Name: Creamy Reuben Soup Recipe
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 tbsp unsalted butter; 1 tbsp neutral oil (canola or grapeseed); 1 large yellow onion (finely diced (≈250 g)); 2 medium carrots (diced (≈150 g)); 2 celery stalks (diced (≈120 g)); 3 cloves garlic (minced); 2 tbsp all-purpose flour; 1 tsp caraway seeds (optional); ½ tsp smoked paprika (optional); 4 cups 960 ml low-sodium beef broth; 1 cup 240 ml water; 3 medium Yukon Gold potatoes (peeled and diced (≈500 g) — optional for body); 12 oz 340 g corned beef, chopped or shredded; 1½ cups ≈360 g sauerkraut, well drained and roughly chopped; 1 cup ≈115 g shredded Swiss cheese (Emmental or Gruyère okay); ¾ cup 180 ml heavy cream (or ½ cup cream + ¼ cup sour cream); 2 tsp Dijon mustard; 1 tbsp apple cider vinegar (adjust to taste); Salt and freshly ground black pepper (to taste); Fresh dill or chives (chopped (for garnish)); Rye bread or pumpernickel (cubed and toasted for croutons (optional)); Optional: Russian/Thousand Island dressing for drizzling

There’s comfort, and then there’s Creamy Reuben Soup — the cozy, tangy, salty, melt-in-your-mouth soup that takes everything you love about a classic Reuben sandwich (corned beef, Swiss cheese, sauerkraut, and that tangy dressing) and turns it into a warming bowl of spoonable heaven. As a professional chef who’s spent years turning nostalgic sandwiches into modern bowls, I’ll walk you through every step: the why behind each ingredient, technique tips to get perfect texture and balanced flavor, easy variations, make-ahead and freezing advice, and serving pairings that elevate the whole experience.

Below you’ll find a full, reliable recipe that makes about 6 generous bowls, plus extensive guidance so you can adapt this Creamy Reuben Soup Recipe to your kitchen, pantry, and taste.

Why this Creamy Reuben Soup works

A Reuben sandwich is built on contrasts: salty corned beef, tangy sauerkraut, nutty Swiss, and the creamy, slightly sweet Russian-style dressing. Translating that into soup requires three key balances:

Umami and salt — from corned beef and beef stock.
Acidity and brightness — from sauerkraut and a splash of vinegar or dressing.
Creaminess and body — from a roux + cream or a tempered sour cream swirl.

This recipe layers flavors: we build a flavorful stock base, add tender shredded corned beef, stir in sauerkraut that’s been tamed and drained so it adds tang without overwhelming, and finish with Swiss cheese and a creamy element for silkiness. Rye croutons or toasted rye slices bring the toasted bread component back to the bowl.

Ingredients (serves 6)

Note: I include approximate metric conversions. When in doubt, use weight measurements for best accuracy.

2 tablespoons (30 ml) unsalted butter

1 tablespoon (15 ml) neutral oil (canola, grapeseed)
1 large yellow onion, finely diced (about 250 g)
2 medium carrots, diced (about 150 g)

2 celery stalks, diced (about 120 g)
3 cloves garlic, minced
2 tablespoons (16 g) all-purpose flour

1 teaspoon caraway seeds (optional, but classic)
1/2 teaspoon smoked paprika (optional, adds depth)
4 cups (960 ml) low-sodium beef broth (or homemade beef stock)

1 cup (240 ml) water (or more stock as needed)
3 medium Yukon Gold potatoes, peeled and diced in 1/2″ (about 500 g) — optional for body
12 oz (340 g) corned beef, chopped or shredded (use quality deli corned beef or leftover boiled brisket)

1 1/2 cups (360 g) sauerkraut, well drained and roughly chopped (rinse lightly if very salty)
1 cup (115 g) shredded Swiss cheese (Emmental or Gruyère will also work)
3/4 cup (180 ml) heavy cream — or 1/2 cup cream + 1/4 cup sour cream for tang

2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar (or to taste)
Salt and freshly ground black pepper — to taste (be cautious: corned beef can be salty)

Fresh dill or chives, chopped, for garnish
Rye bread or pumpernickel, cut into cubes and toasted for croutons (about 4–6 slices)
Optional: prepared Russian or Thousand Island-style dressing for drizzling

Equipment

Heavy-bottomed stockpot or Dutch oven (5–6 quart)
Chef’s knife and cutting board
Wooden spoon or heatproof spatula

Fine-mesh strainer (if rinsing sauerkraut)
Cheese grater
Immersion blender (optional) or a whisk for finishing

Prep at a glance (make it easier)

Drain sauerkraut and squeeze lightly in a towel if very wet. If it tastes extremely salty, rinse briefly and drain well.
Shred or chop the corned beef into bite-sized pieces. If using leftover boiled brisket, trim excess fat and shred.
Cube potatoes and keep them in cold water until ready to add to avoid discoloration.

Grate the Swiss cheese and set aside (grated cheese melts more smoothly).
Toast rye bread and set aside to make croutons — you’ll finish them in butter for flavor.

Step-by-step method — stovetop (the chef’s preferred way)

1. Build the flavor base

Heat the butter and oil in a heavy-bottomed pot over medium heat. When the foam subsides, add the diced onion, carrot, and celery (this is your classic mirepoix). Sweat gently for 8–10 minutes until the vegetables are glossy and the onion is soft — don’t brown them; you want sweetness, not caramelization.

Add the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle in the flour and stir constantly for 1–2 minutes to cook the raw taste out of the flour. This creates a light roux that will thicken the soup. Add caraway seeds and smoked paprika here, if using.

2. Add the liquid and potatoes

Slowly whisk in the beef broth and water so the roux disperses evenly. Scrape up any brown bits from the bottom of the pot — they’re flavor gold.

Bring to a simmer, then add the diced potatoes. Simmer gently until the potatoes are tender, about 12–15 minutes depending on size.

3. Add corned beef and sauerkraut

Stir in the chopped corned beef and the drained sauerkraut. Lower heat and simmer for 8–10 minutes to let the flavors marry. Taste for salt — remember corned beef adds brine, so you may need little or no added salt.

If the soup is thicker than you like, add additional stock or water a little at a time.

4. Finish with cheese and cream — temper carefully

Turn heat to low. Whisk together the cream and Dijon mustard in a small bowl. To avoid curdling and to help the cheese melt smoothly, ladle about 1/2 cup of hot broth into the cream mixture and whisk (this tempers the dairy). Then slowly stir the warmed cream into the soup.

Add the shredded Swiss cheese a handful at a time, stirring until melted and smooth. Do not boil violently after adding the cream and cheese — a gentle simmer only. If you prefer a tangier finish, fold in 1/4 cup sour cream off-heat.

Stir in apple cider vinegar to brighten — start with 1 tablespoon and add up to 2 if you want more zip.

5. Finish and rest

Adjust seasoning with black pepper (and a touch of salt only if needed). Remove from heat and let the soup sit for 5–10 minutes; flavors will meld and the texture will thicken slightly as it cools.

Serve with toasted rye croutons, an extra drizzle of Russian dressing if desired, and a sprinkle of chopped dill or chives.

Quick recipe card (concise)

Creamy Reuben Soup Recipe — serves 6

Sauté 1 large onion, 2 carrots, 2 celery, 3 cloves garlic in 2 tbsp butter + 1 tbsp oil.
Add 2 tbsp flour, 1 tsp caraway, 1/2 tsp smoked paprika; cook 1–2 min.
Whisk in 4 cups beef broth + 1 cup water; add 3 diced potatoes; simmer until tender.

Add 12 oz chopped corned beef and 1½ cups well-drained sauerkraut; simmer 8–10 min.
Temper ¾ cup heavy cream + 2 tsp Dijon; whisk into pot. Add 1 cup shredded Swiss cheese gradually until melted. Stir in 1 tbsp apple cider vinegar. Season to taste.
Serve with rye croutons, dill, and optional Russian dressing.

Tips from the chef (so it turns out perfect)

Control the salt: Corned beef and some sauerkrauts can be quite salty. Taste frequently and only add additional salt at the end. If overly salty, add unsalted potato chunks, a splash more water, or a few teaspoons of sugar to balance.
Drain sauerkraut well: Excess brine will quickly overpower the soup. Squeeze in a towel or let it drain in a strainer for 10–15 minutes. Rinse only if necessary.
Cheese melting: Grated Swiss melts more reliably than slices. Avoid adding cold cheese straight from the fridge; bring it to room temperature or add gradually while stirring.

Avoid curdling: Temper the cream (add hot stock first) and keep the soup below a simmer after adding dairy. High heat will separate cream.
Textural contrast matters: Rye croutons, toasted seeds, or a smear of Russian dressing give the bowl personality. A few pickles on the side mimic the classic sandwich pairing.
Make it ahead: The soup often tastes better the next day as flavors meld. Reheat gently over low heat and add a splash of stock if thickened too much.

Variations (adapt it to diet or mood)

Vegetarian Reuben Soup

Swap corned beef for smoked king oyster mushrooms or smoked tempeh. Use vegetable stock in place of beef broth and replace Swiss with a sharp white cheddar or smoked provolone (or a dairy-free melt if vegan). Finish with a swirl of vegan sour cream.

Vegan Reuben Soup

Use smoked tempeh or jackfruit for texture.
Replace heavy cream with full-fat canned coconut milk or cashew cream (blend soaked cashews with water until silky), and use a dairy-free cheese alternative or nutritional yeast for cheesiness.

Use vegetable stock and a vegan Thousand Island-style dressing for finishing.

Instant Pot version

Sauté mirepoix using the Sauté function. Add flour, stir, then add stock, potatoes, corned beef, and sauerkraut.
Pressure cook 6 minutes, quick release, then finish by stirring in cream and cheese off-heat (or use an alternative vegan cream if desired). Tempering is still recommended.

Slow cooker version

Sauté the vegetables and roux on the stovetop first, then transfer to the slow cooker with stock, potatoes, corned beef, and sauerkraut. Cook on low 6–8 hours. Add cream and cheese in the final 30 minutes on Low, stirring until melted. Note: dairy in a slow cooker can separate if cooked too long; add at the end.

Low-carb / Keto version

Skip potatoes or replace with diced turnip or cauliflower florets. Use heavy cream and reduce stock to keep carbs low. Serve with toasted thin rye crisps in moderation or omit the croutons.

Garnishes and serving suggestions

Rye croutons or toasted rye rounds: Toss cubes of rye with a little butter and toast until crisp. These bring that sandwich bread nostalgia.

A little extra Swiss: Slivers of Swiss on top melt into the hot soup for an inviting finish.
Russian or Thousand Island drizzle: A teaspoon per bowl adds an immediate “Reuben” reference point. Make your own: ½ cup mayo, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp prepared horseradish, dash Worcestershire, salt & pepper.
Pickle spears or cornichons on the side are a classic pairing.

Fresh dill or chopped chives for brightness.
Caraway seeds toasted and sprinkled add authenticity.
Beer or wine pairing: a crisp lager, pilsner, or a dry Riesling cuts the richness nicely.

Make-ahead, storing, and freezing

Refrigerate: Store in an airtight container for up to 3 days. Dairy-based soups can thicken in the fridge; reheat slowly and add stock as needed.
Freeze: I recommend freezing before adding the cream and cheese. Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat gently and finish with cream, cheese, and seasonings. If you must freeze fully finished soup, expect a slight change in texture; whisk vigorously when reheating to bring it back together.
Reheating: Warm slowly over low heat, stirring frequently. Add a splash of stock or cream to revive texture.

Substitutions and ingredient notes

Corned beef: If you can’t find pre-sliced corned beef, use leftover corned brisket or even pastrami—pastrami is spicier and smokier, which changes the profile but still delicious. Shred or chop to bite-sized pieces.
Swiss cheese: Emmental, Gruyère, or even good-quality cheddar will work. Stronger cheeses produce a different flavor—Gruyère makes it nuttier.
Sauerkraut: Try different styles (German-style, “kraut with caraway,” or jarred dill sauerkraut). If you want a milder tang, rinse briefly and drain.

Stock: Homemade beef stock elevates the depth. If using store-bought, low-sodium is safest so you can control seasoning.
Russian dressing: Store-bought works fine, but homemade is quick and fresher.

Troubleshooting — common issues and fixes

Soup too salty: Add peeled, diced potato to absorb salt and simmer for 10–15 minutes, remove potato before serving if needed; add a splash of cream, or dilute with unsalted stock/water. A teaspoon of sugar sometimes balances excessive brine.

Cheese clumps or oil separates: Most often caused by overheating. Remove from heat and whisk in a little warm stock; add cheese slowly and off-heat. Use a slurry of starch (1 tsp cornstarch + 1 tbsp water) if needed to stabilize.
Soup too thin: Simmer uncovered to reduce, or whisk a slurry of cornstarch (1 tbsp) with cold water and stir in while simmering. You can also mash some of the potatoes in the pot to thicken naturally.
Soup too thick after refrigeration: Thin with hot stock and reheat gently.

Frequently asked questions

Can I use pastrami instead of corned beef?
Yes. Pastrami will add more peppery, smoky notes and may reduce the need for extra seasoning.

Can this be made dairy-free?
Absolutely — use cashew cream or full-fat coconut milk and a dairy-free cheese or nutritional yeast for umami. Keep in mind coconut adds a subtle sweetness.

Is this a good freezer meal?
Yes — freeze before adding cream and cheese for best texture. Finish after thawing.

Can I make this on the stovetop in under an hour?
Yes — it’s a fairly quick soup. With prepped ingredients and diced potatoes, you can make this in about 45 minutes.

A chef’s final notes (bringing it all together)

The beauty of the Creamy Reuben Soup Recipe is how it captures the sandwich’s spirit while delivering new texture and comfort. Think of it as a deconstructed Reuben in a bowl: every spoonful should carry a little tang, a little cream, a little salty-meaty goodness, and a tiny crunchy remembrance of toasted rye.

If you love bold flavors, play with the dressing — a smoky, horseradish-forward drizzle transforms the bowl into something almost decadent. If you want a weeknight shortcut, use high-quality store-bought corned beef and jarred sauerkraut — the house-made mirepoix and roux make up the difference.

Above all, taste as you go. The interplay between corned beef salt, sauerkraut brightness, and creamy richness is what makes this recipe sing — and the balance is slightly different in every kitchen depending on brands and ingredients. This Creamy Reuben Soup Recipe is generous, forgiving, and endlessly tweakable — so experiment and make it your own.