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Creamy Reuben Soup

  • One Pot/Pan
  • Slow Cooker/Instant Pot
  • Soup

A Classic Sandwich made into a Mouthwatering Soup!

  • 35 minutes
  • Serves 8
  • Medium



This Creamy Reuben Soup is low carb and absolutely delicious. If YOU like Reuben sandwiches, then your going to love this soup! 

Creamy Reuben Soup

I  grew up eating the old classic “Reuben Sandwiches” in my home. My mom used to make then from scratch for me. With spicy mustard, which was my favorite way to eat them.

This soup reminds me so much of my childhood, but only in a soup.

Image a creamy Reuben sandwich? That is this soup, and it is Amazing!

Creamy Reuben Soup

I bought 1 pound of a “pickled corn beef” a few days ago. And was looking to make something unique with it, since I wasn’t really feeling like making the typical beef brisket that you can find just about everywhere.

So I got to thinking and was like “Oh” I can make a Reuben Sandwich.

Wait better yet a Reuben Soup, now doesn’t that sound amazing?

This soup tastes just like the sandwich but it’s warm and satisfying and makes an excellent meal.

Reuben Soup

Now if you can’t find any pickled corn beef then you can pickle it yourself.

Now of course you don’t have to use a pickled corn beef to enjoy this recipe, however if you decided not to pickle it then I do suggest adding in 1 tsp of cayenne seeds to this soup.

Creamy Reuben Soup

It is mid November here in Canada and this recipe could not come at a better time for me and my partner. Actually it turned out way better than we would have ever imagined.  

Now I don’t know about you, but I do not have all night to be slaving over a stove, so instead I made this whole soup in my pressure cooker.

First I simmered the chopped onion in some butter on the browning setting, then the minced garlic.

Reuben Soup

Then simply added some flour, beef stock and the remaining ingredients into the pot. Minus the sour cream and swiss cheese and set it to cook for a good while in the pressure cooker.

Once it was cooked, I shredded the brisket in my “food processor to get the meat to be very thin as you see above.

I definitely would not skip that step as it really helps to make this soup come together.

Once the brisket has been shredded you will simply add it back to the pot along with the swiss cheese and sour cream to simmer for another 5 minutes before serving. Serve alongside some toasted “Rye Bread” enjoy! 

Reuben Soup

We love this soup so much so, that we have made it a couple more times in the past month!

Notes: Feel free to freeze this soup it works great as leftovers too. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

16807018_262723247503972_5829634184408974436_n-5 Thai Coconut Mushroom Soup (Thom Kha Hed)

Creamy Reuben Soup

Creamy Reuben Soup

Yield: 3

Just like the sandwich only better.


  • 2 tbsp Butter
  • 1 large Onion
  • 2 cloves Garlic
  • 2 tbsp Flour
  • 6 cups Low sodium - Beef stock
  • 1 lb Pickled Beef Brisket/Corn Beef
  • 700 ml Sauerkraut
  • 1 tbsp Mustard/Horseradish mix
  • 1 cup Sour Cream, Full fat
  • 1 1/2 cups Shredded Swiss Cheese
  • 1 Bay Leaf
  • 1 pinch Cayenne
  • 1 tbsp Fresh chopped parsley
  • 1 tsp caraway seeds
  • 6 Toasted Rye Bread


  1. In a large pot or pressure cooker add in 2 tbsp of butter along with a chopped onion. Saute till the onion becomes translucent about 5 minutes.
  2. Add in the minced garlic and saute another minute before adding in the flour. Stir to combine before adding in the beef stock, beef brisket, drained sauerkraut, mustard/horseradish mixture along with all the seasonings.
  3. Simmer on medium heat covered for 2 hours on the stovetop, or place in the pressure cooker for 12 or more minutes till the brisket is tender.
  4. Once the brisket is fork tender, remove and place into a food processor to shred it finely.
  5. Remove the bay leaf before adding the shredded brisket back to the pot.
  6. Add in the shredded swiss cheese along with the sour cream and simmer till everything is hot! Enjoy with some toasted rye bread.


Feel free to add 1 finely chopped potato to the soup if desired. 

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 897Total Fat: 52gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 165mgSodium: 2729mgCarbohydrates: 61gFiber: 10gSugar: 14gProtein: 50g

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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