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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!!