Reuben Soup
Reuben Soup is a cozy, comforting bowl that brings together all the best flavors of a classic Reuben sandwich into a warm and hearty soup. It’s loaded with tender corned…
By Emily
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Reuben Soup is a cozy, comforting bowl that brings together all the best flavors of a classic Reuben sandwich into a warm and hearty soup. It’s loaded with tender corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy, slightly tangy broth that feels like a big, tasty hug on a chilly day.
I love making Reuben Soup when I want something that tastes special but doesn’t take forever to cook. It feels like a fun twist on a sandwich you already know and love, and it’s a great way to enjoy those flavors in a new way that’s simple but satisfying. I usually add a little extra rye for dunking because that’s always the perfect match!
Whenever I serve this soup, it gets everyone excited because it’s familiar but feels a bit different—like a warm surprise. It’s a great recipe for gatherings or just a quiet night in. For me, it’s a perfect meal when I want something easy, hearty, and delicious all in one bowl.
Key Ingredients & Substitutions
Corned Beef: This is the star of the soup. Use cooked, leftover corned beef or deli-style; it’s tender with great flavor. For a lighter option, lean pastrami works well.
Sauerkraut: Adds tang and texture. Drain it well to avoid a watery soup. If you don’t like sauerkraut, try well-drained fermented cabbage or omit it for a milder taste.
Swiss Cheese: Melts smoothly and adds a creamy bite. Gruyère is a nice substitute. If dairy-free, use a vegan cheese that melts well but adjust the cream accordingly.
Beef Broth: Look for low-sodium to control saltiness. Vegetable broth makes a good substitute if keeping it lighter, but expect a slight flavor difference.
Caraway Seeds: They bring a subtle, earthy touch. They’re optional, so don’t worry if you don’t have them—they won’t overpower the soup.
How Do You Make a Smooth, Creamy Reuben Soup Without Lumps?
The key is making a roux to thicken the soup evenly:
- After softening onions and garlic, sprinkle flour and stir constantly for 1-2 minutes. This cooks out the raw flour taste.
- Slowly add beef broth while whisking, to avoid clumps forming.
- Bring the mixture to a simmer so it thickens well before adding the rest.
- When adding cheese and cream, lower the heat and stir gently until fully melted and combined.
This step ensures a velvety texture and helps the flavors blend beautifully. Taking your time here transforms the soup from thin broth to rich and creamy perfection.
Equipment You’ll Need
- Large heavy-bottomed pot – Perfect for cooking the soup evenly and simmering flavors without burning.
- Wooden spoon – Great for stirring the roux and soup without scratching your pot.
- Whisk – Helps smoothly blend the flour into the broth, preventing lumps in the soup.
- Sharp knife – Essential for chopping onions, garlic, and corned beef precisely.
- Cutting board – Keeps your countertop safe and makes chopping easier.
Flavor Variations & Add-Ins
- Swap corned beef for cooked pastrami or turkey for a leaner protein option with a similar smoky taste.
- Add diced potatoes or carrots for extra heartiness and natural sweetness.
- Use smoked gouda in place of Swiss cheese to add a mild, creamy smokiness.
- Mix in a teaspoon of horseradish for a bit of spicy kick that complements the tangy sauerkraut.
How to Make Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth (preferably low sodium)
- 1 cup sauerkraut, drained and roughly chopped
- 2 cups cooked corned beef, chopped into bite-sized pieces
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon all-purpose flour
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives or parsley, for garnish
- Rye bread slices, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, making a total of around 35 minutes. You’ll spend some time sautéing the veggies, simmering the broth with sauerkraut and spices, then stirring in the corned beef, cream, and cheesy goodness for a rich finish.
Step-by-Step Instructions:
1. Cook the Aromatics:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until the onion becomes soft and clear. Then add the minced garlic and cook for another minute until you smell that lovely garlic aroma.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onions and garlic and stir continuously for 1-2 minutes to cook out the raw flour taste. Slowly pour in the beef broth while whisking to avoid lumps. Bring this mixture to a gentle simmer.
3. Add Sauerkraut, Mustard, and Seasoning:
Mix in the chopped sauerkraut, caraway seeds if you’re using them, and the Dijon mustard. Stir well and let the soup simmer for about 10 minutes so the flavors come together nicely.
4. Add Corned Beef and Finish the Soup:
Add the chopped corned beef and cook for another 5 minutes until it’s heated through. Reduce the heat to low, then slowly stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese melts, making the soup creamy and rich. Taste the soup and add salt and pepper as you like.
5. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh chopped chives or parsley for a pop of color and freshness. Serve with slices of rye bread for dipping. Cozy up and enjoy your delicious bowl of Reuben soup!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can! Just make sure the corned beef is fully thawed before adding it to the soup. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water, then chop and proceed with the recipe.
Can I Make Reuben Soup Ahead of Time?
Absolutely! Prepare the soup and store it in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cheese from clumping. You might want to add a splash of broth or cream when reheating to refresh the texture.
What’s the Best Way to Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove or microwave in short bursts, stirring well each time.
Can I Substitute the Swiss Cheese with Another Type?
Yes, Gruyère or smoked Gouda are excellent substitutes that melt well and add great flavor. Just avoid very hard or non-melting cheeses to keep the creamy texture of the soup.
