Reuben Soup: The Cozy Comfort of a Classic Sandwich in a Bowl

If you’ve ever bitten into a warm, melty Reuben sandwich, you already know it’s a flavor explosion. Now imagine those same flavors—corned beef, sauerkraut, Swiss cheese, and rye bread—turned into a rich, hearty, spoonable dish. That’s exactly what you get with Reuben Soup. This recipe takes everything people love about the iconic deli sandwich and transforms it into a creamy, comforting soup that’s perfect for chilly evenings or anytime you’re craving something filling yet unique.

Reuben Soup is more than just another creamy soup recipe. It brings together tangy sauerkraut, tender bites of corned beef, and melty Swiss cheese in a velvety base that’s both hearty and satisfying. Topped with rye bread croutons, every spoonful delivers the same familiar taste you’d get at your favorite deli—just in a warm, comforting bowl.

This recipe is simple enough for weeknights, yet impressive enough to serve guests. It’s also a clever way to use up leftover corned beef from St. Patrick’s Day or Sunday dinner. With easy substitutions and variations, it can be adapted for different dietary needs or preferences.

If you’re ready for a new twist on comfort food, this Reuben Soup will quickly become a family favorite. It’s a dish that feels nostalgic, indulgent, and completely satisfying—all while being easy to make at home.

---

What Makes This Reuben Soup Special?

• All the flavors of a Reuben sandwich in soup form – The tangy, salty, cheesy combo is instantly recognizable.

• Perfect way to use leftover corned beef – Waste less and turn leftovers into something brand-new.

• Rich and creamy texture – The soup base is velvety and smooth, balancing the sauerkraut’s tang.

• Easy to make in one pot – Fewer dishes, less stress, more flavor.

• Customizable with swaps and variations – Works for gluten-free, low-carb, or even vegetarian adaptations.

---

Ingredient Notes

• Corned Beef: The heart of the soup. Use chopped cooked corned beef or deli-style corned beef. Leftovers work beautifully. Substitute with pastrami for extra smokiness.

• Sauerkraut: Adds the signature tang. Drain well before adding to prevent excess sourness. Can be swapped with pickled cabbage if needed.

• Swiss Cheese: Melts into the soup, giving it that classic Reuben flavor. Gruyère is a good substitute.

• Rye Bread: Cut into cubes and toasted for croutons. Substitute with sourdough or whole wheat if rye isn’t available.

• Onion and Garlic: Build flavor in the base.

• Chicken or Beef Broth: Use beef broth for a richer flavor, but chicken broth works too.

• Heavy Cream: Makes the soup creamy. Half-and-half can be used for a lighter version.

• Butter and Flour: Create a roux to thicken the soup.

• Caraway Seeds (optional): Boosts that signature rye flavor if you love traditional Reubens.

---

How To Make Reuben Soup

1. Prepare the base: In a large soup pot, melt 3 tablespoons butter over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook until softened (about 5 minutes).

2. Make the roux: Stir in 3 tablespoons flour and cook for 1–2 minutes, stirring constantly. The mixture should be slightly golden and smell nutty.

3. Add the broth: Slowly whisk in 4 cups beef or chicken broth. Bring to a simmer and cook until slightly thickened (about 5–7 minutes).

4. Add the flavor: Stir in 2 cups chopped cooked corned beef and 1 cup well-drained sauerkraut. Simmer for 10 minutes to let flavors meld.

5. Make it creamy: Reduce heat to low and stir in 1 cup heavy cream. Add 1 ½ cups shredded Swiss cheese, stirring until melted and smooth. Taste and adjust seasoning with salt, pepper, and caraway seeds (if using).

6. Prepare the croutons: Cube rye bread, toss with olive oil, and bake at 375°F for 8–10 minutes until crisp.

7. Finish and serve: Ladle soup into bowls, top with rye croutons, and sprinkle extra Swiss cheese if desired. Serve hot.

---

Storage Options

• Room temperature: Not recommended; refrigerate promptly after cooling.

• Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat.

• Freezing: Freeze without the cheese and cream for best results. Add them after reheating. Keeps well for up to 2 months.

• Reheating: Warm over medium-low heat. Add extra broth if soup is too thick.

---

Variations and Substitutions

• Swap corned beef for pastrami for smoky flavor.

• Use sour cream instead of heavy cream for a tangier finish.

• Make it low-carb by skipping the rye croutons and adding extra sauerkraut.

• Try a vegetarian version by using mushrooms instead of beef and vegetable broth.

• Add potatoes or carrots for a heartier, stew-like texture.

---

Frequently Asked Questions

Can I use deli corned beef instead of homemade?
Yes, deli corned beef works perfectly. Just chop it into small pieces.

Do I need to rinse the sauerkraut?
Not always. Draining is usually enough, but if you prefer a milder flavor, rinse lightly.

Can I make this soup ahead of time?
Yes! The flavors deepen overnight. Add the cheese just before serving for the best texture.

What if my soup is too thick?
Simply stir in a little extra broth or cream until desired consistency is reached.

Can I use another type of cheese?
Gruyère, provolone, or even mozzarella will work, but Swiss delivers the most authentic Reuben taste.

How can I make it gluten-free?
Use gluten-free flour for the roux and serve with gluten-free bread croutons.

---

Conclusion

Reuben Soup is proof that comfort food can be both creative and easy. If you love the classic Reuben sandwich, this soup will win you over instantly. With its creamy broth, tangy sauerkraut, and melty Swiss cheese, it’s the kind of dish that makes you want seconds. Try it for a cozy family dinner, or serve it to guests for a unique twist on a deli favorite. Either way, this recipe is sure to become a go-to in your kitchen.

Print