If you’ve ever wished for a certain twist on a classic deli favorite, I’ve got something truly special to share: Reuben Soup with Sauerkraut and Swiss Recipe. This soup captures all the incredible flavors of a Reuben sandwich—tangy sauerkraut, savory corned beef, rich Swiss cheese— but in a warm, comforting bowl that’s perfect for chilly days. Trust me, once you make this, you’ll wonder why it took us so long to turn the iconic sandwich into a soul-soothing soup. So grab your apron, and let’s dive in together—you’re going to love the way these flavors come together!

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Why This Recipe Works

Perfect Flavor Balance: The tanginess of sauerkraut pairs beautifully with creamy Swiss cheese and savory corned beef for that authentic Reuben taste.
Rich & Creamy Texture: Adding heavy cream creates a luxuriously smooth soup that feels indulgent, without being overly heavy.
Simple Ingredients, Big Impact: You likely already have most of these ingredients on hand, making it an easy upgrade to weeknight dinners.
Fun Twist on a Classic: It’s a clever way to enjoy the iconic Reuben flavors even if you’re not in the mood for sandwiches.

Reuben Soup with Sauerkraut and Swiss, Reuben sandwich soup, savory Reuben-inspired soup, easy Reuben soup recipe, comforting Reuben soup - A close-up view of a large silver ladle filled with thick creamy soup showing pink pieces of meat, small chunks of orange carrot, and some small bits of other vegetables and herbs mixed throughout. The soup in the ladle is pale yellow with a smooth and slightly chunky texture. It is held above a large pot filled with the same creamy soup, which also displays pink meat chunks and orange carrot pieces scattered in the pale yellow base. The background is out of focus with a soft brown hue, emphasizing the thick soup in the ladle. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Reuben Soup with Sauerkraut and Swiss recipe uses every essential Reuben flavor note but in a cozy, comforting form. I recommend picking decent quality sauerkraut and Swiss cheese since they really shine here. Also, lean corned beef or pastrami works best to keep the soup hearty without being greasy.

Reuben Soup with Sauerkraut and Swiss, Reuben sandwich soup, savory Reuben-inspired soup, easy Reuben soup recipe, comforting Reuben soup - Flat lay of a diced pile of lean cooked corned beef, a small white bowl of sauerkraut, a chopped yellow onion, four chopped fresh carrots, three peeled garlic cloves, a sprig of fresh oregano, one fresh bay leaf, a small white bowl with clear cold water, a small white bowl with white cornstarch powder, a small white bowl of heavy cream, neatly stacked slices of Swiss cheese, a small white bowl of golden extra-virgin olive oil, and six slices of marbled rye bread arranged in a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken or beef stock: A good low-sodium stock is your flavor foundation—too salty and it throws off the balance, so go low-sodium and adjust later.
Corned beef or pastrami: Pre-cooked is best, and be sure to dice it into bite-sized pieces for even distribution throughout the soup.
Sauerkraut: Rinse and drain it to mellow some of the briny tang but keep that signature sour flavor in every spoonful.
Yellow onion and carrots: These add sweetness and depth to balance the acidity and saltiness.
Garlic: For that subtle savory kick that wakes up all the other ingredients.
Oregano and bay leaf: Simple herbs that deepen the soup’s complexity without overpowering the classic Reuben flavor profile.
Cornstarch and water: To thicken the soup smoothly without lumps—makes it luscious.
Heavy cream: Brings velvety texture and richness—a must-have step for indulgence.
Swiss cheese: Melts beautifully into the soup, adding mild nuttiness and creaminess.
Extra virgin olive oil: For sautéing—it keeps the veggies tender and flavorful.
Marbled rye bread: Thinly sliced and toasted into croutons, these are essential for topping your soup with crunch and that authentic Reuben rye flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tweaking this Reuben Soup with Sauerkraut and Swiss Recipe to suit different moods or dietary needs. Don’t be shy to play around with the tanginess, creaminess, or even the bread topping to make it totally yours.

Vegetarian Variation: I’ve swapped out corned beef for sautéed mushrooms and added smoked paprika for a smoky touch. It’s surprisingly satisfying!
Extra Tang: If you’re hooked on that tangy bite, stir in a teaspoon of fresh horseradish or a splash of pickle juice before serving.
Low Dairy: Substitute the heavy cream with coconut milk or use a splash of oat milk mixed with a little vegan cheese for a dairy-free version.
Crunch Factor: Beyond rye croutons, toasted caraway seeds sprinkled on top add an extra layer of flavor and crunch.

Step-by-Step: How I Make Reuben Soup with Sauerkraut and Swiss Recipe

Step 1: Sauté the Base Veggies

Start by heating the olive oil in a large stockpot over medium-high heat. Toss in the chopped onion and carrot and let them soften for about 7-9 minutes. You want the onions translucent and the carrots just tender enough to bring natural sweetness without turning mushy. Keep an eye on the heat so nothing browns too quickly—gentle softness sets a mellow base.

Step 2: Add Garlic and Corned Beef

Toss in the minced garlic and diced corned beef (or pastrami). Cook for 1-2 minutes, stirring frequently, until you can really start to smell that classic savory aroma. Season this mixture with salt, freshly ground pepper, and oregano. I usually go light on the salt here since the meat and sauerkraut add their own saltiness.

Step 3: Build the Soup with Stock and Sauerkraut

Now pour in the chicken or beef stock, stir in the sauerkraut and drop in a bay leaf. Crank the heat up to bring everything to a gentle boil. Then, reduce to a simmer and let all those flavors meld for around 20 minutes. This is when the soup starts smelling absolutely irresistible—I always catch myself sneaking a taste here!

Step 4: Thicken with Cornstarch Slurry

While your soup simmers, whisk together cold water and cornstarch in a small bowl to create a slurry. Remove the bay leaf, then slowly whisk the slurry into the soup. Keep the soup on low heat, stirring gently for another 5-10 minutes until it thickens just right—smooth and coating your spoon but not gluey.

Step 5: Stir in Cream and Swiss Cheese

Reduce heat to low, then stir in the heavy cream and sliced Swiss cheese. Let them melt fully into the soup, about 5 minutes. This step is where everything turns lush and creamy—almost like the essence of a Reuben sandwich in a bowl. I swear, this moment feels magical every single time.

Step 6: Make Crispy Rye Croutons

While the soup finishes, slice your marbled rye bread and brush each slice with olive oil or melted butter, then lightly season with salt and pepper. Toast or pan-fry them until crispy and golden. These croutons add that perfect crunchy texture and that unmistakable rye flavor that’s so key to the Reuben experience.

Step 7: Serve and Enjoy

Ladle the hot soup into bowls and crown them with those rye croutons. This is the fun part where the warm creamy soup meets the crunchy, buttery rye—you get all the classic Reuben satisfaction in each bite. Grab a spoon, maybe a napkin, and dig in!

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Pro Tips for Making Reuben Soup with Sauerkraut and Swiss Recipe

Pick the Right Meat: Using lean corned beef or pastrami means you avoid extra grease, keeping the soup rich but clean tasting.
Don’t Skip the Slurry: The cornstarch-water mixture is key to getting that thick, creamy soup texture without clumps or floury taste.
Sauerkraut Prep Matters: Rinsing and draining your sauerkraut tames excess saltiness and acidity while preserving that essential tang.
Make Croutons Fresh: Toast your rye bread right before serving so they stay crunchy and don’t get soggy in the soup.

How to Serve Reuben Soup with Sauerkraut and Swiss Recipe

Garnishes

I love to sprinkle a few chopped fresh parsley leaves on top to add a pop of color and freshness. Sometimes I add a dollop of sour cream or even a light drizzle of spicy mustard right before serving, which really enhances the flavor layers without overpowering the soup.

Side Dishes

Pair this Reuben Soup with a simple green salad dressed with a lemon vinaigrette or a classic cucumber dill salad for some refreshing crunch. If you want to keep the deli vibe alive, a side of potato latkes or baked potato wedges works beautifully, too.

Creative Ways to Present

For holiday dinners or dinner parties, I serve this soup in mini bread bowls made from hollowed-out rye rolls—it’s such a crowd-pleaser and doubles as edible serving ware! You can also layer a few shredded Swiss cheese and croutons on individual bowls and broil quickly just before serving for a bubbly, gratin-style finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover soup into an airtight container and refrigerate. It stays great for up to 3 days. When storing, I usually keep the croutons separate so they don’t get soggy, keeping them crisp when you’re ready to serve again.

Freezing

This soup freezes well but I recommend freezing it without the cream and cheese. When you’re ready to eat, thaw it overnight, heat gently, and then stir in fresh cream and shredded Swiss cheese at the end for best texture and flavor.

Reheating

Reheat leftovers slowly on the stovetop over low heat, stirring often to prevent burning and to help the cheese melt evenly. Add a splash of extra cream or stock if it seems too thick. Toast fresh rye croutons to restore that perfect crunch.

FAQs

Can I use leftover corned beef for this soup?

Absolutely! Leftover corned beef works beautifully here. Just dice it into small pieces and add it at the same step in the recipe. It’s a fantastic way to reinvent leftovers into a comforting meal.
Is it necessary to rinse the sauerkraut?

Rinsing and draining the sauerkraut is recommended to reduce excess saltiness and sourness, ensuring the soup has balanced flavors. But if you prefer a bolder tang, feel free to skip this step.
What can I substitute for Swiss cheese if I don’t have any?

Gruyère or Emmental are great substitutes that melt well and have a similar nutty flavor. Avoid very sharp or crumbly cheeses as they might change the soup’s texture.
Can I make this soup in a slow cooker?

Yes! Sauté the veggies and meat first for best flavor, then transfer everything to the slow cooker with stock and sauerkraut. Cook on low for 4-6 hours. Add the slurry, cream, and Swiss cheese in the last 30 minutes to finish.
How do I make the rye croutons crispiest?

Use marbled rye for authentic flavor, slice thin, and toast or sauté them in butter or olive oil until just golden brown. Serve immediately on the soup to maintain maximum crunch.

Final Thoughts

This Reuben Soup with Sauerkraut and Swiss Recipe holds a special place in my kitchen—it’s the perfect comfort food that truly feels like a warm hug on a cold day. It’s also surprisingly easy to make yet impressively packed with vibrant flavors you associate with deli favorites. So next time you want to shake up your soup rotation or enjoy the taste of a Reuben without the bread mess, give this recipe a try. I promise, you’ll find yourself making it over and over, just like I do!