If you’re craving the classic flavors of a Reuben sandwich in a warm, comforting bowl, this Reuben Soup Recipe is about to become your new favorite go-to. Imagine tender corned beef mingling with tangy sauerkraut and melty Swiss cheese, all brought together in a creamy, garlicky broth that feels like a cozy hug. Whether you’re feeding a family or just treating yourself, this soup transforms those beloved deli tastes into a soul-satisfying meal that’s both easy to make and impossible to resist.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the rich, layered flavor that defines this Reuben Soup Recipe. From the sharp bite of sauerkraut to the smooth melt of Swiss cheese, every addition adds texture, tang, and warmth.
- 1 tablespoon unsalted butter: Provides a luscious base for sautéing and adds richness without overpowering the other flavors.
- 1 medium yellow onion (2 cups): Adds sweetness and depth to the broth once caramelized.
- 2 teaspoons minced garlic: Brings a gentle aromatic kick that complements the hearty ingredients.
- 1 pound corned beef slices (chopped): The star protein — tender and flavorful, it turns this soup into a satisfying meal.
- 1 1/2 tablespoons flour: Acts as a thickening agent to achieve that creamy, comforting texture.
- 5 cups chicken broth: The savory liquid foundation that balances the tang of sauerkraut and cheese.
- 1 can sauerkraut (14.5 oz, drained well): Adds signature tang and a slight crunch, essential for an authentic Reuben taste.
- 1/4 cup sour cream: Infuses a silky smoothness and mild tang that beautifully rounds out the soup.
- 2 tablespoons cut chives: For a fresh, oniony pop of color and flavor as a finishing touch.
- 1 cup Swiss cheese (shredded, divided): Melts throughout the soup and also makes a bubbly topping that’s pure indulgence.
How to Make Reuben Soup Recipe
Step 1: Sauté Aromatics and Corned Beef
Melt the unsalted butter in a large pot over medium heat. Add the yellow onion and sauté until soft and translucent, releasing those sweet, mellow flavors that will form the heart of your broth. Stir in the minced garlic and cook for another minute until fragrant, then toss in the chopped corned beef, allowing it to warm through and mingle with the onions and garlic.
Step 2: Create Thickened Base
Sprinkle the flour evenly over the corned beef mixture and stir well to cook out the raw flour taste. This step is important because it helps the soup develop a creamy texture without needing heavy cream. Gradually whisk in the chicken broth, making sure to avoid any lumps. Bring the mixture to a gentle boil and simmer for about 10 minutes until it starts to thicken slightly.
Step 3: Add Sauerkraut and Simmer
Drain the sauerkraut thoroughly to keep the soup from becoming too watery, then fold it into the pot. Let it simmer with the soup for about 10 more minutes, allowing all those tangy notes to infuse and balance the savory meat and creamy broth perfectly.
Step 4: Finish with Dairy & Cheese
Turn off the heat and stir in the sour cream to add a velvety richness that complements the acidity of the sauerkraut. Fold in half of the shredded Swiss cheese, letting it melt into the warm soup. Give it a final stir to combine every comforting element just right.
How to Serve Reuben Soup Recipe
Garnishes
To finish, sprinkle the remaining Swiss cheese over each bowl while still hot so it melts enticingly on top. Add freshly chopped chives for a burst of color and a mild onion flavor, which brightens the rich soup and adds a delicate crunch with each spoonful.
Side Dishes
This soup is hearty on its own, but pairing it with crusty rye bread or buttery garlic toast amplifies the Reuben-inspired experience. You can also serve it alongside a crisp pickle or a simple green salad to cut through the richness.
Creative Ways to Present
For a fun twist, try serving the soup in bread bowls, turning your meal into an event! Another idea is to top each serving with a dollop of sour cream and a drizzle of spicy mustard for an extra kick that nods to classic Reuben flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and refrigerate for up to 3 days. The flavors continue to meld beautifully, making leftovers often taste even better the next day.
Freezing
This Reuben Soup Recipe freezes well. Place cooled soup in freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Keep in mind that sauerkraut texture might soften slightly after thawing, but the flavor remains delicious.
Reheating
When ready to enjoy again, gently reheat the soup on the stove over medium-low heat, stirring occasionally to prevent burning and to make sure the cheese melts smoothly back into the broth. Avoid microwaving if possible for the best texture.
FAQs
Can I use leftover corned beef for this Reuben Soup Recipe?
Absolutely! Leftover corned beef works perfectly in this soup and can even intensify the flavor since it’s already well-seasoned and tender.
Is this soup very tangy because of the sauerkraut?
It has a balanced tanginess. The sour cream and Swiss cheese mellow out the sauerkraut’s sharpness, offering a smooth, rich finish that’s neither too sour nor overpowering.
Can I substitute chicken broth with something else?
Yes, vegetable broth or beef broth can be used if you prefer those flavors, but chicken broth keeps the taste lighter and lets the Reuben ingredients shine.
Is it possible to make this recipe vegetarian?
You can swap corned beef for smoked tofu or tempeh and use vegetable broth, but the iconic Reuben flavor comes from the meat, so it won’t be quite the same experience.
How thick should the soup be?
The soup should be creamy and slightly thickened to coat the back of a spoon without being overly heavy, thanks to the perfect balance between flour, broth, and sour cream.
Final Thoughts
This Reuben Soup Recipe is pure, comforting magic in a bowl, a cozy hug that perfectly captures all the joys of a classic deli favorite. Whether it’s a chilly evening or you’re simply craving something hearty with a twist, give this recipe a try—you’ll find yourself coming back to its rich, tangy, cheesy goodness time and time again!
Print
Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Reuben Soup is a hearty and comforting dish inspired by the classic Reuben sandwich. This savory soup combines tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a flavorful broth, finished with a touch of sour cream and fresh chives for garnish. Perfect for a cozy meal that captures the essence of the beloved deli favorite in a warm, spoonable form.
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped (about 2 cups)
- 2 teaspoons minced garlic
- 1 pound corned beef slices, chopped
- 1 1/2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 can sauerkraut, drained well (14.5 oz)
Finishing Touches
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 1 cup Swiss cheese, shredded and divided
Instructions
- Sauté the Aromatics: In a large pot, melt the unsalted butter over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add Corned Beef and Flour: Add the chopped corned beef slices to the pot and cook for 2-3 minutes, allowing them to warm through and release flavor. Sprinkle the flour over the mixture and stir well to coat the ingredients; cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup.
- Pour in Chicken Broth: Gradually add the chicken broth while stirring constantly to prevent lumps. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing it to thicken slightly.
- Add Sauerkraut: Stir in the well-drained sauerkraut and continue to simmer the soup for another 10 minutes, blending the flavors and tenderizing the sauerkraut.
- Incorporate Swiss Cheese: Add half of the shredded Swiss cheese into the soup, stirring until melted and fully incorporated, resulting in a creamy texture.
- Finish and Garnish: Remove the soup from heat and stir in the sour cream for richness. Ladle the soup into bowls, then sprinkle with the remaining shredded Swiss cheese and chopped fresh chives to garnish. Serve warm and enjoy!
Notes
- For extra depth of flavor, consider adding a splash of rye whiskey or mustard when adding the corned beef.
- If you prefer a less tangy soup, rinse the sauerkraut well before draining to reduce sourness.
- This soup pairs beautifully with crusty rye bread or toasted sandwiches.
- To make it vegetarian, substitute vegetable broth and omit the corned beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
