Creamy Reuben Soup Stovetop Recipe

Buttery, cheesy, briny, and utterly cozy, this creamy Reuben soup brings together corned beef, sauerkraut, Swiss cheese, and a swirl of Thousand Island dressing in the most comforting way. With tender veggies, a velvety broth, and crisp rye croutons on top, it’s like your favorite deli sandwich got a warm hug and moved into a soup bowl.

If you love a good hot Reuben (and maybe have a soft spot for a creamy stew situation), this one’s right up your alley. It’s not showy, but boy does it deliver.

This soup is wild in the best way. Savory, tangy, cheesy… with that tiny pop of caraway. It smells like a New York deli smuggled itself into your cozy fall kitchen. You’ve got spoon-tender celery, shredded corned beef, silky broth, and toasty bits of rye croutons floating on top like little flavor lifeboats. I especially love how the Swiss cheese melts in tangled ribbons. It’s not loud comfort food, but it’s got confidence. Settle in with a bowl for a weeknight dinner or make a double pot when you’ve got friends coming over for card night. Just… don’t skip the croutons, okay?

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Why You’ll Love this Creamy Reuben Soup Recipe

It’s not your average soup. But we’re also not here for average.

Familiar flavors, unexpected format: It’s your favorite deli sandwich, but as a warm, brothy hug in a bowl.
Perfectly cheesy, not stringy: The Swiss melts into the broth just enough to be creamy, not gloopy.
Bright and tangy: That sauerkraut and Thousand Island combo cuts through the richness like a total pro.
Warming and cozy: Creamy base, hearty meat, crunchy croutons—this is soup that sticks (but won’t knock you out).
Great for leftovers: It holds up surprisingly well in the fridge, and the flavor deepens overnight.
Fun to make with friends: Between toasting bread, stirring cheese, and sneaking croutons, there’s never a dull moment.

Ingredient Notes

This one’s got a bit more going on than your average soup, but it’s totally worth it. Here’s how things shake out ingredient-wise:

Unsalted butter: Adds a rich base for sautéing the veggies. Go salted if you like, just watch your seasoning later.
Yellow onion: Sweetens slightly as it softens, creating depth beneath all the tangy and creamy business.
Celery: Balances the richness with light vegetal flavor and texture. Dice it small for even cooking.
Garlic: Just a little punchy note that cozies up to the corned beef and sauerkraut.
All-purpose flour: Thickens the broth into that glorious creamy consistency. Stir well to avoid clumps.
Chicken broth: Lighter than beef broth, so everything else gets to shine. But feel free to swap if you’re feeling beefy.
Corned beef: Deli-sliced is perfect. Grab a thick-cut stack, then chop or shred roughly. Nothing fussy.
Sauerkraut: Drain it well! No one likes a soggy soup. Adds zest and a little crunch.
Caraway seeds: Tiny but mighty. They give that classic rye bread character right in the broth.
Thousand Island dressing: Brings it all together with sweetness, tang, and creaminess. Weird? Yes. Worth it? Also yes.
Bay leaves: A quiet flavor hero. Always take them out though—chewy and not in a good way.
Heavy cream: For that dreamy mouthfeel. Half & half works if you must, but the full-fat stuff hits better.
Swiss cheese: Melts beautifully into silky strands. Use freshly shredded if you can—it melts cleaner.
Rye bread & olive oil: Toasted up for DIY croutons that echo the Reuben sandwich roots.
Fresh parsley: Just a sprinkle brings enough color and herbal brightness to make people think you’re fancy.

How To Make This Creamy Reuben Soup Recipe

Grab your big soup pot, a wooden spoon, and maybe brace for a few sniffs of that sauerkraut jar. Let’s get cooking.

Make the croutons: Preheat the oven to 375°F, toss your rye bread cubes with a splash of olive oil and a pinch of salt, then spread them out on a baking sheet. Bake until crisp and golden, about 8 to 10 minutes. Flip them once halfway. You’ll want to sneak one. Go ahead.
Sauté the veggies: In your soup pot, melt the butter over medium heat. Add the onions and celery and cook them down for about 5 minutes. Stir often to keep everything tender but golden, not browned.
Build some flavor: Stir in the garlic and cook it for just 30 seconds. As soon as you smell it, it’s ready. Then sprinkle your flour over the whole pile and stir like mad for a minute or two to make a floury paste—that’s your roux, friend.
Add broth and goodies: Slowly, slowly pour in the broth while whisking. No dumping! We don’t want lumps. Once it’s smooth, stir in the corned beef, sauerkraut, caraway seeds, Thousand Island, and bay leaves. Keep it casual and give everything a good stir.
Simmer it low and slow: Bring the pot to a gentle boil, then reduce the heat and cover. Let it simmer for about 20 to 25 minutes, just until the celery is truly fork-tender and everything smells like a deli on a snowy afternoon.
Add the creamy magic: Fish out those bay leaves. Reduce the heat and gently stir in your heavy cream and most of the cheese (leave a little for topping). Stir until it’s smooth, melty, and deeply inviting. Don’t boil it now—you want creamy, not curdled.
Serve & top it off: Ladle into bowls, sprinkle with the rest of the cheese, toss on those rye croutons, and finish with chopped parsley. Try not to dive in face first.

Storage Options

Soup leftovers are either the best idea or a questionable mystery depending on how well you stashed them. Let’s make sure it’s the former.

Once the soup has cooled to room temp, pour it into airtight containers and pop them in the fridge. It’ll stay lovely for about 3 to 4 days. Keep the croutons in a separate bag or container, completely dry, or they’ll go chewy on you. And nobody likes a soggy rye chunk.

Freezing? You totally can. The flavors hold up well, though the cream might separate just a smidge upon thawing—but a good stir will fix it. Freeze in portions for easy weeknight dinners or solo soup sessions.

To reheat, go low and slow on the stove. Stir often. Microwave works too, but heat it in bursts and stir between to keep that creamy texture intact.

Variations and Substitutions

Want to tweak it a bit? No soup policing here. Here’s some inspiration if you’re craving a remix.

Turkey pastrami or roast beef: If corned beef isn’t your thing or it’s hiding at the grocery store, swap in any deli meat with some heft.
Veggie version: Use veggie broth and sub mushrooms for the beef. Sauerkraut and Thousand Island pull a lot of weight flavor-wise, so it still pops.
No Thousand Island? Try Russian dressing if you can find it, or mix mayo, ketchup, and a tiny bit of relish as a passable DIY.
Extra cheesy vibe: Add a handful of sharp cheddar with the Swiss for a richer, tangier meltiness.
Spice it up: A pinch of smoked paprika or a hit of horseradish can wake it right up.
Skip the cream: Sub in whole milk or half & half if you want a lighter finish, though it won’t be quite as luxurious.

What to Serve with Creamy Reuben Soup Recipe

This soup is hearty, but a few clever side dishes can really round it out and make you feel like a genius host. Or just like someone who really loves good lunch.

A simple green salad: Light, crisp greens with a vinaigrette can balance the soup’s richness. Just don’t overdress it—you want a palate cleanser, not a side soup.
Roasted potatoes: Lean into the deli-fusion feel and pair it with some oven-toasted spuds. These oven-baked Lyonnaise potatoes bring crispy edges, soft centers, and a pop of brightness.
Grilled cheese bites: Go mini here—tiny Swiss melt sandwiches cut into small squares are a great dipper. Slightly absurd, completely glorious.
Pickled veggie plate: That acidity fights beautifully against all the cream and cheese. Bonus: it looks colorful and intentional on the table.
Something sweet to finish: After that tangy, savory bowl, a little dessert rounds things out. These homemade Hostess-style cupcakes are a cheeky, nostalgic way to do it.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use bagged sauerkraut or does it need to be fresh?

Oh, bagged sauerkraut works just fine! Just make sure to drain it well and maybe even give it a bit of a squeeze if it’s really juicy. Extra brine can make the soup too tangy or throw off the thickness. If you’re into homemade or fresh kraut, by all means—but not required for delish results.

Will the cheese clump if I don’t shred it myself?

Honestly… sort of, yeah. Pre-shredded cheese is coated with anti-caking agents that can stop it from melting smoothly. Freshly shredding the Swiss makes a big difference in how creamy the soup turns out. But if you’re short on time, it’ll still taste good—just a little gritty in texture.

Can I make this with leftover corned beef from St. Patrick’s Day?

Absolutely, and that’s actually a great move! Just shred or chop your cooked corned beef into bite-size pieces before tossing it in. Since it’s already cooked, you’re just letting it warm and infuse the broth with its salty, meaty goodness.

Is this soup too rich for a lunch option?

It’s definitely on the cozy side, but it totally works for lunch if you keep the portion modest. Pairing it with something light and crunchy—a salad or simple pickle plate—helps balance the richness without putting you in a food coma by 1 p.m.

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