There’s something magical about taking a well-loved classic and transforming it into a heartwarming bowl of soup! This Hearty Reuben Soup delivers all the flavors of the iconic Reuben sandwich—tender corned beef, tangy sauerkraut, savory Swiss cheese, and creamy richness. Perfect for a chilly day or any time you’re craving a comforting meal with a twist, this soup captures that irresistible deli taste in a spoonful. Plus, it’s super easy to make, so let’s dive in!
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Why You’ll Love This Hearty Reuben Soup
- Classic Reuben flavor in soup form: It’s like enjoying your favorite deli sandwich but in a warm, creamy, and comforting soup!
- Great for meal prep: This soup stores well, making it an excellent choice for leftovers or next-day lunches.
- One-pot simplicity: Minimal cleanup and straightforward instructions make this an ideal recipe for any busy weeknight.
- Versatile and customizable: Play with the ingredients to make it just how you like it—extra cheesy, extra tangy, or extra creamy.
How This Soup Tastes
Imagine the bold flavors of corned beef, the rich creaminess of melted Swiss cheese, and the subtle tang of sauerkraut all in a warm, inviting broth. The potatoes add a satisfying heartiness, while the Dijon mustard provides a subtle zing. Each spoonful is a delightful balance of savory, tangy, and creamy flavors—true comfort in a bowl.
Ingredients for Hearty Reuben Soup
Here’s everything you’ll need to make this deliciously hearty soup:
- 2 tbsp butter
- 1 medium onion, diced (about 1 cup or 240ml)
- 2 cloves garlic, minced
- 2 cups (300g) cooked corned beef, diced or shredded
- 2 cups (480ml) beef broth
- 2 cups (480ml) chicken broth
- 2 cups (480ml) whole milk or heavy cream (for extra richness)
- 1 cup (240ml) sauerkraut, drained and roughly chopped
- 2 cups (360g) potatoes, peeled and diced
- 1 cup (120g) shredded Swiss cheese
- 1 tbsp Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Essential Tools
To make this soup, you’ll need:
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredient Substitutions and Additions
- Corned Beef: Leftover corned beef works beautifully, but if you don’t have it, try cooked ham or even shredded turkey for a lighter twist.
- Swiss Cheese: Gruyère or Provolone would make great substitutes if you’re not a fan of Swiss.
- Potatoes: For a lower-carb option, you can substitute cauliflower for the potatoes.
- Dijon Mustard: Yellow or whole-grain mustard can be used for a milder flavor.
How to Make Hearty Reuben Soup
Step 1: Sauté Onions and Garlic
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
Step 2: Add Potatoes and Broth
Add the diced potatoes, beef broth, and chicken broth to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Step 3: Add Corned Beef and Sauerkraut
Stir in the diced or shredded corned beef, sauerkraut, and Dijon mustard. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Step 4: Add Milk and Cheese
Reduce the heat to low. Stir in the milk (or cream) and shredded Swiss cheese, stirring constantly until the cheese is melted and the soup is smooth and creamy. Avoid letting the soup come to a boil after adding the milk and cheese to prevent curdling.
Step 5: Season and Serve
Taste and season the soup with salt and black pepper as needed. Ladle into bowls and garnish with freshly chopped parsley and an extra sprinkle of black pepper.
Enjoy!
Serve the soup hot with crusty rye bread or croutons to mimic the classic Reuben sandwich experience.
What to Serve with Reuben Soup
This soup is a satisfying meal on its own, but here are a few ideas for perfect pairings:
- Crusty rye bread or pumpernickel: Complements the soup’s Reuben-inspired flavors beautifully.
- Pickles or pickled veggies: For a touch of acidity that balances the creaminess.
- Side salad: A crisp, tangy salad with a vinaigrette can offer a refreshing contrast.
Tips for the Perfect Reuben Soup
- Don’t skip the mustard: It adds a unique flavor that really brings out the “Reuben” essence.
- Avoid boiling after adding dairy: This will keep your soup smooth and prevent the cheese and cream from separating.
- Taste before salting: Corned beef and sauerkraut are already salty, so taste first before adding extra salt.
Storage Instructions
- Refrigerator: Store leftover soup in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: This soup can be frozen, but the texture may change slightly due to the dairy. If freezing, omit the milk and cheese, then add them fresh when reheating.
Frequently Asked Questions
Can I use other types of cheese?
Yes! Gruyère, Provolone, or a mild Cheddar can be used for a slightly different flavor profile.
Is there a way to make this soup dairy-free?
Absolutely. Swap the milk for a non-dairy milk like unsweetened almond or coconut milk, and use a dairy-free cheese or omit the cheese for a lighter version.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the onions and garlic in a pan first, then add all ingredients except milk and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the milk and cheese in the last 30 minutes.
Wrapping Up: A New Favorite Comfort Soup
This Hearty Reuben Soup takes all the best parts of a Reuben sandwich and brings them into a cozy, creamy soup. Whether you’re a Reuben fan or new to these flavors, this soup is sure to become a regular on your menu, especially during the colder months.
Looking for more cozy soup recipes? Try these next:
- Loaded Baked Potato Soup: Creamy, cheesy, and topped with bacon!
- Classic French Onion Soup: Rich broth with melted cheese and caramelized onions.
- Beef and Barley Soup: Hearty, filling, and full of savory flavors.
Leave a Review!
Did you make this soup? Leave a review below and let us know how you liked it. And don’t forget to pin it on Pinterest and share your photos!
Nutritional Information (per serving)
- Calories: Approx. 320 kcal
- Protein: 18g
- Carbs: 20g
- Fat: 20g
- Fiber: 3g
Hearty Reuben Soup Recipe: A Cozy Bowl of Comfort with Classic Deli Flavors
There’s something magical about taking a well-loved classic and transforming it into a heartwarming bowl of soup! This Hearty Reuben Soup delivers all the flavors of the iconic Reuben sandwich—tender corned beef, tangy sauerkraut, savory Swiss cheese, and creamy richness. Perfect for a chilly day or any time you’re craving a comforting meal with a twist, this soup captures that irresistible deli taste in a spoonful. Plus, it’s super easy to make, so let’s dive in!
Ingredients
Here’s everything you’ll need to make this deliciously hearty soup:
- 2 tbsp butter
- 1 medium onion, diced (about 1 cup or 240ml)
- 2 cloves garlic, minced
- 2 cups (300g) cooked corned beef, diced or shredded
- 2 cups (480ml) beef broth
- 2 cups (480ml) chicken broth
- 2 cups (480ml) whole milk or heavy cream (for extra richness)
- 1 cup (240ml) sauerkraut, drained and roughly chopped
- 2 cups (360g) potatoes, peeled and diced
- 1 cup (120g) shredded Swiss cheese
- 1 tbsp Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Essential Tools
To make this soup, you’ll need:
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredient Substitutions and Additions
- Corned Beef: Leftover corned beef works beautifully, but if you don’t have it, try cooked ham or even shredded turkey for a lighter twist.
- Swiss Cheese: Gruyère or Provolone would make great substitutes if you’re not a fan of Swiss.
- Potatoes: For a lower-carb option, you can substitute cauliflower for the potatoes.
- Dijon Mustard: Yellow or whole-grain mustard can be used for a milder flavor.
Instructions
Step 1: Sauté Onions and Garlic
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
Step 2: Add Potatoes and Broth
Add the diced potatoes, beef broth, and chicken broth to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Step 3: Add Corned Beef and Sauerkraut
Stir in the diced or shredded corned beef, sauerkraut, and Dijon mustard. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Step 4: Add Milk and Cheese
Reduce the heat to low. Stir in the milk (or cream) and shredded Swiss cheese, stirring constantly until the cheese is melted and the soup is smooth and creamy. Avoid letting the soup come to a boil after adding the milk and cheese to prevent curdling.
Step 5: Season and Serve
Taste and season the soup with salt and black pepper as needed. Ladle into bowls and garnish with freshly chopped parsley and an extra sprinkle of black pepper.
Enjoy!
Serve the soup hot with crusty rye bread or croutons to mimic the classic Reuben sandwich experience.
