Creamy Reuben Soup Recipe: Corned Beef, Sauerkraut & Rye Croutons

This flavorful Reuben Soup combines corned beef, sauerkraut, and Swiss cheese in a rich, creamy broth for a comforting bowl that recalls the classic sandwich. Warm, hearty, and satisfying, it’s the perfect meal for chilly days.

A Tasty Twist on the Famous Reuben Sandwich

The Reuben sandwich is a deli favorite for a reason: tender corned beef, tangy sauerkraut, and nutty Swiss cheese. Those same flavors translate beautifully into soup. With a creamy base and melted Swiss on top, this recipe captures the sandwich’s character while offering the comfort of a warm bowl.

Why You’ll Love This Soup

• Croutons and Cheese: Like French onion soup, it’s finished with crisp croutons and melted Swiss for texture and richness.
• Complex Flavor: Corned beef, sauerkraut, caraway seeds, and bay leaf create a layered, savory broth.
• Fast and Easy: About 15 minutes of prep and 30 minutes of cooking make this a straightforward weeknight meal.
• Hearty and Filling: The combination of creamy base, meat, kraut, cheese, and bread makes for a truly satisfying dish.

The Ingredients You’ll Need

Gather the familiar Reuben ingredients along with a few pantry staples. Adjust amounts to taste.

• Unsalted butter – to sauté the vegetables.
• Onion – chopped (yellow, white, sweet, or red).
• Garlic – minced.
• Carrots – peeled and chopped into small pieces.
• Flour – to thicken the soup (or use cornstarch).
• Chicken or vegetable broth.
• Bay leaf.
• Sauerkraut – drained and rinsed.
• Corned beef – chopped or shredded for easy spooning.
• Caraway seeds – adds the classic kraut flavor.
• Half-and-half (or heavy cream).
• Salt and pepper to taste.
• Shredded Swiss cheese for topping.
• Rye bread croutons (optional) for added texture.

How to Make Creamy Reuben Soup

Use a Dutch oven or any heavy medium-sized pot for best results.

• Cook the vegetables: Melt butter over medium heat. Add chopped onion, garlic, and carrots and sauté about 5–7 minutes until softened.
• Add the flour: Sprinkle in the flour and stir to coat the vegetables. Cook 1–2 minutes until the flour is lightly browned.
• Add the broth: Slowly pour in the broth while stirring to prevent lumps.
• Add sauerkraut and corned beef: Stir in the bay leaf, rinsed sauerkraut, corned beef, and caraway seeds. Bring to a boil, then reduce heat to low.
• Simmer: Cover and simmer 20–25 minutes, until the vegetables are tender and flavors meld.
• Finish with cream: Stir in the half-and-half, remove the bay leaf, and season with salt and pepper to taste.
• Serve: Ladle into bowls and top with shredded Swiss cheese and croutons if desired.

Tips for Success

These small adjustments will help balance flavors and make the soup more approachable if you’re new to sauerkraut or corned beef in soups.

• Rinse the sauerkraut: Rinse and drain to reduce excess sourness while keeping pleasant tang.
• Raw vs. jarred: Because this soup is cooked, jarred or canned sauerkraut works well; you don’t need raw probiotic sauerkraut for this recipe.
• Corned beef: Leftover corned beef or deli slices shredded into small pieces both work fine.

What to Serve with Creamy Reuben Soup

• Green salad for a light contrast.
• Potato wedges or fries for a heartier side that echoes the sandwich vibe.
• Homemade bread or rye croutons to soak up the creamy broth.

How to Store and Reheat Leftovers

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over medium heat, stirring frequently, or microwave until hot but not boiling.
• Freezing: Not recommended after adding half-and-half; dairy soups can separate when frozen and thawed.

More Hearty Soup Recipes

• Albondigas Soup
• Slow Cooker Crack Chicken Soup
• Italian Sausage Butternut Squash Soup
• Ham Bone Soup

5 from 4 votes

Reuben Soup

by
Katerina | Easy Weeknight Recipes

All the flavors of a Reuben sandwich transformed into a creamy, satisfying soup.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, peeled and chopped into 1/4 inch pieces
• 2 tablespoons all-purpose flour
• 3 cups chicken or vegetable broth
• 1 large bay leaf
• 1 cup sauerkraut, drained and rinsed
• 1½ cup corned beef, chopped or shredded
• 1 teaspoon caraway seeds
• 1 cup half-and-half
• Salt and fresh ground black pepper, to taste
• 1 cup shredded Swiss cheese
• Rye bread croutons, optional

Instructions

• Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
• Sprinkle the flour over the vegetables and stir until well combined. Cook 1 to 2 minutes until the flour is lightly browned.
• Slowly pour the chicken or vegetable broth into the pot, stirring constantly to avoid lumps.
• Add the bay leaf, sauerkraut, corned beef, and caraway seeds. Bring to a boil, then reduce heat to low.
• Cover and simmer 20 to 25 minutes, or until the vegetables are tender.
• Stir in the half-and-half and remove the bay leaf from the soup.
• Taste and season with salt and pepper. Serve hot, topped with shredded Swiss cheese and croutons if using.

Notes

• Refrigerating: Store leftovers in an airtight container for up to three days.
• Reheating: Warm on the stovetop over medium heat, stirring frequently, or microwave until hot but not boiling.
• Corned Beef: Leftover or deli corned beef works well when shredded or chopped.
• Rinse the Sauerkraut: Rinsing reduces excess sourness and leaves a pleasant tang.
• Raw vs. Cooked Sauerkraut: Jarred or canned sauerkraut is fine since the recipe cooks the kraut.

Nutrition

Calories: 427 kcal |
Carbohydrates: 16 g |
Protein: 17 g |
Fat: 33 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used.