If you’re looking for a dish that takes all the flavors of a classic Reuben sandwich and transforms them into a cozy, spoonable form, then this Reuben Soup is your new go-to recipe.
Packed with tender corned beef, tangy sauerkraut, creamy potatoes, and melty Swiss cheese, this soup is hearty, comforting, and oh-so-satisfying. It’s like enjoying your favorite deli sandwich, but in a creamy broth that warms you from the inside out.
Perfect for chilly evenings, busy weeknights, or when you’re craving something nostalgic yet comforting, this soup brings everything together in one pot.
My Opinion
Having made this soup for my family, I can confidently say it’s one of the most comforting dishes I’ve ever cooked.
The way the sauerkraut balances the richness of the cream and cheese is absolutely divine, and the caraway seeds tie it all back to the essence of a Reuben sandwich.
I love that it doesn’t take hours in the kitchen—just about 40 minutes from start to finish—and the results are a restaurant-worthy bowl of soup that feels homemade and special.
Another reason I keep coming back to this recipe is how versatile it is. You can easily make it a bit lighter, richer, or even vegetarian depending on your mood or pantry staples.
But no matter how you tweak it, one thing is guaranteed: this soup is pure comfort. It’s the kind of meal that makes you pause after the first bite and just smile.
Why You’ll Love This Recipe
- ✅ Ready in just 40 minutes — perfect for busy weeknights.
- ✅ Combines the nostalgic flavors of a Reuben sandwich in soup form.
- ✅ Creamy, hearty, and filling — perfect as a meal on its own.
- ✅ Easy to adapt with vegetarian or lighter ingredient swaps.
- ✅ Family-friendly and makes delicious leftovers.
Ingredients
Here’s everything you’ll need to make Reuben Soup:
- 2 tablespoons olive oil – for sautéing aromatics.
- 1 medium onion, finely chopped – adds sweetness and depth.
- 2 garlic cloves, minced – boosts the savory aroma.
- 4 cups beef broth – the flavorful base of the soup.
- 2 medium potatoes, diced – adds body and heartiness.
- 1 ½ cups sauerkraut, rinsed and drained – tangy, zesty kick.
- 1 ½ cups cooked corned beef, diced – the star protein.
- 1 teaspoon caraway seeds – ties the flavor back to rye bread.
- ½ teaspoon dried thyme – earthy undertone.
- 1 cup heavy cream – for that velvety richness.
- 1 ½ cups shredded Swiss cheese – melts beautifully into the broth.
- Salt and black pepper, to taste – for seasoning.
- 2 tablespoons fresh parsley, chopped – garnish for freshness.
Tools Needed
- Large pot or Dutch oven
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ladle for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and minced garlic. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and fragrant. This step builds the flavor base for the entire soup.
Step 2: Build the Soup Base
Pour in the beef broth and stir well, scraping the bottom of the pot to release any caramelized bits. Add the diced potatoes, sauerkraut, and corned beef. Sprinkle in the caraway seeds and thyme. Stir everything together and bring the mixture to a gentle simmer.
Step 3: Simmer Until Potatoes are Tender
Cover the pot partially with a lid and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender. This allows the flavors to meld beautifully.
Step 4: Make It Creamy
Once the potatoes are soft, lower the heat to medium-low. Stir in the heavy cream, then slowly add the shredded Swiss cheese, one handful at a time, stirring until it melts completely into the soup. The broth will transform into a creamy, cheesy base.
Step 5: Season and Finish
Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls, sprinkle with fresh parsley, and serve hot with rye bread or crackers.
Tips for Success
- Sauté the onions and garlic thoroughly for deeper flavor.
- Rinse sauerkraut lightly to avoid overwhelming saltiness.
- Simmer gently to keep potatoes intact and creamy.
- Add cheese gradually to prevent clumping.
- Garnish just before serving for maximum freshness.
Variations
- Vegetarian: Swap corned beef with mushrooms or tofu, and use vegetable broth.
- Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce.
- Low-Carb: Replace potatoes with cauliflower florets.
- Cheese Lover’s: Mix in Gruyère or cheddar for extra cheesy depth.
- Herb Swap: Try dill or chives instead of parsley.
Serving Suggestions
- Serve with toasted rye bread or garlic butter croutons.
- Pair with a crisp side salad for a lighter meal.
- Drinks: Try with light beer, apple cider, or sparkling water with lemon.
- Top with extra Swiss cheese or parsley for presentation.
FAQs
Can I make it ahead?
Yes, store in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze it?
Yes, but omit the cream and cheese before freezing. Add them back when reheating.
Is this gluten-free?
Yes, just ensure your broth and corned beef are gluten-free.
Can I use different cheese?
Absolutely! Gruyère or cheddar are excellent swaps.
How can I thicken it?
Mix 1 tablespoon cornstarch with water and stir into simmering soup, or use less broth.
Final Thoughts
Reuben Soup is the ultimate comfort food — rich, hearty, and full of classic deli flavors. It’s a simple yet indulgent dish that turns everyday ingredients into something special. Whether you’re serving it for a weeknight dinner or sharing it with friends, this recipe is sure to earn a spot in your regular rotation.