Reuben Soup

This Reuben Soup takes everything you love about a classic deli sandwich and turns it into a warm, comforting bowl of soup. If you enjoy bold flavors, creamy textures, and cozy meals, this recipe is going to win you over fast. It has the savory bite of corned beef, the tang of sauerkraut, and the rich melt of Swiss cheese, all blended into a smooth, satisfying broth.

The first time I made this soup, it felt like pure comfort food magic. It tastes familiar, yet new at the same time. Instead of bread, the flavors soak into the soup, creating layers that keep each spoonful interesting. It is filling without being heavy, and rich without being overwhelming.

This Reuben soup works great for cold nights, casual dinners, or when you want something different from the usual chicken or vegetable soup. It is also a smart way to use leftover corned beef, especially after holidays. The soup comes together in under an hour, making it doable even on busy evenings.

If you love Reuben sandwiches but want something warm and spoonable, this soup is the answer. One pot, simple steps, and big flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Difficulty Level: Easy
Servings: 6

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What Makes This Reuben Soup Special?

All the Classic Reuben Flavor in a Bowl
You get corned beef, sauerkraut, Swiss cheese, and creamy richness in every bite.

Perfect Use for Leftover Corned Beef
This recipe turns leftovers into something exciting and fresh.

Creamy Without Being Heavy
The broth is smooth and rich but still balanced and comforting.

One-Pot Comfort Food
Everything cooks in one pot, which means less cleanup.

Customizable to Your Taste
You can make it thicker, thinner, tangier, or cheesier with ease.

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Ingredient Notes

• Corned Beef
  This is the heart of the soup. Use cooked corned beef, chopped into small pieces. Leftovers work best, but deli-style corned beef can also be used.

• Sauerkraut
  Adds tang and balance. Drain well to control the sourness. Rinse lightly if you prefer a milder flavor.

• Swiss Cheese
  Gives the soup its signature Reuben taste. Grate it fresh so it melts smoothly.

• Onion
  Adds sweetness and depth. Yellow onion works best here.

• Garlic
  Boosts savory flavor. Fresh garlic is best.

• Butter
  Used for sautéing and building flavor.

• Flour
  Helps thicken the soup slightly.

• Beef Broth
  Forms the base. Use low-sodium broth so you can control salt.

• Heavy Cream
  Adds richness and smooth texture. Half-and-half can be used instead.

• Caraway Seeds
  Optional, but very classic for Reuben flavor. A little goes a long way.

Special equipment needed: large soup pot, whisk

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How To Make Reuben Soup

1. Sauté the Aromatics

In a large pot, melt 2 tablespoons butter over medium heat.
Add chopped onion and cook for 5–6 minutes until soft and golden.
Add garlic and cook for 30 seconds until fragrant.

2. Build the Base

Sprinkle 2 tablespoons flour over the onions.
Stir constantly for 1 minute to cook out the raw flour taste.

3. Add the Broth

Slowly pour in 4 cups beef broth, whisking to avoid lumps.
Bring to a gentle simmer and cook for 5 minutes until slightly thickened.

4. Add the Corned Beef

Stir in 2 cups chopped corned beef.
Let it warm through for 5 minutes.

5. Add Sauerkraut and Seasoning

Add 1 cup drained sauerkraut and ½ teaspoon caraway seeds if using.
Stir and simmer for 10 minutes.

6. Make It Creamy

Lower heat and add 1 cup heavy cream.
Stir gently and heat until warm, not boiling.

7. Melt the Cheese

Add 1½ cups shredded Swiss cheese in small handfuls.
Stir slowly until fully melted and smooth.

8. Taste and Adjust

Season with salt and black pepper as needed.
If soup is too thick, add a splash of broth.

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Storage Options

Room Temperature
Let soup cool slightly before storing. Do not leave out longer than 2 hours.

Refrigeration
Store in an airtight container for up to 4 days.

Freezing
Freeze without the cheese for best texture. Add cheese after reheating.

Reheating Tips
Reheat gently over low heat. Stir often to prevent separation.

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Variations and Substitutions

• Use turkey instead of corned beef for a lighter version.

• Swap Swiss cheese for Gruyère for deeper flavor.

• Add diced potatoes for a heartier soup.

• Use rye croutons on top for crunch.

• Make it low-carb by skipping the flour thickener.

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Frequently Asked Questions

Can I make Reuben soup ahead of time?
Yes, it tastes even better the next day as flavors blend.

How do I keep the cheese from clumping?
Add cheese slowly and keep heat low while stirring.

Is this soup very sour?
No, draining or rinsing the sauerkraut keeps it balanced.

Can I use milk instead of cream?
Yes, but the soup will be thinner and less rich.

What can I serve with Reuben soup?
Rye bread, crackers, or a simple green salad work well.

Can I make it in a slow cooker?
Yes, add cheese and cream at the end only.

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Conclusion

This Reuben Soup brings deli-style comfort straight to your kitchen. It is creamy, savory, and full of bold flavor, yet simple enough for weeknight cooking. If you love classic Reuben sandwiches, this soup is a must-try. Make a pot, grab a spoon, and enjoy every cozy bite.

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