Reuben Soup

If you’ve ever wished you could wrap the comforting flavors of a Reuben sandwich into one warm, spoonable dish, Reuben Soup is your dream come true. Creamy, tangy, and savory all at once, this soup is like a hug in a bowl. I still remember the first time I made it — a snowy afternoon when the wind seemed to rattle every window in the house. I wanted something hearty but didn’t feel like assembling sandwiches for everyone. One pot, a handful of simple ingredients, and less than an hour later, we were all gathered around the table with bowls of this steaming, cheesy soup, grinning between every bite. It’s as easy as it is indulgent, and it’s guaranteed to win over any crowd.

Why You’ll Love This Reuben Soup

Comfort in a Bowl

This soup takes everything you love about the classic Reuben — the salty corned beef, the tangy sauerkraut, the creamy melted Swiss — and brings it together in a way that’s warming and satisfying from the very first spoonful. It’s perfect for chilly days or whenever you’re craving a little indulgence.

Easy, Accessible Ingredients

You won’t need to go hunting through specialty aisles for this one. Most of the ingredients are pantry or deli-counter staples, and even the less common ones (like caraway seeds) are easy to find at any well-stocked grocery store.

Quick Weeknight-Friendly

From chopping onions to that glorious final sprinkle of cheese, this recipe takes less than an hour from start to finish. That means you can enjoy all the depth of a slow-simmered soup without the all-day wait.

Customizable to Taste

Whether you’re cooking for someone who’s gluten-free, low-carb, vegetarian, or just picky about their cheese, this recipe adapts beautifully. Swap in gluten-free rye bread for the croutons, use mushrooms in place of corned beef, or adjust the sauerkraut for more or less tang.

The Story Behind Reuben Soup

The Reuben sandwich has been a deli classic for nearly a century, a perfect marriage of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing tucked between slices of rye bread. Its exact origins are still debated — some say it was born in a New York deli, others swear by a Nebraska hotel’s late-night poker game.
Reuben Soup takes that beloved flavor profile and transforms it into something new, while keeping the nostalgia intact. Instead of layering ingredients, we simmer them together, letting the tang of sauerkraut mingle with the savory richness of corned beef in a creamy broth. It’s not just a soup — it’s the culinary equivalent of a warm, familiar conversation.

Ingredient Spotlight

Corned Beef — Savory, Tender Protein

Corned beef brings the deep, salty richness that anchors the soup. Using deli-sliced or leftover corned beef makes prep easy, while still delivering that iconic flavor.

Sauerkraut — Tangy Depth

Sauerkraut is the heart of the Reuben’s signature tang. Well-drained sauerkraut keeps the broth balanced, adding brightness without overpowering the creaminess.

Swiss Cheese — Creamy Melt Factor

Shredded Swiss melts into the soup for a velvety texture and nutty flavor, with just enough stretch to make each bite feel indulgent.

Thousand Island Dressing — Signature Flavor

This sweet-and-tangy dressing ties the flavors together, adding a subtle creaminess and a touch of complexity that makes the soup unmistakably “Reuben.”

Ingredients

Full Ingredient List

Here’s everything you’ll need to create this cozy, flavor-packed soup — plus why each ingredient matters:

• 3 tablespoon unsalted butter — base for sautéing veggies, adds richness.

• 1 medium yellow onion, finely chopped — builds a sweet, savory base.

• 2 ribs celery, chopped (¼-inch pieces) — adds crunch and depth of flavor.

• 2 cloves garlic, minced — a gentle aromatic kick.

• ¼ cup all-purpose flour — thickens the broth into a creamy texture.

• 4½ cups chicken broth — savory foundation for the soup.

• 1 lb deli-sliced corned beef, chopped or shredded — hearty, salty protein.

• 14 oz can sauerkraut, thoroughly drained — tangy brightness.

• 1 teaspoon caraway seeds — that unmistakable rye bread note.

• ½ cup Thousand Island dressing — sweet-tangy signature touch.

• 2 bay leaves — subtle herbal background.

• 1 cup heavy cream — luxurious creaminess.

• 2 cups shredded Swiss cheese, divided — melty, nutty richness.

• 2 slices rye bread, cubed (½-inch pieces) — for crunchy croutons.

• 1 tablespoon olive oil — for toasting croutons.

• 2 tablespoon fresh parsley, chopped — fresh, colorful finish.

• Salt to taste — to balance all the flavors.

How to Make Reuben Soup

Step-by-Step Instructions

1. Crouton Kickoff

Preheat your oven to 375°F (190°C). Toss the rye bread cubes with olive oil and a pinch of salt until lightly coated. Spread them in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway, until they’re golden brown and crisp. Set aside to cool while you make the soup — they’ll add the perfect crunch at the end.

2. Veggie Sauté

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, stirring occasionally, until softened and fragrant — about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until you catch that irresistible aroma.

3. Roux Creation

Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1–2 minutes, coating everything in the flour and cooking off any raw taste. This step builds the velvety texture you’ll love later. The mixture should be thick and slightly golden before you move on.

4. Broth & Build

Gradually whisk in the chicken broth, a little at a time, to prevent lumps. Once smooth, stir in the corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Cover and let the soup simmer gently for 20–25 minutes, stirring occasionally, until the flavors meld and the celery is perfectly tender.

5. Cream & Cheese Finish

Remove and discard the bay leaves. Lower the heat and stir in the heavy cream and 1½ cups of shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup has a silky consistency. Taste and adjust seasoning with salt if needed.

6. Serve in Style

Ladle the soup into bowls. Sprinkle each serving with some of the remaining Swiss cheese, a handful of rye croutons, and a little fresh parsley. Serve hot and enjoy how each bite brings that classic Reuben experience in a new, spoonable form.

What to Serve with Reuben Soup

Perfect Pairings

To turn this into a complete meal, here are some pairings that complement the soup’s rich, tangy personality:

• Drinks: A crisp light beer, a tall glass of iced tea, or refreshing sparkling water with lemon.

• Sides: A simple green salad with vinaigrette or crunchy pickle spears for extra tang.

• Desserts: A creamy cheesecake or rich chocolate mousse to round out the indulgence.

Variations & Substitutions

Low-Carb Option

Skip the rye bread croutons and reduce the Thousand Island dressing slightly to cut carbs. You’ll still get all the comforting flavors without the extra starch.

Vegetarian Twist

Replace the corned beef with sautéed mushrooms for a savory, meaty bite without the meat. You might also add a touch of smoked paprika for depth.

Gluten-Free Option

Swap in gluten-free rye-style bread for croutons, and use a gluten-free flour blend for the roux. You’ll still enjoy the same creamy, tangy bowl of goodness.

Storage Instructions

Room Temperature

Serve hot and enjoy promptly. Don’t leave the soup sitting out for more than 2 hours.

Refrigeration

Cool completely before transferring to an airtight container. Store in the fridge for up to 3 days.

Freezing

Freeze the soup before adding the cream and cheese — this prevents separation when thawing. Add them after reheating for the best texture.

Recipe Tips & Tricks

• Use fresh, well-drained sauerkraut to avoid an overly sour broth.

• Shred the corned beef finely so it disperses evenly in each bite.

• Reheat gently over low heat to keep the cream from curdling.

Related Recipes

If you loved this Reuben Soup, you might enjoy:

• Ultimate Reuben Sandwich Recipe – Classic Deli Style

• Comforting Cabbage Roll Soup Recipe – Easy, Hearty, Delicious

• Cheesy Hamburger Potato Soup Recipe

FAQs About Reuben Soup

Can I use pastrami instead of corned beef?

Absolutely! Pastrami will bring a slightly smokier, spicier flavor to the soup. The texture is similar, so you can swap it in without changing the cooking process. Just note that pastrami’s seasoning may give the soup a slightly different personality — still delicious, just a bit more peppery.

How do I make Reuben soup thicker?

If you prefer a heartier, spoon-standing texture, you can:

• Add an extra tablespoon of flour to the roux.

• Let the soup simmer uncovered for a few extra minutes to reduce.

• Stir in a little extra shredded cheese — it thickens while boosting flavor.

What’s the best sauerkraut for soup?

Look for refrigerated, naturally fermented sauerkraut without added sugar. These tend to have a fresher, crisper taste that balances beautifully with the creamy broth. Always drain it well to avoid overly sour soup.

Can I make this in a slow cooker?

Yes! Sauté the vegetables and make the roux on the stovetop first, then transfer everything (except the cream and cheese) to the slow cooker. Cook on low for 4–5 hours, then stir in cream and cheese just before serving.

Can I freeze Reuben soup?

You can — but freeze it before adding the cream and cheese. Dairy tends to separate when frozen, so add those after reheating for the best creamy consistency.

Nutritional Information

This recipe makes about 6 servings, with each serving around 550 calories. Here’s the approximate breakdown:

• Protein: 25g — thanks to the corned beef and cheese.

• Fat: 38g — from butter, cream, and cheese, for that luscious texture.

• Carbohydrates: 20g — mostly from the roux and croutons.

• Fiber: 3g — from the vegetables and sauerkraut.

Conclusion

Reuben Soup is proof that comfort food doesn’t have to be complicated. In under an hour, you can transform deli-counter staples into a steaming, cheesy bowl of goodness that warms you from the inside out. It’s adaptable for all kinds of diets, perfect for both weeknight dinners and cozy weekend lunches, and — maybe best of all — it captures all the charm of the classic sandwich in a brand-new form.
If you make this recipe, I’d love to see it! Share your photos, leave a review, and tell me your favorite twist. This soup is a conversation starter — and I can’t wait to hear yours.

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