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If you love the bold flavors of a classic deli favorite, then this Reuben Soup Recipe is going to steal your heart. It captures everything you adore about the iconic Reuben sandwich—savory corned beef, tangy sauerkraut, and melty Swiss cheese—blended into a rich, creamy soup that feels like a warm hug on a chilly day. This dish is comfort food elevated, easy to whip up, and packed with layers of flavor that’ll have you coming back for seconds (and maybe thirds!).
Ingredients You’ll Need
This Reuben Soup Recipe calls for a handful of simple but essential ingredients, each bringing something special to the mix. From the aromatic onion and garlic to the creamy blend of milk and heavy cream, every component plays a role in giving the soup its luscious texture and authentic taste.
- 2 tablespoons unsalted butter: For a silky base that gently sautés the aromatics.
- 1 small onion, finely chopped: Adds sweetness and depth.
- 2 cloves garlic, minced: Delivers that signature savory punch.
- 3 tablespoons all-purpose flour: Creates a smooth roux to thicken the soup beautifully.
- 3 cups beef broth: Brings rich, meaty flavor essential to the dish.
- 1 cup whole milk: Adds creaminess without overpowering.
- 1 cup heavy cream: Makes the soup decadently smooth and velvety.
- 2 cups cooked corned beef, chopped: The heart of the soup, providing tender, salty bites.
- 1 1/2 cups sauerkraut, drained and lightly chopped: Gives the wonderful tang that balances the richness.
- 1 cup shredded Swiss cheese: Melts into the soup, infusing it with that iconic nutty flavor.
- 1 teaspoon caraway seeds (optional): Adds an earthy, aromatic note reminiscent of authentic Reubens.
- 1/2 teaspoon black pepper: For a gentle hint of spice.
- 1/4 teaspoon salt or to taste: To season and enhance all other flavors.
- 1 tablespoon Dijon mustard: Offers a subtle zing to brighten the broth.
- 1 tablespoon Worcestershire sauce: Deepens the savory profile with a touch of umami.
- 1 cup rye bread cubes, toasted for serving: Adds a perfect crunchy contrast on top.
How to Make Reuben Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the unsalted butter in a large pot over medium heat. Toss in the finely chopped onion and cook for about 4 minutes until it softens and becomes translucent—this is where your soup’s sweet undertones begin to build. Stir in the minced garlic next and let it cook for a minute until fragrant, filling your kitchen with that mouthwatering aroma.
Step 2: Build the Roux
Sprinkle the flour over your softened onion and garlic, whisking continuously for 1 to 2 minutes. This step is key to creating a roux, which will thicken the soup so it’s wonderfully creamy without feeling heavy. The whisking also prevents lumps, ensuring your soup’s texture is perfectly smooth.
Step 3: Add the Liquids
Slowly pour in the beef broth while whisking steadily to keep things lump-free. Then stir in the whole milk and heavy cream, letting the mixture come to a gentle simmer. As it heats, you’ll see it thicken just right, creating that luscious base that will carry all the delicious flavors.
Step 4: Add the Reuben Essentials
Now for the heart of the soup—fold in the chopped corned beef and the well-drained, lightly chopped sauerkraut. Sprinkle in the optional caraway seeds, black pepper, salt, Dijon mustard, and Worcestershire sauce. These ingredients bring the signature Reuben flavor you love. Let everything simmer together for about 10 minutes so the flavors can meld into each other beautifully.
Step 5: Melt in the Swiss Cheese
Turn the heat down to low and gradually stir in the shredded Swiss cheese. Watch as it melts smoothly into the soup, making it irresistibly creamy and infusing that classic nuttiness. Taste and adjust seasoning as needed—you want that perfect balance between tangy, savory, and comforting.
Step 6: Serve with Toasted Rye Bread Cubes
Just before serving, top each bowl generously with the toasted rye bread cubes. Their crunch adds a delightful texture contrast that makes every spoonful exciting. For an extra touch, lightly butter the cubes before toasting to deepen the flavor even more.
How to Serve Reuben Soup Recipe
Garnishes
Beyond the toasted rye cubes, you can elevate your Reuben Soup Recipe with a drizzle of Thousand Island dressing on top, mimicking that sandwich charm. A sprinkle of fresh chopped parsley or chives also adds a fresh pop of green and a hint of brightness, cutting through the creaminess beautifully.
Side Dishes
This soup is so rich and flavorful it stands well on its own, but pairing it with a crisp green salad or roasted vegetables can round out the meal with freshness and texture. If you want something more indulgent, buttery garlic bread is a natural companion, soaking up every last drop of the soup.
Creative Ways to Present
For a fun twist, serve your Reuben Soup Recipe inside hollowed-out rye bread bowls—this way, the bread becomes part of the meal itself. Alternatively, pour the soup into individual ramekins and broil the top with extra Swiss cheese until bubbly and golden, turning it into a luscious French onion-style topping experience.
Make Ahead and Storage
Storing Leftovers
Reuben Soup Recipe leftovers store wonderfully in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen after resting, making for an even better lunch or dinner the next day. Just be sure to keep the toasted rye bread cubes separate to maintain their crunch.
Freezing
This soup freezes well if you want to make it in advance or save some for a busy day. Transfer cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. When you thaw it, the texture might separate slightly due to the dairy, but a good stir while reheating will bring it back to life.
Reheating
Gently reheat your Reuben Soup Recipe on the stovetop over low to medium heat, stirring often to prevent scorching and to help the cheese and cream reincorporate smoothly. Avoid microwaving at high power to keep the soup creamy rather than curdling. Add a splash of milk or broth if it feels too thick after reheating.
FAQs
Can I use deli corned beef for this soup?
Absolutely! Pre-cooked deli corned beef works perfectly in this soup. Just chop it finely and add it in as directed. It’s a convenient shortcut without sacrificing flavor.
Is there a vegetarian version of this Reuben Soup Recipe?
While traditional Reuben soup relies on beef broth and corned beef, you can adapt it by using vegetable broth and substituting the corned beef with smoked or marinated mushrooms for a similar smoky, meaty texture.
What can I do if I don’t have rye bread cubes?
Any hearty bread toasted with a bit of butter can do the trick, though rye has that unique flavor that complements the soup best. Try sourdough or pumpernickel if you want to experiment.
Why is it important to drain the sauerkraut well?
Draining the sauerkraut prevents the soup from becoming overly tangy or watery. You want just enough of its flavor to shine through without tipping the balance.
Can I make this soup without cream?
You can substitute the heavy cream with additional whole milk or a dairy-free alternative, but keep in mind the soup will be less rich and creamy. Adjust seasoning to compensate for the lighter texture.
Final Thoughts
If you’re looking for a soul-satisfying, flavor-packed soup, the Reuben Soup Recipe is calling your name. Its blend of classic deli flavors in a creamy, comforting bowl is pure magic, especially on a cold day or when you want a little extra joy in your meal. Give it a try—you just might discover your new favorite soup to make again and again.
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Reuben Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Reuben Soup is a hearty and flavorful American classic inspired by the famous Reuben sandwich. This creamy soup features tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich broth thickened with a smooth roux, perfectly complemented with toasted rye bread cubes for a comforting meal.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 3 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
Main Ingredients
- 2 cups cooked corned beef, chopped
- 1 1/2 cups sauerkraut, drained and lightly chopped
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Finishing Touches
- 1 cup shredded Swiss cheese
- 1 cup rye bread cubes, toasted for serving
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for about 4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture, whisking continuously for 1 to 2 minutes to form a smooth roux. This will help thicken the soup.
- Add liquids: Gradually pour in the beef broth while whisking to avoid lumps. Then add the whole milk and heavy cream. Continue stirring until the soup begins to thicken nicely.
- Incorporate main ingredients: Stir in the chopped cooked corned beef, drained sauerkraut, caraway seeds if using, black pepper, salt, Dijon mustard, and Worcestershire sauce. Mix well to combine all flavors.
- Simmer the soup: Reduce the heat to medium-low and simmer the soup gently for about 10 minutes, allowing the flavors to meld together beautifully.
- Add the cheese: Lower the heat to low and gradually stir in the shredded Swiss cheese until melted completely and the soup has a smooth, creamy texture.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper if needed. Serve hot, topped with toasted rye bread cubes for added texture and flavor.
Notes
- Ensure the sauerkraut is well drained to prevent the soup from becoming too tangy.
- For extra flavor and crunch, lightly toast rye bread cubes with a little butter before using as topping.
- Adding a drizzle of Thousand Island dressing on top can give an authentic Reuben sandwich flavor twist.
