Ultimate Reuben Soup Recipe : A Creamy, Comforting Classic

If you’ve ever savored the bold flavors of a Reuben sandwich, piled high with corned beef, sauerkraut, Swiss cheese, and rye bread, you’ll understand why it’s a deli classic. Now imagine those same iconic ingredients transformed into a creamy, satisfying bowl of homemade Reuben soup. That’s right! This recipe takes everything you love about the sandwich and reimagines it as a rich, velvety soup that’s perfect for any season.

In this article, you’ll find a complete guide to Reuben soup, from its origins and distinctive flavor profile to a step-by-step recipe and clever variations to suit different diets. Whether you’re a fan of deli-inspired dishes or simply looking for a hearty, flavorful meal, this soup is sure to earn a place in your kitchen. Let’s dive into what makes this creamy Reuben soup a must-try dish.

What Is Reuben Soup?

Let’s start with the basics, shall we? Reuben soup is a love letter to the iconic Reuben sandwich, which, if you ask me, is one of the greatest inventions to come out of a deli kitchen. Legend has it the sandwich was born in the 1920s. Some say in Omaha, Nebraska, while others swear it was a New York creation. Either way, it’s a masterpiece of corned beef, sauerkraut, Swiss cheese, and rye bread, all slathered with Russian or Thousand Island dressing.

At its heart, this soup is built on a handful of key players: tender corned beef, tangy sauerkraut, melty Swiss cheese, and a sprinkle of caraway seeds to mimic that rye bread vibe. I like to top mine with crispy rye croutons for a little crunch because, let’s be honest, texture is half the fun! It’s the kind of dish that calls out to anyone who loves a good deli sandwich, craves comfort food, or just wants something a bit different to warm up with.

Why Reuben Soup Should Be Your Next Meal

Let’s talk about why this soup deserves a spot on your table. It’s not just a meal; it’s an experience. The way it takes the bold flavors of a Reuben sandwich and wraps them in a creamy, warm embrace is nothing short of magic. It’s perfect for those days when you need a little extra love, whether you’re curled up with a book or feeding a hungry crowd. Plus, it’s so easy to make your own. Tweak it, play with it, make it yours. From the classic version to a keto-friendly twist, there’s a Reuben soup for everyone.

Now, I’ve got to be honest with you. This soup is a bit of a mixed bag for me. I adore the way the corned beef and Swiss cheese come together, all creamy and rich, but sometimes that sauerkraut throws me for a loop. It’s got that sharp tang I love in a sandwich, but in a soup, it can feel a little out of place if I don’t balance it just right. That’s why I always drain it well and taste as I go. Too much acidity, and it’s like the soup is scolding me instead of hugging me! Still, when it’s done right, it’s pure comfort, and I wouldn’t trade that for anything.

How to Make Reuben Soup : Step-by-Step Recipe

Ingredients

Ingredient	Quantity	Notes
Corned beef	500g (2 cups), chopped	Leftover works great!
Sauerkraut	240 ml (1 cup)	Drained for less tang
Swiss cheese	360 ml (1 ½ cups), shredded	Freshly grated melts best
Heavy cream	240 ml (1 cup)	Half-and-half works too
Beef broth	960 ml (4 cups)	Rich base is key
Onion	1, diced	Adds depth
Butter	30g (2 tbsp)	For sautéing
Garlic	2 cloves, minced	Boosts the savory flavor
Caraway seeds	5g (1 tsp)	That classic Reuben touch
Black pepper	To taste	Season as you like
Rye bread croutons	For garnish	Optional but oh-so-good

Instructions

• Sauté Aromatics: Grab a large pot and melt 30g (2 tbsp) of butter over medium heat. Toss in your diced onion and minced garlic, stirring until they’re soft and fragrant—about 3-4 minutes.
• Add Corned Beef & Sauerkraut: Stir in 500g (2 cups) of chopped corned beef and 240 ml (1 cup) of drained sauerkraut. Let them cook together for 2 minutes to mingle those flavors.
• Pour in Broth & Seasonings: Add 960 ml (4 cups) of beef broth, 5g (1 tsp) of caraway seeds, and a good grind of black pepper. Bring it to a simmer and let it bubble gently for 10 minutes.
• Make It Creamy: Lower the heat and stir in 240 ml (1 cup) of heavy cream and 360 ml (1 ½ cups) of shredded Swiss cheese. Keep stirring until the cheese melts into a silky broth.
• Garnish & Serve: Ladle it into bowls, top with rye croutons and a little extra cheese if you’re feeling fancy, and dig in!

Pro Tips for the Best Reuben Soup

Over the years, I’ve picked up a few tricks to make this soup sing. Use freshly shredded Swiss cheese. Pre-shredded stuff has coatings that mess with the melt. If your sauerkraut is too tangy, give it a quick rinse before adding it. And for a thicker soup, whisk 15g (1 tbsp) of cornstarch with a splash of water and stir it in at the end. It will thicken up nice and smooth.

What Do You Eat Reuben Soup With?

Now, you might be wondering what to serve alongside this bowl of goodness. When I set the table, I keep it simple but thoughtful. After all, this soup is already a star, so its companions should play nice. A classic pairing is a slice of rye bread, toasted just enough to bring out its earthy flavor, or some homemade rye croutons sprinkled on top for that signature crunch. If you’re feeling peckish, a crisp dill pickle or some fermented veggies on the side add a zesty bite that cuts through the richness. And for a little green, I love a simple side salad with a tangy vinaigrette. Think mustard or lemon dressing to echo the soup’s flavors.

When it comes to washing it down, you’ve got options. A crisp lager or a hearty stout beer pairs beautifully, balancing the creaminess with a touch of bitterness. If you prefer wine, go for a bold, acidic Sauvignon Blanc. It will stand up to the soup’s big flavors.

And if you’re steering clear of alcohol or just want something cozy, a mug of hot tea with a squeeze of lemon is my go-to. It’s light, it’s warm, and it lets the soup shine. Whatever you choose, you’ll find it all comes together like a big, happy family at the table.

Flavor Profile, Texture, Aroma, and Appearance of Reuben Soup

Flavor Profile

Let me paint you a picture of what’s waiting in every spoonful. This soup is a symphony of tastes, creamy and rich from the broth and cheese, tangy and bright from the sauerkraut, and just a little salty with that deep, meaty umami from the corned beef. The Swiss cheese melts in with its mild, nutty, buttery notes, smoothing everything out, while a pinch of caraway seeds adds a whisper of spice that reminds you of rye bread. It’s bold but balanced, and every bite feels like a warm hug from an old friend.

Texture

Texture-wise, you’re in for a treat. The broth is smooth and velvety, thanks to the heavy cream and melted Swiss, with tender chunks of corned beef that practically fall apart in your mouth. The sauerkraut brings a slight chew, and if you toss in those rye croutons (which I highly recommend), you’ll get a delightful crunch that keeps things interesting. It’s the kind of soup that feels hearty without being heavy, perfect for savoring slowly.

Aroma

Oh, the smell! When this soup’s simmering, your kitchen will fill with a blend of tangy, cheesy, and meaty scents that’ll have everyone peeking over your shoulder. The caraway seeds give it a subtle spiced edge, and the sauerkraut adds a sharp, fermented note that’s downright irresistible. It’s the kind of aroma that says, “Dinner’s going to be good tonight.”

Appearance

And let’s talk about how it looks, because we eat with our eyes first, don’t we? The soup has a rich, creamy base, pale and inviting, with little flecks of green sauerkraut and pinkish corned beef peeking through. Top it with a handful of golden rye croutons or a sprig of fresh parsley, and you’ve got a bowl that’s as pretty as it is tasty. It’s rustic, it’s homey, and it’s calling your name.

Varieties of Reuben Soup

One thing I love about this recipe is how versatile it is; you can tweak it to suit just about anyone.

Classic Reuben Soup

This is the version I fell in love with: all the traditional ingredients, corned beef, sauerkraut, and Swiss cheese, simmered into a creamy broth with that caraway kick. It’s straightforward, it’s delicious, and it’s what I make when I’m craving the real deal.

Low-Carb or Keto Reuben Soup

For my grandkids watching their carbs, I’ve whipped up a keto version. Swap out any flour-thickened broth for extra heavy cream and a dollop of cream cheese, and use shredded cabbage instead of sauerkraut if you want less tang. It’s still rich and satisfying, just without the carb guilt.

Dairy-Free or Vegan Reuben Soup

Coconut milk or cashew cream stands in for the heavy cream, and I swap the corned beef for smoky mushrooms or even a bit of smoked tofu. Nutritional yeast gives it that cheesy vibe, and honestly, it’s pretty darn good!

Slow Cooker Reuben Soup

When life gets busy, I turn to my slow cooker. Just toss in the ingredients, corned beef, sauerkraut, broth, and seasonings, and let it bubble away all day. Stir in the cream and cheese right before serving, and you’ve got a hands-off meal that tastes like you slaved over it. Perfect for those chilly weeknights.

Nutritional Profile of Reuben Soup

You’re probably curious about what’s in this soup, nutrition-wise. Here’s a rough breakdown per serving (about 240 ml or 1 cup):

• Calories: ~350 kcal
• Protein: ~20g
• Fat: ~25g
• Carbs: ~15g
• Fiber: ~3g
• Sodium: ~900mg

It’s packed with protein from the corned beef and cheese, making it a filling choice. The carbs are moderate, mostly from the broth and croutons, but you can tweak that with the keto version. And if you use fermented sauerkraut, you’re getting a nice dose of probiotics to keep your tummy happy. Sure, it’s a bit rich, but that’s what makes it so comforting. Just enjoy it in moderation, and you’ll be just fine.

Frequently Asked Questions (FAQ)

Can I make Reuben soup ahead of time?

Yes! Pop it in an airtight container and keep it in the fridge for up to 3 days. Reheat it gently on the stovetop to keep that creamy texture.

Can I freeze Reuben soup?

I wouldn’t recommend it. Dairy-based soups like this can separate when they thaw, and nobody wants a grainy mess.

What’s the best substitute for corned beef?

Try smoked turkey or pastrami for a meaty twist, or go veggie with mushrooms; they soak up that smoky flavor like champs.

How can I make Reuben soup gluten-free?

Skip the rye croutons and double-check your broth’s gluten-free. You’ll still get all the flavor without the gluten.

Reuben soup is more than just a recipe. It’s a cozy, comforting twist on a deli classic that’ll warm you up from the inside out. Whether you stick to the traditional mix of corned beef, sauerkraut, and Swiss or try a dairy-free or slow-cooker spin, it’s a dish that delivers big on flavor and heart. Pair it with crusty rye bread, a crisp pickle, or a light salad, and you’ve got a meal that’s as satisfying as it is simple. So, grab your pot, give this homemade Reuben soup a whirl, and let it transport you straight to deli heaven.