Deliciously Creamy Reuben Soup for Cozy Nights

Creamy Reuben Soup is honestly the soup I didn’t know I needed until last winter hit. I mean, cold wind, no motivation to cook, and basically one foot already under my favorite blanket. But still, cravings for something comforting – not sad leftovers. Sound familiar? If you love all things extra cozy, this one’s for you. And hey, if you want even more cozy ideas for frosty nights, check out my favorite zucchini soup or this chicken mushroom soup that seriously sticks to your ribs (right here).

How to Make Reuben Soup

Let’s just get this part out of the way: Creamy Reuben Soup isn’t some five-star restaurant trick. It’s honestly way simpler than it sounds and uses supermarket stuff. Corned beef, sauerkraut, a bit of Swiss, broth, and then a splash of half-n-half to make it all silky. Sometimes my kitchen turns into a “throw everything in the pot” kind of zone, but honestly? The heart of this soup is that classic sandwich flavor, just in a bowl.

I like to use the deli counter corned beef (way easier!) and rinse my sauerkraut just a tad if I want things less tangy. Sauté some onion with a dab of butter, toss in the corned beef and kraut. Don’t skip the caraway seeds – they really bring out that rye bread fakeout. Pour in your beef broth (I grab the boxed stuff, who cares), and let it simmer. My trick, because let’s be honest, patience is not my strength – I go in with a little cream cheese for thickening before pouring in the half-n-half at the end. Shred in Swiss and watch it melt. Done. Seriously, it’s easier than finding your TV remote on taco night.

“I never thought my husband would thank me for turning his favorite sandwich into soup, but this one had him asking for seconds. Even my picky kid called it ‘fancy grilled cheese soup.’” – Jess, Boston

You can check out how other folks are making similar soups if you want, but this one’s my lazy, delicious version that never fails.

More Corned Beef Deliciousness

If you happen to have corned beef leftovers—oh man, you’re about to win at dinner. I drop them right into salads, toss with eggs for fast omelets, or (don’t judge) layer them cold on rye slices with a squirt of mustard. Corned beef is kinda the underdog of my fridge. Crack open a can if you have to, I won’t tell a soul.

A friend once told me she even throws chopped corned beef into her mac and cheese. It sounded weird, but guess what? It’s wild and works. Creamy Reuben Soup is easily my favorite, but don’t forget to play with the leftovers. Anything that lets you skip the “what’s for dinner” panic is a win, trust me.

Other Low Carb Soup Recipes You Might Enjoy

Eating low carb but missing creamy comfort? I get it. I promise you’re not doomed to bland chicken broth forever. There are so many low carb soups out there that’ll actually make you happy it’s soup season:

• If you’re into restaurant copycats, try my Thai Chicken Soup. Huge flavors, way less guilt.
• My favorite repeat: creamy scalloped potatoes (yeah, it’s not a soup, but still a cozy essential).
• African peanut soup is unexpectedly packed with protein and flavor. Definitely different, but I was hooked at first spoonful.
• Play around with swapping cauliflower or turnip for potato in most soup recipes if you want to slash carbs quickly.

Soup doesn’t have to be dull, trust me!

Low Carb, Keto, Gluten Free Weekly Meal Plans

Real talk: the hardest thing about “eating better” (low carb, keto, gluten free, pick your thing) is the planning. I’ve tried all sorts of meal plans—some were confusing, others had me hunting farmer’s market veggies I couldn’t even pronounce. Here’s the thing. Write a list before you shop, keep some go-to proteins (rotisserie chicken, roast beef) in the fridge, and if you’re craving Creamy Reuben Soup a second night? Just make a double batch.

An easy trick? Freeze small soup portions in glass containers. Pull one out for lunch or a busy night. Your future self will high-five you. If you need more cozy meals, definitely check out my rundown of creamy rotisserie chicken pasta for busy days, or smothered chicken and rice. Both are simple and work great for meal prep.

Want More Low Carb Soup and Stew Recipes?

Soup is basically my food security blanket, and there are so many interesting options. If you’re hitting a rut, switch the protein, toss in random leftover veggies, or revive a soup with a quick squirt of lemon (seriously, try it). Foods like Creamy Reuben Soup just prove you don’t have to sacrifice flavor for fewer carbs. Load up with sausage, chicken, or experiment with seasonings. I actually keep a list on the fridge of combos to try when I’m out of ideas. Mix and match, and remember, nobody’s judging you for putting a big dollop of sour cream on top of everything.

Common Questions

Q: Can I make Creamy Reuben Soup ahead?
Absolutely. It reheats like a dream but thickens a little, just stir in extra broth if needed.

Q: Will it work without sauerkraut for picky eaters?
Yep, just skip it or use finely shredded cabbage sautéed with a tiny splash of vinegar.

Q: What about gluten free?
It’s basically gluten free as long as you skip rye croutons. Double-check your broth and corned beef if you’re very sensitive.

Q: Can I freeze leftovers?
Yes, just cool it first and freeze in airtight containers. Swiss might separate a bit, but it tastes fine.

Q: Dairy free possible?
Mmm, it’ll change the flavor, but you can try unsweetened coconut cream if you’re feeling adventurous. Who knows, you might like it!

Ready for Cozy Nights? Here’s My Warm Soup Goodbye

When chilly evenings hit, Creamy Reuben Soup is my not-so-secret weapon against the dinner blahs. You don’t need fancy ingredients or hours in the kitchen. Just good, solid comfort (and leftovers for tomorrow). If you’re craving even more inspiration, see how others spin their own takes on The Blond Cook’s Creamy Reuben Soup or check out the fun versions at 12 Tomatoes. Honestly, there’s a reason creamy soups have such a dedicated fan club. Promise me you’ll try it – maybe with a coconut milk mojito on the side for fun?

Reuben Soup

A comforting and creamy soup version of the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and a silky broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb corned beef, diced Use deli counter corned beef for convenience.
• 1 cup sauerkraut, rinsed Rinsing helps reduce tanginess.
• 1 cup Swiss cheese, shredded Add at the end for melting.
• 4 cups beef broth Boxed broth is acceptable.
• 2 tbsp butter For sautéing the onion.
• 1 medium onion, diced Sauté with butter.
• 1 tbsp caraway seeds Essential for flavor.
• 4 oz cream cheese For thickening.
• 1 cup half-and-half Add for creaminess.

Method

 

Preparation

1. Sauté the diced onion in butter until translucent.
2. Add the diced corned beef and rinsed sauerkraut; sauté for a few minutes.
3. Stir in the caraway seeds and cook for another minute.

Cooking

1. Pour in the beef broth and bring to a simmer.
2. Add the cream cheese and stir until melted and thickened.
3. Finally, stir in the half-and-half and shredded Swiss cheese until melted.
4. Simmer for a few additional minutes before serving.

Notes

This soup can be made ahead and reheated. If thickened too much upon reheating, add extra broth. It can also be frozen in airtight containers.

Creamy Reuben Soup

A comforting and easy-to-make soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and a creamy broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb corned beef, diced Use deli counter corned beef for convenience.
• 1 cup sauerkraut, rinsed Rinsing reduces tanginess.
• 1 cup beef broth Boxed broth works well.
• 1 cup half-and-half Adds creaminess to the soup.
• 4 oz Swiss cheese, shredded Melt into the soup at the end.
• 1 tbsp butter For sautéing onions.
• 1 medium onion, diced Sauté until translucent.
• 1 tsp caraway seeds Essential for the rye flavor.
• 4 oz cream cheese Helps thicken the soup.

Method

 

Preparation

1. In a large pot, melt butter over medium heat and sauté the diced onion until translucent.
2. Add the diced corned beef, rinsed sauerkraut, and caraway seeds. Sauté for a few minutes until heated through.
3. Pour in the beef broth and let it simmer for about 10 minutes.
4. Stir in the cream cheese until melted and well combined.
5. Add half-and-half and shredded Swiss cheese. Stir until the cheese is melted and the soup is creamy.
6. Serve hot, garnished with additional Swiss cheese if desired.

Notes

For a thicker soup, add more cream cheese. Can be made ahead and reheated. Freezes well, but Swiss might separate a bit upon thawing.