Creamy Reuben Soup: Comfort in a Bowl

Creamy Reuben Soup: Comfort in a Bowl

There’s something deeply satisfying about turning a beloved sandwich into a soul-warming soup. The Creamy Reuben Soup does exactly that—taking all the bold, savory flavors of a classic Reuben sandwich and transforming them into a luscious, velvety bowl of comfort. Perfect for chilly evenings, Sunday dinners, or when you’re craving a nostalgic taste of deli classics without the crusty rye bread, this soup brings together corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing into one harmonious blend. Whether you’re a fan of Jewish deli fare or simply love creamy, tangy, cheesy soups, this recipe is destined to become a staple in your kitchen.

The History

The origins of the Reuben sandwich are steeped in early 20th-century American culinary lore. While its exact beginnings are debated, most accounts trace it back to either Omaha, Nebraska, or New York City in the early 1900s. One popular story credits Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, who reportedly created the sandwich at the Blackstone Hotel’s restaurant during a late-night poker game in the 1920s. Another version attributes it to Arnold Reuben, a New York restaurateur, who supposedly invented it for actress Marlene Dietrich in the 1930s. Regardless of its true origin, the Reuben quickly gained fame as a quintessential deli sandwich—featuring layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on grilled rye bread.

Fast forward nearly a century, and home cooks began reimagining this iconic sandwich in various forms—casseroles, wraps, even tater tot hotdish. The evolution into soup form was a natural progression, especially for those seeking cozy, spoonable comfort food with deep, layered flavors. Creamy Reuben Soup emerged as a hearty winter favorite, combining all the essential elements of the original sandwich into a rich, creamy broth that captures the essence of the deli experience in liquid form. It’s a modern homage to tradition, offering the same satisfaction but with the warmth and ease of a homemade pot of soup.

Ingredients Breakdown

To recreate the full flavor profile of a Reuben sandwich in soup form, each ingredient plays a crucial role:

Corned Beef: The star protein, providing a salty, smoky depth. You can use leftover cooked corned beef or purchase pre-cooked slices from the deli. Diced small, it integrates perfectly into the soup.
Sauerkraut: This fermented cabbage delivers the signature tangy punch essential to any Reuben. Drained and rinsed slightly (if too sour), it adds brightness and balances the richness of the cream.
Swiss Cheese: Melts beautifully into the broth, contributing nuttiness and creaminess. Use real Swiss for best results—avoid processed slices for optimal flavor and texture.
Thousand Island Dressing: A key flavor bridge between sandwich and soup, it brings sweetness, tang, and subtle spice. Homemade or high-quality store-bought works well.
Butter and Flour: Used to make a roux, which thickens the soup and gives it a silky consistency.
Onion and Garlic: Sautéed aromatics that build the foundational flavor base.
Beef Broth: Provides a savory backbone that enhances the meaty notes of the corned beef.
Heavy Cream or Half-and-Half: Adds luxurious richness and smoothness, making the soup truly indulgent.
Rye Croutons (optional): For garnish, echoing the traditional rye bread element in crunchy form.
Caraway Seeds: Optional, but highly recommended—they echo the flavor often found in rye bread and sauerkraut, enhancing authenticity.
Worcestershire Sauce and Dijon Mustard: For added umami and a touch of zing, rounding out the complex flavor profile.

Each ingredient works in concert to replicate the Reuben experience while ensuring the soup stands strong on its own as a comforting entrée.

Step-by-Step Recipe

Prepare Ingredients: Dice 2 cups of cooked corned beef into small cubes. Drain and rinse 1 cup of sauerkraut (unless you prefer a very tangy soup). Shred 1 cup of Swiss cheese. Mince 1 small yellow onion and 2 cloves of garlic.
Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and caraway seeds (½ teaspoon) and cook for another minute until fragrant.
Create the Roux: Sprinkle 3 tablespoons of all-purpose flour over the onions and stir continuously for 2–3 minutes to cook out the raw flour taste. This will form the base for thickening your soup.
Add Liquids Gradually: Slowly pour in 4 cups of beef broth, whisking constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce to a simmer. Allow it to thicken slightly, about 5–7 minutes.
Incorporate Sauerkraut and Corned Beef: Stir in the prepared sauerkraut and diced corned beef. Simmer for 10 minutes to allow flavors to meld.
Add Cream and Seasonings: Reduce heat to low. Stir in 1 cup of heavy cream (or half-and-half), 2 tablespoons of Thousand Island dressing, 1 teaspoon Worcestershire sauce, and 1 tablespoon Dijon mustard. Mix well and heat through without boiling.
Melt in the Cheese: Gradually add the shredded Swiss cheese, stirring constantly until fully melted and smooth. Avoid boiling at this stage to prevent the cheese from separating.
Taste and Adjust: Season with freshly ground black pepper and a pinch of salt only if needed (corned beef and broth are already salty). For extra tang, add a splash more Thousand Island or a squeeze of lemon juice.
Serve Warm: Ladle into bowls. Top with rye croutons, a dollop of extra Thousand Island, or a sprinkle of fresh parsley for color.

Tips

Control Tanginess: If sauerkraut is too sour for your taste, rinse it under cold water and squeeze gently before adding. You can also use a smaller amount and increase corned beef proportionally.
Avoid Curdling: Keep the heat low when adding dairy and cheese. High temperatures can cause cream to separate and cheese to clump.
Make Ahead: This soup reheats beautifully. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
Freezing Note: Due to the dairy content, freezing is not ideal, as cream and cheese may separate upon thawing. If you must freeze, omit the cream and cheese, then add them fresh when reheating.
Boost Flavor: For deeper savoriness, consider browning the corned beef briefly in a pan before adding it to the soup.
Texture Preference: For a smoother soup, blend half of it with an immersion blender before adding the cheese and cream.
Use Leftovers: This is a fantastic way to use leftover corned beef from St. Patrick’s Day or deli runs—turn scraps into a gourmet meal!

Variations and Customizations

Vegetarian Reuben Soup: Replace corned beef with marinated and baked tempeh or smoked tofu. Use vegetable broth instead of beef broth. Add a dash of liquid smoke for authenticity.
Kosher Version: Omit the cheese or use a non-dairy Swiss-style alternative to maintain kosher separation between meat and dairy. Alternatively, create a pareve version using coconut milk and nutritional yeast for cheesiness.
Lighter Option: Substitute heavy cream with whole milk or evaporated milk. Use reduced-fat Swiss cheese and a light Thousand Island dressing to cut calories without sacrificing too much flavor.
Smoky Twist: Add a pinch of smoked paprika or a small piece of ham hock while simmering the broth for a deeper smoky note.
Spicy Kick: Stir in a few dashes of hot sauce or a pinch of red pepper flakes to awaken the palate.
Potato Addition: For a heartier texture, add 1 cup of diced Yukon Gold potatoes with the broth and simmer until tender before proceeding. This creates a chowder-like consistency.
Open-Faced Grilled Cheese Croutons: Instead of rye croutons, top each bowl with a small piece of grilled cheese sandwich made with Swiss and rye bread—because why stop at one comfort food?
Slow Cooker Method: After making the roux and sautéing onions, transfer everything to a slow cooker and cook on low for 4–6 hours. Stir in cream and cheese during the last 30 minutes.

Health Considerations and Nutritional Value

Creamy Reuben Soup is undeniably rich and indulgent, so it’s best enjoyed in moderation as part of a balanced diet. Here’s a breakdown of key considerations:

Sodium Content: Corned beef, sauerkraut, broth, and Thousand Island dressing are all high in sodium. A single serving can exceed 1,000 mg of sodium. To reduce, use low-sodium broth, rinse sauerkraut thoroughly, and opt for a homemade Thousand Island with less sugar and salt.
Saturated Fat: Heavy cream and Swiss cheese contribute saturated fats. Using lower-fat dairy alternatives can help reduce this, though some richness will be lost.
Protein: With corned beef and cheese, this soup is a good source of protein—approximately 18–22 grams per serving—making it filling and satisfying.
Probiotics: Sauerkraut contains beneficial probiotics due to fermentation, supporting gut health. However, prolonged cooking may reduce live cultures, so consider stirring in a small amount of raw sauerkraut at the end for maximum benefit.
Calories: Depending on ingredients, a 1.5-cup serving ranges from 350–500 calories. Lighter substitutions can bring it down to around 250–300.
Dietary Restrictions: Not suitable for dairy-free, low-sodium, or vegetarian diets unless modified. Gluten-free versions are possible by ensuring broth and Thousand Island are gluten-free and using cornstarch instead of flour for thickening.

This soup shines as an occasional treat rather than an everyday meal, perfect for holidays, gatherings, or when you need a morale boost from a warm, flavorful dish.

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
½ teaspoon caraway seeds (optional but recommended)
3 tablespoons all-purpose flour
4 cups beef broth (low-sodium preferred)
2 cups cooked corned beef, diced
1 cup sauerkraut, drained and rinsed
1 cup heavy cream or half-and-half
1 cup shredded Swiss cheese
2 tablespoons Thousand Island dressing
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
Freshly ground black pepper, to taste
Optional: Salt (only if needed)
Garnish: Rye croutons, extra Thousand Island, chopped parsley

Directions

In a large pot, melt butter over medium heat. Add onion and sauté until soft and translucent (about 5 minutes). Stir in garlic and caraway seeds; cook for 1 minute more.
Sprinkle flour over the onions and stir constantly for 2–3 minutes to form a roux.
Gradually whisk in beef broth. Bring to a simmer and cook for 5–7 minutes until slightly thickened.
Stir in corned beef and sauerkraut. Simmer for 10 minutes to blend flavors.
Reduce heat to low. Add heavy cream, Thousand Island dressing, Worcestershire sauce, and Dijon mustard. Stir well to combine.
Gradually add Swiss cheese, stirring until completely melted and soup is creamy.
Season with black pepper and a pinch of salt only if necessary. Taste and adjust tanginess with more Thousand Island or a squeeze of lemon.
Serve hot, garnished with rye croutons and a dollop of Thousand Island dressing.

FAQ

Can I make this soup ahead of time?
Yes! Prepare the soup up to the point before adding cream and cheese. Cool, store in the fridge for up to 3 days, then reheat and finish with dairy components just before serving.

Why did my soup curdle?
This usually happens if the temperature is too high when adding dairy. Always keep the soup below boiling when incorporating cream and cheese. If it does curdle slightly, an immersion blender can help smooth it out.

Can I use pastrami instead of corned beef?
Absolutely! Pastrami offers a spicier, smokier flavor and makes a delicious variation known informally as a “Rachel Soup.”

Is there a substitute for Thousand Island dressing?
You can make a quick version with 2 tbsp mayo, 1 tsp ketchup, ½ tsp sweet pickle relish, and a dash of onion powder. Or use Russian dressing for a similar tangy-sweet profile.

Can I make this gluten-free?
Yes. Replace flour with 1.5 tablespoons cornstarch mixed with 2 tablespoons cold broth. Add it after the sautéed onions and before the remaining broth.

How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to restore consistency.

What pairs well with Creamy Reuben Soup?
A simple green salad, dill pickles, or a slice of pumpernickel bread complements the richness perfectly.

Summary

Creamy Reuben Soup transforms the iconic deli sandwich into a luxuriously smooth, tangy, and cheesy bowl of comfort. Packed with corned beef, sauerkraut, Swiss cheese, and Thousand Island flair, it’s nostalgia served warm.