Creamy Reuben Soup

A Creamy Reuben Soup takes all the iconic flavors of the grilled sandwich—salty corned beef, tangy sauerkraut, nutty Swiss cheese, and creamy Thousand Island dressing—and transforms them into a warm, comforting, and hearty bowl of soup. It’s like a deconstructed Reuben you can eat with a spoon.

Here is a delicious and rich recipe for you.

This soup is thick, creamy, and packed with texture. It’s perfect for a cold night, served with some crusty rye bread for dipping.

Ingredients

1 tbsp butter
1 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
½ cup all-purpose flour
4 cups beef broth (low sodium is best)
2 cups milk (whole milk makes it creamiest, but 2% works)
1 lb (450g) cooked corned beef, chopped or shredded (see Tip 1)
1 can (14 oz) sauerkraut, rinsed and well-drained (see Tip 2)
1½ cups shredded Swiss cheese (about 6 oz)
½ cup Thousand Island dressing (plus more for drizzling)
Salt and black pepper, to taste
Optional for garnish: Rye bread croutons, extra Thousand Island dressing, fresh parsley, or caraway seeds

Instructions

1. Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.

2. Make the Roux (The Thickener)

Sprinkle the flour over the onions and garlic. Stir constantly with a whisk or wooden spoon for about 1-2 minutes. This cooks the raw flour taste out. It will look like a dry paste.

3. Build the Base

Slowly pour in the beef broth while whisking continuously to prevent lumps from forming.
Whisk in the milk. Continue stirring until the mixture is smooth and starts to thicken slightly, about 3-5 minutes.

4. Add the Reuben Fillings

Bring the soup to a gentle simmer (do not let it boil rapidly).
Stir in the chopped corned beef and the drained sauerkraut.
Reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.

5. Add the Cheese and Dressing

Remove the pot from the heat. (Adding cheese on high heat can make it grainy).
Gradually stir in the shredded Swiss cheese until it is completely melted and the soup is smooth.
Stir in the Thousand Island dressing.

6. Season and Serve

Taste the soup and add salt and pepper as needed. (Remember the corned beef and cheese are already salty, so you may not need much salt).
Ladle the soup into bowls.
Garnish with a drizzle of extra Thousand Island dressing, some rye bread croutons, or a sprinkle of caraway seeds.

Tips for Reuben Soup Success

The Corned Beef: You have options!
- Leftover Corned Beef: This is the best use for holiday leftovers.
- Deli Counter: Ask for a thick slice (about 1-inch thick) of corned beef from the deli and chop it up.
- Canned Corned Beef: In a pinch, you can use canned corned beef, but drain the fat well and crumble it in.
Don’t Skip Rinsing the Sauerkraut: Sauerkraut is packed in a salty brine. Rinsing it in a colander under cold water removes excess salt and some of the intense sourness, allowing the other flavors to shine through. Squeeze it dry with your hands or a paper towel to remove excess water.
Cheese Matters: Use high-quality Swiss cheese and shred it yourself from a block. Pre-shredded cheese contains starches and anti-caking agents that prevent it from melting smoothly, which can make your soup gritty.
Make it a Meal: Serve this soup with:
- Grilled rye bread or rye toast points.
- A classic Reuben sandwich on the side for the ultimate double-dose.
- A simple green salad with a tangy vinaigrette to cut through the richness.

Enjoy this warm, cheesy, tangy bowl of comfort