Reuben Soup

WANT TO SAVE THIS RECIPE?

Reuben Soup takes everything you love about the classic deli-style Reuben sandwich and transforms it into a rich, creamy, and ultra-comforting bowl of goodness. Packed with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy base infused with bold flavor, this soup is the ultimate cold-weather comfort food. Finished with rye bread croutons, it delivers that unmistakable Reuben taste in every spoonful.

Perfect for busy weeknights, cozy weekends, or when you’re craving something hearty yet easy, this creamy Reuben Soup is satisfying, filling, and guaranteed to please the whole table.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 3 cups chicken or beef broth
• 1½ cups half-and-half or whole milk
• 1½ cups cooked corned beef, chopped
• 1 cup sauerkraut, drained
• ½ teaspoon caraway seeds (optional)
• ½ cup Swiss cheese, shredded
• ¼ cup Thousand Island dressing
• Salt and black pepper, to taste
• Rye bread croutons, for garnish
• Fresh parsley or dill, for garnish

Instructions For Reuben Soup

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic, sautéing for 3–4 minutes until soft and fragrant.
3. Sprinkle in the flour and stir constantly for 1–2 minutes to form a smooth roux.
4. Slowly whisk in the broth, ensuring no lumps remain. Bring to a gentle boil.
5. Reduce the heat and simmer for about 10 minutes until the soup slightly thickens.
6. Stir in the half-and-half, corned beef, sauerkraut, caraway seeds (if using), and Swiss cheese.
7. Simmer for another 10 minutes, stirring occasionally, until creamy and well combined.
8. Add the Thousand Island dressing and season with salt and pepper to taste.
9. Serve hot, topped with rye bread croutons and fresh herbs.

Pro Tips

• Drain sauerkraut well to avoid excess liquid in the soup.
• Use freshly shredded Swiss cheese for smoother melting.
• Keep heat low after adding dairy to prevent curdling.
• Add croutons just before serving to keep them crunchy.

Why This Recipe Works

• Combines classic deli flavors in a comforting soup form
• Quick and easy with simple pantry ingredients
• Rich, creamy texture with bold, savory taste
• Perfect balance of tangy, salty, and cheesy flavors

Substitutions & Variations

• Swap corned beef with pastrami for a smoky twist
• Use vegetable broth for a lighter base
• Replace Swiss cheese with Gruyère or provolone
• Make it gluten-free by using cornstarch instead of flour

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare the soup up to 2 days in advance without toppings.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat, stirring often. Add a splash of milk if needed.

Serving Ideas for Reuben Soup

• Serve with extra rye bread or grilled cheese
• Pair with a simple green salad for balance
• Add a pickle spear on the side for a deli-style meal

Nutrition (Per Serving Estimate)

• Calories: ~350 kcal
• Protein: 18 g
• Fat: 22 g
• Carbohydrates: 20 g
• Fiber: 2 g

Values are approximate and may vary.

Frequently Asked Questions

Can I freeze Reuben Soup?

Freezing is not recommended due to the dairy, which may separate when thawed.

Can I make this soup thicker?

Yes, simmer longer or add an extra tablespoon of flour during the roux stage.

Is this soup very tangy?

It’s balanced, but you can reduce sauerkraut slightly if you prefer milder flavors.

Can I use leftover corned beef?

Absolutely. This recipe is perfect for repurposing leftovers.

Reuben Soup is a cozy, flavorful twist on a classic favorite that’s easy to make and incredibly satisfying. With its creamy texture, hearty ingredients, and bold taste, it’s the kind of recipe you’ll come back to again and again when comfort food cravings hit.

Reuben Soup

Olivia taling

Reuben Soup transforms the classic deli sandwich into a rich, creamy bowl loaded with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a flavorful broth. Finished with rye bread croutons, this comforting soup delivers bold, savory flavor in every spoonful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• large pot
• wooden spoon
• Whisk
• ladle
• knife
• cutting board

Ingredients

  

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups chicken or beef broth
• 1 1/2 cups half-and-half or whole milk
• 1 1/2 cups cooked corned beef, chopped
• 1 cup sauerkraut, drained
• 1/2 teaspoon caraway seeds (optional)
• 1/2 cup Swiss cheese, shredded
• 1/4 cup Thousand Island dressing
• salt, to taste
• black pepper, to taste
• rye bread croutons, for garnish
• fresh parsley or dill, for garnish

Instructions

 

• In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until soft and fragrant.
• Sprinkle in the flour and stir constantly for 1–2 minutes to form a smooth roux.
• Slowly whisk in the broth, ensuring no lumps remain. Bring to a gentle boil.
• Reduce the heat and simmer for about 10 minutes until the soup slightly thickens.
• Stir in the half-and-half, corned beef, sauerkraut, caraway seeds (if using), and Swiss cheese.
• Simmer for another 10 minutes, stirring occasionally, until creamy and well combined.
• Add the Thousand Island dressing and season with salt and pepper to taste.
• Serve hot, topped with rye bread croutons and fresh herbs.

Notes

Drain sauerkraut thoroughly to prevent excess liquid. Use freshly shredded Swiss cheese for smoother melting. Keep heat low after adding dairy to avoid curdling. Add croutons just before serving to maintain their crunch. Adjust seasoning after stirring in Thousand Island dressing.

Keyword corned beef soup, creamy reuben, deli style soup, reuben soup

WANT TO SAVE THIS RECIPE?