If you adore the bold flavors of a classic Reuben sandwich, get ready to fall in love with this Creamy Reuben Soup. It’s rich, tangy, cheesy, and packed with savory goodness from chopped corned beef and sauerkraut. Imagine all your favorite deli sandwich flavors transformed into a warm, comforting chowder.
Perfect for cold evenings, potlucks, or cozy family dinners, this Reuben Chowder is simple to make and even easier to enjoy. If you’re looking for another comforting fall dish, you might also enjoy this seasonal favorite: Pumpkin Chicken Chili.
Table of Contents
What Is Creamy Reuben Soup?
This soup is inspired by the famous Reuben sandwich, traditionally made with corned beef, Swiss cheese, sauerkraut, and rye bread, often paired with Thousand Island dressing. In this version, those ingredients become the stars of a creamy chowder, bringing together salty, sour, and cheesy notes in every spoonful.
It’s a fantastic way to use up leftover corned beef, and it fits right into the category of Corned Beef Chowder or Soup with Corned Beef. Want more fall-inspired savory recipes? Be sure to check out this easy Vegetarian Baked Ziti as well.
Ingredients for Creamy Reuben Soup
Here’s what you’ll need to make this delicious soup:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups chopped cooked corned beef
- 1/2 cup sauerkraut, drained
- 1/2 cup chopped dill pickles
- 1 tablespoon pickle juice
- 1 cup shredded Swiss cheese
- Salt and black pepper to taste
- Rye bread croutons for garnish (optional)
Each ingredient adds flavor and texture, making this a rich and satisfying meal. If you’re a fan of cheesy meals, you might also love these Cheesy Mashed Potato Puffs.
Kitchen Equipment You’ll Need
Make sure you have these tools on hand before you start:
- Large saucepan or Dutch oven
- Cutting board and knife
- Cheese grater
- Measuring cups and spoons
- Mixing spoon or spatula
- Ladle
- Soup bowls
This setup keeps your cooking smooth and efficient. Planning more comfort food meals? Pair this soup with a side of Garlic Butter Corn with Melty Cheese.
How to Make Creamy Reuben Soup (Step-by-Step)
Step 1: Sauté Aromatics
In a large pot, melt butter over medium heat. Add chopped onions and celery, cooking for 5 to 7 minutes until soft and fragrant.
Step 2: Create a Roux
Sprinkle the flour over the sautéed vegetables and stir for 1 to 2 minutes to create a roux, which thickens the soup base.
Step 3: Add Milk Slowly
Gradually add the milk, whisking continuously to prevent lumps. Cook until the soup starts to thicken.
Step 4: Add Main Ingredients
Stir in chopped corned beef, drained sauerkraut, chopped pickles, and pickle juice. Simmer gently for about 10 minutes.
Step 5: Stir in Swiss Cheese
Turn off the heat, then add the shredded Swiss cheese. Stir until fully melted and smooth.
Step 6: Season and Serve
Taste and season with salt and pepper. Serve hot, garnished with rye bread croutons if desired.
For another fun and creative dinner recipe, check out this comforting Crockpot Fajitas.
Tips for the Best Reuben Chowder
- Use high-quality corned beef – Fresh or deli-style corned beef makes a big difference in flavor and texture.
- Don’t skip the pickle juice – It adds the perfect tangy punch to balance the richness.
- Add cheese off heat – Stirring in cheese after removing from heat ensures it melts smoothly without separating.
- Pair with rye bread – Toasted rye or homemade Cottage Cheese Flatbread is the perfect companion.
Common Mistakes to Avoid
- Boiling after adding cheese – This can cause the soup to curdle or become grainy.
- Not draining sauerkraut – Excess moisture can thin out your soup too much.
- Over-salting – Corned beef and cheese are salty already, so taste before seasoning.
If you love soups but want a veggie-forward option, this Creamy Wild Rice and Mushroom Soup is another cozy choice.
Variations and Substitutions
Looking to tweak the recipe?
- Dairy-Free Option – Use almond or oat milk and a vegan cheese alternative.
- Gluten-Free Version – Swap flour for cornstarch or gluten-free flour.
- No corned beef? – Try using shredded roast beef or pastrami.
- Extra hearty – Add diced potatoes or cooked rice for a thicker soup.
Love creative twists? These Pancake Tacos might also surprise your taste buds.
Serving and Presentation Ideas
Presentation can elevate even the simplest soup. Try these serving tips:
- Garnish with fresh dill or a drizzle of sour cream.
- Serve in bread bowls or rustic ceramic soup mugs.
- Pair with Pumpkin Twists for a seasonal touch.
- Add a salad like this Cucumber Dill Salad for a refreshing side.
How to Store and Reheat Leftovers
Leftovers? Great! This soup keeps well.
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Let cool fully and store in freezer-safe containers for up to 2 months.
- Reheat: Warm slowly on the stovetop. Add a splash of milk if it thickens too much.
For meal prep-friendly breakfast ideas, these Make-Ahead Breakfast Bowls are a must-try.
Food Pairings for Soup With Corned Beef and Sauerkraut
Here are some perfect food pairings:
- Fresh rye or pumpernickel bread
- Cheesy Root Vegetable Gratin
- Garlicky Kale with White Beans
- Strawberry Cloud Cake for dessert
This soup’s creamy, savory profile pairs beautifully with roasted or tangy sides.
Transform Leftovers into a Reuben Pie
Want to reinvent your leftovers? Turn this soup into a Reuben-inspired pie:
- Pour thickened soup into a casserole dish
- Top with mashed potatoes or pastry dough
- Bake at 375°F for 25–30 minutes until golden and bubbly
Need more cozy bakes? Try this Cheesy Pasta Bake with Pumpkin Tomato Sauce.
Why You’ll Love This Corned Beef Chowder
This soup is more than just a dish—it’s a warm hug in a bowl. Whether you’re celebrating a holiday or just need a comforting dinner, this Creamy Reuben Soup offers bold flavor, rich texture, and just the right amount of tang.
It’s a one-pot wonder that’s quick enough for weeknights but impressive enough for guests. Looking for more feel-good meals? Don’t miss these fall favorites like Pumpkin Oatmeal Cookies or Apple Crisp with Oatmeal.
Frequently Asked Questions
Can I use roast beef instead of corned beef?
Yes, shredded or finely chopped roast beef works great as a substitute.
Can I make it in the crockpot?
Yes. Sauté your vegetables first, then combine all ingredients in a crockpot (except the cheese). Cook on low for 3–4 hours and stir in cheese before serving.
Can I freeze this soup?
Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
Is it possible to make this low-carb?
Yes. Skip the flour or replace with a low-carb thickener like xanthan gum, and use keto-friendly bread if serving with croutons.
If you love creamy, low-carb dishes, check out these Keto Peanut Butter Chocolate Fat Bombs.
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Irresistible Creamy Reuben Soup That Will Satisfy Your Cravings
Description
Inspired by the classic Reuben sandwich, this cozy chowder blends tender corned beef, tangy sauerkraut, creamy half-and-half, and melty Swiss into a deeply satisfying soup. It’s easy to make, perfect for chilly nights, and a clever way to use leftover corned beef.
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut, drained and rinsed
- 1 cup half-and-half
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- Salt and pepper, to taste
Optional toppings
- Toasted rye croutons
- Extra shredded Swiss cheese
- Fresh dill or parsley
Instructions
- Sauté aromatics: Melt butter in a large soup pot over medium heat. Add onion and celery; cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute.
- Make roux: Sprinkle flour over vegetables; stir and cook 2 minutes to remove raw flour taste.
- Add broth: Gradually whisk in chicken broth until smooth. Bring to a gentle simmer to thicken slightly.
- Build the soup: Stir in chopped corned beef and rinsed sauerkraut. Reduce heat to low.
- Finish creamy: Add half-and-half, then Swiss cheese; stir gently until melted and silky. Add caraway seeds if using. Season with salt and pepper to taste (go light—ingredients are naturally salty).
- Serve: Ladle into warmed bowls and garnish with rye croutons, extra Swiss, and herbs.
Notes
- Melting tip: Use freshly shredded Swiss for the smoothest texture.
- Sauerkraut prep: Rinse and drain well to temper brininess while keeping tang.
- Dairy care: Keep heat low after adding half-and-half to prevent curdling.
- Common mistakes: Boiling after dairy, skipping the roux, over-salting, or using pre-shredded cheese with anti-caking agents.
- Variations: Slow cooker (add dairy at end); use shredded roast beef for milder flavor; add diced potatoes or shredded cabbage; dairy-free with plant cream/cheese; gluten-free with GF flour.
- Storage: Refrigerate up to 4 days. Reheat gently over medium-low heat. For freezing, freeze the soup before adding dairy/cheese; stir them in after reheating.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: creamy reuben soup, reuben chowder, corned beef soup, sauerkraut soup, swiss cheese soup, deli soup, leftover corned beef recipe
