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!
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.
Did your family love this Reuben Soup? Leave us a rating and a comment below!
- ¼ cup unsalted butter
- 1 cup sweet onion chopped
- 2 ribs celery sliced
- ½ teaspoon caraway seeds optional
- 3 cups cabbage chopped ½-inch
- 3 tablespoons flour
- 3 ½ cups low sodium chicken broth
- 1 cup heavy cream
- 2 teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill weed
- ¼ teaspoon black pepper
- 1 ½ cups corned beef diced, 6 oz
- 1 cup sauerkraut squeezed dry and chopped
- 1 cup Swiss cheese shredded, 4 oz
- fresh parsley for garnish
- pickles sliced, for garnish
- 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.
- Leftover or deli corned beef works great in this recipe. 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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