This fantastic Reuben soup is perfect for anyone who loves a good Reuben sandwich!
Corned beef, sauerkraut, and Swiss cheese all make an appearance in this savory soup.
It’s one of our absolute favorite soup recipes, so creamy and jam packed with flavor.
What is Reuben Soup?
- Reuben soup recipe tastes like a Reuben sandwich in a bowl.
- It’s easy to make with all of the classic ingredients found in the sandwich.
- This hearty and filling soup can easily serve as a main dish.
- It’s keto-friendly and low-carb, making it a great option for those watching their carb intake.
- Pair it with crusty rye bread for dipping or top with some rye and pumpernickel croutons, regular croutons, or homemade crostini. So delish!
Ingredients for Reuben Soup
Corned Beef – Use leftover corned beef or deli corned beef in this recipe. If purchasing deli corned beef, ask them to cut it extra thick (about ½-inch) and cube it at home.
Sauerkraut – You can purchase sauerkraut at almost any grocery store. Be sure to squeeze excess liquid from the sauerkraut so the soup broth isn’t too salty or sour.
Caraway seeds – These add the distinctive flavor of rye bread to the broth. They add great flavor but you can leave them out if you prefer.
Seasonings – All the classic Reuben flavors can be found here, from dill weed to dry mustard, to caraway seeds. What a fun soup!
How to Cook Corned Beef
You can use deli corned beef in this recipe or try one of the recipes below and use the leftovers for soup.
Extras – Cabbage adds bulk and flavor to this soup. Try adding potatoes, sweet potatoes, or cauliflower to the mix.
How to Make Reuben Soup
- Cook onions in butter with celery & caraway seeds (per the recipe below).
- Add broth, cabbage, & seasonings, and simmer until cabbage is softened.
- Stir in corned beef, sauerkraut, and cheese.
Garnish with parsley & pickles if you’d like and serve with rye bread or croutons.
Storing Reuben Soup
- Store Reuben soup in a tightly covered container in the refrigerator for up to 4 days.
- To freeze, add soup to freezer-safe containers and consume it within 6 months for the best flavor.
- To reheat, thaw in the refrigerator overnight, then heat on the stovetop or in individual portions in the microwave. Shred some extra Swiss cheese on top to refresh the flavors.
More Reuben Inspired Recipes
There is nothing quite like a reuben sandwich, these recipes are inspired but this deli favorite!
Did your family love this Reuben Soup? Leave us a rating and a comment below!
Reuben Soup
Equipment
Ingredients
- ¼ cup unsalted butter
- 1 small sweet onion chopped
- 2 ribs celery sliced
- ½ teaspoon caraway seeds optional
- 3 cups chopped green cabbage cut ½-inch
- 3 tablespoons all-purpose flour
- 3 ½ cups reduced sodium chicken broth
- 1 cup heavy whipping cream
- 2 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon black pepper
- 6 oz corned beef * about 1 ½ cups diced
- 1 cup sauerkraut squeezed dry and chopped
- 1 cup shredded swiss cheese 4 oz
- chopped fresh parsley for garnish
- chopped dill pickles for garnish
Instructions
- In a large pot or dutch oven, melt the butter over medium heat.
- Add the onion, celery, and caraway seeds and cook until slightly softened, about 4 minutes.
- Stir in the cabbage and turn the heat up to medium-high. Cook for 5 minutes or until softened. Add the flour and cook for 1 minute more.
- Add broth, cream, dry mustard, salt, garlic powder, dill weed, and black pepper. Bring to a boil, reduce heat, cover, and simmer 10-12 minutes or until the cabbage is tender.
- Stir in the corned beef and sauerkraut. Cook 2 minutes more to heat through.
- Remove from the heat and stir in the Swiss cheese.
- Garnish with parsley and sliced pickles.
Notes
- Use leftover cooked corned beef or deli corned beef. Ask the deli to slice the corned beef extra thick if possible.
- Be sure to squeeze the sauerkraut thoroughly to avoid making the soup broth too salty or sour.
- Adding potatoes, sweet potatoes, or cauliflower to stretch the soup even further.
- Keep leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Soup
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Great soup! Next time I’ll add a little more caraway. Used baby Yukon potatoes and smoked brisket pastrami sliced for sandwiches cut into 1 inch strips, will use 12 oz on the next one instead of 6oz.
Using a good swiss cheese also adds a great flavor to it
Hi John. Pairing it with Swiss cheese sounds delicious. Let me know how it works out with the 12oz strips.
Hello! Could this be made in the crockpot? We’re doing a soup for lunch at my workplace and this sounds different and would be a hit.
I haven’t tried this recipe in a slow cooker although I do think it would work. Let us know how it goes!
I love Rubens so I was excited to try this recipe. I didn’t add the deal because I don’t like dill and mustard wasn’t mustardy enough for me So after I got it in my bowl, I added some spicy brown mustard and that did the trick. Next time I’m going to get some pumpernickel croutons to add to it as well.
Flavors are excellent! I used “dinner sliced” deli corned beef which saved me the time of cooking a brisket. Next time I’m going to use vegetable broth instead of chicken.
Glad you enjoyed it! Thanks for trying our recipe out.