Creamy Reuben Soup Recipe – Easy Deli-Style Comfort

Pull up a chair and imagine a spoon rising from a velvety bowl of Creamy Reuben Soup, the steam releasing a rich buttery smell with a tangy lift. In early trials, I discovered that cutting the onion, carrot, and celery into uniform dice ensures even cooking during the 5-minute sauté. Testing this four times helped me pinpoint that 1/3 cup of flour delivers the ideal silkiness, while a gentle simmer deepens the corned beef’s savory personality.

Why You’ll Love Creamy Reuben Soup

• A quick 25-minute cook time, perfect for a cozy weeknight.
• Silky texture balanced by tangy sauerkraut in every bite.
• Rich layers of Swiss cheese and corned beef echo classic deli flavors.
• A nod to New York deli history in a comforting, slurpable form.

A Little Background

On my final November test, when crisp leaves danced outside, this soup felt like a warm sweater in a bowl. Creamy Reuben Soup borrows its soul from the classic sandwich, born in mid-century delis. Each spoonful captures that tactile crunch of rye bread and that familiar tang, but in a cozy, warming way perfect for chilly afternoons.

Key Ingredients for Creamy Reuben Soup

• Unsalted butter (2 tablespoons): the fat base for sautéing—swap for olive oil if you prefer a lighter finish.
• Cooked corned beef (2 cups, diced): the star protein; leftover roast beef can stand in when needed.
• Sauerkraut (1 cup, drained and chopped): delivers signature tang; rinse briefly for a milder bite.
• Swiss cheese (1 cup, shredded): provides a glossy melt—Gruyère works well for a nuttier taste.
• Chicken broth (4 cups): builds savory depth; vegetable broth suits vegetarians.
• Heavy cream (1/2 cup): rounds out silkiness; half-and-half lightens it up.

How to Make Creamy Reuben Soup

1. In a large pot over medium heat, melt 2 tablespoons unsalted butter. Add 1 cup diced onion, 1/2 cup diced carrot, and 1/2 cup diced celery; cook until vegetables soften and edges look glossy, about 5 minutes.
2. Add 2 cloves minced garlic and cook until fragrant, about 30 seconds. Sprinkle in 1/3 cup all-purpose flour and stir constantly for 1 minute to cook out the raw taste.
3. Gradually whisk in 4 cups chicken broth, scraping any bits from the pot. Bring to a gentle boil. Stir in 2 cups diced corned beef and 1 cup chopped sauerkraut, then reduce heat and simmer until flavors meld, about 10 minutes.
4. Remove from heat and stir in 1 cup shredded Swiss cheese until it melts into a silky ribbon. Return to low heat, stir in 1/2 cup heavy cream and 2 tablespoons Thousand Island dressing, and season with salt and pepper to taste.

Pro Tips & Troubleshooting

• When adding Swiss cheese, drop to low heat to avoid a grainy texture—this trick came from note two in my cooking tests.
• If soup is too thin, whisk a slurry of 1 tablespoon flour and 1 tablespoon cold water, then stir in off-heat.
• For a seasonal twist, sauté 1/4 teaspoon caraway seeds with the vegetables for an earthy aroma.
• Doubling? Use a heavy-bottomed stockpot to maintain even heat and adjust simmer time by 5 minutes.

Storage & Make-Ahead Guide

Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions for up to 3 months—thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring to restore that silky texture. During storage tests, I found frozen soup thawed slowly and warmed evenly without separating when stirred halfway through reheating.

Serving Suggestions

Top each bowl with rye croutons for crunch, a drizzle of extra Thousand Island dressing, and a sprinkle of fresh chopped chives or parsley. A side of tangy pickles or a crisp green salad cuts through the richness for a lively contrast.

Frequently Asked Questions

• How long does Creamy Reuben Soup take to cook? From sauté through simmer, expect about 25 minutes of active cook time after a 15-minute prep.
• Can I use leftover corned beef in this soup? Yes—diced leftover corned beef works beautifully and reduces prep time.
• What can I substitute for sauerkraut? Try pickled cabbage or omit it entirely for a milder flavor profile.
• How do I prevent the cheese from curdling? Add shredded Swiss off the heat, then stir gently over very low heat until melted.
• Is Creamy Reuben Soup gluten-free? It’s not, as it uses all-purpose flour. Substitute with a 1:1 gluten-free flour blend to adapt.
• Can I freeze Creamy Reuben Soup? Absolutely—freeze in airtight containers for up to 3 months and thaw in the fridge overnight.

Final Thoughts

I hope you enjoy this Creamy Reuben Soup as much as I do on blustery evenings. My favorite way to savor it is with a slice of toasted rye dipped into that silky broth. Give it a try, and share your best shots and tips—I can’t wait to see your takes on this comforting bowl!

More Recipes You’ll Love

• Outback Steakhouse Potato Soup – shares that luscious, creamy broth base
• Lasagna Soup – multilayered cheese and meat flavors echo deli-style richness
• French Garlic Soup – aromatic garlic notes balance the tangy profile of sauerkraut
• Creamy Cowboy Soup – hearty beans and smoked meat bring a Western twist