If you love a classic Reuben sandwich—the bold flavors of corned beef, tangy sauerkraut, melted Swiss, and that unmistakable touch of mustard—then you’re going to fall in love with this Creamy Reuben Soup. It takes all the familiar flavors of the iconic deli favorite and transforms them into a warm, comforting bowl of soup that’s just as satisfying and just as crave-worthy. This recipe is perfect for when you’re in the mood for something hearty but don’t want the effort of stacking sandwiches or manning a skillet. It’s rich, creamy, and full of the savory meatiness and sharp cheese that make the Reuben such a standout. The best part? It all comes together in one pot—ideal for weeknights, chilly weekends, or anytime you’re feeding a hungry crowd. Inspired by the sandwich but tailored for soup lovers, this version includes both corned beef and chicken ham, along with caraway seeds for that classic rye bread flavor, all blended into a velvety broth finished with cream and Swiss cheese. It’s a must-try if you enjoy fusion recipes that are both nostalgic and inventive. Let’s take a look at what you’ll need and get started with the first few steps of this deliciously cozy soup.

Ingredients You’ll Need

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chopped cooked chicken ham
• ½ lb deli-style corned beef, chopped
• ½ cup sauerkraut, drained and rinsed
• 2 cups beef broth
• 1½ cups half and half or heavy cream
• 1½ cups shredded Swiss cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste
• Croutons or rye bread for serving
• Optional garnish: chopped parsley or extra shredded cheese

This soup makes 4–6 hearty servings and is a fantastic twist on tradition.

Step 1: Sauté the Onion and Garlic

Start by melting 2 tablespoons of butter in a large soup pot over medium heat. Once melted, add your chopped onion and minced garlic. Sauté for 3–4 minutes, until the onions are soft and fragrant. This step builds the base of flavor, so don’t rush it—let those aromatics really do their thing.

 

Step 2: Add the Meats

Next, stir in your chopped chicken ham and corned beef. Let them cook together for 2 to 3 minutes, just long enough to blend their savory flavors with the onions and garlic. If your meats are already cooked (as most deli-style meats are), you’re just warming and infusing the mixture at this point. The combination of the two meats gives the soup a richer, more layered flavor, and keeps it hearty enough to stand on its own as a full meal

 

Step 3: Add Sauerkraut and Broth

Now it’s time to build that signature Reuben flavor. Add your drained and rinsed sauerkraut, beef broth, Dijon mustard, and caraway seeds (if using). Give everything a good stir to combine. Bring the soup to a gentle simmer and let it cook for about 10 minutes, uncovered. This helps the flavors come together and gives the sauerkraut time to mellow and blend with the broth.

 

Creamy Reuben Soup: Melted Cheese, Creamy Broth, and Classic Deli Flavor

With the rich flavors of corned beef, sauerkraut, and mustard simmering away, your kitchen probably already smells like your favorite corner deli. Now it’s time to bring the creaminess and signature Swiss cheese into the mix—turning this hearty pot of Reuben-inspired ingredients into a full-bodied, ultra-comforting soup. This is where the soup becomes silky and satisfying, with just the right balance of tang, saltiness, and richness.

Step 4: Stir in the Cream and Swiss Cheese

Once your soup base has simmered for about 10 minutes, reduce the heat to low. Slowly stir in:

• 1½ cups of half and half or heavy cream
• 1½ cups shredded Swiss cheese

Stir gently until the cheese is fully melted and the soup takes on a thick, velvety texture. Be patient—Swiss cheese melts a little more slowly than some other varieties, but it’s worth it for that signature nutty flavor. Tip: Keep the heat low and avoid bringing the soup to a boil once the cream and cheese are added. High heat can cause the dairy to separate, which affects the texture.

Step 5: Adjust Seasoning

Taste your soup and adjust the salt and pepper as needed. Between the broth, meats, cheese, and sauerkraut, the seasoning should be well-balanced, but a little black pepper can bring a nice finishing touch. If you’d like more tang, add an extra teaspoon of Dijon mustard. Prefer more rye-like flavor? Sprinkle in a bit more caraway seed.

Step 6: Heat Through Gently

Let the soup warm through gently for 5 more minutes on low heat. This gives the flavors a final chance to meld and ensures the soup is hot and ready to serve. At this point, your Reuben soup should be creamy, savory, and packed with those unmistakable flavors that make the sandwich so beloved—now in a spoonable, sippable form.

Step 7: Serve and Garnish

Ladle the soup into bowls and top each serving with:

• Toasted rye bread or crunchy croutons
• A sprinkle of chopped parsley
• Optional: extra shredded Swiss cheese for a melty topping

This extra garnish adds a finishing touch that takes the soup from delicious to truly deli-style. The toasted rye or croutons soak up the broth beautifully, adding that traditional bread element that ties the whole Reuben experience together.

 

Creamy Reuben Soup: FAQ and Final Thoughts

This Creamy Reuben Soup brings everything you love about the classic sandwich—savory meat, tangy sauerkraut, melty Swiss, and a hint of mustard—into one rich, comforting bowl. It’s the kind of recipe that surprises people with how much it tastes like the original, but in spoonable form. Whether you’re serving it up on a cold night or impressing friends with a unique twist on a deli staple, it’s bound to become a repeat favorite. Before you grab that ladle again (and we don’t blame you), here are some frequently asked questions to help you get the most out of your Reuben soup experience. 1. Can I make this soup ahead of time? Yes! This soup reheats beautifully. Make it a day ahead and store it in the refrigerator. Reheat gently over low heat, stirring occasionally. Just don’t bring it to a boil, especially after the cheese and cream have been added. 2. Can I freeze Reuben soup? Freezing cream-based soups can be tricky. The texture may change once thawed, becoming slightly grainy or separated. If you plan to freeze it, do so before adding the cream and cheese. Then, add those ingredients fresh when reheating. 3. What can I substitute for Swiss cheese? If you’re not a fan of Swiss, try Gruyère, provolone, or even a mild mozzarella. Keep in mind that Swiss is key to capturing that traditional Reuben flavor, but it’s flexible depending on your taste. 4. Do I have to use both corned beef and chicken ham? Not at all. You can use just corned beef for a more traditional Reuben flavor or substitute pastrami or roast beef. The chicken ham adds a lighter, slightly smoky flavor but is completely optional. 5. What’s the best bread to serve with it? Rye bread is classic—it ties into the Reuben sandwich roots and brings a subtle caraway flavor that pairs beautifully with the soup. You can toast slices and float them in the bowl like croutons or serve them on the side. 6. Can I make it vegetarian? For a vegetarian version, skip the meats and use vegetable broth instead of beef broth. Add more sauerkraut and maybe some sautéed mushrooms for extra depth. 7. How long will leftovers keep? Stored in an airtight container in the fridge, leftovers will keep for 3–4 days. Reheat gently and enjoy with fresh croutons or bread.

Conclusion: A Deli-Inspired Favorite in Soup Form

If you’ve ever wanted to enjoy the flavors of a Reuben sandwich with a spoon, this Creamy Reuben Soup Recipe delivers in every way. It’s bold, comforting, rich, and just a little unexpected. From the creamy broth to the savory meats and sharp cheese, every bite is full of classic deli flavor with a cozy, homemade twist. It’s a fun way to shake up your soup routine, and it’s especially perfect during cooler months when you’re craving something hearty but a little different. Plus, it’s easy to prep and endlessly customizable—just like the sandwich itself. If you give this recipe a try, I’d love to hear how it turned out. Did you go classic or make it your own with a few tweaks? Leave a comment and share your spin so we can all keep the comfort food inspiration going. Here’s to warm bowls, melty cheese, and rethinking the Reuben in the best way possible. Enjoy! Print