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 on 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.
Janis Nelson
This soup was ……soo sooo good!
I stepped it up by making Rye bread bowls and let me tell you the marriage between them was fabulous!!!
Thank you, Janis – that sounds amazing! So glad you enjoyed the soup!
Lauri
Recipe was excellent! I added homemade rye bread croutons which added the bread component. Loved the soup. It is very rich, would recommend including a green salad when serving it.
Ina Morrison
I mad this soup so it would be gluten and lactose free. I used the perfect flour blend Namaste and Carnation lactose free evaporated milk. Also by using evaporated milk my soup had less fat and calories. My husband this I need to make this soup every month now. Thanks for the great recipe, Ina M.
Gail Branger
I used leftover corned beef. Added the cabbage and juices. OMG may have to cook corned beef again just to make this soup
Eljay
I used to make this soup with leftover corned beef. No more. I buy corned beef to make this soup! If we have extra corned beef we’ll have sandwiches but this soup is the star.
Thank you, Eljay – I’m so glad to hear you and your family have enjoyed the soup!
Julia Pleinis
This was a hit at my house. I omitted the caraway seeds. Next time I will make rye croutons to garnish it.
Lily
Would sliced up cabbage instead of sauerkraut work in this recipe?
DIANE MCDONALDSON
This is one of the best soups I’ve made, we all loved it! I had wished I’d picked up rye bread or croutons, but the croutons I made with whole-grain bread, cut into cubes, dumped in air fryer, speayed with a little coconut oil and sprinkled with some garlic powder ‘totally fit the bill!’ My sister never eats sauerkraut but loved the soup, & my husband just isn’t a soup person but ate two bowls of it! Thank you so much for this wonderful recipe!
Hi Diane, thank you so much – I’m so glad everyone enjoyed the soup!