Creamy Reuben Soup: Comfort in a Bowl

If you’ve ever fallen in love with the bold, tangy, and savory flavors of a classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing—you’re about to experience that same delight in an entirely new form. Enter Creamy Reuben Soup: a luxuriously rich, velvety, and deeply satisfying bowl of comfort that captures every essence of the iconic deli favorite, transformed into a warm, soul-soothing meal. This soup is more than just a dish—it’s a nostalgic embrace on a chilly evening, a hearty midweek dinner savior, and a show-stopping addition to your holiday table. Whether you’re serving it at a cozy family gathering or enjoying a quiet night in with a crusty roll on the side, Creamy Reuben Soup delivers all the flavor, texture, and indulgence you crave, wrapped in steamy spoonfuls of pure comfort.

The History

The roots of the Reuben sandwich are as layered as its ingredients. While its true origin remains debated among food historians, the most popular story traces back to Omaha, Nebraska, in the early 20th century. According to legend, Reuben Kulakofsky, a Lithuanian-born grocer, created the sandwich at the Blackstone Hotel’s dining room during weekly poker games in the 1920s. He piled rye bread high with corned beef, Swiss cheese, sauerkraut, and Russian dressing (a precursor to Thousand Island), then grilled it to melty perfection. The sandwich gained popularity, eventually making its way to New York City, where it was officially added to restaurant menus and became a deli staple across America.

Fast forward several decades, and culinary innovators began reimagining the Reuben in various forms—casseroles, sliders, even egg rolls. But perhaps one of the most comforting evolutions of this classic is Creamy Reuben Soup. Born from the desire to capture the sandwich’s complex flavors in a warm, shareable format, this soup emerged in home kitchens and food blogs during the 2000s. It quickly gained traction for its clever fusion of tradition and innovation, combining creamy textures with tangy sauerkraut and smoky meats. Today, Creamy Reuben Soup stands as a testament to American comfort food ingenuity—a delicious homage to a timeless sandwich, reinvented for the soup pot.

Ingredients Breakdown

The magic of Creamy Reuben Soup lies in its carefully balanced blend of savory, tangy, and creamy components. Each ingredient plays a crucial role in recreating the signature taste of a Reuben sandwich while maintaining a smooth, cohesive soup texture. Let’s take a deep dive into what goes into this flavorful masterpiece:

Corned Beef: The star protein, providing a salty, smoky depth. Traditionally, leftover corned beef from St. Patrick’s Day dinners is repurposed here, but freshly cooked or canned corned beef works well too. It adds heartiness and ensures each spoonful bursts with meaty richness.
Sauerkraut: A defining element of the Reuben, sauerkraut brings a bright, acidic tang that cuts through the soup’s creaminess. Rinsed and drained sauerkraut controls excessive sourness, while still preserving its distinctive fermented character.
Swiss Cheese: Melted into the broth, Swiss contributes nuttiness and a silky mouthfeel. Its excellent melting properties make it ideal for achieving a luscious, cheesy base without clumping.
Thousand Island Dressing: Or a homemade version using mayonnaise, ketchup, sweet pickle relish, and spices. This ingredient bridges the gap between sandwich and soup, adding sweetness, creaminess, and a hint of tang that mirrors the original Reuben’s dressing.
Butter and Flour: Used to create a roux, which thickens the soup and gives it a velvety body. The roux also enhances the overall richness and helps emulsify the dairy components.
Onion and Garlic: Sautéed until fragrant, these aromatics build a foundational layer of flavor, enhancing the soup’s complexity without overpowering the main ingredients.
Beef Broth: The liquid backbone of the soup, providing savory depth and helping to balance the saltiness of the corned beef and sauerkraut. Low-sodium broth is recommended to maintain control over seasoning.
Half-and-Half or Heavy Cream: Adds luxurious creaminess and smoothness. For a lighter version, whole milk or evaporated milk can be substituted, though the result will be less rich.
Rye Croutons or Toasted Rye Bread: Often used as a garnish, these pay homage to the sandwich’s bread component, adding crunch and a subtle caraway note.
Caraway Seeds (optional): A pinch can be added to echo the flavor of traditional rye bread, deepening the authenticity of the Reuben profile.
Bay Leaf, Worcestershire Sauce, Black Pepper: These supporting seasonings enhance umami, add warmth, and round out the overall flavor profile.

Together, these ingredients form a harmonious symphony of taste and texture—tangy, salty, creamy, and deeply comforting—making every bite reminiscent of biting into a warm, grilled Reuben.

Step-by-Step Recipe

Creating Creamy Reuben Soup at home is easier than you might think, especially if you already have some leftover corned beef. With simple techniques and accessible ingredients, you can have a steaming pot ready in under an hour. Follow these detailed steps to craft a restaurant-worthy bowl of comfort:

Prepare Ingredients: Dice 2 cups of cooked corned beef into small cubes. Drain and rinse 1 cup of sauerkraut to reduce excess sourness. Shred 1 cup of Swiss cheese. Measure out ½ cup Thousand Island dressing (homemade or store-bought). Mince ¼ cup yellow onion and 1 clove garlic.
Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Create the Roux: Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic. Whisk constantly for 1–2 minutes to cook out the raw flour taste, forming a light golden paste.
Add Liquids Gradually: Slowly pour in 4 cups of low-sodium beef broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently until slightly thickened, about 5–7 minutes.
Incorporate Sauerkraut and Corned Beef: Stir in the rinsed sauerkraut and cubed corned beef. Add 1 bay leaf and a few grinds of black pepper. Simmer uncovered for 15 minutes to allow flavors to meld.
Add Cream and Cheese: Reduce heat to low. Stir in 1 cup of half-and-half (or heavy cream) and the shredded Swiss cheese, a handful at a time, allowing each addition to melt fully before adding more. Avoid boiling once dairy is added to prevent curdling.
Finish with Dressing: Stir in the Thousand Island dressing until fully incorporated. Taste and adjust seasoning—add a dash of Worcestershire sauce for umami or a pinch of caraway seeds for extra depth.
Remove Bay Leaf and Serve: Discard the bay leaf. Ladle the hot soup into bowls. Top with additional shredded Swiss, a dollop of extra Thousand Island, and serve immediately with toasted rye bread or rye croutons on the side.

This method ensures a perfectly balanced, creamy texture with robust flavor in every bite. The soup should coat the back of a spoon—rich but not overly thick—and deliver a harmonious blend of tangy, savory, and cheesy notes.

Tips

To elevate your Creamy Reuben Soup from good to extraordinary, consider these expert tips:

Control the Sourness: Always rinse sauerkraut thoroughly under cold water to tame its sharp acidity. If you prefer a milder tang, squeeze out excess liquid or use a smaller amount.
Use Leftover Corned Beef: This soup is an excellent way to use up leftovers from a St. Patrick’s Day feast. Simply dice or shred the meat and add it toward the end of cooking to preserve texture.
Don’t Boil After Adding Dairy: High heat can cause cream and cheese to separate. Keep the soup at a gentle simmer or low heat after incorporating dairy products.
Make Your Own Thousand Island: Combine ¼ cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon sweet pickle relish, ½ teaspoon white vinegar, and a pinch of paprika for a fresher, more customizable flavor.
Boost Umami: A splash of Worcestershire sauce or a teaspoon of Dijon mustard can deepen the savory profile without overpowering the other ingredients.
Thicken or Thin as Needed: If the soup is too thin, let it simmer longer to reduce. If too thick, stir in additional broth or cream until desired consistency is reached.
Garnish Creatively: Top with crispy bacon bits, chopped dill pickles, green onions, or even a swirl of sour cream for added texture and visual appeal.
Let It Rest: Like many soups, Creamy Reuben tastes even better the next day as flavors continue to meld. Reheat gently on the stove.

Variations and Customizations

One of the joys of Creamy Reuben Soup is its versatility. Whether you’re adapting it for dietary needs, experimenting with flavors, or just want to put your own spin on it, there are countless ways to customize this dish:

Vegetarian Version: Omit corned beef and use marinated tempeh or smoked tofu for a meaty texture. Substitute vegetable broth for beef broth and add a dash of liquid smoke for depth.
Kosher or Dairy-Free: Skip the Swiss cheese and cream. Use a plant-based cheese alternative and coconut milk or cashew cream for richness. Ensure Thousand Island dressing is dairy-free.
Low-Carb/Keto: This soup is naturally fairly low in carbs, especially if you limit added sugars in the Thousand Island dressing. Use full-fat dairy and increase healthy fats with a drizzle of olive oil or avocado on top.
Gluten-Free: Replace the all-purpose flour with cornstarch or gluten-free flour blend to make the roux. Ensure broth and Thousand Island dressing are certified gluten-free.
Smoked Meat Twist: Swap corned beef for pastrami or smoked brisket for a different kind of smokiness and spice.
Extra Cheesy: Stir in a blend of Gruyère, provolone, or even blue cheese for a bolder, more complex cheesy flavor.
Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce to give the soup some heat.
Potato-Loaded Reuben Soup: Add diced potatoes during the simmering stage to create a heartier, chowder-like version.
Crockpot Version: Combine all ingredients except cream, cheese, and dressing in a slow cooker. Cook on low for 6–8 hours, then stir in dairy and dressing before serving.
Canned Soup Shortcut: For a quick weeknight version, start with a can of condensed cream of mushroom or celery soup, then build flavors around it with sauerkraut, meat, and cheese.

Health Considerations and Nutritional Value

While Creamy Reuben Soup is undeniably indulgent, understanding its nutritional profile can help you enjoy it mindfully. A typical 1-cup serving (about 240ml) contains approximately:

Calories: 320–380 (depending on ingredients and portion size)
Fat: 20–25g (with 8–10g saturated fat)
Protein: 18–22g
Carbohydrates: 12–16g
Sodium: 800–1200mg (high due to corned beef, broth, and sauerkraut)
Fiber: 2–3g
Calcium: 20% of daily value (from cheese and dairy)

Considerations:

High Sodium: This soup can be very high in sodium, especially if using canned corned beef or broth. Opt for low-sodium broth, rinse sauerkraut well, and use fresh or homemade corned beef when possible.
Saturated Fat: The combination of cheese, cream, and corned beef contributes significant saturated fat. To lighten it, use reduced-fat Swiss, half-and-half instead of heavy cream, or substitute with evaporated skim milk.
Processed Meats: Corned beef is a processed meat, which the World Health Organization advises consuming in moderation due to potential links with certain health risks. Enjoy this soup as an occasional treat rather than a daily meal.
Balancing the Meal: Serve with a crisp green salad or steamed vegetables to add fiber, vitamins, and balance the richness of the soup.
Dietary Modifications: As noted earlier, vegan, gluten-free, and lower-sodium versions are achievable with ingredient swaps, making this soup adaptable to various health goals.

Overall, Creamy Reuben Soup is best enjoyed in moderation as part of a balanced diet. Its high protein and calcium content offer nutritional benefits, but mindful preparation and portion control are key to keeping it a guilt-free comfort food.

Ingredients

2 tablespoons unsalted butter
¼ cup yellow onion, finely diced
1 clove garlic, minced
2 tablespoons all-purpose flour (or gluten-free alternative)
4 cups low-sodium beef broth
2 cups cooked corned beef, diced
1 cup sauerkraut, rinsed and drained
1 cup shredded Swiss cheese
1 cup half-and-half or heavy cream
½ cup Thousand Island dressing (store-bought or homemade)
1 bay leaf
½ teaspoon Worcestershire sauce (optional)
Pinch of black pepper
Pinch of caraway seeds (optional)
Salt to taste (use sparingly—ingredients are salty)

Directions

Melt butter in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
Sprinkle flour over onions and whisk to form a roux. Cook for 1–2 minutes, stirring constantly.
Gradually pour in beef broth, whisking continuously to avoid lumps. Bring to a simmer and cook until slightly thickened, about 5–7 minutes.
Stir in corned beef, sauerkraut, bay leaf, black pepper, and caraway seeds (if using). Simmer for 15 minutes.
Reduce heat to low. Gradually stir in half-and-half and shredded Swiss cheese, one handful at a time, allowing cheese to melt completely before adding more.
Stir in Thousand Island dressing and Worcestershire sauce. Heat through but do not boil.
Remove bay leaf. Taste and adjust seasoning, being cautious with salt due to the natural sodium in ingredients.
Ladle into bowls and serve hot with rye bread, croutons, or extra cheese on top.

FAQ

Can I make Creamy Reuben Soup ahead of time?
Yes! This soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring frequently to prevent separation.

Can I freeze Creamy Reuben Soup?
Due to the dairy content, freezing is not recommended, as the cream and cheese may separate upon thawing, resulting in a grainy texture. However, you can freeze the base (without dairy and cheese) and add fresh dairy when reheating.

What can I use instead of Thousand Island dressing?
You can substitute with Russian dressing, homemade mayo-ketchup relish mix, or even a touch of French dressing. Some people use a bit of pickle juice and ketchup for tang and color.

Is this soup gluten-free?
It can be! Use a gluten-free flour blend for the roux and ensure all other ingredients (especially broth and dressing) are certified gluten-free.

Can I use pastrami instead of corned beef?
Absolutely! Pastrami adds a spicier, smokier flavor and works wonderfully in this soup.

How can I make it vegetarian?
Omit the meat and use smoked tofu or mushrooms for umami. Use vegetable broth and dairy-free alternatives to keep it plant-based.

Why did my soup curdle?
This usually happens when the soup boils after adding dairy. Always keep the heat low and avoid rapid temperature changes. If slight curdling occurs, blending the soup can restore smoothness.

Summary

Creamy Reuben Soup is a decadent, flavor-packed tribute to the beloved deli sandwich, transforming corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing into a velvety, satisfying bowl of comfort. Easy to customize and perfect for chilly nights, holidays, or leftover makeovers, it’s comfort food at its finest.

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