggestions
Serve this creamy Reuben soup with a side salad or toasted rye bread slices. Top with a dollop of extra Russian dressing and croutons for that signature sandwich feel in soup form.
Pairing Ideas
Pair with a light lager, apple cider, or iced tea. It also complements a crisp coleslaw or dill pickle spear for a fun deli-inspired combo.
Storage and Reheating Tips
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over medium-low heat, stirring often. Avoid boiling to keep the cream from separating.
Frequently Asked Questions (FAQs)
1. Can I use deli corned beef instead of homemade?
Yes, thinly sliced deli corned beef works perfectly for this recipe.
2. Can I make this soup ahead of time?
Definitely! Make it a day early and reheat gently before serving.
3. What can I use instead of Russian dressing?
Thousand Island or a mix of mayo and ketchup with a splash of pickle juice works great.
4. Can I substitute chicken broth?
Vegetable broth works just as well for a lighter version.
5. Can I make it gluten-free?
Use cornstarch or gluten-free flour as a thickener.
6. What cheese works best?
Swiss is classic, but Gruyère or provolone can also melt beautifully.
7. How do I thicken my soup more?
Simmer uncovered for a few extra minutes, or whisk in a teaspoon of flour with water.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 350 |
| Protein | 22 g |
| Carbohydrates | 12 g |
| Fat | 24 g |
| Saturated Fat | 13 g |
| Unsaturated Fat | 9 g |
| Cholesterol | 85 mg |
| Sodium | 820 mg |
| Fiber | 1 g |
| Sugar | 3 g |
Disclaimer: Nutrition facts are estimated and may vary depending on ingredients used.
Author’s Note
Whenever I crave that nostalgic deli flavor, this soup brings it home. It reminds me of the comforting recipes my abuela and mama would cook on cool evenings—simple, creamy, and filled with love. Every bite of this Creamy Reuben Soup feels like comfort in a bowl.
Final Thoughts
This Creamy Reuben Soup combines the best parts of a Reuben sandwich into a rich, velvety soup that warms you from the inside out. It’s perfect for family dinners, potlucks, or cozy nights at home.
If you love hearty comfort food like this, try my Million Dollar Chicken Casserole. It’s creamy, cheesy, and every bit as satisfying!
