Reuben Soup Recipe tastes like a cozy, melty Reuben sandwich in a bowl, with tangy sauerkraut, tender corned beef, and creamy Swiss in every spoonful. This recipe works well for busy weeknights or casual weekends and takes about 45 minutes from start to finish. I tested this version on my own family of soup skeptics, and they now request it more than the actual sandwich.
Why You Should Try This Delicious Reuben Soup Recipe
This Delicious Reuben Soup Recipe packs all the flavors of a classic deli Reuben into a comforting, creamy soup. You get salty corned beef, nutty Swiss cheese, tangy sauerkraut, and buttery rye croutons in one bowl.
The recipe uses simple pantry shortcuts, so you can pull it together without a trip to a specialty store. It also scales easily, so you can cook a small batch for two or a big pot for a crowd.
“This Delicious Reuben Soup Recipe tastes like my favorite deli sandwich in cozy soup form, and it disappears every single time I serve it. ★★★★★”
Ingredients You’ll Need
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low sodium beef broth
- Use a good boxed brand like Kitchen Basics or Pacific for deeper flavor.
- 1 cup water, as needed to thin the soup
- 1 1/2 cups heavy cream
- You can swap half-and-half for a lighter version, though the soup turns slightly less rich.
- 2 cups cooked corned beef, chopped or shredded
- Use leftover corned beef, deli-sliced corned beef, or pre-cooked packaged corned beef.
- 1 1/2 cups sauerkraut, drained and lightly squeezed dry
- Bagged refrigerated sauerkraut usually tastes brighter than canned.
- 1 1/2 cups shredded Swiss cheese
- Jarlsberg or baby Swiss also work nicely and melt smoothly.
- 1/2 cup shredded mozzarella cheese
- This helps the cheese melt creamy instead of stringy.
- 1/4 cup Thousand Island dressing
- Bottled dressing works perfectly; choose your favorite brand.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon caraway seeds
- These give that classic rye bread flavor; skip them if you dislike caraway.
- Salt and black pepper to taste
The rye croutons
- 4 slices rye bread, cut into small cubes
- 2 tablespoons melted butter or olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt
Pantry shortcuts and substitutions
- Use deli corned beef if you do not have leftovers; ask the deli to slice it thick so you can cube it.
- Swap part of the Swiss cheese with provolone if you prefer a milder flavor.
- Use bottled sauerkraut and rinse it briefly if you want less tang.
- If you avoid cream, use evaporated milk for a lighter yet still creamy base.
Equipment list
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Whisk
- Baking sheet for croutons
- Ladle for serving
Tips & Tricks
- Drain and squeeze the sauerkraut gently so the soup stays creamy, not watery.
- Warm the cream slightly before adding it to the pot to prevent curdling.
- Add cheese off the heat and stir slowly so it melts smooth instead of clumping.
- Cut corned beef into small bite-size pieces so each spoonful tastes balanced.
- Toast the rye croutons until crisp and golden so they hold up in the hot soup.
- Taste the soup after adding corned beef and sauerkraut before salting, since both already contain salt.
- Use low heat once you add dairy and cheese so the soup stays silky.
- Make the rye croutons while the soup simmers to save time.
How to Make Reuben Soup
Step 1: Toast the rye croutons
Preheat your oven to 375°F. Toss the rye bread cubes with melted butter or olive oil, garlic powder, onion powder, and a pinch of salt. Spread the cubes on a baking sheet in a single layer and bake for 8 to 12 minutes, tossing once, until crisp and golden. Set the croutons aside to cool while you cook the soup.
Step 2: Sauté the aromatics
Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and celery and cook for 5 to 7 minutes until they soften and turn translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, so it does not burn.
Step 3: Build the roux
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour mixture for 2 to 3 minutes, stirring constantly, until it smells toasty and loses the raw flour taste. Keep the heat at medium so the roux does not scorch.
Step 4: Add broth and simmer
Slowly pour in the beef broth while you whisk to avoid lumps. Stir until the mixture looks smooth and slightly thick. Bring the soup base to a gentle simmer and cook for about 10 minutes so the flavors blend and the broth thickens.
Step 5: Add corned beef and sauerkraut
Stir in the chopped corned beef and drained sauerkraut. Add the caraway seeds, Worcestershire sauce, and Dijon mustard. Let the soup simmer for another 10 minutes so the corned beef softens and the sauerkraut flavor mellows into the broth.
Step 6: Stir in cream and dressing
Lower the heat to medium-low. Pour in the heavy cream and Thousand Island dressing and stir until the broth looks creamy and uniform. Let the soup heat gently for 3 to 5 minutes, but do not let it boil so the dairy stays smooth.
Step 7: Add cheese
Turn the heat to low. Add the shredded Swiss and mozzarella in small handfuls, stirring after each addition until the cheese melts fully. Keep the soup just below a simmer and stir often so the cheese blends into a velvety base.
Step 8: Taste and adjust
Taste the soup and add salt and black pepper as needed. If the soup tastes too thick, stir in up to 1 cup of water or extra broth until you reach your preferred consistency. If you want more tang, add a spoonful more Thousand Island dressing or a splash of sauerkraut brine.
What to Serve with Reuben Soup
Serve this Delicious Reuben Soup Recipe with a simple green salad tossed in a light vinaigrette to balance the richness. A side of crisp dill pickles adds a nice crunchy contrast and echoes the deli vibe. You can also serve sliced fresh fruit, like apple or grapes, for a sweet, refreshing finish. If you want more carbs, add extra toasted rye on the side for dipping.
Storage Options
- Cool the soup to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low to medium-low heat, stirring often so the cheese base stays smooth.
- If the soup thickens in the fridge, stir in a splash of broth or milk while you reheat it.
- Freeze the soup for up to 2 months, but expect a slightly different texture because of the dairy; thaw overnight in the fridge and reheat slowly.
- Store rye croutons at room temperature in an airtight container for up to 3 days and add them only when you serve the soup so they stay crisp.
Reuben Soup Recipe
Ingredients
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1–2 minutes to form a light roux.
- Gradually whisk in the beef broth, making sure there are no lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
- Stir in the half-and-half (or whole milk), chopped corned beef, sauerkraut, thousand island or Russian dressing, caraway seeds (if using), and black pepper. Return to a gentle simmer and cook for 10–15 minutes, stirring occasionally.
- Reduce the heat to low and gradually stir in the shredded Swiss cheese until melted and the soup is smooth and creamy. Taste and adjust seasoning with salt and additional pepper if needed. Do not let the soup boil after adding the cheese.
- Ladle the soup into bowls and top each serving with toasted rye bread cubes. Serve hot.
Notes
Approximate per serving (1/6 of recipe): 420 calories; fat 27 g; saturated fat 15 g; carbohydrates 22 g; fiber 3 g; sugars 6 g; protein 20 g; sodium 1480 mg. Values will vary based on specific ingredient brands, add-ins, and portion size.