If you’re craving something hearty, comforting, and packed with flavor, wait ’til you try my Reuben Soup with Sauerkraut and Swiss Recipe. This soup is basically your favorite classic Reuben sandwich turned into a cozy, slurp-worthy bowl of deliciousness. Trust me, whether you’re making it for a chilly day or just want a fun twist on an old favorite, you’ll be hooked right from the first spoonful. So stick around—I’ll share all my tips and tricks to help you nail this recipe every time!

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Why This Recipe Works

Bold Flavors: The tangy sauerkraut and Swiss cheese blend beautifully with savory corned beef for that unmistakable Reuben taste in soup form.
Perfect Texture: Thickening the broth with a cornstarch slurry creates a luscious, creamy base that feels indulgent but balanced.
Homemade Croutons: Marbled rye croutons add crunch and authenticity, elevating the dish beyond a typical soup.
Simple Ingredients: With mostly pantry staples and easy prep, this recipe fits nicely into weeknight dinners or impressing guests without hassle.

Reuben Soup with Sauerkraut and Swiss, Reuben-inspired soup, hearty Reuben soup recipe, creamy Reuben soup, easy 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

Every ingredient in this Reuben Soup with Sauerkraut and Swiss Recipe plays a role in building those iconic Reuben flavors while keeping the soup hearty and satisfying. Here’s a little rundown on why I love each one and what to look for at the store.

Reuben Soup with Sauerkraut and Swiss, Reuben-inspired soup, hearty Reuben soup recipe, creamy Reuben soup, easy 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: Low-sodium is key here so you can control the saltiness; this is your soup’s base, so go for a good quality one.
Corned beef or pastrami: Use cooked, lean cuts and dice them up small—trust me, fat can make the soup greasy if you’re not careful.
Sauerkraut: Rinsed and drained to cut down on acidity but still packed with that tangy kick Reuben lovers crave.
Yellow onion & carrots: They add depth and sweetness that balance the tang and salt perfectly.
Garlic: Just enough to add savory warmth without overpowering.
Oregano and bay leaf: Small touches of herbs that bring out a comforting aroma and subtle complexity.
Cornstarch: This thickener is essential for creating that creamy, stew-like texture I love in this soup.
Heavy cream: Adds richness without making the soup heavy—plus, it blends beautifully with melted Swiss.
Swiss cheese: Sliced for melt-in-your-mouth goodness, this cheese makes the soup feel indulgent and authentic.
Extra-virgin olive oil: For sautéing and making the croutons—it gives a lovely, subtle fruitiness.
Marbled rye bread: My go-to for croutons because it perfectly complements the sauerkraut and cheese flavors.

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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.

Make It Your Way

I always encourage you to tweak this Reuben Soup with Sauerkraut and Swiss Recipe to match what you love. Whether it’s adding extra cheese or swapping out the meat, it’s your soup to enjoy. Here’s what I’ve tried and love!

Variation: Sometimes I swap corned beef for pastrami just for a bit more spice and smoky flavor—it’s fantastic either way.
Dairy-free option: If you want to avoid dairy, you can try a coconut cream substitute for the heavy cream and skip the Swiss cheese, but be aware this changes the flavor profile quite a bit.
Spice it up: Add a splash of horseradish sauce to the serving bowl for an extra kick that pairs perfectly with the tangy kraut.
Veggie boost: For a heartier soup, toss in some chopped celery or add shredded cabbage alongside sauerkraut for more texture.

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

Step 1: Sauté Your Base

Start by heating the olive oil over medium-high heat in a big stockpot. Toss in your chopped onion and carrots and sauté, stirring occasionally, until they soften and start to turn golden—about 7 to 9 minutes. This step builds the natural sweetness that balances the tangy sauerkraut later, so don’t rush it. If your onions start to brown too fast, lower the heat a little to avoid burning.

Step 2: Add Garlic and Corned Beef

Next, stir in the minced garlic and diced corned beef. Cook for 1 to 2 minutes until fragrant and the beef starts warming through. This is where the soup’s heartiness begins to take shape. Season with salt, pepper, and oregano—taste as you go; you’ll want the flavors bright but not overpowering.

Step 3: Time for the Stock and Sauerkraut

Pour in your chicken or beef stock and stir in the rinsed and drained sauerkraut along with the bay leaf. Bring the whole pot to a boil. Once boiling, reduce to a gentle simmer and let it cook for 20 minutes. This slow simmer allows the sauerkraut’s tang to really soak into the broth and meat, marrying all those classic flavors you’re after.

Step 4: Thicken it Up

Mix your cornstarch and cold water in a small bowl until smooth to create a slurry. Pull the bay leaf out of the soup—don’t forget this step or you’ll end up with an unexpected chewy surprise! Then slowly whisk the slurry into the simmering soup. Cook for another 5 to 10 minutes, stirring now and then, until the broth thickens into a lovely, creamy consistency. If it feels too thick, just add a splash of stock or water, but keep it nice and cozy.

Step 5: Add Cream and Swiss Cheese

Lower the heat and stir in the heavy cream and sliced Swiss cheese. Let it cook for about 5 more minutes until everything is melted and heated through. This step makes the soup luxuriously creamy and smooth, with that wonderful melty cheese weaving into every bite.

Step 6: Make Those Perfect Rye Croutons

While the soup simmers, cut your marbled rye bread into cubes. Toss them with olive oil or melted butter, salt, and pepper, then spread them out on a baking sheet. Bake at 375°F (190°C) for about 10 minutes or until crisp and golden—watch closely so they don’t burn. These croutons add the perfect crunch and that unmistakable rye flavor that completes this soup’s Reuben vibe.

Step 7: Serve it Up

Ladle the hot soup into bowls and sprinkle generously with your crunchy rye croutons. Grab a spoon, sit back, and enjoy the warm, tangy, cheesy deliciousness!

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Tips from My Kitchen

Control the Salt: Since sauerkraut and corned beef can be salty, always taste your soup before adding extra salt.
Sauerkraut Rinsing: Don’t skip rinsing the sauerkraut—it should be tangy but not overpoweringly sour.
Cheese Melting: Add Swiss cheese toward the end on low heat to avoid curdling or separation for a silky finish.
Crouton Crunch: Use day-old rye bread for croutons—they hold up better when toasted than fresh bread.

How to Serve Reuben Soup with Sauerkraut and Swiss Recipe

Reuben Soup with Sauerkraut and Swiss, Reuben-inspired soup, hearty Reuben soup recipe, creamy Reuben soup, easy Reuben soup - A close-up of a spoon held by a woman's hand, lifting a creamy soup that contains visible pieces of orange carrot, pink ham, and light-colored potato chunks, topped with a golden brown toasted bread cube. Below the spoon, a white bowl filled with the same creamy soup is garnished with several toasted bread cubes floating on the surface. The soup looks thick and rich, with a smooth, light beige color speckled with bits of ham and vegetables. All this is placed on a white marbled surface with a blurred red and white striped cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to add a sprinkle of fresh chopped parsley or chives on top for a pop of color and fresh flavor. Sometimes a little dollop of sour cream or a drizzle of coarse ground mustard adds a lovely tang and creaminess that compliments the sauerkraut beautifully.

Side Dishes

If I’m serving this for dinner, a simple crisp green salad with a light vinaigrette pairs perfectly to balance the richness. Or, if you want to double down on comfort, some buttery roasted potatoes or soft pretzels are fantastic alongside.

Creative Ways to Present

For a fun twist on a party starter, I’ve served Reuben Soup in mini ramekins topped with melty Swiss and a tiny rye crouton skewer. It’s a showstopper and tastes like an elegant snack version of the classic sandwich.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover soup to room temperature, then store in an airtight container in the fridge for up to 3 days. Make sure the soup is fully cooled before sealing to keep it fresh and tasty.

Freezing

This soup freezes very well! Just freeze in portion-sized containers without the croutons (they get soggy). When ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

I prefer reheating soup on the stovetop over medium-low heat, stirring often to keep it smooth and avoid scorching. Add a splash of stock or water if it’s too thick after cooling. Then just top with freshly toasted rye croutons before serving.

FAQs

Can I use different cheese instead of Swiss in this Reuben Soup?

Swiss cheese is traditional because it melts smoothly and has that nutty, mild flavor that complements the sauerkraut perfectly. However, you can experiment with Gruyère or even mozzarella for a different spin, though it might alter the flavor profile a bit. Avoid sharper cheeses as they might overpower the other elements.
What if I can’t find marbled rye bread for the croutons?

No worries! Regular rye bread or even pumpernickel works well here. The key is a dense, flavorful bread that can hold up when toasted and complements the tang of the soup.
Can I make this Reuben Soup vegetarian?

While the soul of this recipe comes from corned beef or pastrami, you can swap in smoked tofu or a vegetable broth plus some extra sauerkraut and mushrooms for an earthy depth. Just know it won’t taste exactly like a traditional Reuben, but still tasty and comforting.
Is this soup gluten-free?

The soup itself can be gluten-free if you use gluten-free stock and cornstarch. However, the croutons typically contain gluten unless you substitute with gluten-free bread. For a gluten-free version, skip the croutons or use a gluten-free bread variety.
How long does this soup keep after cooking?

Stored properly in the fridge, it’s best eaten within 3 days. The flavors actually deepen overnight, but after three days, the quality starts to decline, and the sauerkraut may intensify too much.

Final Thoughts

So there you have it—my recipe for Reuben Soup with Sauerkraut and Swiss Recipe that feels like a warm hug in a bowl. This soup is one of those recipes I keep coming back to when I want something that’s both comforting and a little bit special. I can’t wait for you to make it and maybe add your own twists along the way. Give yourself the gift of cozy comfort food—I promise, once you try this, it’ll become a new favorite too.