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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.