Creamy Reuben Soup: Comfort in a Bowl

Creamy Reuben Soup: Comfort in a Bowl

There’s something undeniably comforting about a warm, creamy bowl of soup on a chilly day. Enter Creamy Reuben Soup — a luscious, indulgent twist on the classic Reuben sandwich that brings together all the beloved flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, transformed into a velvety, soul-soothing soup. Perfect for cozy nights, potlucks, or impressing guests with a gourmet touch, this dish captures the essence of comfort food while offering a fun, modern presentation. Whether you’re a fan of deli classics or just looking to try something new and delicious, Creamy Reuben Soup delivers on every level — rich, tangy, cheesy, and deeply satisfying.

The History

The origins of the Reuben sandwich are steeped in early 20th-century American culinary lore, with competing claims from New York and Nebraska. One popular story attributes its invention to Arnold Reuben, a German-American restaurateur in New York City, who reportedly created an elaborate sandwich for a Broadway actress in 1914. Another account credits a café owner in Omaha, Nebraska, who crafted the combo at the Blackstone Hotel during a private poker game in the 1920s. Regardless of its exact birthplace, the Reuben quickly became a staple of Jewish delis across the U.S., featuring layers of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all grilled between slices of rye bread.

Fast forward to the 21st century, and chefs and home cooks alike have begun reimagining this iconic sandwich in various forms — wraps, casseroles, even stuffed potatoes. The evolution into a soup form was perhaps inevitable. By blending the bold, tangy, and savory components into a creamy broth, Creamy Reuben Soup preserves the spirit of the original while adapting it into a more versatile, shareable, and seasonally appropriate dish. It stands as a testament to how classic comfort foods can be reinvented without losing their soul.

Ingredients Breakdown

To create an authentic and flavorful Creamy Reuben Soup, each ingredient plays a crucial role in replicating the taste profile of the original sandwich:

Corned Beef: Provides the hearty, salty, meaty base. Using leftover corned beef or deli-sliced meat helps maintain texture and flavor. You can also use freshly cooked corned beef brisket for a richer depth.
Sauerkraut: The tangy heart of the Reuben experience. Freshly drained (not rinsed) sauerkraut adds acidity and brightness that cuts through the richness of the soup.
Swiss Cheese: Melted into the broth, it contributes creaminess and nuttiness. Emmentaler or Jarlsberg work well as gourmet alternatives.
Thousand Island Dressing: This signature condiment ties everything together, lending sweetness, tang, and a hint of spice. Homemade or high-quality store-bought versions make a noticeable difference.
Butter and Flour: Used to create a roux, which thickens the soup and gives it a silky consistency.
Onion and Garlic: Sautéed to build aromatic depth and enhance overall savoriness.
Beef Broth: Forms the liquid base, adding umami and warmth. Low-sodium broth is recommended to control salt levels, especially since corned beef and sauerkraut are already salty.
Heavy Cream or Half-and-Half: Adds luxurious richness and smooth mouthfeel. For a lighter version, whole milk or evaporated milk can be used, though the soup will be less decadent.
Rye Croutons or Toasted Rye Bread: Optional garnish that echoes the sandwich’s foundation and adds crunch.
Paprika or Caraway Seeds: Optional seasonings that boost authenticity; caraway complements sauerkraut beautifully, while paprika adds color and mild warmth.

Step-by-Step Recipe

Prepare Ingredients: Dice 1 medium onion and mince 2 cloves of garlic. Shred 1 cup of Swiss cheese. Drain 1 cup of sauerkraut (do not rinse). Chop 1½ cups of cooked corned beef into small cubes. Measure out ¼ cup of Thousand Island dressing.
Sauté Aromatics: In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Create the Roux: Sprinkle 3 tablespoons of all-purpose flour over the onions and garlic. Whisk constantly for 2–3 minutes until the mixture turns golden and forms a smooth paste. This will thicken the soup without leaving a floury taste.
Add Liquids Gradually: Slowly pour in 4 cups of low-sodium beef broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently.
Incorporate Sauerkraut and Corned Beef: Stir in the drained sauerkraut and chopped corned beef. Simmer uncovered for 15–20 minutes to allow flavors to meld and the meat to absorb some of the broth.
Add Cream and Cheese: Reduce heat to low. Stir in 1 cup of heavy cream (or half-and-half) and gradually add the shredded Swiss cheese, one handful at a time, stirring until fully melted and smooth.
Season with Thousand Island: Stir in ¼ cup of Thousand Island dressing. Taste and adjust seasoning — you may need a pinch of black pepper or a dash of Worcestershire sauce for complexity. Avoid adding extra salt initially due to the sodium content of the corned beef and sauerkraut.
Final Simmer: Let the soup simmer gently for another 5–10 minutes on low heat. Do not boil after adding dairy to prevent curdling.
Serve Warm: Ladle into bowls. Top with additional shredded Swiss, a dollop of Thousand Island, and homemade rye croutons if desired.

Tips

Don’t Skip the Roux: A proper roux is essential for a smooth, lump-free texture. Cook it long enough to eliminate raw flour taste but not so long that it darkens too much.
Control the Tang: If your sauerkraut is overly sour, consider rinsing it lightly and patting it dry — but do so sparingly to retain flavor.
Use Quality Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Always shred Swiss cheese fresh from a block for best results.
Adjust Creaminess: For a thicker soup, extend the simmer time slightly after adding dairy. For a thinner consistency, add more broth or cream as needed.
Reheat Gently: When reheating leftovers, use low heat and stir often. Adding a splash of broth or cream can refresh the texture.
Make Ahead: You can prepare the soup base (through step 5) up to a day in advance. Add cream, cheese, and Thousand Island dressing just before serving to preserve freshness and texture.
Boost Flavor: A teaspoon of caraway seeds added with the onions enhances the deli-style aroma and pairs perfectly with sauerkraut.

Variations and Customizations

Vegetarian Version: Replace corned beef with marinated tempeh or mushrooms (like portobello or shiitake), and use vegetable broth. Add a dash of liquid smoke for a meaty depth.
Gluten-Free Option: Use a gluten-free flour blend for the roux and ensure your Thousand Island dressing and beef broth are certified gluten-free.
Dairy-Free/Lighter Version: Substitute butter with olive oil, use coconut milk or cashew cream instead of heavy cream, and omit the cheese or use a plant-based alternative. Note: flavor will vary significantly.
Kosher Twist: Since traditional Reubens mix meat and dairy (non-kosher), create a pareve version using oil-based broth, vegan cheese, and mock corned beef to keep it kosher-compliant.
Spicy Kick: Add a few dashes of hot sauce, a pinch of cayenne, or some chopped jalapeños for heat lovers.
Smoked Flavor: Swap regular corned beef for smoked pastrami to introduce a deeper, smokier note.
Potato Addition: For a heartier chowder-like texture, add 1 cup of diced Yukon Gold potatoes with the broth and simmer until tender.
Beer-Infused Version: Replace 1 cup of broth with a malty beer like amber ale or stout for a complex, slightly bitter contrast that balances the richness.

Health Considerations and Nutritional Value

Creamy Reuben Soup is undeniably rich and should be enjoyed in moderation, especially by those monitoring sodium, fat, or cholesterol intake. Here’s a general nutritional breakdown per serving (based on 6 servings):

Calories: ~380–450 kcal
Fat: 28–35g (including 15–18g saturated fat)
Carbohydrates: 12–16g
Protein: 18–22g
Sodium: 900–1,300mg (high due to processed meats and sauerkraut)
Fiber: 2–3g

Health Notes:

The soup is high in sodium, primarily from corned beef and sauerkraut. To reduce sodium, use low-sodium broth, rinse sauerkraut lightly, and choose lower-salt deli meat or homemade corned beef.
Saturated fat comes from cheese, cream, and butter. Opt for reduced-fat dairy or plant-based substitutes to lower fat content.
Sauerkraut contributes beneficial probiotics, supporting gut health, though pasteurized versions (common in cans) contain fewer live cultures than raw, refrigerated varieties.
Adding vegetables like carrots, celery, or spinach can boost fiber, vitamins, and antioxidants.
This dish is not ideal for frequent consumption on heart-healthy or low-cholesterol diets, but occasional enjoyment is perfectly fine for most people.

Ingredients

3 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour (or gluten-free substitute)
4 cups low-sodium beef broth
1½ cups cooked corned beef, chopped
1 cup sauerkraut, drained (do not rinse)
1 cup shredded Swiss cheese (freshly grated)
1 cup heavy cream or half-and-half
¼ cup Thousand Island dressing (homemade or quality store-bought)
Salt and freshly ground black pepper, to taste
Optional: ½ teaspoon caraway seeds, pinch of paprika
For serving: extra Swiss cheese, rye croutons, extra Thousand Island

Directions

Melt butter in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in flour to form a roux. Cook, whisking constantly, for 2–3 minutes until golden.
Gradually pour in beef broth, whisking continuously to prevent lumps. Bring to a simmer.
Add corned beef and sauerkraut. Simmer for 15–20 minutes, stirring occasionally.
Reduce heat to low. Stir in heavy cream and gradually add Swiss cheese, stirring until melted and smooth.
Stir in Thousand Island dressing. Season with black pepper and optional spices. Adjust to taste.
Simmer gently for 5–10 minutes more. Do not boil.
Ladle into bowls and serve hot with garnishes of choice.

FAQ

Can I use canned corned beef?
Yes, though it tends to be softer and saltier. Drain and break it apart before adding. Taste before adding extra salt.

Can I freeze Creamy Reuben Soup?
It’s not recommended due to the dairy content. Freezing may cause separation and a grainy texture upon reheating. Best consumed within 3–4 days refrigerated.

What can I use instead of Thousand Island dressing?
Russian dressing is a close alternative. For a homemade version, mix mayo, ketchup, sweet pickle relish, a dash of Worcestershire, and a splash of lemon juice.

Is this soup gluten-free?
Only if you use a gluten-free flour substitute and verify that all other ingredients (broth, dressing) are certified gluten-free.

Can I make this in a slow cooker?
Yes! Sauté onions, garlic, and roux first, then transfer to a slow cooker with broth, corned beef, and sauerkraut. Cook on low for 4–6 hours. Stir in cream, cheese, and dressing in the last 30 minutes.

How do I make it spicier?
Add hot sauce, horseradish, or diced jalapeños. A dash of cayenne pepper also works well.

Can I use leftover St. Patrick’s Day corned beef and cabbage?
Absolutely! This soup is a fantastic way to repurpose leftovers. Just chop the meat and veggies finely and incorporate them thoughtfully.

Summary

Creamy Reuben Soup transforms the iconic deli sandwich into a rich, satisfying bowl of comfort, blending corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing into a velvety masterpiece. Hearty, flavorful, and endlessly customizable, it’s the ultimate fusion of nostalgia and gourmet warmth.