If you love the tangy, savory flavors of a classic sandwich but want to cozy up with a comforting bowl, this Reuben Soup Recipe is calling your name. Imagine all the delicious elements of a Reuben sandwich—corned beef, sauerkraut, Swiss cheese—transformed into a creamy, flavorful soup that’s perfect for chilly nights. It’s hearty, layered with tang and richness, and incredibly satisfying with every spoonful. Dive into this recipe and treat yourself to a warm, cheesy, and savory delight that tastes like a hug in a bowl.
Ingredients You’ll Need
These ingredients are straightforward but essential to capturing the authentic Reuben taste. Each adds a unique note: buttery richness, sharp tang, and hearty texture that make the soup truly sing.
- Unsalted butter: Provides a smooth, rich base to sauté the onions and garlic, ensuring the flavors bloom perfectly.
- Yellow onion: Adds sweetness and depth once softened, balancing the tangy sauerkraut brilliantly.
- Minced garlic: Brings a punch of savory aroma that enhances every other ingredient.
- Corned beef slices: The star protein offering that signature salty, tender bite reminiscent of the classic sandwich.
- Flour: Used to gently thicken the broth, giving the soup a luscious, creamy texture.
- Chicken broth: The flavorful liquid base that ties everything together with savory warmth.
- Sauerkraut: Adds that essential tangy bite, cutting through the richness to keep things bright.
- Sour cream: Provides creaminess with a subtle tang, enhancing the soup’s overall balance.
- Cut chives: Offer a fresh, mild oniony finish for color and a hint of sharpness.
- Swiss cheese: Shredded and divided, it melts into gooey pockets within the soup and garnishes the top for that iconic nutty flavor.
How to Make Reuben Soup Recipe
Step 1: Sauté Onion and Garlic
Start by melting the unsalted butter over medium heat. Once melted, toss in your diced yellow onion and cook until translucent and fragrant, about 5-7 minutes. Add the minced garlic and stir for another minute—I love how this early step builds that welcoming, savory aroma that makes your kitchen smell amazing.
Step 2: Add Corned Beef and Flour
Toss in the chopped corned beef, letting it warm through and mingle with the onions. Then sprinkle the flour over the mixture and stir well. This little dusting thickens the soup later, so don’t skip it. Cook for a couple of minutes to get rid of that raw flour taste and form a base for a creamy broth.
Step 3: Pour in Broth and Sauerkraut
Pour the chicken broth gradually while stirring, ensuring no lumps form. Then stir in the drained sauerkraut—this is where that classic tang kicks in. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for about 20 minutes so the flavors marry and deepen beautifully.
Step 4: Finish with Sour Cream and Cheese
Remove the soup from heat and gently stir in the sour cream for that luxurious creaminess. Then add half of the shredded Swiss cheese and stir until melted. The remaining cheese is reserved for topping each serving, melting slightly and adding that comforting gooeyness that feels just like biting into a melted Reuben sandwich.
How to Serve Reuben Soup Recipe
Garnishes
Top each bowl with the remaining Swiss cheese and a sprinkle of fresh cut chives. The cheese melts slightly into the hot soup, and the chives add a pop of color and a mild bite that cuts through the richness. If you’re feeling fancy, a small dollop of extra sour cream on top can also be a delightful addition.
Side Dishes
This soup is quite hearty on its own, but it pairs wonderfully with some crusty rye bread or crisp rye crackers. The bread’s earthiness and crunch contrast nicely with the soup’s creamy texture, making each bite well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls made from rye or sourdough. You can also add a sprinkle of smoked paprika or a few dashes of hot sauce on top for those who love a bit of heat. A side pickle spear on the bowl rim instantly evokes the classic deli vibe.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Store in the fridge for up to 3 days. The flavors may even deepen as it rests, making your leftover Reuben Soup Recipe even more delicious the next day.
Freezing
This soup freezes well! To freeze, cool it completely and place in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months. Keep in mind the sour cream may separate a bit after thawing, but a good stir while reheating brings it back nicely.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. If it thickens too much, add a splash of broth or water to loosen. Avoid microwaving straight from frozen as it can heat unevenly.
FAQs
Can I use a different type of cheese in this Reuben Soup Recipe?
Swiss cheese is traditional because of its mild, nutty flavor and excellent melting properties. However, you could experiment with Gruyère or even provolone for a slightly different twist.
Is this soup gluten-free?
Not as written, since flour is used as a thickener. You can substitute with cornstarch, arrowroot, or a gluten-free flour blend to make the recipe gluten-free.
Can I make this recipe vegetarian?
To make it vegetarian, swap the corned beef with mushrooms or smoked tempeh for that umami punch, and use vegetable broth instead of chicken broth.
How many servings does this Reuben Soup Recipe yield?
This recipe yields about four generous servings, perfect for a cozy dinner or sharing with friends and family.
What’s the best way to reheat without losing creaminess?
Reheat gently on low heat and stir often. Adding a small amount of sour cream or cream when reheating can help maintain that luscious texture.
Final Thoughts
There’s something truly comforting about this Reuben Soup Recipe—it combines all the flavors you love from the classic sandwich in a warm, soothing bowl. Whether you’re looking for a new weeknight favorite or a crowd-pleaser for chilly days, this soup delivers. Give it a try, and I promise it will become one of those dishes you keep coming back to again and 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 comforting and flavorful twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese in a creamy broth. This hearty soup is perfect for a cozy meal and brings all the deliciousness of the traditional deli favorite into a warming bowl.
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 medium yellow onion (2 cups), chopped
- 2 teaspoons minced garlic
- 1 pound corned beef slices, chopped
- 1 1/2 tablespoons flour
- 5 cups chicken broth
- 1 can sauerkraut (14.5 oz), well drained
Toppings and Garnish
- 1/4 cup sour cream
- 2 tablespoons cut chives
- 1 cup Swiss cheese, shredded and divided
Instructions
- Sauté aromatics and corned beef: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Then, stir in the chopped corned beef and cook briefly to warm through.
- Thicken the soup base: Sprinkle the flour over the onion and corned beef mixture. Stir constantly for 1-2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add broth and sauerkraut: Gradually pour in the chicken broth while stirring to avoid lumps. Add the well-drained sauerkraut to the pot and stir to combine. Bring the soup to a gentle boil, then reduce heat and simmer for about 15 minutes to allow flavors to meld.
- Finish with cheese and sour cream: Stir in half of the shredded Swiss cheese until melted and incorporated into the soup. Remove the pot from heat and swirl in the sour cream for a creamy texture.
- Serve and garnish: Ladle the soup into bowls and sprinkle the remaining Swiss cheese on top. Garnish with fresh cut chives for a pop of color and flavor. Serve hot with crusty bread or rye as desired.
Notes
- You can use leftover corned beef from a roast or deli slices for convenience.
- Drain the sauerkraut well to prevent the soup from becoming too sour or watery.
- Adjust the amount of sour cream to taste; it adds a creamy tang that balances the flavors.
- Swiss cheese can be substituted with Gruyère or any good melting cheese if preferred.
- For a vegetarian version, substitute vegetable broth and omit the corned beef.
