Ingredients
✨ Kitchen Essentials You’ll Love
Quick picks I trust for better results, faster prep, and easier cleanup.
-
🍳View ↗
Lodge Seasoned Cast Iron Skillet
-
⚡View ↗
Instant Pot Duo Plus 9-in-1 Electric
-
🔥View ↗
CHEFMAN Digital Air Fryer XL 10L
Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Equipment
Method
Step 1: Prepare the Base
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 3–4 minutes, until fragrant and translucent.
Step 2: Add the Flour
- Sprinkle in the flour and whisk continuously for 1–2 minutes to create a light roux. This will help thicken the soup later.
Step 3: Add the Broth and Simmer
- Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 5–7 minutes, until it starts to thicken slightly.
Step 4: Add the Flavor Elements
- Stir in the sauerkraut and chopped corned beef. Let it simmer for 10 minutes to allow the flavors to meld together.
Step 5: Make It Creamy
- Reduce the heat to low and stir in the heavy cream. Once warmed, add the Swiss cheese a handful at a time, stirring until melted and creamy.
Step 6: Add the Dressing
- Stir in the Russian (or Thousand Island) dressing for that signature Reuben tang. Taste and adjust with salt and pepper as needed.
Step 7: Serve and Garnish
- Ladle the soup into bowls. Top with rye croutons for crunch and garnish with fresh parsley. Serve hot and enjoy!
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without croutons for up to 2 months. Thaw overnight before reheating.
Reheating: Warm slowly on the stove over medium-low heat, stirring occasionally. Add a splash of milk or broth if it thickens too much.
Tip: Avoid boiling after adding cream and cheese to prevent curdling.
🥄 Variations
Lighter Version: Use half-and-half instead of heavy cream for a lighter consistency.
Cheese Swap: Try Gruyère or provolone for a different flavor twist.
Meat Option: Substitute roasted chicken or turkey pastrami for corned beef.
Extra Tangy: Add a tablespoon of Dijon mustard or a splash of pickle juice for brightness.
Vegetarian Twist: Skip the beef and use mushrooms and vegetable broth for a creamy, tangy vegetarian version.
❓ 10 FAQs
1. Can I use leftover corned beef?
Yes! This soup is perfect for repurposing leftover corned beef from St. Patrick’s Day. 2. What if I don’t like sauerkraut?
You can reduce the amount or replace it with shredded cabbage for a milder flavor. 3. Can I make this gluten-free?
Yes — use a gluten-free flour blend and gluten-free rye-style croutons. 4. Can I make it in a slow cooker?
Yes! Combine all ingredients except the cream, cheese, and dressing. Cook on low for 6 hours, then stir in the remaining ingredients at the end. 5. What’s the best broth to use?
Chicken broth keeps the flavors balanced, but beef broth makes it richer and heartier. 6. How do I thicken the soup more?
Simmer uncovered for a few extra minutes or add 1 tablespoon of cornstarch mixed with cold water. 7. Can I skip the dressing?
You can, but the dressing adds that classic Reuben tang — it’s worth including! 8. What can I serve with this soup?
A simple green salad, dill pickles, or extra rye bread are great accompaniments. 9. Can I use deli corned beef?
Yes! Deli-sliced corned beef works perfectly when chopped into bite-sized pieces. 10. Can I add potatoes or noodles?
Sure! Add diced potatoes or egg noodles to make it even heartier. 🏁 Conclusion This Creamy Reuben Soup is proof that your favorite sandwich can become a comforting, spoonable masterpiece. The creamy broth, tangy sauerkraut, savory corned beef, and melted Swiss cheese come together in perfect harmony — it’s rich, filling, and full of bold deli-inspired flavor. Topped with crunchy rye croutons and a sprinkle of parsley, every bowl delivers the ultimate balance of comfort, nostalgia, and indulgence. Whether it’s a chilly night or you’re craving something unique and hearty, this soup is guaranteed to hit the spot. One bite, and you’ll understand why this soup has earned its place as the coziest sandwich-inspired dish ever made.
Yes! This soup is perfect for repurposing leftover corned beef from St. Patrick’s Day. 2. What if I don’t like sauerkraut?
You can reduce the amount or replace it with shredded cabbage for a milder flavor. 3. Can I make this gluten-free?
Yes — use a gluten-free flour blend and gluten-free rye-style croutons. 4. Can I make it in a slow cooker?
Yes! Combine all ingredients except the cream, cheese, and dressing. Cook on low for 6 hours, then stir in the remaining ingredients at the end. 5. What’s the best broth to use?
Chicken broth keeps the flavors balanced, but beef broth makes it richer and heartier. 6. How do I thicken the soup more?
Simmer uncovered for a few extra minutes or add 1 tablespoon of cornstarch mixed with cold water. 7. Can I skip the dressing?
You can, but the dressing adds that classic Reuben tang — it’s worth including! 8. What can I serve with this soup?
A simple green salad, dill pickles, or extra rye bread are great accompaniments. 9. Can I use deli corned beef?
Yes! Deli-sliced corned beef works perfectly when chopped into bite-sized pieces. 10. Can I add potatoes or noodles?
Sure! Add diced potatoes or egg noodles to make it even heartier. 🏁 Conclusion This Creamy Reuben Soup is proof that your favorite sandwich can become a comforting, spoonable masterpiece. The creamy broth, tangy sauerkraut, savory corned beef, and melted Swiss cheese come together in perfect harmony — it’s rich, filling, and full of bold deli-inspired flavor. Topped with crunchy rye croutons and a sprinkle of parsley, every bowl delivers the ultimate balance of comfort, nostalgia, and indulgence. Whether it’s a chilly night or you’re craving something unique and hearty, this soup is guaranteed to hit the spot. One bite, and you’ll understand why this soup has earned its place as the coziest sandwich-inspired dish ever made.