Introduction
Steam rising from a bowl of creamy Reuben soup instantly makes me think of crisp leaves outside and cozy gatherings inside. The first time I tried turning my favorite sandwich—the classic Reuben—into a soup, I was skeptical. But you know what? One spoonful in, and I was hooked. There’s something magical about the way hearty corned beef, tangy sauerkraut, and melty Swiss cheese blend together in a soup format. It’s like the comfort of a deli lunch, but with the warmth and soul of home cooking.
Honestly, this creamy Reuben soup is so much more than just the sum of its parts. I stumbled onto the idea during a chilly fall weekend, craving something rich but easy. After a few test batches (and some accidental spills—my kitchen gets wild when I’m excited), I landed on a version that’s both simple and deeply satisfying. It’s a feel-good meal that’s perfect for busy families, picky eaters, or anyone who loves classic comfort food with a twist.
If you love the punchy flavors of a Reuben sandwich, this soup is going to be your new fall obsession. It’s loaded with protein, has that crave-worthy creamy texture, and pairs perfectly with a crisp, spiced apple mocktail for a complete autumn vibe. I’ve made this recipe more times than I can count, and it’s always a hit—whether for weeknight dinner or a weekend get-together. Let’s dive in. Creamy Reuben soup is about to become your go-to comfort food (and the mocktail pairing? Chef’s kiss!).
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 40 minutes, so you can tackle dinner in less time than it takes to drive to the deli.
- Simple Ingredients: Everything comes from the grocery store aisle or your fridge—no fancy stuff, no stress.
- Perfect for Fall Gatherings: This soup is designed for brisk evenings, game days, or even a cozy dinner for two.
- Crowd-Pleaser: Kids love the creamy texture, adults love the punchy flavors, and there’s always someone asking for seconds.
- Unbelievably Delicious: The way the Swiss cheese melts and mingles with the sauerkraut and corned beef? It’s comfort on a whole new level.
What sets this creamy Reuben soup apart? I blend a small portion of the soup base for extra creaminess, then stir in the cheese slowly for a smooth finish. That little trick—learned after a few grainy, lumpy batches—makes all the difference. Plus, adding rye croutons on top gives it the true Reuben flavor without any fuss.
You’ll love how this soup transforms ordinary ingredients into something that feels special. It tastes nostalgic, but it’s surprisingly light thanks to the broth and cottage cheese in the base. And paired with a sparkling apple-cinnamon mocktail, you get the full fall experience without the heaviness.
Honestly, it’s the kind of recipe that brings people together. There’s something about sharing a big pot of creamy Reuben soup that just feels right. It’s simple, it’s homey, and it’s packed with flavor. Every bowl is like a warm hug—no joke.
Ingredients Needed
This creamy Reuben soup recipe delivers bold flavor using accessible, everyday ingredients. Here’s what you’ll need to get started:
- For the Soup:
- 2 tablespoons unsalted butter (adds richness)
- 1 medium yellow onion, diced (about 150g)
- 2 cloves garlic, minced
- 1 celery stalk, diced (about 60g)
- 1 medium carrot, peeled and diced (about 80g)
- 8 ounces (225g) corned beef, chopped (leftover or deli-style is fine)
- 1 1/2 cups (225g) sauerkraut, drained and rinsed (I use Bubbies or homemade for best flavor)
- 4 cups (960ml) low-sodium beef broth
- 1 cup (240ml) whole milk (or substitute unsweetened almond milk for dairy-free)
- 1/2 cup (120g) cottage cheese (gives creaminess without heavy cream)
- 1 teaspoon caraway seeds (optional, for rye flavor)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 tablespoon Dijon mustard (for zing)
- 1 1/2 cups (150g) shredded Swiss cheese (Gruyère works too if you’re feeling fancy)
- For the Rye Croutons:
- 2 slices rye bread, cubed
- 1 tablespoon olive oil or melted butter
- Pinch of garlic powder
- For the Fall Mocktail Pairing:
- 1 cup (240ml) fresh apple cider
- 1/2 cup (120ml) sparkling water
- 1 cinnamon stick
- 1 thin slice of orange
- Ice cubes
Ingredient Tips: For the corned beef, I usually grab thick-cut deli slices and dice them small. If you have leftover brisket, use it! Swiss cheese is classic, but Gruyère adds a nuttier flavor. Don’t skip rinsing the sauerkraut—it keeps the soup from turning too sour. And for cottage cheese, small-curd blends smoothly into the base.
Substitutions: You can swap regular beef broth for veggie broth and use turkey instead of corned beef for a lighter option. Gluten-free rye bread or almond flour croutons work for those avoiding gluten. Don’t have caraway seeds? Just skip them. This creamy Reuben soup is flexible!
Equipment Needed
- Large Soup Pot or Dutch Oven: A heavy-bottomed pot prevents sticking and burns. I use my trusty enameled Dutch oven because it holds heat evenly.
- Sharp Chef’s Knife and Cutting Board: For dicing veggies and corned beef. If you’ve got a food processor, use it for quick chopping.
- Wooden Spoon or Silicone Spatula: For stirring and scraping the bottom of the pot (so nothing sticks).
- Blender or Immersion Blender: You’ll blend a portion of the soup base for extra creaminess. Either works—immersion blenders save on cleanup.
- Small Skillet: For toasting rye croutons. A toaster oven is a good alternative if you’re short on stove space.
- Measuring Cups and Spoons: Precision matters for the creamy base. Grab your set—you’ll use it for the mocktail too.
- Ladle and Serving Bowls: I love using deep bowls for this soup (keeps it hot longer!).
Budget Tip: If you don’t have a Dutch oven, any large, sturdy pot will do. I’ve made this soup in a basic stainless steel pot and it turned out great. Keep knives sharp for easier chopping—honestly, it’s safer too!
Remember, a good immersion blender is worth the investment if you like creamy soups. Mine’s lasted ten years with just a rinse after each use!
Preparation Method
- Prep the Vegetables: Dice the onion, celery, and carrot into small, even pieces (about 1/4-inch cubes). Mince the garlic. Chop the corned beef into bite-sized pieces. Rinse the sauerkraut thoroughly and drain well. Set everything aside. (This takes about 10 minutes—don’t rush the dicing, it helps everything cook evenly!)
- Cook the Soup Base: Melt the butter in your soup pot over medium heat. Add the onion, carrot, and celery. Sauté for 5–7 minutes until the veggies are soft and the onion is translucent. Stir in the garlic and cook for another minute until fragrant. (Watch for the onion’s edges to turn golden—that’s flavor!)
- Add the Main Ingredients: Add the chopped corned beef and sauerkraut to the pot. Cook, stirring, for 2–3 minutes to combine. Sprinkle in the caraway seeds if using. Pour in the beef broth and bring to a gentle boil. Lower the heat and simmer for 15 minutes. (If the soup looks too thick, add a splash more broth.)
- Create the Creamy Base: In a separate bowl, whisk together the milk and cottage cheese until smooth. (You can use a blender for a super-silky texture.) Stir the mixture into the soup. Add Dijon mustard, salt, and pepper. Simmer for another 5 minutes, stirring occasionally.
- Blend for Creaminess: Remove 1–2 cups (240–480ml) of the soup and transfer to a blender. Blend until smooth and creamy, then return it to the pot. This step adds body—don’t skip it! If you’re using an immersion blender, pulse right in the pot until partially smooth but still chunky. (Careful with hot liquids! Hold the blender lid tightly.)
- Add the Cheese: Reduce the heat to low. Stir in the shredded Swiss cheese, a handful at a time, until melted and the soup is creamy. (Don’t boil after adding cheese—it can separate.) Taste and adjust seasoning if needed.
- Make Rye Croutons: Heat olive oil or melted butter in a small skillet over medium heat. Add rye bread cubes and toss with a pinch of garlic powder. Toast for 3–4 minutes, stirring often, until golden and crisp. Transfer to a plate to cool.
- Prepare the Fall Mocktail: Fill a glass with ice cubes. Pour in apple cider and sparkling water. Add the cinnamon stick and orange slice. Stir gently and let sit for 2–3 minutes before serving. (So simple, but so good!)
- Serve: Ladle creamy Reuben soup into bowls. Top with rye croutons and a sprinkle of extra Swiss if desired. Serve the fall mocktail alongside for the perfect pairing.
Troubleshooting: If the soup is too tangy, add a splash more milk. If it’s too thick, thin with broth. Cheese not melting? Lower the heat and stir slowly. I’ve learned not to rush the cheese—slow and steady wins the creamy race!
Pro Tip: Prep croutons while the soup simmers. It saves time and gets you to dinner faster!
Cooking Tips & Techniques
After a handful of kitchen disasters (trust me, I’ve burned this soup once or twice), I’ve picked up a few tricks for perfect creamy Reuben soup every time:
- Low and Slow for Cheese: Always lower the heat when adding Swiss cheese. High heat causes separation, leaving you with a grainy soup. Stir gently—patience pays off.
- Rinse Sauerkraut: Sauerkraut can overpower if left unrinsed. Rinse and drain well for balanced tang without sour overload.
- Blending is Key: Blending part of the soup base gives it a velvety texture without losing chunky bits. An immersion blender lets you control the texture—pulse, don’t puree completely.
- Season Gradually: Start light on salt and adjust at the end. Corned beef and cheese are salty, so taste as you go.
- Timing for Croutons: Toast the croutons while the soup simmers. It’s multitasking magic and means everything is ready at the same time.
One mistake I made early on? Not draining the sauerkraut enough—my first batch was soup + brine (not pleasant!). Don’t skimp on that step. Another tip: if you want extra rye flavor, toss a little caraway into the croutons. It’s the little things that make this soup truly taste like a Reuben.
And if you’re serving a crowd, double the recipe and keep the soup warm in a slow cooker. Just hold off on adding cheese until right before serving. That way, you avoid any weird texture and keep it creamy.
Variations & Adaptations
This creamy Reuben soup recipe is endlessly adaptable—so you can make it your own every time!
- Gluten-Free Version: Swap rye bread for gluten-free bread and skip caraway seeds if sensitive. Use gluten-free corned beef if you’re strict (some deli meats sneak in wheat).
- Lighter Dairy-Free Soup: Use unsweetened almond milk and dairy-free cottage cheese (like Good Culture’s plant-based version). Sub in vegan Swiss or mozzarella-style shreds.
- Vegetarian Twist: Replace the corned beef with sautéed mushrooms and smoked tofu for a hearty, meatless version. Use vegetable broth instead of beef broth.
- Flavor Boosts: Add a splash of pickle juice or a few diced dill pickles for extra tang. I’ve tried this with a little horseradish stirred in—surprisingly good if you like a spicy kick.
- Seasonal Variation: Stir in diced roasted butternut squash in fall for a sweet, earthy balance. Works so well with the savory soup base!
My favorite personal tweak? I sometimes add a handful of baby spinach right before serving for a pop of color and extra nutrients. It wilts perfectly and doesn’t mess with the classic Reuben vibe.
Serving & Storage Suggestions
For best results, serve creamy Reuben soup piping hot—right from the pot. Deep bowls keep the soup warm longer, and a generous sprinkle of rye croutons adds crunch. I love garnishing with a little fresh parsley or extra Swiss cheese (let’s face it, more cheese is always better).
The fall mocktail pairs beautifully on the side. Its apple and cinnamon notes echo the comfort of the soup, while the fizz cleanses the palate between bites. If you’re serving a crowd, pour into mason jars with cinnamon sticks for a rustic look.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats well on the stovetop over medium-low heat—just stir gently to keep it creamy. You can freeze the soup (without croutons) for up to 2 months; thaw in the fridge overnight and reheat slowly. Rye croutons keep crisp in a zip-top bag at room temperature for 2–3 days.
Flavor Note: The flavors deepen overnight—so if you have patience, it’s even tastier the next day!
Nutritional Information & Benefits
Each serving of creamy Reuben soup (about 2 cups/480ml) delivers approximately:
- Calories: 340
- Protein: 18g
- Carbohydrates: 28g
- Fat: 16g
- Fiber: 3g
Thanks to cottage cheese and Swiss, you get a good dose of calcium and protein. Sauerkraut brings probiotics for gut health, and the soup is easy to adapt for gluten-free or low-carb diets. Corned beef adds iron and B vitamins.
Allergen Note: Contains dairy and gluten (unless adapted). If you’re sensitive, swap for recommended substitutions above.
I love enjoying this soup as part of a balanced week—hearty, filling, but not too heavy. Paired with the mocktail, it’s a nourishing meal that feels good and tastes better.
Conclusion
This creamy Reuben soup recipe is comfort food at its best—easy, flavorful, and full of nostalgic vibes. Whether you’re cooking for family or just want a cozy bowl for yourself, it’s a game-changer for fall dinners. Don’t be afraid to tweak the recipe to fit your taste or dietary needs.
I keep coming back to this soup because it’s everything I want on a cool evening: creamy, tangy, and packed with Reuben flavor. Plus, the fall mocktail pairing makes it a complete meal you’ll crave again and again.
If you try this creamy Reuben soup, let me know in the comments! Did you add your own twist? Snap a photo and tag me on Pinterest—I love seeing your kitchen creations. Here’s to warm bowls, happy hearts, and lots of comfort food memories!
Happy cooking!
Frequently Asked Questions
Can I make creamy Reuben soup ahead of time?
Absolutely! Make the soup a day ahead and store it in the fridge. The flavors get even better overnight. Just reheat slowly on the stovetop and add croutons before serving.
Is there a vegetarian substitute for corned beef?
Yes! Sautéed mushrooms and smoked tofu work great. You’ll still get a hearty texture and smoky flavor—just use vegetable broth instead of beef broth.
Can I freeze creamy Reuben soup?
You sure can. Cool the soup completely, pour into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge and reheat gently for best results.
Do I have to use Swiss cheese?
Swiss is classic, but Gruyère or even mild provolone can be swapped in. Just avoid pre-shredded cheese—it doesn’t melt as smoothly.
What’s the best bread for croutons?
Rye bread gives the true Reuben flavor, but sourdough or gluten-free bread works well too. Toast until golden and crispy for the perfect crunch!
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Creamy Reuben Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy Reuben soup transforms the classic deli sandwich into a cozy, comforting bowl packed with corned beef, sauerkraut, Swiss cheese, and a velvety broth. Perfect for fall gatherings, it’s easy to make and pairs beautifully with a crisp apple-cinnamon mocktail.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 celery stalk, diced (about 1/2 cup)
- 1 medium carrot, peeled and diced (about 1/2 cup)
- 8 ounces corned beef, chopped
- 1 1/2 cups sauerkraut, drained and rinsed
- 4 cups low-sodium beef broth
- 1 cup whole milk (or unsweetened almond milk for dairy-free)
- 1/2 cup cottage cheese
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 tablespoon Dijon mustard
- 1 1/2 cups shredded Swiss cheese (or Gruyère)
- 2 slices rye bread, cubed (for croutons)
- 1 tablespoon olive oil or melted butter (for croutons)
- Pinch of garlic powder (for croutons)
- 1 cup fresh apple cider (for mocktail)
- 1/2 cup sparkling water (for mocktail)
- 1 cinnamon stick (for mocktail)
- 1 thin slice of orange (for mocktail)
- Ice cubes (for mocktail)
Instructions
- Dice onion, celery, and carrot into small cubes. Mince garlic. Chop corned beef. Rinse and drain sauerkraut.
- Melt butter in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for 5–7 minutes until soft and translucent. Add garlic and cook for 1 minute.
- Add corned beef and sauerkraut; cook for 2–3 minutes. Sprinkle in caraway seeds if using. Pour in beef broth and bring to a gentle boil. Lower heat and simmer for 15 minutes.
- In a separate bowl, whisk together milk and cottage cheese until smooth. Stir into soup. Add Dijon mustard, salt, and pepper. Simmer for 5 minutes.
- Remove 1–2 cups of soup and blend until smooth, then return to pot. Alternatively, pulse with immersion blender until partially smooth.
- Reduce heat to low. Stir in shredded Swiss cheese, a handful at a time, until melted and creamy. Taste and adjust seasoning.
- For croutons: Heat olive oil or melted butter in a small skillet over medium heat. Add rye bread cubes and garlic powder. Toast for 3–4 minutes until golden and crisp. Transfer to plate.
- For mocktail: Fill glass with ice. Add apple cider and sparkling water. Add cinnamon stick and orange slice. Stir and let sit for 2–3 minutes.
- Serve soup in bowls topped with rye croutons and extra Swiss cheese if desired. Serve mocktail alongside.
Notes
Rinse sauerkraut well to avoid excess tang. Blend part of the soup for extra creaminess. Add cheese slowly over low heat to prevent separation. Rye croutons add authentic Reuben flavor. For gluten-free, use gluten-free bread for croutons. Soup can be made ahead and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 2 cups (480ml) per serving
- Calories: 340
- Sugar: 7
- Sodium: 1100
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 18
Keywords: Reuben soup, creamy soup, comfort food, fall recipes, corned beef, sauerkraut, Swiss cheese, rye croutons, easy soup, autumn, mocktail pairing
