If you’re a fan of the classic Reuben sandwich, you’re going to absolutely love this Reuben soup. I’ve taken all those iconic flavors—savory corned beef, tangy sauerkraut, melted Swiss cheese, and the distinctive taste of rye bread—and transformed them into a rich, creamy soup that’s perfect for chilly evenings. This comforting bowl delivers everything you crave about a Reuben, but in a warming, spoonable form that feels like a hug in a bowl.
What I find most appealing about this recipe is how it captures the essence of the beloved deli sandwich while offering something completely different. The creamy broth brings all the ingredients together beautifully, and those crispy rye bread croutons on top add the perfect textural contrast. Whether you’re looking for a satisfying dinner or an impressive soup to serve guests, this Reuben soup delivers on both flavor and comfort.
Why You’ll Love This Reuben Soup
This soup brings together everything that makes a Reuben sandwich so irresistible. The tender corned beef provides hearty, savory depth, while the sauerkraut adds that signature tangy brightness that cuts through the richness. I love how the Swiss cheese melts into the creamy broth, creating a velvety texture that coats your spoon with every bite.
The beauty of this recipe is that it’s surprisingly easy to make, especially if you’re using leftover corned beef from a previous meal. The soup comes together in about 30 minutes from start to finish, making it an excellent weeknight dinner option. I find that it’s also a fantastic way to use up corned beef after St. Patrick’s Day celebrations.
The addition of caraway seeds and Dijon mustard brings authentic Reuben flavor to the soup, while the Worcestershire sauce adds an extra layer of umami depth. Those toasted rye bread croutons aren’t just a garnish—they’re an essential component that brings the whole Reuben experience together. Every spoonful offers a perfect balance of creamy, tangy, savory, and slightly crunchy elements.
Ingredients and Substitutions
The ingredient list for this Reuben soup is straightforward, and most items are easy to find at your local grocery store. Here’s what you’ll need and some helpful substitutions if necessary:
Corned beef is the star of this soup. I recommend using deli-style cooked corned beef, which you can chop into bite-sized pieces. If you have leftover homemade corned beef, that works beautifully too. In a pinch, you could substitute pastrami for a slightly different but still delicious flavor profile.
Sauerkraut provides the essential tangy element. Make sure to drain it well before adding it to the soup. If you prefer a milder flavor, you can rinse the sauerkraut before draining. I don’t recommend substituting the sauerkraut, as it’s fundamental to the Reuben flavor.
Swiss cheese is traditional for Reubens, and I love how it melts smoothly into the soup. Gruyère makes an excellent substitute if you want a slightly nuttier flavor. Avoid pre-shredded cheese if possible, as freshly shredded cheese melts more smoothly without the anti-caking agents.
Heavy cream creates the rich, velvety texture. You could use half-and-half for a lighter version, though the soup won’t be quite as creamy. For a dairy-free option, full-fat coconut cream works surprisingly well, though it will add a subtle coconut flavor.
Rye bread is essential for those authentic croutons. If you can’t find rye bread, pumpernickel or a hearty whole wheat bread can work, though the flavor won’t be quite the same. I like to cube the bread and toast it with a little butter for extra flavor.
Caraway seeds are optional but highly recommended. They add that distinctive rye bread flavor throughout the soup. If you’re not a fan of caraway, you can omit them, but I find they really enhance the overall Reuben experience.
How to Make Reuben Soup
Making this Reuben soup is a straightforward process that starts with building a flavorful base. I recommend having all your ingredients prepped and ready before you begin, as the cooking process moves along fairly quickly once you start.
Begin by melting the butter in a large saucepan over medium heat. Add the diced onion and sauté for 4 to 5 minutes until it becomes soft and translucent. This creates a sweet, aromatic foundation for the soup. Next, stir in the minced garlic and caraway seeds, cooking for just 30 seconds until fragrant. Be careful not to burn the garlic at this stage.
The next step is creating a roux, which will thicken the soup and give it body. Sprinkle the flour over the onions and stir continuously for 1 to 2 minutes. You want the flour to cook slightly and turn a light golden color, which removes the raw flour taste. This technique is essential for achieving the right consistency.
Gradually whisk in the beef broth, making sure to incorporate it slowly to avoid lumps. I find that adding the broth in stages and whisking constantly produces the smoothest results. Once all the broth is incorporated and the mixture is smooth, add the chopped corned beef, drained sauerkraut, Dijon mustard, Worcestershire sauce, and black pepper.
Bring the soup to a gentle simmer and let it cook for 10 to 15 minutes. This allows all the flavors to meld together beautifully. The sauerkraut will soften slightly, and the corned beef will infuse the broth with its savory flavor.
After the soup has simmered, reduce the heat to low and stir in the heavy cream. This is an important step—you don’t want the soup to boil once the cream is added, as it can cause the dairy to separate. Gradually add the shredded Swiss cheese, stirring constantly until it’s completely melted and the soup is smooth and creamy. I like to add the cheese in small handfuls, allowing each addition to melt completely before adding more.
Taste the soup and adjust the seasoning as needed. Depending on the saltiness of your corned beef and sauerkraut, you may or may not need additional salt. When you’re ready to serve, ladle the soup into bowls and top with the toasted rye bread croutons and a sprinkle of fresh chopped parsley for color and freshness.
Expert Tips for Best Results
I’ve made this Reuben soup many times, and I’ve learned a few tricks that ensure perfect results every time. First, make sure to drain your sauerkraut thoroughly. Excess liquid can make the soup too tangy and thin. I like to squeeze the sauerkraut in a clean kitchen towel to remove as much moisture as possible.
When adding the cheese, patience is key. Add it gradually over low heat and stir constantly. If the soup is too hot when you add the cheese, it can become stringy or grainy. I recommend removing the pot from direct heat and letting it cool for a minute before adding the cheese.
For the rye bread croutons, I find that toasting them in the oven at 375°F for about 10 minutes produces the crispiest results. Toss the bread cubes with a little melted butter and a pinch of salt before toasting. You can make these ahead of time and store them in an airtight container for up to two days.
If you want a thicker soup, you can add an extra tablespoon of flour when making the roux. Conversely, if the soup becomes too thick, simply thin it with a bit more beef broth or cream until you reach your desired consistency.
Don’t skip the Dijon mustard—it’s a small amount, but it adds an essential layer of flavor that ties everything together. The mustard provides a subtle sharpness that complements both the corned beef and the sauerkraut perfectly.
Serving Suggestions
This Reuben soup is hearty enough to serve as a main course, especially when paired with a simple side salad or some crusty bread. I love serving it with a crisp green salad dressed with a light vinaigrette to balance the richness of the soup.
For a complete Reuben-themed meal, consider serving the soup alongside a classic deli-style coleslaw or some dill pickle spears. The acidity from the pickles provides a nice contrast to the creamy soup. If you’re looking for more comforting soup recipes, you might also enjoy this homemade split pea soup with ham, which offers similar heartiness and comfort.
I find that this soup pairs wonderfully with a cold beer, particularly a crisp lager or pilsner, which echoes the traditional beverage pairing for a Reuben sandwich. For a non-alcoholic option, sparkling water with a squeeze of lemon is refreshing.
When serving for guests, I like to set up a toppings bar with extra rye croutons, additional shredded Swiss cheese, chopped parsley, and even some Thousand Island dressing on the side for those who want an extra drizzle of classic Reuben flavor.
Variations and Substitutions
While this recipe is delicious as written, there are several ways you can customize it to suit your preferences. For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. The soup won’t be quite as rich, but it will still be flavorful and satisfying.
If you prefer a chunkier soup, you can add diced potatoes or carrots along with the onions. Just give them a few extra minutes to soften before adding the broth. I’ve also made this with diced celery for added texture and a subtle vegetal note.
For those who love extra tang, a splash of apple cider vinegar or a spoonful of sour cream stirred in at the end can brighten the flavors even more. Some people like to add a bit of Thousand Island dressing to their individual bowls for an even more authentic Reuben experience.
You can make this soup in a slow cooker by combining all ingredients except the cream and cheese in the slow cooker and cooking on low for 4 to 6 hours. About 30 minutes before serving, stir in the cream and cheese until melted. This method is perfect for busy days when you want dinner ready when you get home.
For a vegetarian version, you could substitute the corned beef with seasoned tempeh or seitan and use vegetable broth instead of beef broth. While it won’t taste exactly like a traditional Reuben, it will still be a delicious, tangy, creamy soup. If you enjoy creamy, cheese-forward soups, this ham and potato soup with cheddar cheese is another excellent comfort food option.
Storage, Freezing, and Reheating
This Reuben soup stores well, making it an excellent make-ahead option for meal prep. I recommend storing the soup and the rye croutons separately to keep the croutons crispy. Transfer the cooled soup to an airtight container and refrigerate for up to 4 days.
When reheating, do so gently over low heat on the stovetop, stirring occasionally. Avoid bringing the soup to a rapid boil, as this can cause the dairy to separate. If the soup has thickened in the refrigerator, you can thin it with a splash of beef broth or cream while reheating.
I find that this soup freezes reasonably well, though cream-based soups can sometimes separate slightly upon thawing. If you plan to freeze the soup, I recommend doing so before adding the cream and cheese. Freeze the base soup in freezer-safe containers for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat gently, and then stir in the cream and cheese.
If you’ve already added the cream and cheese and want to freeze leftovers, you can still do so. The texture may be slightly grainy when reheated, but a good stir and gentle heating usually brings it back together. Adding a splash of fresh cream when reheating can help restore the smooth texture.
The rye bread croutons are best made fresh or stored separately in an airtight container at room temperature for up to 2 days. If they lose their crispness, you can refresh them in a 350°F oven for a few minutes before serving.
Frequently Asked Questions
Can I use canned corned beef for this soup?
While fresh or deli-style cooked corned beef is ideal, you can use canned corned beef in a pinch. Just be aware that canned corned beef has a different texture and can be saltier, so you may need to adjust the seasoning accordingly. I recommend draining it well and breaking it into chunks before adding it to the soup.
Why did my cheese become stringy or clumpy?
This usually happens when the soup is too hot when the cheese is added, or if the cheese is added too quickly. Make sure to reduce the heat to low and add the cheese gradually, stirring constantly. Using freshly shredded cheese rather than pre-shredded also helps, as pre-shredded cheese contains anti-caking agents that can affect melting.
Can I make this soup ahead of time?
Yes, this soup is excellent for making ahead. You can prepare it up to 2 days in advance and store it in the refrigerator. Reheat gently over low heat, stirring occasionally. I recommend making the rye croutons fresh on the day you plan to serve the soup for the best texture.
Is there a way to make this soup less tangy?
If you find sauerkraut too tangy, you can rinse it thoroughly before draining and adding it to the soup. This removes some of the brine and mellows the flavor. You could also reduce the amount of sauerkraut slightly and add some shredded cabbage instead for a milder taste.
What can I serve with Reuben soup?
This soup is hearty enough to be a meal on its own, but it pairs beautifully with a simple green salad, extra rye bread, or dill pickles. For a complete deli-style meal, serve it with coleslaw or potato salad on the side.
Can I use a different type of cheese?
While Swiss cheese is traditional for Reubens, you can substitute Gruyère, Jarlsberg, or even a mild white cheddar. Each will give the soup a slightly different flavor profile, but all will melt nicely and create a creamy texture.
Reuben Soup
A rich, creamy soup inspired by the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, Swiss cheese, and savory broth. Served with crispy rye bread croutons for the ultimate comfort food experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
- Course: Dinner
Ingredients
- 12 oz cooked corned beef, chopped
- 2 cups sauerkraut, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp caraway seeds
- 1/4 tsp black pepper
- 4 slices rye bread, cubed and toasted
- 2 tbsp chopped parsley
Instructions
- Melt butter in a large saucepan over medium heat. Add diced onion and sauté for 4–5 minutes until softened.
- Stir in minced garlic and caraway seeds, cooking for 30 seconds until fragrant.
- Sprinkle flour over the onions and stir continuously for 1–2 minutes to create a light roux.
- Gradually whisk in beef broth until smooth, adding it slowly to prevent lumps.
- Add chopped cooked corned beef, drained sauerkraut, Dijon mustard, Worcestershire sauce, and black pepper.
- Bring to a gentle simmer and cook for 10–15 minutes to blend flavors.
- Reduce heat to low and stir in heavy cream. Do not allow the soup to boil after adding cream.
- Gradually add shredded Swiss cheese, stirring constantly until completely melted and smooth.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with toasted rye bread croutons and chopped parsley.
Recipe Notes
- For best results, use freshly shredded Swiss cheese rather than pre-shredded, as it melts more smoothly.
- Drain sauerkraut thoroughly to prevent the soup from becoming too tangy or thin. You can squeeze it in a clean kitchen towel to remove excess moisture.
- Add cheese over low heat and stir constantly to prevent it from becoming stringy or grainy.
- To make rye croutons, toss bread cubes with melted butter and toast at 375°F for 10 minutes until crispy.
- If the soup becomes too thick, thin it with additional beef broth or cream to reach desired consistency.
- This soup can be made in advance and stored in the refrigerator for up to 4 days. Reheat gently over low heat.
- For a lighter version, substitute half-and-half for heavy cream.
Nutrition Information (Per Serving, Estimated)
- Calories: 425
- Carbohydrates: 18g
- Protein: 22g
- Fat: 29g
- Saturated Fat: 16g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1,240mg
Nutrition information is estimated and may vary based on specific ingredients used.
