Creamy Reuben Soup

The Story Behind the Recipe

There’s something so satisfying about turning a classic comfort food into a cozy bowl of soup — and that’s exactly what Creamy Reuben Soup is all about. It’s warm, rich, and packed with everything you love from the iconic deli sandwich — tender corned beef, sauerkraut tang, melty Swiss cheese, and creamy broth. One spoonful and you’ll be wrapped in pure nostalgia.

My grandma first made this soup one snowy winter when we were all stuck inside. The wind howled outside, and she stood by her stove, apron tied tight, humming softly while chopping corned beef and stirring her big old soup pot. The smell filled the entire house — smoky, tangy, and buttery all at once.

When I asked her what she was making, she smiled and said, “Your favorite sandwich, sweetheart… only in a bowl this time.”

And just like that, Creamy Reuben Soup became a family tradition — something we’d make every winter, serve with rye bread, and laugh about how she could turn anything into soup.

Today, I make it the same way she did: rich and velvety, full of that deli-style flavor, and made with love. It’s a meal that tastes like family memories, warm kitchens, and snow days spent by the window.

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What Makes This Recipe Special

This Creamy Reuben Soup isn’t just delicious — it’s magical. It transforms a hearty sandwich into a spoonful of pure comfort. Each bite hits that perfect balance of creamy, tangy, savory, and cheesy.

Here’s why this recipe stands out:

• Inspired by a classic: All the flavors of the Reuben sandwich — corned beef, Swiss cheese, sauerkraut, and rye — reimagined in soup form.
• Rich and creamy: A velvety broth thickened with cheese, cream, and a touch of butter.
• Quick and easy: Ready in about 30–40 minutes — perfect for weeknights or weekends.
• Comfort in a bowl: Each bite is warm, indulgent, and deeply satisfying.
• Perfect for leftovers: Great way to use up leftover corned beef from St. Patrick’s Day or deli night.

It’s the kind of soup that makes your whole home smell amazing — buttery, tangy, and toasty — and fills your heart just as much as your stomach.

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Ingredients – Fresh, Simple & Full of Flavor

For the Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon black pepper
• ¼ teaspoon salt (taste before adding more — corned beef is salty)
• ½ teaspoon caraway seeds (optional, for that “rye bread” flavor)

For the Hearty Add-Ins

• 2 cups chopped cooked corned beef
• 1 ½ cups sauerkraut, drained
• 1 ½ cups shredded Swiss cheese
• ½ cup shredded mozzarella (for smooth melting)
• 1 cup chopped celery (optional, for texture)

For Garnish

• Extra shredded Swiss cheese
• Rye croutons or toasted rye bread cubes
• Chopped parsley or green onions

Granny’s Tip: Always taste as you go — every brand of corned beef and sauerkraut has a different salt level, so season gently.

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Step-by-Step Cooking Instructions

Step 1: Sauté the Aromatics

In a large soup pot, melt the butter and olive oil over medium heat. Add the onions and celery and sauté for 4–5 minutes, until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.

Granny’s Note: That first sizzle of butter and garlic? That’s the smell of comfort coming to life.

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Step 2: Build the Base

Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste — this helps thicken the soup later.

Slowly whisk in the beef broth, one cup at a time, stirring constantly to avoid lumps. Add the Worcestershire sauce, Dijon mustard, black pepper, and caraway seeds.

Bring to a gentle simmer.

Granny’s Trick: Don’t boil the soup too fast — a slow simmer helps the flavors develop beautifully.

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Step 3: Stir in the Cream and Cheese

Once the soup is gently simmering and slightly thickened, pour in the cream. Stir until smooth.

Gradually add the shredded Swiss and mozzarella cheese, stirring until fully melted and the broth is luxuriously creamy.

Comfort Moment: When the cheese melts into the broth and you get that silky, golden swirl — that’s when you know it’s going to be good.

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Step 4: Add the Hearty Ingredients

Stir in the chopped corned beef and sauerkraut. Reduce the heat to low and let the soup simmer gently for 10–15 minutes, stirring occasionally.

Taste and adjust seasoning — add more pepper or a splash of cream if desired.

Granny’s Secret: If the sauerkraut flavor feels strong, add a teaspoon of honey — it balances everything perfectly.

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Step 5: Serve and Garnish

Ladle the hot Creamy Reuben Soup into bowls. Top with a handful of rye croutons and a sprinkle of Swiss cheese.

Granny’s Serving Tip: For that classic Reuben magic, serve this soup with a side of toasted rye bread spread with butter or Thousand Island dressing.

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Serving Suggestions – What to Pair It With

This rich, creamy soup is a meal all on its own — but a few side pairings make it even better.

🍞 Bread Lovers

• Rye bread or marble rye slices
• Soft pretzels or dinner rolls
• Garlic bread with a sprinkle of caraway seeds

🥗 Lighter Companions

• Simple green salad with tangy vinaigrette
• Cucumber-dill salad to balance the richness

🍺 Drinks

• Light beer or lager — classic pub pairing
• Sparkling cider or ginger ale for a family-friendly option

Granny’s Note: I always serve it with a warm loaf of crusty bread — because every drop of that creamy broth deserves to be soaked up!

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Customization & Variations

Once you try Creamy Reuben Soup, you’ll see just how fun it is to play with. Here are some ways to make it your own:

🧀 Extra Cheesy Version

Add extra Swiss or even a touch of cream cheese for thickness.

🥩 Meaty Upgrade

Swap corned beef for pastrami for a smokier flavor.

🌽 Veggie Twist

Add diced potatoes or shredded cabbage for more texture.

🥬 Lighter Option

Use milk instead of cream and skip the butter for a leaner broth.

🌶 Spicy Kick

Add a dash of hot sauce or horseradish for that deli-style heat.

Granny’s Tip: The flavors deepen overnight — make it ahead, and it’ll taste even better the next day!

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Storing & Reheating

🧊 Storing

Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.

🔥 Reheating

Reheat gently on the stove over low heat. Add a splash of milk or broth if the soup thickens too much.

❄️ Freezing

Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Granny’s Trick: Reheat slowly to keep the cheese from separating — patience makes it perfect!

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Nutritional Snapshot (Per Serving – Approx.)

(Serves 6)

• Calories: 420
• Protein: 22g
• Carbohydrates: 8g
• Fat: 33g
• Fiber: 1g
• Sugar: 3g
• Sodium: 750mg

Rich, hearty, and full of flavor — this Creamy Reuben Soup is indulgent comfort food at its best.

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Reader Q&A – Common Questions

1. Can I use deli corned beef?

Yes! It’s perfect for this recipe — just chop it into bite-sized pieces.

2. Can I make it vegetarian?

You can — skip the beef and use mushrooms, potatoes, and extra sauerkraut for flavor.

3. Can I freeze it?

Yes, it freezes beautifully. Just thaw slowly and stir well when reheating.

4. Can I use cheddar cheese instead of Swiss?

You can, but Swiss gives the most authentic Reuben flavor.

5. Can I use canned corned beef?

Yes, but fresh or deli corned beef gives better texture and flavor.

6. How do I make it gluten-free?

Use cornstarch instead of flour and gluten-free bread or croutons.

7. Can I use sauerkraut juice?

Add a tablespoon for extra tang — just don’t overdo it.

8. Can I make it ahead?

Absolutely — it reheats like a dream. The flavors deepen overnight.

9. What’s the best way to serve it?

With rye croutons, melted Swiss on top, and a sprinkle of parsley.

10. Can I add Thousand Island dressing?

Yes! A swirl on top gives it that classic Reuben sandwich finish.

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Final Thoughts 🍽️

There’s something deeply comforting about Creamy Reuben Soup — it’s a dish that takes something familiar and turns it into something even cozier. The creamy broth, the tangy sauerkraut, the smoky corned beef, and the melty Swiss cheese — every bite feels like nostalgia, like sitting in Grandma’s kitchen while snow falls outside.

This isn’t just soup — it’s a hug in a bowl. It’s a reminder of how simple ingredients, when made with love, can turn into something unforgettable.

Whether you’re warming up on a chilly night or using up your St. Patrick’s Day leftovers, this Creamy Reuben Soup is sure to become a favorite in your kitchen — the kind of recipe you’ll make, share, and pass down with pride.

Because here in Granny’s Lil Kitchen, we believe the best recipes don’t just feed you — they warm your heart.

💛 Tried This Recipe?

If you make Creamy Reuben Soup, I’d love to see your cozy bowls! Tag your photos and follow me on Pinterest at grannyslilkitchen — where every recipe is made with warmth, comfort, and a sprinkle of home-cooked love.