When the chilly wind starts to blow and the leaves begin to turn, there’s nothing more comforting than a warm bowl of soup. Imagine a meal that brings together the best elements of your favorite Reuben sandwich—rich corned beef, tangy sauerkraut, and creamy Swiss cheese—transformed into a luscious soup that wraps you in its warmth. This Reuben Soup is my go-to for those cozy evenings when all I want is a delightful dish without spending hours in the kitchen.
I stumbled upon this recipe during a rainy weekend, rifling through the pantry for inspiration. The combination of ingredients is not only an unexpected surprise but also a testament to how leftovers can weave magic into a delightful bowl. Plus, each spoonful is finished with homemade rye croutons that add a crunchy twist, elevating this dish from ordinary to extraordinary. So, let’s dive in and whip up this comforting bowl of happiness that will delight your senses and keep you coming back for more!
Why will you love this Reuben Soup?
Comforting warmth: This soup is like a warm hug on a chilly day, blending the rich flavors of your favorite Reuben sandwich into a delicious dish.
Easy preparation: With just one pot and a straightforward method, you’ll have a comforting meal ready in under 30 minutes.
Perfect for leftovers: Transform leftover corned beef and sauerkraut into a new family favorite that’s both creative and satisfying.
Crowd-pleasing flavors: The combination of creamy Swiss cheese and tangy Thousand Island dressing will please everyone at your table.
Versatile option: Customize with your choice of herbs or spices for a unique twist, or serve it with crispy rye croutons for extra texture.
Get inspired and check out my other cozy soup recipes to warm your kitchen this season!
Reuben Soup Ingredients
For the Soup
• Unsalted butter – adds richness and flavor to the base of the soup.
• Medium yellow onion – brings sweetness and depth when sautéed.
• Celery – adds a crunchy texture and enhances the overall flavor profile.
• Garlic – provides aromatic essence that makes the soup irresistible.
• All-purpose flour – thickens the soup, creating a velvety texture.
• Chicken broth – serves as the flavorful foundation for the soup.
• Deli-sliced corned beef – the star of this Reuben Soup, offering a savory bite.
• Sauerkraut – adds tanginess that balances the richness of the cheese and cream.
• Caraway seeds – infuses a distinctly earthy flavor reminiscent of rye bread.
• Thousand Island dressing – gives a sweetness and creaminess that complements the other ingredients.
• Bay leaves – lend a subtle depth of flavor as the soup simmers.
• Heavy cream – enriches the soup for a luxurious finish.
• Shredded Swiss cheese – melty goodness that ties all the flavors together.
For the Croutons
• Rye bread – deliciously complements the flavors of the Reuben Soup when toasted.
• Olive oil – helps the croutons crisp up beautifully in the oven.
For the Garnish
• Fresh parsley – adds a pop of color and freshness to each bowl.
Get ready to enjoy this cozy Reuben Soup that’s sure to please everyone at the table!
How to Make Reuben Soup
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Preheat oven: Set your oven to 375°F. Toss the rye bread cubes with olive oil and a pinch of salt to enhance their flavor. Spread them out on a baking sheet in a single layer. Bake for 8–10 minutes, turning halfway through, until golden brown and crispy. Set aside to cool.
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Sauté vegetables: Melt the butter in a large pot over medium heat. Add the chopped onion and celery, cooking for about 5 minutes until softened. Keep stirring frequently to prevent the vegetables from browning.
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Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables, stirring continuously for 1–2 minutes to form a thick paste that will give the soup a nice texture.
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Incorporate broth: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Mix well to combine all the delicious ingredients.
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Simmer: Bring the soup to a gentle boil, then reduce the heat to maintain a low simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the celery is tender and the flavors meld together beautifully.
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Finish the soup: Remove the pot from heat and discard the bay leaves. Stir in the heavy cream and 1 1/2 cups of the shredded Swiss cheese until fully melted and blended into the soup, creating a creamy delight.
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Serve: Ladle the soup into bowls and top each with a sprinkle of the remaining Swiss cheese, crispy rye bread croutons, and fresh parsley for a vibrant touch.
Optional: A splash of hot sauce adds a delightful kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Reuben Soup
Fridge: Store leftover Reuben Soup in an airtight container for up to 3 days. Allow it to cool completely before sealing to avoid condensation.
Freezer: For long-term storage, freeze the soup in airtight containers or freezer bags for up to 3 months. Leave some space for expansion as it freezes.
Reheating: Thaw overnight in the fridge before reheating. Gently warm it on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Pro Tip: Avoid freezing the croutons; prepare them fresh when you’re ready to enjoy your cozy Reuben Soup again!
Reuben Soup Variations
Get creative and personalize this delightful soup to suit your taste!
- Dairy-Free: Substitute coconut milk for heavy cream and use a dairy-free cheese alternative for creaminess without the lactose.
- Spicy Twist: Add chopped jalapeños or a dash of cayenne pepper for a delightful kick that contrasts wonderfully with the soup’s creamy texture.
- Vegetarian Version: Replace the corned beef with extra veggies like mushrooms or lentils, and switch to vegetable broth for a comforting meat-free option.
- Smoky Flavor: Incorporate smoked paprika or a bit of liquid smoke to give the soup a delightful depth that echoes the flavor of a grilled sandwich.
- Herb Infusion: Experiment with fresh dill or thyme instead of parsley for a herbal touch that brightens and elevates the soup’s flavor profile.
- Texture Variation: Add in diced potatoes or carrots for extra heartiness, bringing new textures and flavors to the mix.
- Sour Kick: A splash of apple cider vinegar at the end brightens the taste, amplifying the tanginess of the sauerkraut!
- Different Cheeses: Swap the Swiss cheese for Gruyère or a sharp cheddar to change up the flavor profile and create a richer taste experience.
What to Serve with Reuben Soup?
A cozy bowl of soup calls for delightful pairings to create a satisfying meal experience.
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Crispy Side Salad: A fresh mix of greens, radishes, and vinaigrette enhances the rich flavors of the soup. The crunch of the salad contrasts beautifully with the creamy soup, adding brightness to your meal.
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Savory Homemade Rye Bread: Its dense, hearty texture complements the soup perfectly while echoing the rye croutons. Serve slices warm with butter for a comforting touch alongside each bowl.
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Tangy Coleslaw: The crisp crunch and tanginess of coleslaw provides a refreshing balance against the rich Reuben flavors. A drizzle of apple cider vinegar slaw will elevate the entire meal.
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Garlic Butter Noodles: Easy and quick, these noodles provide a subtle buttery flavor that pairs wonderfully with the bold soup. Toss with fresh herbs for an aromatic touch!
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Potato Chips: A simple yet delightful crunch! Serve these on the side for an easy and fun way to enjoy that textural contrast with every spoonful of creamy soup.
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Dark Beer: A rich stout or porter enhances the meal’s flavor, matching the meal’s comforting, hearty theme. The depth of the beer pairs well with the savory elements of the soup.
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Chocolate Chip Cookies: Finish off your meal with a sweet touch! Warm, gooey cookies bring nostalgia and sweetness, creating a delightful endnote after the comforting soup.
Expert Tips for Reuben Soup
• Perfect Timing: Ensure you don’t overcook the celery; it should be tender but still have a bit of crunch for texture.
• Avoid Lumps: When incorporating the chicken broth, pour it gradually and stir constantly. This will help achieve a smooth and creamy Reuben Soup.
• Flavor Boost: For a deeper flavor, consider adding a splash of Worcestershire sauce or a dash of mustard while the soup simmers.
• Crouton Care: Don’t skip the croutons—they add wonderful crunch! Keep an eye on them in the oven to prevent burning; they cook quickly.
• Cheese Choice: Use freshly shredded Swiss cheese rather than pre-packaged to enhance melting and flavor in your Reuben Soup.
• Serving Suggestions: Pair with a side salad or crusty bread for a complete meal that’s as comforting as the soup itself!
Make Ahead Options
These Reuben Soup preparations are a game-changer for busy weeknights! You can chop the vegetables (onion, celery, garlic) and store them in the refrigerator for up to 3 days. Additionally, you can measure out the flour and other dry ingredients ahead of time to save precious cooking minutes. For the soup, prepare everything up to the simmering stage, then refrigerate for up to 24 hours. When ready to serve, simply reheat the soup gently, stir in the heavy cream, and shredded Swiss cheese, allowing it to melt beautifully. This method not only saves time but ensures your final dish is just as delicious and comforting!
Reuben Soup Recipe FAQs
How do I choose the right corned beef for my Reuben Soup?
Absolutely! For the best flavor, look for deli-sliced corned beef that is moist and tender. It should have a nice marbling of fat, as this adds richness to the soup. If you’re feeling adventurous, consider using leftover corned beef if you have it on hand; it brings out fantastic flavors!
What’s the best way to store leftover Reuben Soup?
Very! Pour any leftover soup into an airtight container, allowing it to cool completely before sealing. This will keep it fresh for up to 3 days in the fridge. Make sure to place it in the coldest part of the fridge to maintain quality!
Can I freeze Reuben Soup, and if so, how?
Absolutely! To freeze your Reuben Soup, ladle it into airtight containers or freezer bags, leaving a little space for expansion—this prevents any mess. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating gently on the stove.
What should I do if my Reuben Soup is too thick?
Not a problem! If you find your soup is thicker than you’d like, simply add a splash of chicken broth or cream while gently reheating it on the stove. Stir until you’ve reached your desired consistency. Remember, it’s all about personal preference, so adjust to your heart’s content!
Are there any dietary considerations I should keep in mind with this recipe?
Yes! This Reuben Soup contains dairy and is not suitable for those with lactose intolerance or dairy allergies. For a dairy-free version, consider substituting coconut cream for the heavy cream and using dairy-free cheese options. Always check your labels to ensure any product fits your dietary needs.
How long do homemade rye croutons last?
Great question! If stored in an airtight container at room temperature, homemade rye croutons will stay crisp for about 3 to 4 days. To keep them fresh, avoid moisture and humidity, and consider reheating them in the oven briefly before serving to restore their crunch.
Comforting Reuben Soup: A Twist on Classic Flavors
Ingredients
Equipment
Method
- Preheat oven to 375°F. Toss the rye bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake for 8–10 minutes, turning halfway, until golden brown and crispy. Set aside to cool.
- Melt butter in a large pot over medium heat. Add chopped onion and celery, cooking for about 5 minutes until softened. Stir frequently.
- Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the vegetables, stirring continuously for 1–2 minutes.
- Gradually pour in chicken broth, stirring constantly. Add corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves.
- Bring the soup to a gentle boil, then reduce heat to low simmer. Cook covered for 20–25 minutes, stirring occasionally.
- Remove the pot from heat, discard bay leaves. Stir in heavy cream and 1 1/2 cups Swiss cheese until melted.
- Ladle soup into bowls, top with remaining Swiss cheese, croutons, and fresh parsley.