If you love a classic Reuben sandwich, then you’re going to be obsessed with this Reuben Soup. It’s everything you crave in a Reuben—savory corned beef, tangy sauerkraut, nutty Swiss cheese, and buttery rye bread—all transformed into a warm, comforting soup. This dish is like the coziest hug in a bowl, making it perfect for chilly evenings or when you’re craving a hearty, filling meal.

The best part? This soup captures the bold flavors of the deli classic but is surprisingly simple to make. A creamy base comes together with broth, sauerkraut, and seasonings, then gets enriched with shredded Swiss cheese for that melty goodness. Tender bites of corned beef are stirred in, and to top it off, crunchy rye croutons mimic the sandwich bread.

Whether you’re serving it as a weeknight dinner, a cozy weekend lunch, or a fun St. Patrick’s Day dish, Reuben Soup is guaranteed to be a conversation starter. I’ll guide you through the ingredients, step-by-step directions, storage tips, variations, and all the common questions that pop up when making this kind of recipe. By the end, you’ll have a foolproof way to enjoy the flavors of a Reuben without picking up a sandwich press.

What Makes This Reuben Soup Special?

All the flavors of a Reuben, no sandwich required: Tangy sauerkraut, savory corned beef, Swiss cheese, and rye bread in soup form.
Creamy and hearty: A rich broth that’s filling but not heavy.
Crowd-pleasing recipe: Unique enough to impress guests, comforting enough for family dinners.
Simple prep: Ready in under an hour with mostly pantry staples.
Perfect for leftovers: Great way to use up corned beef from St. Patrick’s Day.

If you love comfort food with bold flavors, this recipe deserves a spot in your dinner rotation.

Ingredient Notes

Corned beef: Diced cooked corned beef works best. Leftovers are perfect, but deli corned beef can also be used.
Sauerkraut: Brings tang and balances the richness. Drain well before adding.
Swiss cheese: Melts smoothly and adds the nutty, signature Reuben flavor. Substitute with Gruyere for extra depth.
Chicken or beef broth: Use low-sodium to control saltiness.
Cream or half-and-half: Makes the soup creamy without being too heavy.
Rye bread: Cube and toast for homemade croutons. Adds that authentic Reuben touch.
Onion and garlic: Build a savory flavor base.
Caraway seeds (optional): Add a hint of rye flavor if you love that deli-style taste.

How To Make Reuben Soup

Prep the croutons: Cut rye bread into cubes. Toss with olive oil, salt, and caraway seeds if using. Toast at 375°F for 10–12 minutes until crisp.
Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
Build the base: Stir in flour and cook 1–2 minutes to form a roux. Slowly whisk in broth until smooth.
Add flavor: Stir in sauerkraut, seasonings, and cream. Simmer 15 minutes to let flavors meld.
Add cheese and beef: Stir in Swiss cheese until melted, then fold in corned beef. Simmer another 5–10 minutes.
Serve: Ladle soup into bowls, topping with rye croutons and extra shredded cheese if desired.

Tips:

Don’t boil after adding cheese—it may curdle. Keep the heat low.
Adjust thickness by adding more broth if needed.
Taste before salting—the sauerkraut and cheese add plenty of saltiness.

Storage Options

Room temperature: Keep no longer than 2 hours.
Refrigeration: Store in airtight containers up to 4 days.
Freezing: Not recommended due to dairy and cheese (texture changes), but croutons freeze well separately.
Reheating: Warm gently on stovetop over medium-low heat, stirring often.

Variations and Substitutions

Turkey Reuben Soup: Use turkey breast instead of corned beef.
Low-carb option: Skip the croutons and reduce cream for a lighter bowl.
Extra tangy: Add a splash of pickle juice or apple cider vinegar.
Cheese swap: Try Gruyere, Provolone, or even a mix of Swiss and mozzarella.
Slow cooker method: Combine everything except cheese and cream, cook on low 4–6 hours. Stir in cream and cheese before serving.

Frequently Asked Questions

Can I make Reuben Soup ahead of time? Yes, but add the cheese just before serving for best texture.
What if I don’t like sauerkraut? Try sautéed cabbage instead, though the flavor will be milder.
Can I use deli corned beef? Absolutely—just chop it into small bite-sized pieces.
How do I thicken the soup? Use a roux base or stir in a cornstarch slurry if needed.
Is this soup gluten-free? Use gluten-free rye-style bread for croutons or omit them.
How spicy is it? Not spicy at all, but you can add red pepper flakes for a kick.

Conclusion

Reuben Soup is proof that classic flavors can be reimagined into something entirely new—and even cozier. With creamy broth, tangy sauerkraut, tender corned beef, and crunchy rye croutons, this soup takes everything you love about the iconic Reuben sandwich and makes it spoonable.

It’s easy enough for weeknights but special enough for gatherings, especially around St. Patrick’s Day. Try it once, and it just might become your new favorite comfort food.

Reuben Soup

Print Recipe

Author: Sophia Bennett
Prep Time: 15min
Cook Time: 40min
Total Time: 55 minutes
Yield: 6 servings 1x

Ingredients

Scale

2 tbsp butter
1 onion, diced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or chicken broth
2 cups sauerkraut, drained
1 cup half-and-half or heavy cream
2 cups shredded Swiss cheese
2 cups cooked corned beef, diced
4 slices rye bread, cubed
1 tbsp olive oil
1 tsp caraway seeds (optional)

Instructions

Preheat oven to 375°F. Toss rye bread cubes with olive oil and caraway seeds, bake 10–12 minutes until crisp.
In a pot, melt butter. Sauté onion and garlic 5 minutes.
Stir in flour, cook 1 minute. Slowly whisk in broth.
Add sauerkraut and simmer 15 minutes. Stir in cream.
Stir in cheese until melted, then add corned beef. Simmer 5–10 minutes.
Serve hot, topped with rye croutons.

Notes

Don’t boil after adding cheese.
For a thinner soup, add more broth.
Leftovers reheat best on stovetop.

Nutrition

Calories: 410
Fat: 29g
Carbohydrates: 18g
Protein: 22g