Reuben Soup Recipe brings tangy sauerkraut, melty Swiss, and tender corned beef together in a creamy, savory broth with a rye crunch on top. It suits deli-lovers, weeknight cooks, and game-day grazers, and it takes about 40 minutes from start to finish. I grew up near a corner deli, so this bowl hits my comfort-food button in the best way.
Why You Should Try This Delicious Reuben Soup Recipe
This Delicious Reuben Soup Recipe packs all the flavors of the sandwich into a spoon-friendly format, so you get corned beef, Swiss, and sauerkraut in every bite. You also get a quick stovetop method, simple prep, and flexible toppings that make each bowl feel custom.
The soup holds steady on a weeknight and also wins applause at parties. Rye croutons and a Russian dressing drizzle add that deli finish without much effort.
Ingredients You’ll Need
- Unsalted butter or olive oil, 2 tablespoons
- Yellow onion, 1 medium, diced
- Carrot, 1 medium, diced (optional but tasty)
- Celery, 1 rib, diced
- Garlic, 3 cloves, minced
- Caraway seeds, 1 to 1.5 teaspoons, lightly crushed (signature Reuben flavor)
- Smoked paprika, 1 teaspoon (optional, adds a gentle smoky note)
- All-purpose flour, 1/4 cup (use cornstarch slurry for gluten-free: 2 tablespoons cornstarch mixed with 2 tablespoons cold water)
- Low-sodium beef broth, 5 cups (choose low-sodium so you control the seasoning)
- Waxy potatoes, 2 cups small dice (Yukon golds hold texture)
- Dijon mustard, 1 tablespoon
- Worcestershire sauce, 1 teaspoon
- Sauerkraut, 1.5 cups, drained and lightly rinsed (less rinse if you like extra tang; jarred works great)
- Cooked corned beef, 12 ounces, chopped (deli-sliced is a shortcut; pastrami works too)
- Heavy cream or half-and-half, 1 cup (half-and-half keeps it lighter)
- Swiss cheese, 2 cups shredded (pre-shredded saves time; Gruyère also works)
- Kosher salt and black pepper to taste
- Hot sauce, a few dashes, optional
Toppings and finishing touches:
- Rye croutons: 4 slices rye bread, cubed, tossed with 2 tablespoons melted butter or olive oil, pinch of garlic powder, salt to taste
- Russian dressing drizzle: 1/4 cup mayo + 2 tablespoons ketchup + 1 to 2 teaspoons prepared horseradish + 1 tablespoon sweet relish + pinch paprika (bottled Thousand Island saves time)
- Chopped dill pickles or extra sauerkraut for garnish
- Chopped chives or dill
Equipment:
- Large stock pot or Dutch oven
- Wooden spoon
- Sheet pan for croutons
- Ladle
How to Make Reuben Soup Recipe
Step 1: Sauté veggies and aromatics
Heat butter in a large Dutch oven over medium heat. Add onion, carrot, and celery; cook until tender, 6 to 8 minutes. Stir in garlic, caraway, and smoked paprika; cook 1 minute, until fragrant. Season lightly with salt and pepper.
Step 2: Build the base
Sprinkle flour over the veggies and stir for 1 to 2 minutes to form a quick roux. Slowly pour in beef broth while you stir to avoid lumps. Add potatoes, Dijon, and Worcestershire. Bring to a gentle simmer and cook until potatoes turn tender, about 12 to 15 minutes.
Step 3: Add corned beef and sauerkraut
Stir in chopped corned beef and sauerkraut. Simmer 3 to 5 minutes so the flavors mingle. Taste and adjust salt and pepper. Add a dash of hot sauce if you like a little kick.
Step 4: Finish with dairy and cheese
Lower the heat to medium-low. Stir in cream or half-and-half, then add shredded Swiss by the handful while you stir. Let the cheese melt smoothly, 1 to 2 minutes, and keep the soup below a boil. Taste again and balance with a splash of broth if it feels too thick.
Step 5: Make rye croutons
Heat the oven to 375°F. Toss rye cubes with melted butter or oil, garlic powder, and a pinch of salt. Spread on a sheet pan and bake until crisp and golden, 8 to 12 minutes, tossing once. Mix the Russian dressing while the croutons bake.
Step 6: Serve
Ladle the soup into warm bowls. Top with rye croutons, a drizzle of Russian dressing, and a sprinkle of chives or dill. Add extra sauerkraut or chopped pickles if you love that tang. Sit back and enjoy that deli magic in a bowl.
Tips & Tricks
- Lightly crush caraway seeds so they release aroma faster.
- Rinse sauerkraut for a milder bite; skip the rinse for extra zing.
- Swap half the broth with water if the corned beef tastes salty.
- Stir cheese in off the boil to keep the soup silky, not grainy.
- Keep the potatoes small so they cook fast and hold their shape.
- Use leftover corned beef from Saint Patrick’s week for a budget win.
- Short on time? Use bottled Thousand Island and store-bought rye chips.
- Want it thinner? Add a splash of broth. Want it thicker? Simmer 3 to 5 more minutes.
What to Serve with Reuben Soup
Serve this cozy bowl with a crisp green salad and a snappy dill pickle spear. A light lager, pilsner, or a malty brown ale pairs nicely with the corned beef and Swiss. If you prefer wine, pour a dry Riesling or a fruity Pinot Noir. Finish with chocolate chip cookies or a brownie square if you crave a sweet note after all that tang.
Make-Ahead and Storage
- Fridge: Cool completely, then store in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low, stirring often, and add a splash of broth if it thickens.
- Freezer: Dairy and potatoes change texture in the freezer, so hold back the cream and cheese if you plan to freeze. Freeze the base for up to 2 months, then thaw, reheat, and stir in cream and cheese before serving.
- Croutons: Store at room temp in a zip-top bag up to 3 days. Crisp them in a hot skillet for 1 minute before serving.
Best reheating method: warm on the stovetop and stir often. If you use a microwave, heat in short bursts and stir between rounds so the cheese stays smooth.
Delicious Reuben Soup Recipe
Ingredients
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, if using, and cook for 1 minute more.
- Sprinkle the flour over the onions and stir constantly for 1 to 2 minutes to form a roux, without letting it brown too much.
- Gradually whisk in the beef broth, stirring well to prevent lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until slightly thickened.
- Add the chopped corned beef and sauerkraut to the pot. Stir in the caraway seeds, black pepper, and salt to taste. Simmer for 10 to 15 minutes to allow the flavors to meld.
- Reduce the heat to low and stir in the half-and-half or heavy cream. Heat gently without boiling.
- Add the shredded Swiss cheese a handful at a time, stirring until melted and the soup is smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and top with rye bread croutons and extra Swiss cheese, if desired. Serve hot.
Notes
Approximate per 1 of 6 servings: 420 calories; fat 28 g; saturated fat 15 g; carbohydrates 16 g; fiber 2 g; sugars 5 g; protein 24 g; sodium 1450 mg. Values will vary based on specific ingredients, brands, and portion size.