This delicious Creamy Reuben Soup is everything you love about a classic Reuben sandwich, but in a hearty, creamy and comforting soup. It’s a perfect way to use leftover corned beef but can also be prepared with deli corned beef!
This soup is loaded with corned beef, sauerkraut and veggies in a decadent creamy broth, then topped with shredded Swiss cheese when serving… it’s such an amazing flavor combination!
The best part is that it’s ready (from start to finish) in just 45 minutes!
Ingredients Notes
- Corned beef – Deli corned beef chopped into bite size pieces (or leftover corned beef chopped or shredded).
- Chicken broth
- Heavy cream – Half-and-half can be used in place of heavy cream, but it won’t be quite as creamy.
- Onion
- Canned sauerkraut – Well drained
- Carrots – Peeled carrots chopped into ¼ inch pieces. Be sure to chop into ¼ inch pieces (or smaller) so that they are tender after 20 to 25 minutes of simmering.
- Thousand Island dressing
- Caraway seeds
- Garlic
- Flour – All-purpose
- Butter
- Swiss cheese
- Bay leaf
I don’t use salt or black pepper because the corned beef gives this soup enough saltiness for my taste buds (and I don’t crave for any pepper in this recipe, either). But as always, feel free to season with salt and/or pepper if you wish!
How to Make Reuben Soup
- Melt butter over medium high heat in a 6 quart Dutch oven or soup pot. Add onions and carrots. Cook for 5 minutes, stirring frequently. Add garlic and cook for 30 seconds.
- Slowly add flour, while continuing to stir.
- Add chicken broth, corned beef, sauerkraut, caraway seeds, dressing and bay leaf. Bring to a gentle boil, then reduce heat as necessary to maintain a simmer. Cover and simmer for 20 to 25 minutes, or until carrots are tender.
- Remove from heat and stir in heavy cream. Remove and discard bay leaf. Serve topped with shredded Swiss cheese.
This recipe is a new and improved version of a Reuben soup I posted in 2017. Although the original recipe was delicious, I knew I could make it creamier and with more traditional Reuben flavors.
I tested it a few times, basing the revised recipe off of my creamy chicken and mushroom soup. The final outcome was incredibly creamy and flavor-packed with Reuben deliciousness!
This is no doubt a dinner that EVERY Reuben lover can agree on. ENJOY!
More Corned Beef Deliciousness
Creamy Reuben Soup
Ingredients
- 2 tablespoons butter unsalted
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrots cut into ¼ inch pieces
- 1 tablespoon minced fresh garlic
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth
- 1 pound deli sliced corned beef, chopped or leftover corned beef (chopped or shredded)
- 1 (14.5 ounce) can sauerkraut very well drained
- ½ teaspoon caraway seeds
- ½ cup Thousand Island dressing
- 1 large bay leaf
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Melt butter over medium high heat in a 6-quart Dutch oven or soup pot. Add onions and carrots. Cook for 5 minutes, stirring frequently.
- Add garlic and cook for 30 seconds, stirring frequently.
- Slowly add flour, while continuing to stir.
- Add chicken broth, corned beef, sauerkraut, caraway seeds, dressing and bay leaf. Stir to combine.
- Bring to a gentle boil, then reduce heat as necessary to maintain a simmer (medium low to low).
- Cover and simmer for 20 to 25 minutes, or until carrots are tender.
- Remove from heat and stir in heavy cream. Remove and discard bay leaf.
- Serve topped with shredded Swiss cheese.
Notes
- Half-and-half can be substituted for heavy cream, but won’t be quite as creamy.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2017. Updated with new photos, new text and recipe revised April 2022.
Turned out perfect! Left the caraway out as we don’t care for it.
Made my own 1000 island for the recipe, it was easy.
Thank you, Leslie – I’m so glad you enjoyed it. Happy St. Patrick’s Day!
Really lovely recipe! Made grilled cheese sandwiches with rye and Swiss to dip, and topped with soup with some dill pickle slices. Very yummy!!
Thank you – so glad you enjoyed it!
Can I substitute corn starch for the flour? Would I use the same amount?
Hi Marcy, I can’t say with certainty because I haven’t used cornstarch in this recipe. You might find this article helpful. Let us know how it turns out if you try it!
I’m going to make this this weekend. Curious how your pup is doing with his eye ulcers?
Hope you enjoy the soup, Jackie! She is doing wonderful, thank you! 🙂
Every winter my friends and I get together for a potluck soup night. I ‘m always requested to bring this soup. This recipe is a real keeper. Thanks for sharing.
Thanks so much, Barbara! So happy everyone enjoys it! 🙂
This soup is seriously mouthwatering! It’s only 11 AM and I know what I’m making for dinner, my only question is why chicken broth instead of beef broth? I’m sure it’s delicious I’m just curious. Thanks for sharing!
Thanks so much, Sam! I think it would be great with beef broth, too. If you try it let me know how it turns out! 🙂
Just finished making and eating this and I highly recommend it! It was perfect! I only kinda-sorta drained the kraut, and didn’t have chives, but otherwise I made it exactly. It was a big hit, and it goes on the permanent rotation list. It’s tart, salty, a little sweet from the cheese and most definitely Reuben-y. Thank you for posting this little piece of comfort food heaven!
A total keeper!
Thanks so much, Heidi… so glad you enjoyed it! 🙂
I love Reubens sandwiches…….they are my favorite. I will defiantly try this.
I love Reubens, too… hope you enjoy this soup, Diana! 🙂
This was SO GOOOOOOD!!!!! I didn’t have sour cream, so actually added some thousand island dressing, and it was over the top delicious. I bought some pumpernickel bread and made croutons out of it in our toaster oven to top it. So yummy! Will be adding this to my monthly rotation. Thank you!
Thanks so much, Amber! The thousand island dressing sounds delicious. So glad you enjoyed it! 🙂
Made this and was AMAZING!! Made grilled cheese with rye bread and swiss cheese. Can’t wait to try more of your soups.
Thanks so much, Gena! So glad you enjoyed it… the grilled Swiss on rye sounds PERFECT with this soup! 🙂
Amy;
Just signed up for your blog
Thank you so much, LeRoy! 🙂
This looks great! When I am down at my parents house in Morehead City this weekend I might have to make it!
Thanks so much, Arthur. I hope you enjoy it and have a great weekend! 🙂