If you love the classic flavors of a Reuben sandwich but are craving something warm and comforting, this Reuben Soup Recipe is about to become your new favorite bowl of goodness. Bringing together tender corned beef, tangy sauerkraut, creamy Swiss cheese, and the rustic hint of caraway seeds, this soup delivers every beloved note of the deli staple in a rich, velvety broth. It’s the perfect meal when you want all the nostalgia of your favorite sandwich without the fuss, served up in a cozy, satisfying way that’s ideal for cold days or anytime you want a tasty hug in a bowl.
Ingredients You’ll Need
This Reuben Soup Recipe shines because of its simple, well-chosen ingredients. Each one adds its own important layer—whether it’s boosting the hearty texture, enhancing that signature tang, or developing a beautifully creamy finish that makes every spoonful memorable.
- Unsalted butter: Provides a rich base to gently soften the onions without overwhelming the flavor.
- Small onion, finely chopped: Adds a subtle sweetness and foundational aroma to the soup.
- Garlic cloves, minced: Infuses a gentle warmth and depth.
- All-purpose flour: Helps thicken the soup with a smooth roux, ensuring a luscious texture.
- Beef broth: A savory backbone that complements the corned beef perfectly.
- Shredded corned beef: The star ingredient, giving the soup its distinctive deli-meets-comfort-food character.
- Diced potatoes: Add heartiness and absorb the flavorful broth beautifully.
- Sauerkraut, drained and chopped: Brings the classic tanginess essential to Reuben flavors.
- Caraway seeds: A subtle earthy note that ties everything together authentically.
- Salt and black pepper: Season perfectly to balance all the robust flavors.
- Shredded Swiss cheese: Melts creamy and slightly nutty, enhancing the soup’s richness.
- Heavy cream: Adds indulgent smoothness and rounds out the flavors.
- Rye bread croutons: Crisp topping that echoes the classic sandwich bread for added texture.
How to Make Reuben Soup Recipe
Step 1: Build the Flavor Base
Begin by melting the unsalted butter in a large pot over medium heat. Adding the finely chopped onion to this warm buttery bath, cook until it softens nicely, about five minutes. This step brings out the natural sweetness of the onion, setting a flavorful stage for the rest of your soup. Then, stir in the minced garlic and let it cook just a minute—too long can make it bitter, but just enough to release its aroma.
Step 2: Create the Roux
Sprinkle the all-purpose flour over your softened onions and garlic, stirring constantly for one to two minutes. This roux is your secret weapon—it thickens the soup while adding a subtle nuttiness that complements the beef broth. Keep stirring, so the flour doesn’t clump or brown, ensuring a smooth, velvety texture.
Step 3: Add Broth and Main Ingredients
Gradually whisk in the beef broth until the mixture is smooth and lump-free. Then, toss in the shredded corned beef, diced potatoes, chopped sauerkraut, caraway seeds, salt, and black pepper. These ingredients all bring authentic Reuben sandwich flavors into your pot. To finish this step, bring everything to a gentle simmer and cook for 15 to 20 minutes. This allows the potatoes to soften beautifully and all those bold flavors to meld into each spoonful.
Step 4: Finish with Cheese and Cream
Turn the heat down low and stir in the shredded Swiss cheese along with the heavy cream. Watch as the cheese melts into a silky coating, and the cream adds an irresistible richness, turning this hearty soup into a downright indulgent treat. Stir gently until everything is combined and perfectly creamy.
How to Serve Reuben Soup Recipe
Garnishes
To really make your Reuben Soup Recipe shine on the table, top each bowl with a few extra shreds of Swiss cheese and a drizzle of Thousand Island dressing. These final touches echo the classic sandwich experience and add vibrant pops of flavor. Don’t forget the rye bread croutons—they bring a delightful crunch that contrasts beautifully against the smooth soup.
Side Dishes
This soup is a meal in itself, but if you want to round out your lunch or dinner, crisp dill pickles or a simple green salad with a light vinaigrette work wonderfully. These sides help balance the richness of the soup and keep the experience fresh and satisfying.
Creative Ways to Present
Serve your Reuben Soup Recipe in rustic bowls with a generous heap of croutons piled on top. For a fun twist, try hollowing out small rye bread bowls to ladle the soup into—this doubles as an edible garnish and impresses guests with that deli flair. You might even sprinkle some fresh chopped chives or parsley to add a lively green accent and a burst of herbal freshness.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to three days. Be sure to cool it completely before transferring it to an airtight container to preserve freshness and prevent any off flavors. When you’re ready to enjoy again, simply reheat gently on the stovetop or in the microwave.
Freezing
If you want to save your Reuben Soup Recipe for a future craving, freezing is absolutely an option. Transfer the cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It can be frozen for up to three months without losing much of its flavor or texture, making it a perfect make-ahead comfort meal.
Reheating
To reheat, thaw the soup in the refrigerator overnight for best results. Warm it slowly on the stove over low heat, stirring occasionally until heated through. This gentle reheating helps the cream and cheese reintegrate smoothly, keeping your Reuben Soup Recipe just as luscious as when freshly made.
FAQs
Can I use leftover corned beef from a Reuben sandwich for this soup?
Absolutely! Leftover corned beef works wonderfully in this Reuben Soup Recipe and can actually add a nice, tender texture since it’s already cooked. Just be sure to shred it well before adding.
Is there a vegetarian version of Reuben Soup?
While this particular recipe relies on corned beef and beef broth, you can swap in vegetable broth and use smoked mushrooms or tempeh as a plant-based “meaty” substitute to create a vegetarian-friendly twist that still captures that bold flavor.
Can I make this soup spicy?
Definitely! If you enjoy some heat, add a pinch of crushed red pepper flakes along with the black pepper, or garnish with a drizzle of spicy mustard to give your Reuben Soup Recipe an extra kick.
What kind of potatoes work best in this soup?
Yukon Gold or red potatoes are ideal because they hold their shape well during simmering and add a creamy texture without turning mushy, perfectly complementing the soup’s hearty ingredients.
How do I prevent the cheese from curdling when adding it?
Patience is key. Lowering the heat before stirring in the shredded Swiss cheese and cream allows the dairy to melt smoothly without overheating. Stir gently and remove from heat once fully incorporated.
Final Thoughts
This Reuben Soup Recipe is an incredible way to enjoy all the classic flavors you adore in a comforting and easy-to-make soup. Whether you’re after a cozy weeknight meal or an impressive dish for friends, this recipe delivers layers of tangy, savory, and creamy deliciousness in every bite. I encourage you to give it a try—you might just find yourself coming back to this bowl of warmth time and time again.
Print
Reuben Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Deli-Inspired
Description
Reuben Soup is a comforting American deli-inspired dish that combines the rich flavors of corned beef, sauerkraut, and creamy Swiss cheese into a hearty, warm soup. Perfect for chilly days, this recipe blends tender potatoes and caraway seeds for depth, served with rye bread croutons for added texture.
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
Main Ingredients
- 1 1/2 cups shredded corned beef
- 1 1/2 cups diced potatoes
- 1 cup sauerkraut, drained and chopped
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1 cup shredded Swiss cheese
- 1/2 cup heavy cream
- Rye bread croutons for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly for 1 to 2 minutes to cook the flour and form a roux, which will thicken the soup.
- Add Broth: Gradually whisk in the beef broth into the roux mixture to prevent lumps, stirring until the mixture is smooth and combined.
- Add Main Ingredients: Stir in the shredded corned beef, diced potatoes, chopped sauerkraut, caraway seeds, salt, and black pepper to the pot.
- Simmer Soup: Bring the soup to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes are tender and the flavors meld together.
- Finish with Cheese and Cream: Reduce the heat to low. Stir in the shredded Swiss cheese and heavy cream until the cheese is melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls and serve immediately with rye bread croutons on the side for dipping and added texture.
Notes
- For extra flavor, top each serving with additional shredded Swiss cheese or a drizzle of Thousand Island dressing to mimic classic Reuben sandwich flavors.
- Leftover Reuben Soup can be stored in an airtight container in the refrigerator for 2 to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a thicker soup, reduce the amount of beef broth or cook a few minutes longer without a lid to concentrate the flavors.
