Creamy Reuben Soup Twist

Creamy Reuben Soup captures everything I love about the classic deli sandwich with a rich and comforting spin. Perfect for cold evenings or when you have leftover corned beef, this recipe turns a familiar favorite into a hearty meal in a bowl that is both nostalgic and satisfying.

My family could not stop raving the first time I served this after St Patrick’s Day—it became a regular request almost overnight.

Ingredients

• Unsalted butter: ensures a rich base and helps with sautéing
• Medium onion: choose one that feels heavy for its size for freshness
• Garlic: look for firm cloves no green tips
• All-purpose flour: key for thickening the soup to just the right consistency
• Chicken broth: choose low sodium if you want to control saltiness
• Heavy cream: provides that incredible creaminess you expect in a comfort soup
• Corned beef: look for freshly sliced or use leftovers from Sunday’s roast
• Sauerkraut: well-drained and not overly salty for the perfect tang
• Shredded Swiss cheese: melts smoothly and adds nutty depth
• Russian or Thousand Island dressing: brings trademark Reuben flavor
• Salt and pepper: season to your preference but taste before adding
• Rye bread croutons: adds crunch and classic deli character
• Chopped parsley: a modern bright finish to the dish

When I want the best results I check the cheese for freshness and softness and always opt for homemade croutons from bakery rye.

Step-by-Step Instructions

Melt the Base:

In a large pot melt the butter over medium heat then add chopped onion and minced garlic. Cook for about eight minutes until the onion is softened and golden. This builds deep savory flavor right from the start.

Make the Roux:

Sprinkle the flour evenly over the onion and garlic mixture and stir constantly. Cook for about two minutes to remove the raw flour taste without letting anything brown too much.

Add the Liquids:

Gradually whisk in the chicken broth a little at a time. This ensures a lump-free texture. Once all the broth is in bring to a gentle simmer to start thickening.

Creamy Addition:

Reduce the heat to low and gently stir in the heavy cream. Mix well until fully combined and creamy throughout.

Add the Meats and Veggies:

Add the chopped corned beef and drained sauerkraut to the pot. Stir until everything is well blended together and heated through.

Cheesy Enrichment:

Sprinkle in the shredded Swiss cheese. Stir continuously until the cheese has fully melted into the creamy base then add Russian dressing. This is when the soup turns extra indulgent.

Season and Simmer:

Taste before adding salt and pepper. Adjust as needed. Let the soup simmer for about ten minutes so all the flavors can meld.

Finishing Touch and Serve:

Ladle the soup into bowls. Top each serving with crunchy rye bread croutons and scatter with chopped fresh parsley.

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Every time I make this soup I think of my dad slicing leftover corned beef thin and sneaking little bits while I whipped up the roux. Swiss cheese is my favorite part—it melts so smoothly and ties everything together.

Storage Tips

Store any leftover soup in an airtight container in the fridge for up to three days. Creamy soups can thicken as they cool so add a splash of broth or milk when reheating. Always reheat gently over low heat to avoid separating the cream.

Ingredient Substitutions

Deli roast beef can step in for corned beef if you are in a pinch though the flavor will be slightly less tangy. For a lighter option try half and half instead of heavy cream. Gruyere or Emmental will both work instead of Swiss if needed. If Russian dressing is hard to find Thousand Island works beautifully.

Serving Suggestions

I love to serve this soup in wide shallow bowls with an extra sprinkle of cheese and homemade rye croutons on top. For a party try offering small soup shooters topped with tiny rye toasts. Pair with crisp dill pickles on the side to echo classic deli flavors.

Cultural Context

The Reuben sandwich was born in early twentieth-century American delis as a hearty and bold reinvention of European flavors. This soup draws from that tradition taking everything comforting and familiar about the sandwich and transforming it into a spoon-able hug.

Recipe FAQs

→ What kind of corned beef is best for this soup?

Deli-style or leftover homemade corned beef both work well. Chop it into bite-sized pieces for easy eating.

→ Can I substitute the Russian or Thousand Island dressing?

Yes, Thousand Island is a great substitute. You can also use a homemade mix of mayonnaise, ketchup, and relish.

→ Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup as directed and refrigerate. Reheat gently and add croutons and parsley just before serving.

→ What’s the best way to make rye croutons?

Cube rye bread, toss with olive oil and a pinch of salt, then bake until crisp for crunchy croutons.

→ Can I freeze leftovers?

Freezing is possible, but the texture may change slightly due to the dairy. Stir well when reheating for best results.

→ How can I make this soup gluten-free?

Use gluten-free flour for the roux and substitute gluten-free bread for the croutons to suit your needs.