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.
I think it is the Thousand Island dressing that makes me enjoy a Reuben so much.
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 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.
Storage
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.
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More Delicious Soup Recipes
Watch the short video below to see how easy this recipe is to make.
Reuben Soup
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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Try this Crock Pot Reuben Dip.
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Does the cayenne pepper make it spicy?
Absolutely delicious!
A new favorite!!! Thank you 😊
Omg! This is an awesome recipe! I made it in my instapot! I used evaporated milk because I only had non fat milk in the frig. I thought it would be really rich with all that meat and cheese but it’s very flavorful! I could eat it over rice or noodles!
I just made this soup and it was absolutely delicious! I didnt change a thing and made it exactly as published. This will be a regular for me. Thanks for this incredible recipe!
This was delicious. I will be making this again.
After having Reuben soup at our local coffee shop, we wanted to try it at home. Hubs says it’s better than we had before~ and should receive 6 stars! 😂 Thanks for the recipe! We did NOT rinse the kraut~ and had to sub fennel seeds for caraway as we couldn’t find them anywhere!
More like 10 stars!
Your recipe continues to HAPPEN!! Thanks. hope it will freeze ok.
Amazing! Rich, creamy and loaded with flavor! Thank you. This is now in my recipe box😊
Hubby says it’s the best thing I’ve ever made(He says that a lot) Thanks for a delicious recipe!!!
I think if I ever make it again, I will use less dairy and more beef broth. I’m not really a creamy, white sauce kind of girl, so I wasn’t thrilled with the way it turned out.
Thank you for posting the recipe.
I enjoy trying new recipes.
Very good. I made a few changes. I did not completely drain sauerkraut , nor did I rinse it.I wanted a little more zing. I also added a little bit of pickling spices for flavor in a bouquet garnier
Utterly scrumptious! The only thing I changed was adding 5-8 generous “shakes” of Chipotle Tabasco. Divine no matter what!!
This is delicious! I used fat free thousand island dressing and fat free half and half. Yum! -Not quite as good as our local restaurant’s ruben soup, but comparison is the thief of joy!
Can this be frozen?
I like soups to “flavor”. Can I make this 2 days prior to event?
I don’t like Swiss cheese is there another cheese I can use instead?
Try any white cheese…Jack, Harvati, Emmental, maybe Pepper jack.
This soup is delicious! Reuben sandwiches were my favorite, pre-LCHF diet. When I made it and I was concerned that it would miss the Thousand Island flavor but surprisingly, it’s there! I also added about 1 tsp of caraway seeds for the rye flavor. My whole family loved this soup and it’s going to be a regular meal in our home. Thank you for posting this!
I absolutely love sauerkraut in soup, and this looks like a very hearty meal to make tonight! I don’t typically cook my sauerkraut into things I’ll just throw some on top, do you think this will heavily alter the flavor of the recipe? Thanks for sharing!
Oh no, put it IN THE SOUP!
I had a restaurant in Omaha make his for my employees for Christmas lunch. It is amazing and pleased everyone. The restaurant said they are adding this as a weekly soup.
That is so great to know Bill! Hope you have a Merry Christmas!
A new favorite!!! Thank you 😊