Reuben Soup is everything I love about the classic sandwich—savory corned beef, creamy Swiss cheese, and tangy sauerkraut—all melted into a rich, comforting bowl of soup. It’s the kind of meal I reach for when I want something hearty and nostalgic that also happens to be ridiculously easy to make. Whether it’s a snowy night or I’m just craving something warm and filling, this soup hits the spot every time.
Why You’ll Love This Recipe
I love how this Reuben Soup brings bold flavors together in the creamiest way possible. It takes minimal effort to prepare and comes together in just 30 minutes, which means I can spend more time enjoying it than cooking it. The combination of caraway seeds, beef broth, and heavy cream gives every spoonful depth and balance. Plus, it’s a guaranteed crowd-pleaser—I’ve served this at gatherings, and it’s always the first pot to go empty!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz corned beef, thinly sliced
1 cup shredded Swiss cheese
1 cup sauerkraut, drained
1 cup heavy cream
4 cups beef broth (low-sodium)
1 medium onion, chopped
3 cloves garlic, minced
1 tsp caraway seeds
Salt and pepper to taste
2 tbsp olive oil
Directions
I start by heating olive oil in a large pot over medium heat. Once it’s hot, I add the chopped onions and minced garlic, cooking until they turn translucent and fragrant.
Next, I toss in the sliced corned beef and drained sauerkraut, stirring everything together until it’s warmed through.
I slowly pour in the beef broth and season with caraway seeds, salt, and pepper. I let the soup simmer for about 10 minutes so the flavors can meld.
Then, I reduce the heat and gradually stir in the heavy cream to avoid curdling. I finish by adding the shredded Swiss cheese, stirring until it’s fully melted and the soup is creamy.
I ladle the soup into bowls and sometimes top it with extra cheese or croutons if I’m feeling indulgent.
Servings and timing
This recipe serves 6 people comfortably. It takes about 10 minutes to prep and 20 minutes to cook, so I usually have it on the table in just 30 minutes total.
Variations
Sometimes I like to switch things up. When I want something a bit lighter, I use turkey instead of corned beef. For extra tang, I add a little more sauerkraut. If I want to bulk it up, I toss in diced potatoes or even shredded cabbage for added texture. And for a vegetarian spin, mushrooms or lentils work well as a substitute for the meat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently on the stovetop over low heat to keep the cream from separating. A splash of broth or cream helps refresh the texture if it thickens up too much.
FAQs
Can I make Reuben Soup vegetarian?
Yes, I’ve made it without the meat by using mushrooms or lentils instead of corned beef. The flavor changes a bit, but it’s still really comforting and satisfying.
How can I thicken the soup?
When I want a thicker consistency, I mix a tablespoon of cornstarch with cold water and stir it into the soup. Crushed crackers or a little mashed potato also do the trick.
Is Reuben Soup freezable?
I personally don’t recommend freezing it because of the heavy cream—it can separate when thawed. But if I do freeze it, I reheat slowly and stir well to bring it back together.
What can I serve with Reuben Soup?
I usually pair it with rye bread, a green salad, or even grilled cheese sandwiches. It’s also great on its own with a few croutons on top.
Can I use a different cheese?
Absolutely. I’ve swapped Swiss with Gruyère or even provolone in a pinch. As long as it melts well and adds creaminess, it’ll work just fine.
Conclusion
This Reuben Soup is a cozy, flavorful twist on a deli classic that I come back to again and again. It’s rich, comforting, and incredibly simple to make. Whether I’m serving it on a cold evening or surprising friends at a casual dinner, it always brings a smile. I love how each spoonful reminds me of why I enjoy cooking in the first place—it’s food that feels like home.
A creamy, hearty soup inspired by the classic Reuben sandwich—filled with corned beef, Swiss cheese, and tangy sauerkraut for the ultimate comfort food experience.
Total Time:30 minutes
Yield:6 servings
Ingredients
8 oz corned beef, thinly sliced
1 cup shredded Swiss cheese
1 cup sauerkraut, drained
1 cup heavy cream
4 cups low-sodium beef broth
1 medium onion, chopped
3 cloves garlic, minced
1 tsp caraway seeds
Salt and pepper, to taste
2 tbsp olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until translucent and fragrant.
Stir in corned beef and drained sauerkraut. Cook until warmed through.
Pour in beef broth, season with caraway seeds, salt, and pepper. Simmer for 10 minutes to meld flavors.
Lower the heat and gradually stir in heavy cream.
Add shredded Swiss cheese and stir until melted and soup is creamy.
Ladle into bowls and top with extra cheese or croutons, if desired.
Notes
For a lighter version, use turkey instead of corned beef.
Add more sauerkraut for tang or diced potatoes for a heartier texture.
Make vegetarian by swapping meat with mushrooms or lentils.
Don’t freeze due to cream separation—best enjoyed fresh or refrigerated.
