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Reuben Soup

Reuben Soup is a liquid version of everyone’s favorite deli sandwich. It’s thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese. A little garlic, horseradish, cayenne pepper, and caraway seeds flavor the soup along with Thousand Island dressing.

Reuben Soup

I think it is the Thousand Island dressing that makes me enjoy a Reuben so much.

Reuben Soup with corned beef and swiss cheese

Corned beef, sauerkraut and Thousand Island make one of the most amazing flavor combos ever. So amazing that I’ve used them in lots of different recipes including Reuben Fritters, Reuben Dip, Reuben Pinwheels, and Reuben Crescents.

I cut some Rye bread into pieces, toasted it with swiss cheese and topped the soup with them.

Reuben Soup with corned beef and swiss cheese and saeurkraut

Reuben Soup Ingredient List

The ingredient list for this soup is a little long but the cooking time doesn’t take long at all. I typically get the first half of the ingredients list ready to go then get the rest of the ingredients ready while the onion and celery cook. Saves a ton of time.

Recommended Equipment

  • Dutch Oven- I love this Lodge Cast Iron Enamel Dutch Oven. It comes in 2 beautiful colors and holds heat really well and is much less expensive than some other brands.
Reuben Soup with corned beef, swiss cheese, and sauerkraut


Leftovers can be kept in an airtight container in the refrigerator for 3 to 4 days and reheated in a pot or in the microwave. If too thick, thin with a little milk.

Reuben Soup

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Reuben Soup

Reuben Soup

Reuben Soup is a liquid version of everyone's favorite deli sandwich. It's thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese.
PREP: 8 minutes
COOK: 22 minutes
SERVINGS: 6 servings



  • 4 tablespoons butter
  • 1 medium sweet onion, chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 to 3 cups beef broth
  • 2 cups half-and-half
  • 1/2 cup Thousand Island dressing
  • 1 1/2 tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5-ounce) can sauerkraut, rinsed and drained
  • 2 cups shredded swiss cheese, divided
  • 1 pound thinly sliced corned beef from the deli, chopped
  • salt and pepper
  • rye bread for serving


  • Melt butter in a Dutch oven over medium heat.
  • Add onion and celery and cook until soft, about 5 minutes.
  • Add garlic and cook 1 minute.
  • Sprinkle flour on top. Stir in and cook for 1 minute.
  • Gradually whisk in beef broth and bring to a simmer.
  • Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.
  • Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.
  • Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.
  • Serve soup with croutons.


Calories: 592kcal
Course: Soup
Cuisine: American
Keyword: corned beef, reuben

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36 thoughts on “Reuben Soup”

  1. I ordered reuben soup by the quart from a deli that made it in my area years ago. It was my absolute favorite soup and it’s not something you can find regularly at restaurants; that deli sadly closed a few years back. I came across this recipe and thought I’d give it a try. The only change I made was using a can of processed corned beef and breaking it apart and using that instead of deli corned beef. This soup turned out better than the deli made! So thick, creamy, and flavorful. I will definitely be making this on a regular basis!

  2. OMG. this soup is amazing! I used almond flour as my diet doesn’t allow regular flour. Tastes like a Reuben just without the bread. I also made swiss cheese crisps without the bread. Keto all the way. SO YUMMY!!!! Thank you so much for the GREAT recipe.

  3. I’ve made this soup multiple times. Pleasing 99% of those that tried it. Just wanted to give a tip. If anyone is as busy as I am. Working 70 plus hours a week and doing cooking in shifts lol!! I’ve found a delicious way to start the soup and fit it into my schedule. Typically making it to take back to staff or family events btw.
    The night before I put my raw corned beef in a crockpot. Add saurkraut. Cover it with water. Beef base, my diced onion & bayleaf. I am guessing you could use a pressure cooker as well. I then cut my Swiss down. Cut bread if I am making croutons or bread Crusts of my own. Dice my celery etc etc. Have it all ready for the next morning or time frame I have available lmfao! Busy busy. It comes out excellent! Ps I am a long time chef. I usually add. Edit and change recipes. This one is a go to for me! Excellent in every aspect. Kudos! Also thanks for sharing!

    1. As a chef, it can be done. any plant based heavy cream or non-dairy unsweetened yogurt. you can also use full fat unsweetened coconut milk to replace the half and half. and plant based butter. these are items to help thicken. if you need it thicker create a cornstarch slurry. hope that helps.

  4. Wendy Hanson

    This is one of my favorite soup recipes to make with left over corned beef. I have made this recipe for the past couple years. Sometimes I add more cayenne pepper, sour kraut, thousand island dressing, or caraway jack cheese depending on what I have left over. The caraway jack cheese is a different texture than swiss cheese when melted. The soup tastes fantastic anyway you make it plus quick and easy to make.

  5. Very good. However, I did notice that the Swiss cheese added to the soup is the same for 6 servings as it is for 12 according to the instructions. For 12 servings that would leave 2 1/2 cups for the croutons.

  6. I’ve made several versions of Reuben soup and this one is probably the best. You may be tempted to omit the 1000 Island Dressing but don’t give in. I think it adds a bit of sweetness to balance the sauerkraut.

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