Creamy Reuben Soup Recipe: Your Ultimate Guide to a Hearty and Flavorful Comfort Bowl
If you adore the classic Reuben sandwich, you are destined to fall in love with this luxurious and velvety adaptation, served piping hot in a bowl of Cream of Reuben Soup!
There’s an undeniable comfort that comes from a steaming bowl of soup, especially when there’s a distinct chill in the air. As cooler temperatures arrive, my thoughts invariably turn to creating meals that offer warmth from the inside out. This Cream of Reuben Soup is precisely that kind of dish – a culinary embrace that satisfies both body and soul.
This Reuben soup recipe, lovingly crafted to mirror one of our all-time favorite sandwiches, the Reuben, has quickly become a cherished family favorite. And for excellent reason! Imagine tender pieces of corned beef, bright and tangy sauerkraut, and rich, melty Swiss cheese, all enveloped in a deeply flavorful and creamy broth. To elevate this delightful concoction even further, we crown each serving with crisp, homemade Rye croutons, adding that essential textural contrast. It’s truly an irresistible combination!
And, if you find yourself craving other comforting hot soups on a brisk day, be sure to explore some of these fantastic recipes from our collection: the hearty Creamy Corned Beef & Cabbage Soup, the delightful Cheesy Corn Chowder, a spot-on copycat of Olive Garden’s Zuppa Toscana, and this unique Cabbage and Bleu Cheese Soup. Each offers a distinct flavor profile perfect for a cozy meal.
This is a sponsored conversation written by me on behalf of Frank’s Kraut. The opinions and text are all mine.
Of course, whenever I’m preparing any dish that features sauerkraut, my unequivocal choice is always Frank’s Kraut. Their commitment to quality ensures the best flavor every time.
Frank’s Kraut stands out as one of the most versatile and nutritious vegetables available on your grocery shelf. It effortlessly adds nutrition and a vibrant zest to a wide array of meals, from classic recipes to innovative new creations. Made with just three simple ingredients—cabbage, salt, and water—it’s naturally low in calories and entirely gluten-free. Plus, Frank’s Kraut offers a variety of delicious flavors to suit any palate, making it a staple in any well-stocked pantry. You can trust Frank’s Kraut for that authentic, tangy flavor that makes this Reuben soup truly shine.
To explore their full product range and discover more about their legacy, be sure to check out their official website.
Essential Ingredients for a Perfect Creamy Reuben Soup
For precise measurements and detailed step-by-step instructions, please refer to the printable recipe card located at the very bottom of this post.
- Chicken Stock – This forms the flavorful base of our soup. You can opt for a high-quality store-bought chicken stock for convenience, or elevate the flavor even further with homemade stock. If stock isn’t readily available, chicken broth will work sufficiently, though stock tends to have a richer body.
- Corned Beef – The star protein of our Reuben soup! Use cooked, chopped corned beef, ensuring it’s trimmed of any excess fat for the best texture. This recipe is an absolutely perfect way to utilize any leftover corned beef you might have from a holiday meal, but premium quality deli corned beef can also be chopped and used with fantastic results.
- Frank’s Sauerkraut – Crucial for that distinctive Reuben tang. Be sure to drain and rinse the sauerkraut thoroughly to remove excess brine, which can otherwise make the soup too salty or acidic. Frank’s Kraut provides the authentic, crisp texture and bold flavor we’re looking for.
- Onion – A finely chopped small onion, whether white or red, will add a foundational layer of aromatic flavor to the soup. For an even quicker preparation, you can often find pre-chopped onions in the produce section of your grocery store.
- Garlic Cloves – Freshly minced garlic adds an indispensable pungent depth that complements the other savory ingredients beautifully.
- Oregano – Dried oregano contributes an earthy, slightly peppery note, enhancing the overall savory profile of the soup.
- White Pepper – Used for a subtle peppery kick without visible black flecks, maintaining the creamy color of the soup. In a pinch, finely ground black pepper can be substituted.
- Bay Leaf – A single bay leaf infuses the soup with a wonderfully subtle, herbaceous aroma as it simmers, which is later removed before serving.
- Water – Essential for creating a cornstarch slurry, which will help thicken the soup to that desirable creamy consistency.
- Cornstarch – This is our preferred thickening agent, creating a smooth, velvety texture. If cornstarch isn’t available, all-purpose flour or rice flour can be used instead; just remember to double the amount for the same thickening power.
- Carrots – Shredded and coarsely chopped carrots add a touch of natural sweetness, vibrant color, and an extra layer of vegetable goodness to the soup.
- Swiss Cheese – The iconic, nutty flavor of Swiss cheese is fundamental to this Reuben soup. Cut it into small pieces or, even better, grate your own cheese for superior melting and flavor integration.
- Heavy Cream – This is what gives our soup its luxurious, rich, and undeniably creamy texture, bringing all the flavors together in a harmonious blend.
Crafting Your Delicious Cream of Reuben Soup: A Step-by-Step Guide
Begin by gathering your essential ingredients. In a sturdy 5-quart Dutch oven or a large soup pot, combine the chicken stock, well-drained and rinsed sauerkraut, chopped corned beef, diced onion, bay leaf, oregano, and a pinch of white pepper. Stir everything together gently to ensure it’s well mixed. Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat significantly to a gentle simmer, then cover the pot and allow it to cook for 30 minutes. This simmering time allows the flavors to meld beautifully and the vegetables to soften.
After the initial simmering period, carefully remove the bay leaf from the soup. It has served its purpose in imparting flavor. In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry. This slurry is key to thickening our soup without lumps.
Now, gradually add the cornstarch mixture to the simmering soup, stirring continuously to prevent any lumps from forming. Immediately after, stir in the shredded carrots. Continue to cook and stir for another couple of minutes. You’ll notice the soup begin to visibly thicken and achieve that desired creamy consistency.
Reduce the heat further to low-medium. Add in the small pieces of Swiss cheese. Stir gently but continuously until the cheese has completely melted and is fully combined into the rich soup base, creating a smooth and luscious texture.
Finally, stir in the heavy cream. Allow the soup to heat through thoroughly, but do not bring it to a boil after adding the cream, as this can cause it to curdle. Just a gentle warming is all that’s needed to integrate the cream and bring the soup to perfect serving temperature.
Serve your magnificent Cream of Reuben Soup immediately. For the ultimate Reuben experience, top each bowl generously with a sprinkle of extra shredded Swiss cheese and, of course, a handful of crispy Homemade Rye Croutons. These croutons mimic the rye bread of the classic sandwich, adding a delightful crunch and enhancing the overall flavor profile. Enjoy this hearty and comforting meal!
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Frequently Asked Questions About Reuben Soup
- What exactly is Reuben Soup? Reuben soup is a delightful culinary innovation that captures all the iconic, robust flavors of a classic Reuben sandwich and transforms them into a comforting, creamy bowl of hearty soup. It’s a wonderfully filling and incredibly satisfying soup that stands perfectly as a main dish for either lunch or dinner. This soup is an especially fantastic choice if you’re looking for a low-carb meal, as it delivers all the flavor without the bread. However, for those who truly love the traditional Reuben experience, you can easily incorporate that beloved rye bread element in the form of crispy homemade croutons as a garnish. Find the recipe for these perfect crunchy toppings here: Rye Croutons.
This Reuben sandwich and more of my Reubenized recipes were featured in Nebraska Life Magazine!
- What makes a Reuben, well, a Reuben? A classic Reuben sandwich is celebrated for its distinctive combination of savory corned beef, tangy sauerkraut, rich Swiss cheese, and creamy Thousand Island dressing, all traditionally served on slices of grilled or fried rye bread. While it’s typically enjoyed hot, it can also be served cold. This iconic American invention boasts a fascinating history with diverse cultural influences, tracing its roots to both Irish and Jewish culinary traditions. For a deeper dive into its origins and to discover even more creative ways to “Reubenize” various dishes, you’ll want to check out the extensive information linked below.
- How can I cook a traditional Reuben Sandwich? To master the art of making an authentic Reuben sandwich right in your own kitchen, and to learn more about its intriguing history, be sure to read this comprehensive guide. It covers everything you need to know to create the perfect classic Reuben experience.
Flavorful Substitutions for Your Creamy Reuben Soup
- To transform this creamy soup into a heartier Reuben Chowder, consider adding cubed potatoes. Simply incorporate about 3-4 cups of ½-inch cubed potatoes when you combine the chicken stock with the other initial ingredients. They will simmer alongside everything else, cooking until perfectly tender and adding a wonderful, comforting bulk to your soup.
- Corned Beef Alternatives – If corned beef isn’t available or you’re looking for a different flavor profile, excellent alternatives include pastrami or a tender beef brisket. Both offer a rich, savory taste that complements the other Reuben flavors beautifully.
- Fresh Garlic Swap – If fresh garlic cloves are not on hand, you can easily substitute with 1 teaspoon of minced garlic from a jar or, for a dried option, use ½ teaspoon of garlic powder to achieve a similar aromatic depth.
- Heavy Cream Replacements – For alternatives to heavy cream, you have a couple of options:
- Whipping Cream: This is a direct substitute and will provide a similar richness.
- Butter and Milk Blend: Combine ⅓ cup of melted butter with ⅔ cup of whole milk for a rich, creamy texture.
- Dairy-Free Option: For a dairy-free version, whisk together ½ cup of soy milk or almond milk with ½ cup of olive oil. While the flavor will be different, it will provide a similar fat content and creamy mouthfeel.
- A teaspoon of aromatic caraway seeds would introduce another authentic layer of Reuben flavor to this already hearty soup, mimicking the traditional rye bread. Stir them in along with the other spices for a subtle, earthy anise note.
Expert Tips and Smart Tricks for Your Reuben Soup
- Storage and Reheating Advice: Leftover Reuben soup is a delight! Store any unused portions in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze your soup in an airtight, freezer-safe container for 3-4 months. When ready to enjoy, simply thaw the frozen soup in the refrigerator overnight. Reheat gently in a saucepan on the stove over low to medium heat, stirring occasionally, or warm individual portions in the microwave until heated through. Be careful not to boil the soup when reheating, especially after adding cream, to maintain its smooth consistency.
- Slow Cooker Version for Effortless Cooking: To make this Reuben soup even easier, convert it to a slow cooker recipe. Combine all ingredients *except* for the heavy cream, Swiss cheese, cornstarch, and water in your slow cooker. Cook on low for 4 hours. About an hour into cooking, whisk together the cornstarch and water to create a slurry and stir it into the soup to begin the thickening process. After the 4 hours are complete, remove the bay leaf, then stir in the remaining ingredients: heavy cream and Swiss cheese. Continue cooking for an additional 30-60 minutes on low, or until the cheese is fully melted and the soup is heated through and creamy.
- Instant Pot Method for Quick Preparation: For a rapid version of this comforting soup, use your Instant Pot. Add all ingredients *except* for the heavy cream, Swiss cheese, cornstarch, and water into the pressure cooker pot. Secure the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure. Carefully open the lid. In a small bowl, whisk together the cornstarch and water to form a smooth slurry. Remove the bay leaf from the soup, then pour the slurry into the pot, stirring vigorously to combine. Add the heavy cream and Swiss cheese, stirring until everything is well integrated and the cheese has melted. Set the Instant Pot to sauté mode (or high pressure for another 5 minutes, if you prefer a thicker, more rapid heat) to heat through and ensure the cheese is fully melted and blended. Serve immediately!
Explore More Delightful Reuben-Inspired Creations
If you’re a true aficionado of the Reuben’s distinctive flavor profile, you’ll be thrilled to discover these other creative and delicious ways to enjoy its components:
- Reuben Pot Pies: A comforting individual portion that combines all your favorite Reuben flavors in a savory pastry crust.
- Crockpot Reuben Dip (pictured above): The ultimate appetizer for any gathering, this warm and cheesy dip is loaded with corned beef, sauerkraut, and Swiss cheese.
- Reuben Stuffed Baked Potatoes: Hearty baked potatoes generously filled with a creamy, Reuben-flavored mixture.
- Reuben Meatloaf: A unique and flavorful take on classic meatloaf, incorporating all the elements of a Reuben sandwich.
- Juicy Reuben Burgers: Elevate your burger night with a juicy patty topped with corned beef, Swiss, and sauerkraut.
- Reuben Pizza: An unexpectedly delicious pizza featuring a Thousand Island base and classic Reuben toppings.
You are truly going to adore this incredibly easy and deeply satisfying recipe for Reuben soup. It flawlessly captures the savory goodness of corned beef and the distinctive tang of sauerkraut, all harmoniously blended in a rich, creamy base. Enhanced with aromatic spices, tender carrots, and luscious Swiss cheese, it culminates in what we believe is the best bowl of Reuben soup you’ll ever taste. Top it generously with homemade rye croutons, and you have a complete, perfect meal that’s both hearty and comforting. Don’t you just wish you had a spoon ready right now?
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Print Recipe
Cream of Reuben Soup
Equipment
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
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AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Ingredients
- 5 cups chicken stock
- 1 pound cooked corned beef chopped and trimmed of fat
- 8 ounces Frank’s sauerkraut drained and rinsed
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1/3 cup cold water
- 3 Tablespoons corn starch
- 2 cups shredded carrots chopped coarsely
- 12 ounces sliced Swiss cheese cut into small pieces
- 1 cup heavy cream
Instructions
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In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaf.
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Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.
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Reduce heat to low, add the Swiss and stir until combined and melted. Stir in cream. Heat through.
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Serve topped with shredded Swiss cheese and Rye Croutons.
Nutrition
This recipe was originally posted on November 15, 2015. It has been thoroughly updated to improve user experience, enhance clarity, and ensure the best possible results, and was reshared on March 14, 2023.