You know those days? The ones where you’re craving something hearty, something packed with flavor, something that just wraps you in a warm hug? And you think of a classic Reuben sandwich, all gooey cheese, tangy sauerkraut, and savory corned beef, but the thought of assembling all those layers, toasting the bread just right… well, it can feel like a lot. That’s precisely where this Reuben soup comes in, my friends. It’s like the best parts of a Reuben sandwich decided to take a luxurious bath in a creamy, flavorful broth. Honestly, the first time I made this, I swear my kitchen smelled like pure happiness. It’s a bit like my famous French onion soup in its comforting power, but with that distinct, unforgettable Reuben zing. This isn’t just soup; it’s a culinary shortcut to pure bliss, especially when you’re short on time but big on cravings.
What is reuben soup?
So, what exactly *is* Reuben soup? Think of it as a deconstructed Reuben sandwich, transformed into the most comforting bowl of soup you’ve ever had. It captures all those iconic Reuben flavors – the savory corned beef, the tangy sauerkraut, the richness of Swiss cheese, and the slight kick of Thousand Island dressing – but in a soup format. It’s not just a broth with chunks; it’s a creamy, dreamy concoction that’s incredibly satisfying. The name itself just sounds cozy, doesn’t it? It’s essentially taking a beloved classic and making it even more approachable, perfect for a chilly evening or when you just need a little bit of deliciousness without all the fuss of making a whole sandwich. It’s bold, it’s flavorful, and it’s surprisingly easy to whip up, which is always a win in my book.
Why you’ll love this recipe?
Let me tell you why this Reuben soup has become a staple in my kitchen. First off, the flavor is just *phenomenal*. It hits all the right notes: that salty, savory depth from the corned beef, the bright, acidic punch from the sauerkraut that cuts through the richness beautifully, and the creamy, cheesy undertones from the Swiss. It’s complex without being complicated. And simplicity? Oh, it’s a lifesaver! You can have this on the table in under an hour, making it perfect for busy weeknights when you’re dreaming of something special but don’t have hours to cook. It’s also incredibly budget-friendly, using ingredients you likely already have or can easily pick up. What I love most about this is its versatility. It’s fantastic on its own, of course, but I’ll get to that. It’s that perfect blend of familiar comfort and delightful surprise. It’s everything you love about a Reuben, without the bread carb overload (though we do add a little something later, don’t worry!). It’s genuinely one of those recipes that makes everyone ask for seconds, and it never fails to impress.
How do I make Reuben soup?
Quick Overview
Making this Reuben soup is surprisingly straightforward. You’ll sauté some aromatics and corned beef, deglaze with some broth, add your sauerkraut and creamy elements, and then let it all meld together. The key is to build layers of flavor, starting with a good base and incorporating those signature Reuben tastes. It’s a one-pot wonder for the most part, which means less cleanup – another huge win! You’ll be amazed at how quickly such deep, satisfying flavor develops. It’s all about smart layering and letting the ingredients do their magic.
Ingredients
For the base and flavor:
You’ll want about a pound of good quality corned beef. I usually grab some pre-cooked slices from the deli, but if you have leftover corned beef from St. Patrick’s Day, even better! Chop it up nice and small. Then, you’ll need a large onion, finely diced, and maybe two cloves of garlic, minced. A little butter or Olive oil for sautéing, of course. We’re talking about 4 cups of beef broth – low sodium is good so you can control the saltiness. And then, the star of the tangy show: one 15-ounce can of sauerkraut. Make sure to drain it really well; nobody wants a watery soup! I sometimes give it a quick rinse if I want to tone down the tang a tiny bit, but usually, draining is enough. A tablespoon of Dijon mustard adds a nice little zing that’s essential for that Reuben profile. Oh, and a teaspoon of caraway seeds. If you’re not a fan, you can omit them, but they truly add that authentic deli flavor that’s so distinctive.
For the Creaminess:
This is where the magic happens and it gets that lovely, luscious texture. About 1/2 cup of heavy cream is my go-to for richness. If you’re looking for something a little lighter, half-and-half works, or I’ve even experimented with evaporated milk in a pinch, and it was surprisingly good! You’ll also need about 1 cup of shredded Swiss cheese. Gruyere can be a delicious substitute or addition if you’re feeling fancy, but classic Swiss is perfect. And for that *je ne sais quoi*, about 1/4 cup of Thousand Island dressing. Yes, you read that right! It sounds a bit unusual, but trust me, it adds this subtle sweetness and creaminess that ties everything together beautifully. I usually use my favorite store-bought brand, but if you have a homemade version, go for it!
For Serving (Optional but Highly Recommended!):
Rye croutons! You can buy them or make your own by cubing some rye bread, tossing it with a little melted butter and garlic powder, and toasting them until golden. Fresh parsley for a pop of color and freshness is always a good idea. And maybe a little extra shredded Swiss cheese for topping.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a nice, large pot or Dutch oven. A good 5-6 quart size is ideal. Put it over medium heat and let it get nicely warm. While it’s heating, make sure your corned beef is chopped into small, bite-sized pieces and your onion is finely diced. Having everything prepped and ready to go makes the cooking process so much smoother. This is one of those recipes where the “mise en place” (that’s French for getting all your ingredients prepped) really makes a difference!
Step 2: Mix Dry Ingredients
This step is more about preparing the flavor base. Add about 2 tablespoons of butter or olive oil to your warmed pot. Once it’s melted and shimmery, toss in your diced onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don’t rush this; a nicely softened onion builds a sweet foundation for the soup. Then, add your minced garlic and caraway seeds, and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Mix Wet Ingredients
Now, add your chopped corned beef to the pot with the onions and garlic. Cook for about 3-5 minutes, stirring, until it’s lightly browned and a little crispy in places. This step is crucial for bringing out the savory notes of the corned beef. Next, pour in the beef broth and scrape the bottom of the pot with your spoon to loosen up any browned bits – that’s where a lot of the flavor is hiding! Bring the broth to a simmer.
Step 4: Combine
Once the broth is simmering, stir in the drained sauerkraut and the Dijon mustard. Let this mixture simmer gently for about 10-15 minutes. This allows the flavors to meld together beautifully and the sauerkraut to soften up a bit more. It’s starting to smell amazing at this point, isn’t it?
Step 5: Prepare Filling
Now it’s time to make it creamy and cheesy! Reduce the heat to low. Stir in the heavy cream (or your chosen substitute). Let it heat through gently, but don’t let it boil vigorously after adding the cream. Now, gradually stir in the shredded Swiss cheese, a handful at a time, stirring constantly until it’s melted and the soup is smooth and creamy. This might take a few minutes. Finally, stir in the Thousand Island dressing. Taste and adjust seasoning if needed – you might want a pinch of black pepper, but usually, the corned beef and broth provide enough salt.
Step 6: Layer & Swirl
This step is more about the final texture. Make sure the soup is heated through but not boiling. The cheese should be fully incorporated, and the soup should have a lovely, creamy consistency. If it’s too thick for your liking, you can add a splash more broth or cream. If it’s too thin, you can let it simmer on very low for a few extra minutes, uncovered, to thicken slightly, or even whisk in a tablespoon of cornstarch slurry (cornstarch mixed with a little cold water) if you need to thicken it quickly.
Step 7: Bake
Wait, bake? No, no, this is a stovetop soup! I think my brain got ahead of itself, envisioning all the delicious ways to serve it! We don’t bake this soup. It’s all done right there on the stovetop. The magic happens with gentle simmering and melting. So, no baking needed here, which makes it even faster and easier!
Step 8: Cool & Glaze
Just like the baking step, there’s no cooling and glazing involved here in the traditional sense. Once the cheese is melted and the soup is creamy and delicious, it’s ready to serve. The “glaze” in this context is really just the luscious, creamy broth coating everything. The goal is a warm, comforting soup, not something that needs to set or cool significantly before serving. You want it to be invitingly hot!
Step 9: Slice & Serve
Ladle generous portions of the Reuben soup into warm bowls. Top with a sprinkle of fresh parsley for a bit of color and a scattering of those crispy rye croutons. You could even add a tiny dollop of Thousand Island dressing or a little extra shredded Swiss cheese right on top if you’re feeling decadent. Serve immediately and watch it disappear!
What to Serve It With
This Reuben soup is a meal in itself, honestly, but it pairs wonderfully with a few things to make it an even more complete experience. For a simple breakfast that feels incredibly indulgent, a small bowl alongside some crusty rye toast or even a single, perfect hard-boiled egg is lovely. It’s surprisingly satisfying to start the day with something so flavorful. For brunch, I love serving it with a side of mini rye bread sandwiches – think small cucumber and dill sandwiches or even tiny turkey and swiss sliders. It’s a fun way to play with the deli theme. As a dessert course (yes, a soup course!), this is a bit unconventional, but if you’re doing a themed dinner, a small shot glass of this soup as an amuse-bouche before a richer dessert can be a surprising and delightful interlude. It’s a palate cleanser with a kick! For cozy snacks or a light lunch, it’s perfect with just a handful of those rye croutons or even some simple celery and carrot sticks for a bit of crunch. My family also loves it with some good quality pickles on the side – you know, to really lean into that deli vibe. It’s a versatile dish that can adapt to your mood and the occasion.
Top Tips for Perfecting Your Reuben Soup
Let’s talk about making this soup absolutely perfect, every single time. First, the sauerkraut. Draining it thoroughly is non-negotiable. If you find sauerkraut a bit too potent for your taste, give it a quick rinse under cold water before draining. It mellows out the tang just a touch without sacrificing that essential Reuben character. For the corned beef, I find that chopping it relatively small ensures you get a good amount in every spoonful. If you’re using leftover corned beef, make sure it’s not too dry; a slightly fattier cut will render more flavor into the soup. When it comes to mixing the cheese, patience is key. Add it gradually and stir constantly over low heat. If you dump it all in at once, you risk it clumping or becoming stringy. Slow and steady wins the creamy race! If your soup seems a little too thick after adding the cream and cheese, don’t panic! A splash more beef broth or even a bit of milk will loosen it up beautifully. Conversely, if it’s too thin, letting it simmer on the lowest possible heat for a few extra minutes, uncovered, can help it reduce and thicken naturally. For the Thousand Island dressing, start with the recommended amount and taste. You can always add a bit more if you want that sweeter, creamier note to be more pronounced. Some brands are sweeter than others, so it’s good to adjust to your preference. And the rye croutons – they are a game-changer! Don’t skip them if you can help it. To make them extra special, I like to toss my rye bread cubes with a little melted butter, a pinch of garlic powder, and maybe even a tiny sprinkle of dried dill before toasting them. They add that crucial crunch and another layer of delicious flavor that perfectly complements the soup. Honestly, I’ve made this countless times, and these little tweaks really elevate it from good to truly spectacular.
Storing and Reheating Tips
This Reuben soup is fantastic for leftovers, which is a big bonus for me. If you have any that is, and let’s be honest, there usually isn’t much left! For storing, let the soup cool down to room temperature before transferring it to an airtight container. At room temperature, it’s best to consume it within a couple of hours, just for food safety. In the refrigerator, this soup will keep beautifully for about 3-4 days. I usually store it in glass containers to keep it fresh and easy to reheat. When it comes to reheating, the stovetop is your best friend. Gently warm the soup over medium-low heat, stirring occasionally, until it’s heated through. You might need to add a splash of milk, cream, or broth if it has thickened too much in the fridge. Avoid boiling it rapidly, especially after the cheese has been added, as it can sometimes separate. If you’re in a real pinch, you can reheat individual servings in the microwave, again stirring halfway through to ensure even heating. I don’t typically freeze this soup because dairy-heavy soups can sometimes change texture slightly after thawing, but if you absolutely must, let it cool completely, then store in freezer-safe containers, leaving a little headspace for expansion. Thaw it overnight in the refrigerator and reheat gently on the stovetop. For the glaze, which is really the creamy broth itself, it should be just as delicious after reheating. If the soup has separated slightly after reheating, a good whisk can often bring it back together. My kids actually love having this for lunch the next day, and they always say it tastes just as good, if not better!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Reuben Soup Recipe! It’s honestly one of those dishes that brings a smile to everyone’s face, mine included. It captures all the beloved flavors of a classic Reuben sandwich but in a comforting, easy-to-make soup form. The balance of savory corned beef, tangy sauerkraut, and creamy Swiss cheese is just divine, and that little hint of Thousand Island dressing ties it all together perfectly. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly special. I really hope you give this a try, especially on those days when you need a little extra comfort in your life. It’s fantastic for a cozy night in, a crowd-pleasing lunch, or even as part of a fun themed dinner. If you love this, you might also enjoy my recipe for a hearty Irish Stew or my Creamy Tomato Basil Soup – they’re in a similar vein of comfort food! Let me know in the comments below how yours turns out, or if you have any special variations you love. I’m always curious to hear about your kitchen adventures!
Reuben Soup
Ingredients
Main Ingredients
- 0.5 pound ground beef
- 1 cup chopped onion
- 2 cloves garlic minced
- 0.75 cup sauerkraut drained
- 0.5 cup Swiss cheese shredded
- 1 can beef broth 14.5 ounces
- 1 cup Rye bread cubes toasted
- 0.5 cup Thousand Island dressing
- 0.25 cup sour cream
- Salt and pepper to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the drained sauerkraut and beef broth. Bring the mixture to a simmer, then reduce heat and let it cook for 15 minutes, allowing the flavors to meld.
- Stir in the shredded Swiss cheese until melted and smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top each serving with toasted rye bread cubes, a dollop of Thousand Island dressing, and a spoonful of sour cream.
