Name: Reuben Soup with Swiss Cheese and Sauerkraut Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (32 oz.) carton low-sodium chicken or beef stock; 1 pound cooked corned beef or pastrami, diced, fat removed; 1 (8 oz.) package sauerkraut, rinsed and drained; 1 yellow onion, chopped; 4 carrots, chopped; 3 cloves garlic, minced; 1 teaspoon oregano; 1 bay leaf; 1/3 cup cold water; 1/4 cup cornstarch; 1 cup heavy cream; 1 (12 oz.) package Swiss cheese, sliced; 2 tablespoons extra-virgin olive oil; 6 slices marbled rye bread; 2-3 tablespoons extra-virgin olive oil or butter, melted; Kosher salt and freshly ground pepper, to taste

Jump to Recipe· 4.6 from 24 reviews

If you love the iconic flavors of a classic Reuben sandwich, you’re going to flip for this Reuben Soup with Swiss Cheese and Sauerkraut Recipe. It brings all that savory, tangy goodness into a comforting bowl that’s perfect for chilly evenings or anytime you want a meal that feels like a warm hug. Seriously, whenever I make this soup, friends end up begging for seconds — and it all comes together in about 30 minutes. Stick around, and I’ll show you every step so you can get it just right on your first go!

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Why This Recipe Works

Balanced Layers of Flavor: Combining corned beef, tangy sauerkraut, and Swiss cheese gives you that classic Reuben bite in a deliciously smooth soup form.
Easy to Make: With a short simmer and simple steps, it’s perfect for busy weeknights or last-minute comfort food cravings.
Creamy Texture with a Kick: Heavy cream and a cornstarch slurry create a luscious, velvety base that nests the bold, savory ingredients beautifully.
Perfect Toasted Croutons: Those marbled rye croutons on top add a crispy, flavorful crunch that ties the whole soup experience together.

Reuben Soup with Swiss Cheese and Sauerkraut, Reuben Soup, easy Reuben soup recipe, cheesy Reuben soup, quick Reuben dinner - 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

Choosing the right ingredients is the secret to making your Reuben Soup with Swiss Cheese and Sauerkraut Recipe truly shine. Each element brings something special, so you’ll want to grab quality components — especially the corned beef and Swiss cheese. Little upgrades make a big difference!

Reuben Soup with Swiss Cheese and Sauerkraut, Reuben Soup, easy Reuben soup recipe, cheesy Reuben soup, quick Reuben dinner - 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

Low-sodium chicken or beef stock: Provides a flavorful but not overpowering broth base that lets the other ingredients stand out.
Corned beef or pastrami: The star protein that gives this soup its unmistakable Reuben taste. Make sure it’s cooked and trimmed of excess fat.
Sauerkraut: Adds bright acidity and tang, essential for that classic Reuben zip. Rinse it lightly to control sourness.
Yellow onion and carrots: These veggies bring sweetness and depth, softening the bold flavors.
Garlic: Fresh garlic adds savory warmth without being overpowering.
Oregano and bay leaf: Simple herbs to build layers and elevate the broth’s complexity.
Cornstarch: The secret to thickening the soup without heaviness, giving it a silky texture.
Heavy cream: Brings richness and creaminess, making the soup feel indulgent and comforting.
Swiss cheese: Melts beautifully and offers nutty undertones that are quintessential to Reuben flavor.
Extra-virgin olive oil: For sautéing and crisping up the croutons with a lovely fruity note.
Marbled rye bread: The perfect base for croutons, infused with that signature rye aroma and swirled color.

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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

One of the best things about this Reuben Soup with Swiss Cheese and Sauerkraut Recipe is how easy it is to adjust to what *you* love. I’m all about experimenting with subtle swaps to keep it interesting and fit different dietary needs, and you’ll find it’s a forgiving recipe that welcomes those twists.

Variation: I’ve made this with pastrami instead of corned beef on occasion, and it adds a nice smoky depth that I really enjoy.
Dairy-free: Swap the heavy cream for coconut cream and use a dairy-free Swiss-style cheese to keep the creamy texture without dairy.
Spice it up: Adding a pinch of crushed red pepper flakes or a swirl of horseradish sauce brightens the soup with a little heat.
Vegetarian twist: Leave out the meat and add some sauteed mushrooms and smoked paprika for that savory umami kick.

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

Step 1: Sauté the Vegetables and Corned Beef

Start by heating the olive oil in a large stockpot over medium-high heat. Toss in the chopped onions and carrots, cooking them until they soften — about 7 to 9 minutes. You’ll notice the sweet aroma rising as the veggies caramelize a bit, which is just perfect. Then, add the minced garlic and diced corned beef. Cook everything for another 1-2 minutes until fragrant. This step really builds the flavor base, so don’t rush it! Season with salt, pepper, and oregano for that little herbaceous lift.

Step 2: Simmer with Stock and Sauerkraut

Pour in your low-sodium chicken or beef stock, then stir in the sauerkraut and pop in the bay leaf. Bring everything up to a boil, then reduce the heat and let it simmer gently for about 20 minutes. This simmer lets the sauerkraut’s tang soak into the broth and the corned beef — it’s the moment all those flavors mingle and get cozy.

Step 3: Thicken with Cornstarch Slurry

While the soup simmers, mix the cornstarch and cold water in a small bowl until smooth — this is your slurry. After removing the bay leaf from the soup, slowly whisk in the slurry. Stir continuously as it cooks for another 5 to 10 minutes until the soup thickens up nicely. This step transforms the broth into that luscious, creamy texture that wraps all the flavors together so beautifully.

Step 4: Finish with Cream, Swiss Cheese & Serve

Lower the heat and gently stir in the heavy cream and sliced Swiss cheese. Let everything melt and blend together for about 5 more minutes — you want the cheese silky without clumping. Now it’s time to ladle your soup into bowls and don’t forget to top it with those golden, toasty rye bread croutons you made. It’s an incredible combo of crispy, creamy, and tangy that just melts in your mouth!

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Pro Tips for Making Reuben Soup with Swiss Cheese and Sauerkraut Recipe

Choose Quality Corned Beef: Using freshly cooked or good-quality deli corned beef adds great texture and flavor; avoid overly fatty cuts to keep the soup balanced.
Don’t Skip Rinsing the Sauerkraut: A quick rinse cuts down excessive saltiness and tang while keeping the essential sourness alive.
Make Croutons Ahead: Preparing the rye croutons in advance and keeping them crisp in an airtight container saves time on busy days.
Stir Gently When Adding Cheese: Avoid vigorous stirring to prevent the Swiss cheese from clumping or separating from the soup.

How to Serve Reuben Soup with Swiss Cheese and Sauerkraut Recipe

Reuben Soup with Swiss Cheese and Sauerkraut, Reuben Soup, easy Reuben soup recipe, cheesy Reuben soup, quick Reuben dinner - 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 love topping my bowls with extra Swiss cheese shreds and a sprinkle of fresh chopped parsley for color and brightness. A dollop of sour cream or a little swirl of horseradish cream also kicks things up and adds a creamy tang that pairs so well here.

Side Dishes

Since this soup is packed with so much flavor and texture, I keep sides simple — maybe some crisp pickles, a fresh green salad with lemon vinaigrette, or even classic potato chips for some crunch contrast. If you want to keep the Reuben vibe strong, a cold dill pickle alongside is a no-brainer.

Creative Ways to Present

For special occasions, I’ve served this soup in mini crock pots or rustic bread bowls to really impress guests and keep things cozy. Layering the croutons on top just before serving ensures a satisfying crunch. You can also add a tiny Reuben skewer on the side with a bit of corned beef and Swiss cheese for a playful appetizer vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Reuben soup in an airtight container in the fridge for up to 3 days. Before sealing, I like to let it cool at room temperature for a bit, then pop it into the fridge. When reheating, I add a splash of stock or water to loosen it back up if it thickened too much overnight.

Freezing

This soup freezes well, though I recommend freezing it without the cream and Swiss cheese first. When you’re ready to enjoy it, thaw completely, then stir in the dairy ingredients fresh before reheating to keep that creamy texture and tasty melt.

Reheating

Reheat the soup gently over low to medium heat while stirring frequently. Adding a little broth or water helps bring back its lovely consistency. Add any remaining Swiss cheese last to melt evenly without turning stringy, and if needed, finish with a splash more cream for richness.

FAQs

Can I use deli corned beef instead of freshly cooked meat?

Absolutely! Deli corned beef works well and can save time. Just be sure to chop it into bite-size pieces and remove any excess fat for the best texture and flavor in your soup.
How do I prevent the Swiss cheese from clumping in the soup?

Adding Swiss cheese over low heat and stirring gently helps it melt smoothly. Avoid high heat or vigorous stirring, which can cause the cheese to separate or become stringy.
Can I make this soup vegetarian?

Yes! Swap the corned beef for sautéed mushrooms or smoked tofu, and use vegetable broth instead of meat stock. Adjust seasonings to keep that savory, tangy profile.
Is it better to rinse the sauerkraut?

Rinsing the sauerkraut lightly cuts down excess salt and sharpness while preserving its signature tang. It’s a simple step that balances the flavor perfectly.
What bread works best for the croutons?

Marbled rye bread is ideal for that traditional Reuben flavor and texture, but you can experiment with pumpernickel or whole grain rye for a twist. Just toast until golden and crispy.

Final Thoughts

This Reuben Soup with Swiss Cheese and Sauerkraut Recipe holds a special place in my kitchen because it’s like an elevated comfort food hug — hearty, tangy, cheesy, and so satisfying. I love sharing it with friends who aren’t always fans of soup because it captures all those familiar sandwich flavors in a warm bowl. I promise, once you make it, this will become your go-to when you crave something cozy, quick, and packed with flavor. Give it a try this week, and enjoy every soulful spoonful!