There is something undeniably satisfying about taking a beloved sandwich and transforming it into a warm, comforting bowl of soup. That is exactly what you get with this creamy Reuben soup paired with golden, crispy bread. Inspired by the classic Reuben sandwich, this dish captures all the familiar flavors—tender corned beef, tangy sauerkraut, Swiss cheese, and a touch of creaminess—without the mess of a sandwich. Perfect for chilly evenings or when you crave something hearty, this soup delivers both comfort and nostalgia. I tried it once with almond milk instead of heavy cream, and it still turned out wonderfully creamy, so this recipe can be flexible to your needs. Whether served as a main course or alongside a fresh green salad, this soup brings the essence of a deli favorite into your kitchen in a new and irresistible way.
Why You’ll Love This Recipe
This soup is hearty enough to stand as a full meal yet light enough for lunch. It brings together all the flavors of a Reuben sandwich in a bowl, finished with crispy bread for dipping. It is easy to make, flexible with substitutions, and sure to become a family favorite.
Creamy Reuben Soup with Crispy Bread – A Comforting Twist on a Classic
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting, creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and rye bread crisps for dipping.
Ingredients
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 cups half-and-half or heavy cream
- 1 1/2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 2 cups shredded Swiss cheese
- 1 tsp caraway seeds (optional)
- Salt and black pepper, to taste
- 4 slices rye bread
- 2 tbsp olive oil or melted butter
Instructions
- Preheat oven to 375°F (190°C). Cut rye bread into cubes, toss with olive oil or melted butter, spread on a baking sheet, and bake for 10–12 minutes until crispy. Set aside.
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Sprinkle flour over the onion mixture and cook, stirring, for 1–2 minutes to eliminate raw flour taste.
- Slowly whisk in beef broth until smooth, then bring to a simmer.
- Stir in half-and-half, corned beef, sauerkraut, and caraway seeds. Simmer gently for 10 minutes.
- Gradually add Swiss cheese, stirring until melted and soup is creamy. Season with salt and pepper to taste.
- Serve hot, topped with crispy rye bread cubes for crunch.
Notes
- For extra flavor, toast the bread cubes with a sprinkle of garlic powder or caraway seeds.
- You can substitute pastrami or deli corned beef if desired.
- Adjust creaminess by using milk instead of cream for a lighter soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Corned beef – The backbone of a Reuben, corned beef brings a salty, savory depth to the soup. You can use leftovers from a roast or purchase it pre-cooked and chopped.
Sauerkraut – Tangy sauerkraut balances the richness of the beef and cream. Its acidity brightens every spoonful and mimics the classic sandwich flavor.
Swiss cheese – Melty and slightly nutty, Swiss cheese adds a luxurious texture and authentic taste. It creates a velvety consistency that ties the soup together.
Cream – Heavy cream makes this soup indulgently smooth. If you prefer a lighter version, milk or half-and-half can be substituted without losing too much richness.
Onion – Sautéed onion forms the aromatic base, adding sweetness and depth to the soup’s flavor profile.
Butter – Used for sautéing vegetables and giving the soup a rich undertone. It also contributes to the crispiness of the bread.
Garlic – Just a touch of garlic enhances the overall savoriness, working in harmony with the corned beef.
Rye bread – Crispy toasted rye bread completes the experience, echoing the sandwich roots of this dish. It is perfect for dipping or floating on top like croutons.
Caraway seeds – Optional, but they bring out that distinctive rye flavor and enhance authenticity.
Chicken or beef broth – The liquid base that allows all the flavors to mingle. Broth gives depth while keeping the soup hearty but not overly heavy.
Directions
Begin by melting butter in a large pot over medium heat. Add the chopped onion and cook until softened and lightly golden, releasing its sweetness. Stir in the garlic and sauté briefly until fragrant. Add the corned beef, letting it warm and sizzle in the butter mixture for a few minutes to develop flavor.
Next, pour in the broth and bring the mixture to a gentle simmer. Add sauerkraut and stir well to combine, letting the tangy brine infuse into the liquid. Reduce the heat and stir in the cream, allowing the soup to thicken slightly as it simmers. Add Swiss cheese in small handfuls, stirring constantly until melted and smooth. Season with black pepper and, if desired, a sprinkle of caraway seeds.
Meanwhile, prepare the bread. Slice rye bread into thick pieces, brush with melted butter, and toast in the oven until crisp and golden. These slices can be served on the side or broken into croutons to float on top of the soup.
Ladle the soup into bowls, topping each with crispy rye bread. Serve immediately while hot and creamy.
Servings and timing
This recipe serves 4 people as a main dish or 6 as a starter. Preparation takes around 15 minutes, while cooking time is about 30 minutes. In total, you can expect this dish to be ready in 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to restore creaminess. If the soup thickens too much, add a splash of broth or milk. It is best not to freeze this soup, as the dairy may separate upon thawing.
Variations and Customizations
Lighter version – Swap heavy cream with whole milk or unsweetened almond milk for a healthier option.
Spicy twist – Add a pinch of red pepper flakes or a splash of hot sauce for heat.
Vegetarian option – Replace corned beef with mushrooms or smoked tempeh, and use vegetable broth instead of chicken or beef broth.
Cheese swap – Try Gruyère or provolone if you do not have Swiss cheese. Both melt beautifully and add unique flavor notes.
Bread alternatives – Use sourdough or pumpernickel instead of rye for a different take on the crispy bread pairing.
Extra tang – Stir in a spoonful of Dijon mustard at the end for extra sharpness.
Thicker consistency – Add a tablespoon of flour while sautéing the onions to create a roux before adding the broth.
Loaded version – Top with crispy bacon bits or shredded corned beef for extra heartiness.
Low-carb twist – Skip the bread and add more vegetables such as cabbage and celery for substance.
Slow cooker method – Place all ingredients except cheese and cream in a slow cooker and cook on low for 6 hours. Stir in the dairy before serving.
FAQs
Can I make this soup ahead of time?
Yes, prepare it a day in advance and reheat gently before serving.
What can I use instead of corned beef?
Smoked turkey, ham, or pastrami make good substitutes.
Can I freeze creamy Reuben soup?
It is not recommended, as the cream and cheese may separate after thawing.
How do I keep the bread crispy?
Toast it just before serving or reheat in the oven to restore crispiness.
Can I use low-fat cheese?
Yes, but the texture may not be as creamy as with full-fat Swiss.
What broth works best?
Beef broth adds richness, while chicken broth makes a lighter soup.
Conclusion
Creamy Reuben soup with crispy bread is more than just a clever twist on a sandwich—it is a complete comfort meal in a bowl. Packed with savory corned beef, tangy sauerkraut, melted cheese, and finished with golden rye bread, this dish transforms deli flavors into a cozy home-cooked dinner. Whether you stick to tradition or experiment with variations, it is guaranteed to warm you up and impress anyone at your table.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!