Creamy Reuben Soup Bowl

Creamy Reuben Soup is a cozy twist on the beloved deli sandwich, bringing together tangy sauerkraut, rich Swiss cheese, and savory corned beef in every spoonful. If you love creamy, satisfying soups with layers of flavor and texture, this one easily delivers with pantry staples and simple steps.

The first time I made this soup, it instantly reminded everyone of our favorite neighborhood deli. That rye crouton finish is always the hit—my family fights over the extra pieces.

Ingredients

• Low sodium chicken or beef stock: for a flavorful, less salty base Look for cartons with no additives
• Cooked corned beef or pastrami: diced and trimmed for tender protein Use leftovers or ask your deli for a thick slice
• Sauerkraut: rinsed and drained to give classic tang without overpowering the broth Choose crisp kraut from the refrigerated section
• Yellow onion: chopped for gentle sweetness Pick heavy firm onions with shiny skins
• Carrots: chopped to add color and a touch of natural sugar Go for medium carrots without cracks
• Garlic: minced for depth and aroma Use fresh firm cloves
• Oregano: dried to balance the richness Choose a reputable brand for best aroma
• Bay leaf: for an herby backbone Look for whole leaves not crumbled pieces
• Cold water and cornstarch: combine for thickening the soup until silky
• Heavy cream: for luxurious body and mouthfeel The freshest cream gives best results
• Swiss cheese: sliced and melted in for nostalgic flavor Opt for aged or cave-aged if available for extra punch
• Extra-virgin olive oil: for sautéing vegetables Choose green-tinged oil for fruitiness
• Marbled rye bread: for homemade croutons Seek out fresh bakery loaves
• Olive oil or butter: melted to crisp up the bread Use good quality for best browning
• Kosher salt and freshly ground pepper: to finish and bring all flavors together Grind pepper fresh if possible to wake up the soup

Instructions

Prepare Vegetables:

Chop onion and carrots evenly so they cook at the same rate. Heat olive oil in a large stock pot over medium-high and sauté onion and carrot for seven to nine minutes until they begin to soften and the onions grow translucent for a deep natural sweetness.

Cook the Aromatics and Protein:

Add chopped garlic to the pot and cook for another one to two minutes until it releases its fragrance. Add diced corned beef and sprinkle with salt pepper and oregano which blooms flavor in the heat and lets the fat gently render into the base.

Build the Broth:

Pour in the carton of low sodium stock. Stir in sauerkraut and add the bay leaf. Bring the mixture to a boil so all flavors meld together. Reduce the heat and simmer gently for twenty minutes allowing the corned beef and kraut to infuse the liquid.

Thicken the Soup:

While the soup simmers whisk together cold water and cornstarch in a small bowl until smooth. Remove and discard the bay leaf from the soup. Whisk in the slurry and stir for five to ten more minutes until the soup thickens and coats a spoon.

Finish with Cream and Cheese:

Lower the heat and stir in heavy cream and Swiss cheese slices. Continue cooking for five minutes until the cheese melts into ribbons and the soup takes on a creamy luxurious texture.

Make Rye Croutons:

Cut marbled rye bread into cubes. Toss with olive oil or butter kosher salt and pepper. Toast on a baking sheet at three seventy five until the cubes are crisp and golden on all sides then cool.

Serve:

Ladle hot soup into bowls and generously top with fresh rye croutons. Serve right away while the cheese is stretchy and the croutons keep their crunch.

Swiss cheese is my favorite part of this soup since it melts into silky threads and adds that unmistakable nutty flavor. Every time we make this dish my kids dunk their croutons first and try to stretch the cheese as long as they can—it is messy but so much fun.

Storage Tips

Let the soup cool before storing in the fridge in airtight containers. It will keep for up to three days. Croutons are best stored separately in an open bowl at room temperature so they stay crisp. When reheating gently warm the soup on the stovetop and top with fresh croutons just before serving.

Ingredient Substitutions

No corned beef on hand Use thick sliced deli-style pastrami or even chopped ham. For a lighter version use half and half instead of heavy cream and try low fat Swiss cheese. If you want a vegetarian option use vegetable stock and swap the meat for extra beans and mushrooms for a hearty bite.

Serving Suggestions

A bowl of this soup makes a meal on its own but is even better paired with a crisp side salad or simple pickles for crunch. You can also serve with a plate of dill pickles and mustard for dipping rye croutons. The soup works well as a first course for a cold-weather dinner party thanks to its nostalgic flavors.

Cultural and Historical Context

The inspiration for this soup comes from the classic Reuben sandwich which was invented in the early 20th century and became a deli staple in cities like New York and Omaha. Turning these iconic sandwich flavors into a hearty soup lets you enjoy them by the spoonful especially during chilly seasons.

Seasonal Adaptations

When fresh carrots are in season use vibrant farmers market carrots for best flavor In fall add a small diced potato for even more comfort In spring serve the soup with a handful of fresh dill stirred in at the end

Success Stories

Friends always ask for this recipe after I serve it at casual get togethers and it is a favorite for post holiday leftovers when I need something comforting but crave something a little different from the usual fare. My aunt once brought it to a potluck and got more requests for the recipe than anything else on the table.

Freezer Meal Conversion

To freeze let the soup cool completely and transfer to freezer bags or rigid containers. Leave out the rye croutons until ready to serve. Thaw in the fridge overnight then warm gently before topping with fresh croutons. The creamy base holds up well and is still silky after reheating.

Creamy Reuben Soup is a nostalgic meal that always delights both kids and adults. Try it once, and it will become your new cold day favorite.

Recipe FAQs

→ What type of meat works best for this soup?

Corned beef or pastrami both lend savory depth and hearty texture, echoing classic deli flavors.

→ How do I prevent the soup from getting too salty?

Use low-sodium broth and rinse the sauerkraut before adding. Adjust salt at the end, tasting as you go.

→ Can I make this dairy-free?

Omit the cream and cheese, using a plant-based alternative as desired for similar creaminess.

→ What makes the croutons special?

Marbled rye bread, tossed in oil or butter and toasted, provides authentic deli-style crunch and flavor.

→ How should leftovers be stored?

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.