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 going to be absolutely enchanted by its soul-warming cousin: Creamy Reuben Soup. This luxurious, velvety soup transforms all the beloved elements of the iconic deli favorite into a rich, satisfying bowl of comfort. Whether it’s a chilly winter evening, a lazy Sunday afternoon, or just a day when your heart craves something indulgent yet familiar, this soup delivers on every level. Creamy Reuben Soup is more than just a meal; it’s an experience—a culinary hug that brings together nostalgia, flavor, and texture in one unforgettable dish.

The History

The origins of the Reuben sandwich are steeped in early 20th-century American diner culture, with competing claims about where and when it was first created. One popular story credits Arnold Reuben, a German immigrant and restaurateur in New York City, who allegedly invented the sandwich in 1914 for actress Anna Pavlova. Another tale points to the Blackstone Hotel in Omaha, Nebraska, where a customer named Reuben Kulakofsky supposedly requested a corned beef and sauerkraut sandwich during a late-night poker game in the 1920s. Regardless of its exact birthplace, the Reuben quickly became a staple of Jewish-American delis across the country, celebrated for its hearty combination of salty, sour, and cheesy goodness.

Fast forward to the modern era, and creative chefs began reimagining the sandwich in various forms—one of which is the now-beloved Creamy Reuben Soup. Born from the desire to capture the essence of the sandwich in a warmer, more shareable format, this soup emerged as a cult favorite at holiday gatherings, church potlucks, and family dinners. It reflects the American tradition of comfort food innovation—taking something already delicious and transforming it into an even more comforting, spoonable masterpiece.

Ingredients Breakdown

What makes Creamy Reuben Soup so irresistible is how each ingredient plays a crucial role in replicating the sandwich’s signature taste while adding depth and creaminess suitable for a soup. Let’s dive into the components:

Corned Beef: The star protein, typically diced or shredded, brings a rich, salty, and slightly spiced flavor that anchors the entire dish. Leftover corned beef from St. Patrick’s Day meals works perfectly here, reducing waste and enhancing flavor.
Sauerkraut: Fermented cabbage adds the essential tangy punch that defines a true Reuben. Its acidity cuts through the richness of the dairy and balances the overall flavor profile.
Swiss Cheese: Melted into the broth, Swiss contributes nuttiness and silkiness. Its excellent melting properties make it ideal for achieving that creamy texture without clumping.
Thousand Island Dressing: Often used as a sandwich condiment, in the soup it introduces a sweet-tangy note with hints of tomato, pickle, and mayo—adding complexity and authenticity.
Butter and Flour: Used to create a roux, these form the base of the soup’s thick, luscious body, ensuring a smooth consistency.
Onion and Garlic: Sautéed gently, they provide aromatic depth and a subtle sweetness that enhances the other ingredients.
Beef Broth: A flavorful liquid foundation that ties everything together, boosting umami and warmth.
Heavy Cream or Half-and-Half: Adds luxurious richness and rounds out sharp flavors, making each spoonful decadently smooth.
Caraway Seeds (optional): A nod to traditional rye bread seasoning, caraway elevates the soup with a warm, earthy aroma reminiscent of deli sandwiches.
Rye Croutons or Toasted Bread: For serving—adds crunch and a direct callback to the sandwich’s original form.

Step-by-Step Recipe

Making Creamy Reuben Soup is easier than you might think, especially if you have leftover corned beef. Here’s how to craft this dreamy dish from start to finish:

Prepare Ingredients: Dice 2 cups of cooked corned beef into small cubes. Drain and rinse 1 cup of sauerkraut to reduce excess saltiness (unless you prefer a stronger tang). Shred 1 cup of Swiss cheese. Measure out 1/2 cup Thousand Island dressing. Chop 1 small yellow onion and mince 2 cloves of garlic.
Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
Create the Roux: Sprinkle 3 tablespoons of all-purpose flour over the onions and stir constantly for 2–3 minutes to cook out the raw flour taste. This will thicken the soup later.
Add Liquids Gradually: Slowly pour in 4 cups of good-quality beef broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly—about 5–7 minutes.
Incorporate Key Flavors: Stir in the rinsed sauerkraut, diced corned beef, and 1/2 cup Thousand Island dressing. If using, add 1 teaspoon of caraway seeds for authentic deli flair. Simmer for 10 minutes to let the flavors meld.
Add Cream and Cheese: Reduce the heat to low. Stir in 1 cup of heavy cream or half-and-half. Gradually add the shredded Swiss cheese, stirring constantly until fully melted and smooth. Do not boil after adding dairy to prevent curdling.
Season and Adjust: Taste and season with freshly ground black pepper. Avoid adding extra salt initially—the corned beef and sauerkraut are already salty. If needed, adjust tanginess with a splash of apple cider vinegar or brightness with a squeeze of lemon juice.
Serve Warm: Ladle the soup into bowls. Top with additional shredded Swiss, a dollop of Thousand Island, or homemade rye croutons made by toasting cubed rye bread with butter and caraway.

Tips

Balance the Tang: If your sauerkraut is very sour, rinsing it well can tone down the intensity. You can also use a mix of sauerkraut and fresh shredded cabbage for a milder flavor.
Prevent Curdling: Always keep the soup below boiling once dairy is added. Use low heat and stir frequently. Adding cheese gradually helps it melt smoothly.
Make Ahead: While best served fresh, you can prepare the soup base (without cream and cheese) up to two days in advance. Reheat gently and finish with dairy and cheese just before serving.
Texture Control: For a smoother soup, blend half of it with an immersion blender before adding the cheese. For a chunkier, heartier version, leave it as-is.
Leftover Magic: This soup reheats beautifully and often tastes even better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 4 days.
Serve Creatively: Offer mini grilled Reuben sandwiches on toothpicks as garnish for parties, or serve in hollowed-out rye bread bowls for maximum impact.

Variations and Customizations

Creamy Reuben Soup is wonderfully adaptable to different tastes, dietary needs, and kitchen inventories. Try these fun twists:

Vegetarian Version: Omit corned beef and use mushroom-based “meat” or smoked tofu for umami. Substitute vegetable broth and use plant-based Swiss cheese and cream alternatives.
Keto-Friendly: Skip the flour roux and thicken with a slurry of xanthan gum. Use full-fat dairy and ensure Thousand Island dressing is sugar-free or replace with a homemade version using mayonnaise, sour cream, pickles, and a touch of chili sauce.
Spicy Kick: Add a dash of hot sauce, a pinch of cayenne, or some chopped jalapeños for heat lovers.
Smoked Flavor Boost: Use smoked Gouda instead of Swiss, or add a few drops of liquid smoke for a deeper, campfire-like essence.
Paleo/Whole30: Replace the roux with pureed cauliflower or white beans. Use compliant Thousand Island (or omit), and stick to grass-fed beef and clean broth.
Seafood Twist: Swap corned beef for smoked salmon—this creates a luxurious “Nova Lox” inspired soup that pairs beautifully with dill and capers.
Deli-Inspired Garnishes: Top with extra sauerkraut, sliced green onions, chopped pickles, or crispy fried onions for added texture and flavor.

Health Considerations and Nutritional Value

While Creamy Reuben Soup is undeniably indulgent, understanding its nutritional content helps you enjoy it mindfully. A typical 1-cup serving (approx. 240ml) contains:

Calories: ~320–380 kcal
Fat: 22–28g (including 12–15g saturated fat)
Protein: 18–22g
Carbohydrates: 12–16g (including 2–3g fiber)
Sodium: 800–1200mg (can be high due to corned beef and sauerkraut)
Calcium & Vitamin B12: High, thanks to cheese and dairy
Iron & Zinc: Moderate, from beef

To make it healthier:

Use low-sodium broth and rinsed sauerkraut to reduce salt.
Opt for lean corned beef or turkey pastrami.
Substitute part of the cream with whole milk or evaporated milk.
Boost nutrition by adding spinach or kale in the last few minutes of cooking.
Control portion sizes—this soup is rich, so smaller servings can still feel satisfying.

Those with lactose intolerance should use lactose-free cheese and cream, or explore plant-based alternatives. Individuals managing hypertension may want to limit intake or modify ingredients for lower sodium.

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups beef broth (low-sodium preferred)
2 cups cooked corned beef, diced
1 cup sauerkraut, drained and rinsed
1/2 cup Thousand Island dressing
1 cup shredded Swiss cheese
1 cup heavy cream or half-and-half
1 teaspoon caraway seeds (optional)
Freshly ground black pepper, to taste
Rye croutons or toasted bread, for serving
Extra Swiss cheese and Thousand Island, for garnish

Directions

In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 more minute.
Sprinkle flour over onions and stir to form a paste (roux). Cook for 2–3 minutes, stirring constantly.
Gradually whisk in beef broth. Bring to a simmer and cook for 5–7 minutes until slightly thickened.
Stir in corned beef, sauerkraut, Thousand Island dressing, and caraway seeds (if using). Simmer for 10 minutes.
Reduce heat to low. Stir in heavy cream and gradually add Swiss cheese, stirring until melted and smooth.
Season with black pepper. Taste and adjust seasoning if needed (avoid extra salt unless necessary).
Serve immediately with rye croutons, extra cheese, and a dollop of Thousand Island on top.

FAQ

Can I use canned corned beef?
Yes, though fresh or leftover cooked corned beef has better texture and less sodium. If using canned, drain and dice it, and consider reducing added salt elsewhere.

Can I freeze Creamy Reuben Soup?
It’s not recommended due to the dairy content—cream and cheese may separate upon thawing, resulting in a grainy texture. Best enjoyed fresh or refrigerated for short-term storage.

What can I use instead of Thousand Island dressing?
You can substitute with Russian dressing, or make a quick version by mixing mayonnaise, ketchup, sweet pickle relish, and a splash of Worcestershire sauce.

Is there a gluten-free version?
Absolutely! Replace the flour with cornstarch or arrowroot powder (mix 1 tablespoon with 2 tablespoons cold water and stir in after the broth). Ensure all other ingredients (broth, dressing) are certified gluten-free.

Can I make this in a slow cooker?
Yes! Sauté onions and garlic first, then transfer to a slow cooker with all ingredients except cream, cheese, and Thousand Island. Cook on low for 4–6 hours. Stir in dairy, cheese, and dressing in the last 30 minutes on low, without boiling.

Why did my soup curdle?
This usually happens if the temperature is too high when adding dairy. Always use low heat and avoid boiling after adding cream or cheese. If slight curdling occurs, blending with an immersion blender can help restore smoothness.

Summary

Creamy Reuben Soup captures the bold, tangy, and cheesy essence of the classic deli sandwich in a rich, spoonable form that warms both body and soul. Packed with corned beef, sauerkraut, Swiss cheese, and Thousand Island flavor, it’s comfort food at its most nostalgic and delicious.

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