Reuben Soup
Here’s a Reuben Soup recipe that captures all the flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and rye—in a warm, creamy bowl.
Reuben Soup
Ingredients
- 2 tbsp butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1½–2 cups cooked corned beef, diced
- 1 cup sauerkraut, drained (rinse lightly if very sour)
- 1 cup half-and-half or milk
- 1½ cups shredded Swiss cheese
- ½ tsp caraway seeds (optional but traditional)
- Salt and black pepper, to taste
- ¼ cup rye bread croutons or cubed rye bread (for serving)
Instructions
- Sauté aromatics
Melt butter in a soup pot over medium heat. Add onion and cook until soft (4–5 minutes). Add garlic and cook 30 seconds. - Make the base
Sprinkle in flour and stir 1 minute. Slowly whisk in beef broth. - Simmer
Add corned beef, sauerkraut, and caraway seeds. Simmer 10–15 minutes. - Finish creamy
Stir in half-and-half. Lower heat and add Swiss cheese gradually, stirring until melted. Do not boil. - Season
Taste and add salt and pepper as needed. - Serve
Ladle into bowls and top with rye croutons.
Optional Add-Ins
- 1–2 tbsp Dijon or yellow mustard (very Reuben-like)
- Splash of pickle juice for extra tang
- Drizzle of Thousand Island dressing on top
Slow Cooker Version (if you want)
- Add everything except dairy and cheese to slow cooker
- Cook LOW 4–5 hours
- Stir in cream and cheese at the end until melted
If you’d like, I can also give:
- A lighter version
- Keto-friendly Reuben soup
- Or one using leftover pastrami instead of corned beef
