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Close-up features a bowl of creamy Reuben Soup, showcasing its rich color and enticing texture.

Reuben Soup Ultimate Easy

This Reuben Soup recipe transforms the classic deli sandwich into a comforting and surprisingly easy soup. It features a rich broth brimming with tender corned beef, tangy sauerkraut, and melty Swiss cheese, offering a delightful twist on a familiar favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups beef broth low sodium preferred
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 1 pound corned beef, cooked and diced
  • 1 cup shredded Swiss cheese
  • 1/2 cup heavy cream optional
  • 1/4 cup Thousand Island dressing, plus extra for garnish
  • Chopped fresh parsley, for garnish
  • Rye bread croutons, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Ladle
  • Can opener

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic, smoked paprika, caraway seeds, and black pepper. Cook for another minute until fragrant.
  4. Add the beef broth and diced tomatoes (undrained) to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
  5. Stir in the diced corned beef and sauerkraut. Simmer for another 10 minutes to heat through.
  6. Remove the pot from the heat. Stir in the shredded Swiss cheese and Thousand Island dressing until the cheese is melted and the soup is creamy. If desired, add the heavy cream for extra richness.
  7. Ladle the Reuben Soup into bowls.
  8. Garnish with a dollop of Thousand Island dressing, chopped fresh parsley, and rye bread croutons, if desired.
  9. Serve immediately.

Notes

Rinsing the sauerkraut is crucial to remove excess saltiness. Leftover corned beef is ideal for this recipe. Swiss cheese can be substituted with Gruyere. For a spicy soup, add red pepper flakes or hot sauce. The soup can be made ahead of time, but add the cheese and dressing right before serving to prevent them from separating. It can be stored in the refrigerator for 3-4 days.