There’s nothing quite like the comforting flavor of a classic Reuben sandwich — salty, tangy, cheesy, and savory all at once. This Reuben Soup takes all those beloved ingredients and transforms them into a creamy, heartwarming chowder that’s perfect for cold nights or cozy gatherings.
If you love rich, soul-soothing soups with bold, savory depth, you’ll also enjoy my German Potato Soup, another classic comfort dish that brings European warmth to your kitchen.
Table of Contents
Why you’ll love this Reuben Soup
This Reuben Soup has all the elements of comfort cooking — flavor, creaminess, and simplicity.
- One-pot meal ready in under 40 minutes
- Packed with protein and flavor
- Creamy, cheesy, and brimming with texture
- Perfect way to use up leftover corned beef
- Tastes like your favorite deli sandwich — without the bread
When you crave cozy flavors but want something hearty and spoonable, this recipe is the answer.
Ingredients you’ll need For Reuben Soup
Each ingredient plays a part in balancing richness, tang, and creaminess — the hallmarks of a great Reuben.
Main Ingredients
- 1 tablespoon olive oil – for sautéing aromatics
- 1 medium onion, finely chopped – adds sweetness and depth
- 2 cloves garlic, minced – aromatic foundation
- 4 cups beef broth – the rich base of the soup
- 1 cup sauerkraut, rinsed and drained – brings tangy, fermented brightness
- 1 cup cooked corned beef, diced – tender and savory (use turkey or beef corned beef for a pork-free version)
- 1 cup diced potatoes – adds body and mild flavor
- 1 teaspoon caraway seeds – that signature Reuben flavor
- 1 teaspoon dried thyme – earthy and aromatic
- 1 cup heavy cream – for velvety texture
- Salt and pepper to taste – enhances all the flavors
- 1 cup shredded Swiss cheese – creamy, melty finish
- Fresh parsley, chopped – for garnish and freshness
Optional Add-Ons or Substitutes
- Replace corned beef with shredded chicken for a lighter version
- Add celery or carrots for more vegetables
- Use half-and-half instead of cream for a thinner consistency
- Swap Swiss cheese for Gruyère or provolone
- For extra richness, stir in a dollop of sour cream before serving
If you love creamy broths like this one, don’t miss my Zuppa Toscana Soup, which delivers a similar blend of creamy texture and hearty ingredients.
Step-by-step instructions
You’ll be amazed at how simple it is to turn humble ingredients into a restaurant-worthy soup.
- Sauté the aromatics.
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until soft and translucent, about 5 minutes.
- Add garlic and cook for another 30 seconds, stirring constantly.
- Build the base.
- Pour in the beef broth and stir.
- Add diced potatoes, caraway seeds, and thyme.
- Bring to a simmer and cook for 10–12 minutes, until the potatoes start to soften.
- Add the flavor.
- Stir in the sauerkraut and diced corned beef.
- Let the soup simmer for another 10 minutes to allow flavors to meld.
- Make it creamy.
- Lower the heat and stir in heavy cream.
- Add shredded Swiss cheese gradually, stirring until melted and smooth.
- Season with salt and black pepper to taste.
- Garnish and serve.
- Ladle into bowls and top with chopped fresh parsley.
- Optional: Serve with toasted rye bread or croutons for crunch.
Quick reminders:
- Don’t let the cream boil — it can separate.
- Rinse the sauerkraut to control tanginess.
- Add cheese gradually to avoid clumping.
For another cheesy, savory option, try my French Onion Ground Beef and Rice Bake, which shares the same deep, rich comfort.
Expert tips for success
- Use high-quality sauerkraut for the best flavor — refrigerated kinds are fresher.
- Dice corned beef finely for even distribution.
- Taste the broth before salting — corned beef and cheese can already be salty.
- Add a pinch of paprika for color and warmth.
- Stir constantly while melting cheese for a velvety texture.
Serving suggestions
This soup is hearty enough to stand alone but pairs beautifully with:
- Rye or sourdough bread
- Roasted potatoes or garlic toast
- Dill pickles on the side for a true “Reuben” touch
- Light green salad for freshness
- A sprinkle of extra caraway seeds on top
And if you’re looking for something even richer, try my French Garlic Soup, a silky and aromatic classic that highlights the same creamy depth.
Storing and reheating
How to store it:
- Store in an airtight container in the fridge for up to 3 days.
- The soup thickens as it cools — thin with a bit of broth or milk before reheating.
How to reheat it:
- Warm gently over medium-low heat.
- Avoid boiling once the cream and cheese are added.
- Stir often to restore smooth texture.
Nutrition facts (per serving)
- Calories: 520
- Protein: 27g
- Carbohydrates: 20g
- Fat: 35g
- Saturated Fat: 16g
- Fiber: 3g
- Sugar: 5g
- Sodium: 880mg
- Calcium: 250mg
- Iron: 15% DV
Frequently asked questions
Can I use chicken instead of corned beef?
Yes, shredded chicken or turkey works perfectly for a lighter version.
Can I make this soup ahead?
Absolutely — it reheats well. Just warm slowly and stir before serving.
Is this soup gluten-free?
Yes, as long as your broth and cheese are certified gluten-free.
Final thoughts
This Reuben Soup transforms a deli favorite into a warm, comforting bowl that’s impossible to resist. Each spoonful delivers creamy broth, hearty beef, tangy sauerkraut, and melted cheese — a perfect balance of comfort and flavor.
- Creamy, tangy, and deeply satisfying
- Quick one-pot meal with simple ingredients
- A new classic for soup lovers everywhere
Reuben Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for another 30 seconds, stirring constantly.
- Pour in the beef broth and stir. Add diced potatoes, caraway seeds, and thyme. Bring to a simmer and cook for 11 minutes until the potatoes start to soften.
- Stir in the sauerkraut and diced corned beef. Let the soup simmer for another 10 minutes to allow flavors to meld.
- Lower the heat and stir in heavy cream. Add shredded Swiss cheese gradually, stirring until melted and smooth. Season with salt and black pepper to taste.
- Ladle into bowls and top with chopped fresh parsley. Optional: serve with toasted rye bread or croutons.
Nutrition
Notes
- Use turkey or beef corned beef for a pork-free version.
- Avoid boiling after adding cream and cheese to maintain smooth texture.
