Name: Reuben Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium size onion, diced into ½" pieces; 2 large cloves garlic, minced; ½ teaspoon red pepper flakes; ¼ cup all-purpose flour; 40 ounces chicken broth (about 5 cups); 1 cup sauerkraut, drained; 3 medium Yukon gold potatoes, peeled and diced into ½" pieces (about 4 cups); 1 tablespoon Worcestershire sauce; 1 teaspoon pickling spices; ¼ teaspoon caraway seeds; 2 bay leaves; ½ cup heavy cream; Kosher salt, to taste (only as needed); ½ teaspoon freshly ground black pepper (adjust to taste); 2 cups cooked corned beef, chopped into bite-size pieces; 1 cup Swiss cheese, shredded; Toasted rye bread, for serving (optional)

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If you adore the classic Reuben sandwich but crave something warm and comforting, this Reuben Soup Recipe is about to become your new go-to on chilly evenings. It captures all those beloved flavors—tangy sauerkraut, tender corned beef, and melted Swiss cheese—blended into a hearty, creamy soup that feels like a hug in a bowl. Easy to prepare yet full of character, this soup transforms simple ingredients into a satisfying dish that brings the spirit of deli favorites right to your kitchen.

Ingredients You'll Need

A white pot filled with a creamy thick soup with light beige color and small chunks of onions and potatoes. On top, there is a pile of shredded red meat in the middle, showing different shades of red and a rough texture. A wooden spoon is partially submerged in the soup on the right side of the pot. The pot sits on a stove with a white marbled surface around it. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the balance of flavors and textures in this Reuben Soup Recipe. Each element plays an important role, from the buttery base that softens the onions, to the tang of sauerkraut and the sharpness of Swiss cheese, creating a harmonious and inviting bowl.

2 tablespoons butter: Provides a rich, velvety base for sautéing and flavor development.
1 medium onion, diced: Adds sweetness and depth when softened.
2 large cloves garlic, minced: Brings a subtle warmth and aromatic punch.
½ teaspoon red pepper flakes: Offers a gentle kick to awaken the palate.
¼ cup all-purpose flour: Helps thicken the soup to a creamy consistency.
40 ounces chicken broth (about 5 cups): The savory liquid foundation that carries the flavors.
1 cup sauerkraut, drained: Delivers the classic tang and texture intrinsic to a Reuben.
3 medium Yukon gold potatoes, peeled and diced: Adds heartiness and a creamy, melt-in-the-mouth texture.
1 tablespoon Worcestershire sauce: Infuses a subtle umami and complexity.
1 teaspoon pickling spices: Enhances the overall flavor reminiscent of deli meats and pickles.
¼ teaspoon caraway seeds: Provides that signature slightly sweet, nutty note.
2 bay leaves: Lend herbal undertones that boost aroma and depth.
½ cup heavy cream: Makes the soup luxuriously smooth and rich.
Kosher salt to taste: Essential for seasoning—add sparingly to avoid overpowering.
½ teaspoon freshly ground black pepper: Balances the flavors with a mild heat.
2 cups cooked corned beef, chopped: The hearty star protein, tender and flavorful.
1 cup Swiss cheese, shredded: Melts beautifully on top for a cheesy finish.
Toasted rye bread (optional): Classic accompaniment for dunking or serving alongside.

How to Make Reuben Soup Recipe

Step 1: Sauté Onions and Garlic

Start by melting the butter in a large pot over medium heat. Add your diced onions and allow them to soften and become tender, which usually takes about five minutes. This first step is essential as it builds the sweet, mellow flavor foundation your soup needs. Then, toss in the minced garlic and red pepper flakes, cooking everything together for just another minute so the garlic releases its aroma without burning.

Step 2: Create the Roux

Sprinkle the flour over the onions and garlic, stirring constantly to coat everything evenly. Continue stirring and cooking for roughly three minutes to rid the flour of its raw taste. This roux will thicken your broth beautifully, giving the soup a luscious texture that’s not too heavy but perfectly creamy.

Step 3: Add Broth and Main Ingredients

Pour in the chicken broth while scraping the bottom of the pot to catch all those flavorful browned bits. Then, add the diced potatoes, drained sauerkraut, Worcestershire sauce, pickling spices, caraway seeds, and bay leaves. Bring the mixture to a boil before lowering the heat to a simmer. Let it cook gently for 12 to 15 minutes, just until the potatoes are tender but not falling apart. This simmering stage melds all the distinct flavors into one harmonious bowl.

Step 4: Final Touches

Remove the pot from the heat and fish out the bay leaves and any large spice pieces you can spot. Stir in the heavy cream to add richness, then fold in the chopped corned beef, warming it through without overcooking so it keeps its tenderness. Finally, season your soup with kosher salt only if necessary—since your broth and corned beef are already salty—and fresh black pepper to taste. The seasoned balance here makes every spoonful a delight!

How to Serve Reuben Soup Recipe

A white mug filled with creamy soup that has visible chunks of red meat and melted cheese on top, giving it a thick and rich texture with soft pale yellow and red layers mixed evenly; a silver spoon is inside the mug on the left side, and behind it, there are slices of white and brown marbled bread arranged on a wooden board; the whole scene sits on a white marbled surface with a patterned cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The perfect garnish can take your Reuben Soup Recipe to the next level. I love topping each bowl with a generous handful of shredded Swiss cheese that melts enticingly on contact with the hot soup. Add a sprinkle of freshly cracked black pepper for that little extra zip. If you’re feeling fancy, a few fresh parsley leaves brightens both flavor and presentation.

Side Dishes

To echo the classic Reuben experience, nothing beats a slice of toasted rye bread on the side. The bread’s earthy, chewy texture is fantastic for dunking and soaking up every savory drop. For a heartier meal, pair your soup with a crisp green salad dressed lightly to balance the rich, creamy soup.

Creative Ways to Present

For a unique touch, serve the soup inside hollowed-out rye bread bowls—this adds a rustic charm and more flavor with every bite. You could also layer some thin slices of corned beef on top before sprinkling on the cheese for extra meaty goodness. Or, turn it into a party hit by serving it in small cups alongside grazing platters for guests to enjoy a sip-sized version of this comforting classic.

Make Ahead and Storage

Storing Leftovers

Reuben Soup Recipe leftovers keep beautifully in the fridge for about 3 to 4 days. Keep it in an airtight container to preserve all the flavors and prevent the soup from absorbing unwanted odors from the fridge. Give it a good stir before reheating to bring everything back together.

Freezing

This soup freezes well, making it a perfect candidate for batch cooking. Once completely cooled, transfer the soup to freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months. Remember, the texture of potatoes and cream changes slightly after freezing, but the taste remains incredible.

Reheating

Reheat gently over low to medium heat on the stove, stirring often to prevent scorching and to help the soup warm evenly. If it thickens too much, add a splash of broth or water to loosen it back up. Avoid high heat as the cream might separate. This slow warming brings back all those comforting Reuben Soup Recipe vibes in every spoonful.

FAQs

Can I make this soup vegetarian?

While the classic Reuben Soup Recipe revolves around corned beef and chicken broth, you can swap the broth for vegetable stock and omit the meat for a vegetarian version. Using smoked tempeh or mushrooms can add a nice smoky, meaty texture to keep the flavor profile interesting.

Is it possible to use leftover corned beef?

Absolutely! Leftover corned beef is perfect for this soup and makes for a frugal and delicious use of extra meat. Just chop it into bite-sized pieces and stir it in towards the end of cooking to warm through without drying out.

Why does the soup call for pickling spices?

Pickling spices add layers of flavor that mimic the classic Reuben sandwich’s tangy and hearty profile. They bring aromatic notes like mustard seeds, coriander, and peppercorns which round out the broth and complement the sauerkraut beautifully.

Can I use a different type of cheese?

Swiss cheese is traditional because of its nutty, slightly sweet flavor and excellent melting quality, but you can experiment with gruyère or even mozzarella if you want a different twist. Just keep in mind that milder cheeses will alter the signature taste of this recipe.

How can I control the saltiness of the soup?

Since corned beef and broth can be quite salty, start by adding little to no salt initially. Taste your soup near the end of cooking and add salt only if needed. Using low-sodium broth can also help you manage the overall salt levels better.

Final Thoughts

There’s something truly magical about capturing the essence of a classic Reuben sandwich in a warm, soothing soup. This Reuben Soup Recipe delivers all the comfort and nostalgia you crave with minimal fuss but maximum flavor. Whether you’re cozying up after a long day or serving friends a tasty bowl of something different, this soup is sure to brighten everyone’s table. Give it a try and savor each spoonful of that delightful deli spirit right at home!