If you love Reubens, you are sure to love this rich and creamy rendition of this popular sandwich in a hot bowl of Cream of Reuben Soup!
There is nothing more satisfying than a hearty bowl of soup when there is a chill in the air. When the cold settles in my mind turns to plan meals that are capable of warming from the inside out.
We love this Reuben soup recipe modeled around one of our favorite sandwiches, the Reuben. It has become a family favorite for good reason – corned beef, tangy sauerkraut, Swiss cheese – engulfed in a creamy base and topped with homemade Rye croutons. So good!
And, if you love hot soup on a chilly day, try some of these fantastic recipes: Corned Beef & Cabbage Soup, Cheesy Corn Chowder, Olive Garden Zuppa Toscana, and this Cabbage and Bleu Cheese Soup, too!
This is a sponsored conversation written by me on behalf of Frank’s Kraut. The opinions and text are all mine.
Of course, whenever I cook anything with sauerkraut, I ALWAYS choose, Frank’s Kraut.
Frank’s Kraut is one of the most versatile vegetables on the grocery shelf. Kraut provided nutrition and zest to many meals. It’s made with 3 ingredients; Cabbage, Salt, and Water. It’s low in calories and gluten-free, and comes in many flavors.
To learn more check out their website.
INGREDIENTS NEEDED FOR CREAMY REUBEN SOUP RECIPE
Find complete measurements and instructions in the printable recipe card at the bottom of this post.
- Chicken stock – You can use store-bought or homemade stock. Chicken broth will suffice if you don’t have stock.
- Corned beef – Cooked, chopped, and trimmed of fat. This is a perfect way to use up leftover corned beef but deli corned beef works great too!
- Frank’s Sauerkraut – Drained and rinsed.
- Onion – White or red chopped onion will work for this recipe. You can find pre-chopped onions in your grocery store for a simple shortcut.
- Garlic Cloves
- White pepper – Finely ground black pepper will work in a pinch.
- Bay leaf
- Cornstarch – You can use all-purpose flour or rice flour instead, just double the amount.
- Carrots – Shredded and chopped coarsely.
- Swiss cheese – Cut into small pieces or grate the cheese.
- Heavy cream
HOW TO MAKE CREAM OF REUBEN SOUP
In a 5-quart Dutch oven or soup pot, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano, and white pepper. Bring to a boil over medium-high heat, then reduce heat. Cover and simmer for 30 minutes.
Remove the bay leaf. Stir the cornstarch into the water to make a slurry.
Add the cornstarch mixture to the soup and then the carrots. Cook and stir for a couple of minutes. The soup will start to thicken.
Reduce to low-medium heat. Add in the Swiss and stir until combined and the cheese melts.
Stir in the cream and heat through.
Serve topped with shredded Swiss cheese and Rye Croutons.
Love it? Pin it!
If you love this CREAM OF REUBEN SOUP RECIPE, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
- What is Reuben Soup? Reuben soup combines all the flavors of a Reuben sandwich into a creamy bowl of hearty soup. It is a filling and comforting soup that you can serve as a main dish for lunch or dinner. It’s an especially great option if you are watching your carbs. But of course, you can add that rye bread element in the form of croutons as a garnish for your soup. Find the recipe here: Rye Croutons
- What makes a Reuben a Reuben? A traditional Reuben sandwich is a famous combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread. It is usually grilled or fried and served hot, but it may also be served cold. It is an American invention that has a few different cultural influences including Irish and Jewish roots. Check out my link below on how to Reubenize anything and learn more about this amazing sandwich.
- How do I Cook a Reuben Sandwich? Read this for information on the history of the Reuben sandwich and how to make a traditional Reuben sandwich at home.
- To make more of a Reuben Chowder, you can add cubed potatoes to this creamy soup. Add about 3-4 cups of ½ inch cubed potatoes when combining the chicken stock with the other ingredients. They will cook until tender in the soup.
- Corned Beef – If you don’t have corned beef, pastrami or beef brisket is an excellent alternative.
- Fresh Garlic – Add 1 teaspoon of minced garlic or ½ teaspoon of garlic powder instead of fresh garlic cloves.
- Heavy Cream – Substitute whipping cream or ⅓ cup melted butter mixed with ⅔ cup milk. Or for a dairy-free substitute combine ½ cup of soy or almond milk with ½ cup of olive oil.
- A teaspoon of caraway seeds would add another layer of Reuben flavor to this hearty soup.
TIPS AND TRICKS
- Store leftover soup in an airtight container in the refrigerator for 3-4 days. You can also freeze your soup in an airtight container for 3-4 months. To reheat, simply thaw in the refrigerator and reheat in a saucepan on the stove or heat individual portions in the microwave.
- Slow Cooker Version: Combine all ingredients except for cream, carrots, cheese, cornstarch and water in a slow cooker and cook on low for 4 hours. Make a slurry with the cornstarch and water and add an hour into cooking and stir. After 4 hours, remove the bay leaf and add the remaining ingredients. Cook for 30-60 more minutes.
- Instapot Version: Combine all ingredients except for cream, swiss cheese, cornstarch and water in a pressure cooker. Set on high for 10 minutes. When the timer goes off, allow pressure to naturally release for 10 minutes. Manually release any remaining pressure before opening the lid. In a small bowl, whisk together the cornstarch and water to make a slurry. Remove the bay leaf and pour the slurry into the soup. Stir well and add the cream and cheese and stir together to combine. Set on high again and cook for 5 more minutes.
More ways to love a Reuben
- Reuben Pot Pies
- Crockpot Reuben Dip (pictured above)
- Reuben Stuffed Baked Potatoes
- Reuben Meatloaf
- Juicy Reuben Burgers
- Reuben Pizza
You will love this easy recipe for Reuben soup with the tasty flavors of corned beef and sauerkraut. Spices, carrots, Swiss cheese, and cream round it out to make the best bowl of soup. Top it with homemade rye croutons and you have a perfect meal. Don’t you wish you had a spoon?
- 5 cups chicken stock
- 1 pound cooked corned beef, chopped and trimmed of fat
- 8 ounces Frank’s sauerkraut, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1/3 cup cold water
- 3 Tablespoons corn starch
- 2 cups shredded carrots, chopped coarsely
- 12 ounces sliced Swiss cheese, cut into small pieces
- 1 cup heavy cream
- In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaf.
- Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.
- Reduce heat to low, add the Swiss and stir until combined and melted. Stir in cream. Heat through.
- Serve topped with shredded Swiss cheese and Rye Croutons.
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Amount Per Serving: Calories: 587Total Fat: 45gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 150mgSodium: 1233mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 30g
Nutrition isn't always accurate.
This recipe was originally posted on November 15, 2015. It has been updated to improve user experience and reshared on March 14, 2023.