Creamy Reuben Soup: The Cozy Comfort Food Hack You’ll Obsess Over (Yes, It’s Better Than the Sandwich!)

Let’s be honest: Reuben sandwiches are a masterpiece. But what if you could drink that salty, tangy, cheesy goodness straight from a bowl? Enter Creamy Reuben Soup—the lazy genius answer to cold days, bad moods, and “I don’t wanna cook” nights. I’ve burned roux, over-sauerkrauted, and cried over split cheese (RIP, dinner party 2022). But now? This soup is my go-to for impressing guests and surviving Netflix marathons. Let’s get simmering!

Why You’ll Want to Marry This Soup (No Prenup Needed)

✅ 10 ingredients—most already lurk in your fridge.
✅ 30 minutes—quicker than DoorDash.
✅ Leftover magic—use up that corned beef from St. Patty’s.
✅ Crowd-slaying flavor—even picky eaters will beg for seconds.
✅ Gluten-free friendly—swap the bread & flour, nobody dies.

Confession: I once forgot the sauerkraut and called it “Sad Beef Soup.” Never again.

Grocery List (No Fancy Stuff, I Swear)

The Non-Negotiables

• 2 cups cooked corned beef (shredded or chopped—leftovers FTW!)
• 1 cup sauerkraut (drained, unless you want soup-pool)
• 4 cups beef broth (or chicken broth in a pinch)
• 1 cup heavy cream (or half-and-half for a lighter vibe)
• 1 cup shredded Swiss cheese (gruyère works too—chaos is welcome)
• 1 onion (diced—tears are optional)
• 3 tbsp butter (or olive oil if you’re ~fancy~)
• 3 tbsp flour (or cornstarch for gluten-free rebels)
• 1 tsp caraway seeds (optional, but adds that deli magic)
• Salt + pepper (to taste—or to spite your diet)

For Serving (Pick Your Poison)

• Rye croutons (toast rye bread + chop into cubes)
• Extra Swiss cheese (because more is more)
• Thousand Island dressing (drizzle it, baby!)
• Pickle spears (for the full Reuben experience)

How to Make Creamy Reuben Soup (Without Cursing the Universe)

Step 1: Sauté Like You Mean It

Melt butter in a big pot over medium heat. Toss in onions and cook until they’re softer than your post-yoga mood (~5 mins). Sprinkle in flour and stir like your life depends on it—this is your roux. Cook 2 mins until it smells like buttery heaven. No lumps allowed!

Step 2: Broth Time (Chaos Controlled)

Slowly pour in beef broth, whisking like you’re in a cooking show montage. Bring to a simmer—let it thicken slightly (~5 mins). If it looks like wallpaper paste, add a splash more broth. Crisis averted.

Step 3: Dump the Good Stuff

Add corned beef, sauerkraut, and caraway seeds. Stir gently—you’re not making cement. Let it simmer 10 mins so flavors can gossip behind your back.

Step 4: Creamy Cheesy Bliss

Reduce heat to low. Pour in heavy cream and Swiss cheese. Stir until the cheese melts into a gooey hug. Taste. Needs salt? Pepper? A whisper of regret? Adjust now.

Step 5: Serve Like a Deli Boss

Ladle into bowls. Top with rye croutons, extra cheese, and a zigzag of Thousand Island. Pair with a pickle spear for crunch. Pro tip: Serve with a side of denial—it’s totally healthy.

More Recipes:

• Minty Mocha Cookie Bars
• Butternut Squash Sausage Tortellini Soup
• Mini Pumpkin Cheesecakes
• Mini Pumpkin Spice Cheesecakes
• Cinnamon Sugar French Toast Muffins
• This Reese’s Pieces Peanut Butter White Chocolate Bark

5 Twists to Make This Soup Your BFF

1. Turkey Reuben Remix

Swap corned beef for smoked turkey + add a dash of smoked paprika. Thanksgiving in a bowl.

2. Vegetarian Rebel

Skip the meat. Use sliced mushrooms + liquid smoke for that “is-this-real?” flavor.

3. Spicy Kimchi Kick

Replace sauerkraut with kimchi + add a spoon of gochujang. Sweet heat FTW.

4. Potato Power

Toss in diced potatoes for a hearty stew vibe. Carb lovers unite!

5. Beer Cheese Upgrade

Swap 1 cup broth with dark beer + add cheddar. Perfect for game day meltdowns.

Pro Tips (From My Soup Disasters)

• Too thick? Add broth or cream. Too thin? Simmer longer or add a slurry (1 tbsp cornstarch + water).
• Hate caraway? Use dill or skip it. Your soup, your rules.
• Make ahead: Soup tastes better day two! Store in the fridge 3–4 days.
• Freeze it: Portion into containers (skip the dairy if freezing). Add cream when reheating.

FAQ (Because I’ve Burned It All So You Don’t Have To)

“Can I use canned corned beef?”
Yes, but drain it first. Or embrace the salt. Live dangerously.

“No Swiss cheese? Help!”
Provolone, mozzarella, or even cream cheese work. Melt it slow.

“How do I make it gluten-free?”
Use cornstarch instead of flour + gluten-free bread for croutons.

“Can I make this in a slow cooker?”
Sure! Sauté onions first, then dump everything except cream/cheese. Add those last 30 mins.

“Why is my soup bitter?”
You burned the roux. RIP. Start over or drown it in cheese.

Serving Ideas (Beyond the Bowl)

• Bread bowl: Hollow out a rye loaf. Soup inside bread? Mind blown.
• Loaded fries: Pour over crispy fries + cheese + pickles. Heart attack? Worth it.
• Dip mode: Serve with pretzels or roasted veggies. Yes, it’s a dip now.

The Drama Behind the Reuben (Nerd Alert!)

The Reuben sandwich’s origins are shrouded in mystery. Some say it was born in a NYC deli in the 1920s; others swear it’s from Nebraska. Either way, turning it into soup? That’s 21st-century genius.

Why This Soup Will Fix Your Life

It’s comfort food that’s fast, flexible, and unapologetically indulgent. Meal prep it, freeze it, or eat it straight from the pot. Your future self (and your taste buds) will thank you.

P.S. My dog once licked the pot clean. Now he sits by the stove like a furry sous-chef. Tag me in your soup adventures—#ReubenSoupQueen 🥣✨