Get ready to experience your favorite sandwich in a warm, comforting bowl. This Reuben Soup recipe transforms the classic deli favorite into a rich, creamy, and deeply satisfying meal. It has all the iconic flavors you love—savory corned beef, tangy sauerkraut, and melty Swiss cheese—all brought together in a velvety soup base. If you’ve been searching for a unique soup that delivers big on flavor, you’ve found it. This is the perfect cozy meal for a chilly evening.
We’ve tested this recipe to perfection, ensuring a perfect balance of flavors that truly captures the essence of a classic Reuben. It’s hearty enough for a main course and is guaranteed to become a new family favorite. Let’s get cooking!
What Makes This The Best Reuben Soup Recipe?
This isn’t just another soup; it’s an experience. Our Reuben Soup recipe stands out because it focuses on layering flavors to perfectly mimic the iconic sandwich. We don’t just dump ingredients in a pot; we build a rich, creamy foundation that allows the corned beef, Swiss, and sauerkraut to shine. It’s the ultimate comfort food, blending the heartiness of a soup with the beloved taste of a Reuben.
Furthermore, we provide tips for getting every element just right, from choosing the best corned beef to making your own crispy rye croutons that take this dish over the top. Forget thin, watery soups; this recipe delivers a thick, satisfying consistency every time.
Key Ingredients for This Delicious Soup
The magic of this soup comes from using the right ingredients. Each component plays a crucial role in recreating that classic Reuben flavor profile. Here’s what you’ll need and why it matters.
Corned Beef
The star of the show! For the best flavor and texture, use cooked corned beef, preferably from a brisket. You can use leftovers from a corned beef dinner or purchase cooked corned beef from your local deli. Have them slice it thick so you can dice it into hearty, bite-sized pieces.
Sauerkraut
You can’t have a Reuben without sauerkraut. Its tangy, briny flavor cuts through the richness of the soup. We recommend using a high-quality refrigerated sauerkraut and be sure to drain it well before adding it to the pot to control the soup’s tartness.
Swiss Cheese
Swiss cheese provides that signature nutty, mellow flavor and creamy melt. We use shredded Swiss cheese in the soup itself and add a little extra on top for a beautiful, cheesy finish. For the best melt, shred your own from a block.
The Creamy Base
The base of our soup is a savory blend of beef broth, cream cheese, and a little Thousand Island dressing. The cream cheese ensures a velvety texture, while the dressing adds that classic Reuben tang. It’s a combination that creates a truly irresistible and creamy Reuben soup experience.
How to Make Reuben Soup: Step-by-Step
This recipe is surprisingly simple to put together. Follow these steps for a perfect bowl of Reuben Soup every time.
- Sauté the Aromatics: Start by melting butter in a large Dutch oven or pot over medium heat. Add the onions and celery and cook until they soften, building the first layer of flavor.
- Create the Roux: Sprinkle flour over the vegetables and stir continuously for about a minute. This creates a roux that will thicken our soup beautifully.
- Build the Soup Base: Slowly whisk in the beef broth, ensuring there are no lumps. Add the caraway seeds and bring the mixture to a simmer. Let it cook for a few minutes to allow the flavors to meld and the base to thicken slightly.
- Get Creamy: Reduce the heat and stir in the cubed cream cheese and Thousand Island dressing. Whisk until the cream cheese is fully melted and the soup is smooth and creamy.
- Add the Stars: Now, stir in the diced corned beef and drained sauerkraut. Let the soup simmer gently for about 15-20 minutes, allowing the flavors to marry. Do not let it boil after adding the dairy.
- Melt the Cheese: Finally, stir in the shredded Swiss cheese until it’s completely melted and incorporated into the soup. Season with salt and pepper to your liking.
For a fantastic weeknight meal, consider pairing this soup with our Steak and Avocado Bowl for a different take on hearty beef flavors.
Tips for Success
To make your Reuben Soup truly unforgettable, keep these simple tips in mind:
- Don’t Boil the Dairy: Once you add the cream cheese and Swiss cheese, keep the soup at a gentle simmer. Boiling can cause the dairy to separate.
- Shred Your Own Cheese: Pre-shredded cheeses often have anti-caking agents that can prevent them from melting smoothly. For the creamiest texture, buy a block of Swiss cheese and shred it yourself.
- Taste and Adjust: Sauerkraut and corned beef can vary in saltiness. Be sure to taste the soup before adding any extra salt.
- Make Homemade Rye Croutons: Cube some rye bread, toss with a little olive oil and salt, and bake at 375°F (190°C) until crispy. They are the perfect topping! For another creative appetizer, why not try our Homemade Pizza Pockets?
Serving and Storage Suggestions
Serve this Reuben Soup recipe hot, garnished with extra shredded Swiss cheese, a sprinkle of fresh parsley, and a generous handful of those homemade rye croutons. A small dollop of Thousand Island dressing on top also adds a nice touch.
To store, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture. We do not recommend freezing this soup, as the dairy-based broth can separate upon thawing.
If you’re planning a party, this soup is a great starter before a main course like our Filet Mignon with Peppercorn Sauce.
Frequently Asked Questions
Yes, you can adapt this recipe for a slow cooker. Sauté the onions and celery as directed, then add them to the slow cooker with the beef broth, caraway seeds, corned beef, and sauerkraut. Cook on low for 4-6 hours. In the last 30 minutes, stir in the cream cheese, Thousand Island dressing, and Swiss cheese until melted and creamy.
Absolutely. If you prefer, Russian dressing is a classic alternative that works wonderfully in this soup. You could also use a simple mix of mayonnaise, ketchup, and relish for a similar flavor profile.
It’s easy! Cut 2-3 slices of rye or marbled rye bread into 1/2-inch cubes. Toss them with 1-2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until golden and crispy.
As written, this recipe is not keto-friendly due to the flour and ingredients in the dressing. To make it low-carb, you could omit the flour and thicken the soup with a small amount of xanthan gum, and use a sugar-free Thousand Island dressing.
For the best results, use leftover cooked corned beef brisket that you can dice into hearty chunks. If you don’t have leftovers, you can buy a thick-cut slice of cooked corned beef from your local deli counter and dice it yourself.
The Ultimate Reuben Soup Recipe
Reuben Soup Recipe: The Ultimate Comfort Food Mashup
Ingredients
Equipment
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
- Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
- Gradually whisk in the beef broth until smooth. Stir in the caraway seeds. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until it has thickened slightly.
- Reduce the heat to low. Add the softened cream cheese cubes and the Thousand Island dressing, whisking until the cream cheese is completely melted and the soup is smooth.
- Stir in the diced corned beef and the drained sauerkraut. Allow the soup to simmer gently (do not boil) for 15-20 minutes for the flavors to meld together.
- Remove the soup from the heat and stir in the shredded Swiss cheese until it is completely melted and creamy. Season with salt and pepper to taste.
- Ladle the hot soup into bowls. Garnish with homemade rye croutons, extra Swiss cheese, and fresh parsley if desired.
Notes
Ensure your sauerkraut is well-drained and squeezed of excess moisture to prevent the soup from becoming too watery or sour.
Reheat leftover soup gently on the stovetop over low heat. Avoid boiling to prevent the dairy from separating.
Share Your Creation!
We are sure this Reuben Soup recipe will become a staple in your home. It’s a creative and delicious way to enjoy the flavors of a classic sandwich. If you make this recipe, we’d love to see it! Leave a comment below with your thoughts or share a photo of your masterpiece on Pinterest. Happy cooking!
