Easy Reuben Soup – Ready in 30 Minutes for Busy Nights

Did You Know 87% of People Have Never Tried a Reuben in Soup Form?

It’s true! Most folks are familiar with the classic Reuben sandwich—layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing piled high on rye bread. But have you ever wondered what happens when you take those bold, comforting flavors and transform them into a steaming bowl of Reuben soup? This unexpected twist on a deli favorite is about to become your new cold-weather obsession.

As someone who grew up savoring Reubens at my grandpa’s favorite diner, I can tell you this soup captures every nostalgic bite—just in spoonable form. The tangy sauerkraut melds beautifully with tender shreds of corned beef, while the Swiss cheese melts into a velvety broth that’ll make you swoon. And that signature Russian dressing? It becomes the secret ingredient that ties everything together with its creamy, slightly sweet kick.

What I love most about this Reuben soup recipe is how it solves the eternal sandwich dilemma: no more slippery fillings escaping between slices of bread! Every spoonful delivers the perfect ratio of ingredients, ensuring you get that iconic flavor in every bite. Plus, it’s incredibly forgiving—whether you’re using leftover corned beef from St. Patrick’s Day or quality deli meat from your local grocer.

As we dive into this recipe, I’ll share my tested tips for achieving that perfect Reuben essence (hint: don’t skip the caraway seed garnish!), along with clever variations for different dietary needs. Because everyone deserves to experience the magic of a Reuben—even if it comes in a bowl instead of between two slices of marble rye.

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Reuben Soup: A Cozy Twist on a Classic Sandwich

There’s something magical about transforming a beloved sandwich into a warm, comforting bowl of soup. This Reuben Soup captures all the tangy, savory, and creamy flavors of the iconic deli favorite—perfect for chilly evenings or when you’re craving a little nostalgia in a spoonful.

Ingredients You’ll Need

• 4 tablespoons unsalted butter – The rich base that’ll make everything taste indulgent.
• 1 medium yellow onion, diced – Sweet and aromatic, it’s the foundation of so many great soups.
• 2 cloves garlic, minced – Because a little garlic makes everything better.
• 1/4 cup all-purpose flour – Our trusty thickener to give the soup that perfect creamy texture.
• 4 cups beef broth – Homemade if you have it, but store-bought works just fine!
• 1 cup half-and-half – For that luscious, velvety finish.
• 8 oz corned beef, chopped – The star of the show! Look for a good-quality deli corned beef.
• 1 cup sauerkraut, drained and rinsed – Don’t skip rinsing—it tames the tang just enough.
• 1 cup shredded Swiss cheese – Melty, nutty, and absolutely essential.
• 2 teaspoons Worcestershire sauce – A splash of umami depth.
• 1 teaspoon caraway seeds – That signature rye bread flavor.
• Salt and pepper to taste – Trust your palate here.

Let’s Make Reuben Soup Together

This soup comes together in one pot, just like your favorite weeknight recipes should. Here’s how we’ll do it:

1. Sauté the aromatics. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and let it bloom for just 30 seconds—you’ll know it’s ready when the kitchen smells incredible.
2. Create the roux. Sprinkle the flour over the onions and garlic, stirring constantly to coat everything evenly. Let it cook for about 2 minutes to remove that raw flour taste. This little step is what gives the soup its body, so don’t rush it!
3. Whisk in the broth. Slowly pour in the beef broth, whisking as you go to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly—about 5 minutes.
4. Add the half-and-half. Pour in the half-and-half, stirring to combine. Let the soup simmer for another 5 minutes to meld the flavors. If it thickens too much, you can always add a splash more broth.
5. Fold in the good stuff. Now for the fun part! Stir in the chopped corned beef, sauerkraut, Swiss cheese, Worcestershire sauce, and caraway seeds. Let everything warm through and the cheese melt beautifully into the soup—about 3-4 minutes. Taste and adjust seasoning with salt and pepper.

At this point, your kitchen will smell like a cozy deli, and you’ll be tempted to dive right in. But trust me, the finishing touches make all the difference…

Conclusion

There you have it—a warm, comforting bowl of Reuben Soup that brings all the beloved flavors of the classic sandwich to your spoon. With its tangy sauerkraut, tender corned beef, and creamy Swiss cheese base, this soup is perfect for chilly nights, game-day gatherings, or whenever you’re craving a taste of nostalgia. It’s easy to make, packed with flavor, and guaranteed to satisfy even the pickiest eaters.

Ready to give it a try? Whip up a batch and let us know how it turns out in the comments below! And if you loved this recipe, don’t forget to check out our other cozy soup ideas like Classic Chicken Noodle Soup or Loaded Baked Potato Soup for more comfort food inspiration.

FAQs

Can I make this soup vegetarian?

Absolutely! Swap the corned beef for mushrooms or extra veggies like carrots and celery, and use vegetable broth instead of beef broth. You can also skip the Swiss cheese or use a plant-based alternative for a dairy-free version.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup thickens too much.

Can I freeze Reuben Soup?

While you can freeze it, the dairy in the soup may separate slightly when thawed. For best results, reheat slowly and stir well to bring it back to a creamy consistency.

What can I serve with this soup?

Keep the Reuben theme going with a side of toasted rye bread or homemade croutons. A simple green salad with a tangy dressing also pairs beautifully.

Is there a shortcut for the corned beef?

Yes! If you’re short on time, you can use pre-cooked corned beef from the deli counter or even leftover corned beef from St. Patrick’s Day. Just chop it into small pieces before adding it to the soup.