Easy Reuben Soup Recipe With Rye Croutons And Swiss Cheese

There’s something so comforting about the flavors of a classic Reuben sandwich—the tangy sauerkraut, savory corned beef, creamy dressing, and melty Swiss cheese all wrapped up in rye bread. Now imagine all those nostalgic tastes coming together in a warm, hearty bowl of soup. That’s exactly what this Reuben Soup brings to your table: all the goodness of your favorite deli treat in a cozy, sippable form. Whether you’re craving a quick weeknight dinner or a memorable dish to share with friends, this soup is as easy as it is satisfying.

Why You’ll Love Reuben Soup

• Fast: Ready in under an hour, perfect for busy evenings.
• Easy: Simple steps and ingredients you probably already have.
• Giftable: Makes a thoughtful homemade meal for friends and family.
• Crowd-pleasing: A unique twist on a classic that everyone will love.

Ingredients

Here’s what you’ll need to make this flavorful soup. Each ingredient plays its part in building layers of that iconic Reuben taste:

• Unsalted butter: For sautéing veggies and adding richness without overpowering flavors.
• Yellow onion and celery: The aromatic base that adds sweetness and crunch.
• Garlic: Just a touch for that warm, savory note.
• All-purpose flour: To create a roux that thickens the soup beautifully.
• Chicken broth: The heart of the soup’s liquid, offering depth without heaviness.
• Corned beef: The star protein, chopped or shredded for tender bites.
• Sauerkraut: Thoroughly drained to keep the soup from getting too watery while delivering tangy brightness.
• Caraway seeds: That subtle, distinctive Reuben spice note.
• Thousand Island dressing: Adds creaminess and that familiar dressing flavor.
• Bay leaves: For gentle herbal undertones.
• Heavy cream: Makes the soup luxuriously creamy and smooth.
• Swiss cheese: Divided—some melts in the soup, some tops it off for gooey goodness.
• Rye bread cubes: Crisped into croutons for perfect garnish and texture.
• Olive oil: To toast the croutons just right.
• Fresh parsley: Adds a fresh, bright finish.
• Salt: To taste, enhancing all the flavors.

How to Make Reuben Soup

Ready to get started? Follow these simple steps, and you’ll have a pot of delicious Reuben Soup warming your kitchen in no time.

1. Make the rye croutons: Preheat your oven to 375°F (190°C). Toss the rye bread cubes with olive oil and a pinch of salt. Spread them out on a baking sheet and bake for 8–10 minutes, flipping halfway through, until they’re golden and crisp. Set aside for later.
2. Sauté the veggies: In a large pot, melt the butter over medium heat. Add the chopped onion and celery, cooking until they’re soft and fragrant—about 5 minutes. Then stir in the minced garlic and cook for just 30 seconds more so it doesn’t burn.
3. Make a roux: Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This cooks off the raw flour taste and helps thicken your soup.
4. Add the broth and main ingredients: Slowly whisk in the chicken broth until the mixture is smooth. Then add the chopped corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Cover and simmer gently for 20–25 minutes, stirring occasionally to blend all those flavors.
5. Finish the soup: Remove the bay leaves and lower the heat. Stir in the heavy cream and 1½ cups of the Swiss cheese, stirring until the cheese melts into a creamy, dreamy texture. Taste and season with salt as needed.
6. Serve and garnish: Ladle the hot soup into bowls, then sprinkle the remaining Swiss cheese on top. Add a handful of those crunchy rye croutons and a sprinkle of fresh parsley for color and freshness. Enjoy immediately!

Substitutions & Additions

If you want to mix things up or accommodate what you have on hand, here are some easy swaps and creative ideas:

• Beef broth instead of chicken broth: For a richer, more robust flavor.
• Turkey or pastrami: Swap in place of corned beef for a different deli twist.
• Greek yogurt or sour cream: Use in place of heavy cream for a tangier finish and lighter soup.
• Cheddar or Gruyère cheese: Try these instead of Swiss for a sharper or nuttier flavor.
• Carrot or bell pepper: Add finely diced for extra color and sweetness.
• Homemade Thousand Island dressing: Whip up your own for a fresher, customizable taste.

Tips for Success

• Don’t skip draining the sauerkraut: Excess liquid can water down your soup.
• Stir the roux constantly: To avoid lumps and ensure a smooth base.
• Toast your rye croutons well: They add essential texture and hold up nicely in the soup without getting soggy too fast.
• Make it ahead: This soup tastes even better the next day as the flavors meld—just reheat gently to avoid curdling the cream.

How to Store Reuben Soup

Place any leftovers in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy it again, warm the soup gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegetarian?

Absolutely! Just swap the corned beef for sautéed mushrooms or a plant-based deli meat, and use vegetable broth instead of chicken broth.

Is it okay to use pre-shredded Swiss cheese?

Yes, pre-shredded works fine, but freshly shredded cheese tends to melt better and gives a creamier texture.

Can I use store-bought croutons instead of making rye croutons?

Sure! Just try to find rye or pumpernickel croutons to keep that authentic Reuben flavor.

If you love recipes that bring classic flavors into cozy, comforting dishes, be sure to check out more of my favorites. And if you want to save this Reuben Soup recipe and browse tons of other delicious ideas, follow me on Pinterest!

Reuben Soup

2 from 1 vote

All the nostalgic flavors of a classic Reuben sandwich come together in a warm, hearty, and cozy soup perfect for busy evenings or sharing with friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Deli-Inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Rye Croutons

• rye bread cubes for croutons
• 1 tbsp olive oil to toss with rye bread cubes
• pinch salt for croutons

For the Soup

• 2 tbsp unsalted butter for sautéing veggies
• 1 medium yellow onion chopped
• 2 stalks celery chopped
• 2 cloves garlic minced
• 3 tbsp all-purpose flour for roux
• 6 cups chicken broth
• 12 oz corned beef chopped or shredded
• 1 cup sauerkraut drained
• 1 tsp caraway seeds for spice
• 1/2 cup Thousand Island dressing
• 2 bay leaves bay leaves for herbal undertones
• 1/2 cup heavy cream
• 1.5 cups Swiss cheese divided, some melted in soup, some for topping
• salt to taste
• 2 tbsp fresh parsley for garnish

Equipment

• Large Pot
• baking sheet
• Oven

Method

 

1. Step 1: Preheat oven to 375°F (190°C). Toss rye bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes, flipping halfway, until golden and crisp. Set aside.
2. Step 2: In a large pot, melt butter over medium heat. Add chopped onion and celery; cook about 5 minutes until soft and fragrant. Stir in minced garlic and cook 30 seconds more.
3. Step 3: Sprinkle flour over vegetables and stir constantly for 1–2 minutes to cook off raw taste and thicken soup.
4. Step 4: Slowly whisk in chicken broth until smooth. Add chopped corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Cover and simmer gently for 20–25 minutes, stirring occasionally.
5. Step 5: Remove bay leaves. Lower heat. Stir in heavy cream and 1½ cups Swiss cheese until melted and creamy. Season with salt to taste.
6. Step 6: Ladle soup into bowls. Sprinkle remaining Swiss cheese on top. Add crunchy rye croutons and fresh parsley garnish. Serve immediately.

Notes

Substitute beef broth for chicken broth for richer flavor. Use turkey or pastrami instead of corned beef. Greek yogurt or sour cream can replace heavy cream for tangier, lighter soup. Try cheddar or Gruyère instead of Swiss cheese. Add diced carrot or bell pepper for extra color and sweetness. Homemade Thousand Island dressing offers fresher taste.

Drain sauerkraut well to avoid watery soup. Stir roux constantly for smooth base. Toast rye croutons well to keep texture. Soup tastes better next day; reheat gently to avoid curdling cream.

Store leftovers in airtight container in fridge for up to 3 days or freeze up to 2 months. Thaw overnight before reheating.