This Reuben-inspired soup is my favorite way to transform the familiar flavors of a classic sandwich into something warm and spoonable. I first developed this version on a rainy afternoon when I had leftover diced corned beef and a craving for something comforting but not heavy. The result was a bowl that delivered everything I love about a Reuben—the tang of sauerkraut, the savory depth of corned beef, the creaminess of Swiss cheese—only now suspended in a silky broth that clings to crusty rye. It immediately became a weeknight staple and a hit with friends who didn’t think soup could evoke a sandwich so perfectly.

What makes this recipe special is balance: the dairy rounds and tempers the sauerkraut’s acidity, while a light flour roux gives body without weighing the broth down. The corned beef lends salty, beefy richness that makes each spoonful feel substantial. I often make a double batch, because the flavors develop even more after a day in the refrigerator. Serve it with toasted rye croutons or a smear of spicy mustard for a full Reuben experience without the fuss of grilling sandwiches.

Ingredients

• Corned beef (2 cups): Use cooked, well-seasoned corned beef, diced into bite-size pieces. Look for thinly sliced deli corned beef or leftover boiled corned beef from holidays. The beef provides the primary savory backbone and a satisfying texture.
• Sauerkraut (1 cup): Rinse lightly if you prefer less tang or use unwashed for bolder flavor. High-quality fermented sauerkraut adds acidity and that unmistakable Reuben character. Avoid sauerkraut with added spices unless you want extra complexity.
• Butter (2 tablespoons): Unsalted is best so you can control seasoning. The butter is used to sauté aromatics and build the roux, contributing a glossy mouthfeel.
• Onion (1, diced): Yellow or sweet onion works well; dice medium-fine so the pieces soften completely and meld into the soup base.
• Garlic (2 cloves, minced): Fresh garlic brightens the savory base. Add late in the sauté to avoid bitterness.
• All-purpose flour (2 tablespoons): Builds a light roux for body. For a gluten-free version, swap with a cup-for-cup gluten-free blend.
• Chicken broth (4 cups): Use low-sodium if possible to better control salt. The broth provides the liquid backbone and carries the flavors.
• Heavy cream (1 cup): Adds silkiness and richness. Half-and-half can be a lighter substitute but reduces creaminess.
• Swiss cheese (1 cup, shredded): Freshly shredded melts more smoothly than pre-shredded packaged cheese. Emmental or Gruyère are good substitutes for nuance.
• Caraway seeds (1 teaspoon, optional): A traditional Reuben accent—use sparingly to avoid overpowering the soup.
• Salt and pepper: Adjust to taste. I recommend tasting after the cheese is incorporated and then seasoning in small increments.
• Fresh parsley (for garnish): Brightens the finished bowls and adds color contrast.

Instructions

Prep the ingredients: Dice the corned beef into bite-size cubes, shred the Swiss cheese finely, and dice the onion. Mince the garlic and measure the sauerkraut so everything is ready to go. Having the cheese shredded and the broth measured prevents clumping and ensures a smooth finish. Sauté aromatics: In a large heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until translucent and softened, approximately 4 to 6 minutes. Stir occasionally and watch for a faint golden edge but avoid deep browning to keep the soup delicate. Add the minced garlic and sauté for about 60 seconds until fragrant. Create the roux: Sprinkle 2 tablespoons of flour over the softened onions and garlic, and whisk continually for about 90 to 120 seconds. Cooking the flour removes rawness and prevents a floury aftertaste. The mixture should smell toasty but not dark. Add the broth: Gradually pour in 4 cups of chicken broth while whisking constantly to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer. Allow it to simmer for 3 to 5 minutes until the liquid thickens just enough to coat the back of a spoon. Finish with cream: Lower the heat to medium-low and stir in 1 cup of heavy cream. Keep the temperature gentle to avoid curdling. Simmer for 4 to 6 minutes, stirring occasionally, until the base is glossy and slightly thickened. Add corned beef and sauerkraut: Stir in the diced corned beef, 1 cup of sauerkraut, and 1 teaspoon of caraway seeds if using. Maintain a low simmer and cook for another 8 to 12 minutes to let the flavors marry and the sauerkraut soften slightly. Taste and adjust seasoning before adding cheese. Melt in the cheese: Gradually add the shredded Swiss, stirring constantly until fully melted and integrated. Keep heat low to prevent the cheese from becoming stringy or separating. If the soup seems too thick, thin with a splash of broth or cream to reach desired consistency. Season and serve: Season with salt and freshly ground black pepper to taste. Ladle into warm bowls and garnish with chopped fresh parsley. Serve with toasted rye or seeded crackers for a classic pairing.

Storage Tips

Cool the soup to room temperature no longer than two hours after cooking and transfer to airtight containers. Refrigerate for up to three days. For longer storage, portion into freezer-safe containers or heavy-duty bags and freeze for up to three months. When reheating from frozen, thaw overnight in the fridge then reheat gently on the stovetop over low heat, whisking often and adding a few tablespoons of broth or milk if the texture tightens. Avoid high heat or microwave blasts that can break the emulsion of cream and cause separation.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and reduce Swiss to 3/4 cup, understanding the mouthfeel will be less luxurious. To make it gluten-free, replace the 2 tablespoons of all-purpose flour with 2 tablespoons of gluten-free flour blend or 1 tablespoon cornstarch whisked into a little cold broth. If you prefer a milder tang, rinse the sauerkraut briefly under cold water and squeeze out excess moisture. Vegetarian eaters can replace the corned beef with smoked smoked tempeh or smoked mushrooms and use vegetable broth, though the end flavor will shift away from classic Reuben notes.

Serving Suggestions

Serve with toasted rye bread, grilled cheese triangles, or rye croutons brushed with butter and a light smear of Dijon. A swirl of spicy mustard on top or a few pickled gherkin slices complements the sauerkraut’s acidity nicely. For a heartier meal, pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garnish with chopped fresh parsley or chives to add color and freshness just before serving.

Cultural Background

The flavors in this bowl are inspired by the Reuben sandwich, a deli classic with disputed origins between New York and Omaha in the early 20th century. Traditionally built on rye with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, the combination balances salty, tangy, and creamy elements. Translating those layers into a soup preserves the sandwich’s character while offering comfort-food warmth that’s perfect for colder months and a contemporary twist on deli cuisine.

Seasonal Adaptations

In winter, add shredded roasted root vegetables like parsnip or carrot for extra body and sweetness. In spring, finish each bowl with bright microgreens and reduce the cream slightly for a lighter feel. For holiday gatherings, serve the soup alongside mini Reuben sliders to let guests experience both the original and its spoonable adaptation. On warmer days, prepare a chilled version by reducing cream, using a light broth, and serving with chilled diced corned beef and a tangy herb garnish.

Meal Prep Tips

Make a double batch and portion into single-serving containers for easy lunches. Label and date containers before freezing. If you plan to reheat single portions, leave the cheese out of the portioned containers and add freshly shredded Swiss during reheating to prevent graininess. Store toasted rye separately to keep it crisp. This approach saves time during busy weeks and maintains best texture and flavor.

This bowl brings together nostalgia and practicality: it’s quick enough for weeknights, special enough for guests, and adaptable to many dietary tweaks. I encourage you to make it your own, trying different cheeses or a dash of smoked paprika for a personal touch.