If you’re craving something cozy, tangy, and downright delicious, let me introduce you to my absolute favorite twist on comfort food: Reuben Soup with Swiss and Sauerkraut Recipe. It’s like a hug in a bowl, combining all those classic Reuben sandwich flavors you love—corned beef, sauerkraut, Swiss cheese—into a warm, creamy, slurp-worthy soup that’ll have you coming back for seconds. Trust me, this soup is fan-freaking-tastic, perfect for chilly nights or whenever you want to impress without spending hours in the kitchen.

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Why This Recipe Works

Classic flavors combined: It captures the iconic Reuben sandwich taste in a cozy, easy-to-eat soup form.
Rich and creamy texture: The Swiss cheese and heavy cream melt into a velvety broth that sings with every spoonful.
Balanced tang and savoriness: The sauerkraut adds a bright zing that pairs perfectly with the salty corned beef and melted cheese.
Simple, approachable technique: No fancy equipment or complicated steps—just straightforward cooking that anyone can master.

Reuben Soup with Swiss and Sauerkraut, Reuben Soup, easy Reuben soup recipe, comforting Reuben soup, creamy Reuben soup recipe - 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 Swiss and Sauerkraut Recipe plays a starring role, creating layers of flavor and texture that are so satisfying. I like to use quality components like low-sodium stock and fresh veggies, which really elevate the final dish. Here are some key points to keep in mind when you’re shopping and prepping.

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

Cooked corned beef or pastrami: Choose lean slices with the fat trimmed off to keep the soup rich but not greasy.
Sauerkraut: Rinsing it gently removes an overly acidic bite so the tang stays balanced.
Yellow onion and carrots: These add natural sweetness and depth to the broth after sautéing.
Garlic: Just three cloves provide fragrant warmth without overpowering the dish.
Oregano and bay leaf: These classic herbs bring a subtle earthiness and complexity.
Chicken or beef stock: I prefer low-sodium versions so I can control the saltiness as I go.
Cornstarch and cold water: Your secret to a silky, slightly thickened soup that clings beautifully to the ingredients.
Heavy cream: Adds richness and smoothness, rounding out the flavors perfectly.
Swiss cheese: The star dairy ingredient that melts into ooey-gooey goodness for that signature Reuben taste.
Extra-virgin olive oil: For sautéing and drizzling on your homemade croutons to finish.
Marbled rye bread: Turns into golden, flavorful croutons that are a must-have topping.

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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

This Reuben Soup with Swiss and Sauerkraut Recipe is super flexible, which I love because everyone’s palate is a little different. Don’t hesitate to make it your own—here’s how I like to adjust the classics sometimes.

Variation: Sometimes I swap out part of the corned beef for pastrami to add smoky depth—a total game changer if you want a meatier bite.
Vegetarian Twist: If you prefer, you can skip the meat and use mushroom broth with smoked mushrooms to mimic that savory note.
Extra tang: Add a splash of fresh lemon juice or a tablespoon of grainy mustard at the end to brighten it up even more.
Mild heat: A pinch of red pepper flakes stirred in early gives a gentle kick without overpowering the traditional flavors.

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

Step 1: Soften the Veggies with Love

Start by heating two tablespoons of olive oil in a large stockpot over medium-high heat. Toss in the chopped onion and carrots, and sauté for about 7 to 9 minutes until they’re tender and fragrant. This step builds the base flavor, so don’t rush—softening those veggies gently brings out their natural sweetness, which balances the sauerkraut’s tang.

Step 2: Add Garlic and Corned Beef

Stir in the minced garlic and diced corned beef, cooking for another 1 to 2 minutes until everything is fragrant and heated through. Season with salt, pepper, and oregano here. Keep an eye so the garlic doesn’t burn—it should be aromatic but not bitter. This is where the savory magic begins!

Step 3: Time for Stock, Sauerkraut & Herbs

Pour in your low-sodium chicken or beef stock and toss in the sauerkraut and bay leaf. Bring the pot to a rolling boil, then immediately reduce the heat to low and let it simmer for 20 minutes. Don’t cover the pot tightly—you want some evaporation to concentrate those flavors but not dry the soup out.

Step 4: Thicken the Soup Perfectly

While the soup simmers, whisk together the cornstarch and cold water in a small bowl until smooth. After removing the bay leaf from the pot, slowly drizzle the slurry into the soup while stirring. Cook for an additional 5 to 10 minutes—it’ll thicken into a luscious texture that clings beautifully to every bite.

Step 5: Cream, Cheese & Final Touches

Turn off the heat and stir in the heavy cream and sliced Swiss cheese, allowing them to melt into the warm soup for about 5 minutes. The result? An irresistibly creamy, cheesy broth with that unmistakable Swiss tang. Ladle the soup into bowls and get ready for the crouton magic.

Step 6: Crispy Marbled Rye Croutons

Cut your marbled rye bread into cubes, toss them with olive oil or melted butter, then season with kosher salt and pepper. Spread them on a baking sheet and toast in a 375°F (190°C) oven for about 10-12 minutes until golden and crunchy. Sprinkle generously over your soup for a crunchy, flavorful contrast.

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Pro Tips for Making Reuben Soup with Swiss and Sauerkraut Recipe

Use low-sodium stock: This helps control the salt level, especially since sauerkraut and corned beef are naturally salty.
Don’t skip rinsing sauerkraut: It prevents the soup from becoming too sharp or vinegary, balancing the flavor perfectly.
Make your croutons fresh: The rye croutons add texture and that classic rye flavor that’s absolutely essential here.
Slow melting cheese: Add Swiss in the final step off-heat or on very low so it melts smoothly without separation.

How to Serve Reuben Soup with Swiss and Sauerkraut Recipe

Reuben Soup with Swiss and Sauerkraut, Reuben Soup, easy Reuben soup recipe, comforting Reuben soup, creamy Reuben soup recipe - 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 keep garnishes classic and simple—some extra sliced Swiss cheese on top for that melty appeal and a few fresh sprigs of parsley for color. Sometimes, I add a dollop of sour cream or a few dashes of hot sauce if someone in the family wants a little more zing.

Side Dishes

To keep that deli vibe going, pair this soup with a crisp green salad or some pickles on the side. And if you want to go all-in, serve with extra toasted rye bread or classic potato chips for crunch. It’s a match made in foodie heaven.

Creative Ways to Present

For dinner parties or special occasions, I’ve served this soup in hollowed-out rye bread bowls—people love the rustic presentation and edible container! Adding a sprinkle of paprika or smoked paprika on top elevates the look and adds a subtle smoky note. It’s always a hit when I do this.

Make Ahead and Storage

Storing Leftovers

After cooling the soup completely, I store leftovers in airtight containers in the fridge. It keeps well for 3 to 4 days. Just avoid adding croutons before storing—they’ll get soggy and lose their magic.

Freezing

If you want to freeze it, this recipe does freeze nicely but I recommend leaving out the cream and cheese. You can add those fresh when reheating to maintain the best texture and flavor—just thaw in the fridge overnight and finish on the stove.

Reheating

To reheat, warm gently over low heat so the cream and cheese don’t separate. Stir often and add a splash of stock or water if it seems too thick. Then, add fresh Swiss cheese right before serving for that melty finish, and toss on freshly toasted rye croutons.

FAQs

Can I use pastrami instead of corned beef in Reuben Soup with Swiss and Sauerkraut Recipe?

Absolutely! Pastrami adds a smoky, peppery flavor that complements the sauerkraut nicely. Feel free to use it all on its own or mix it with corned beef for a richer flavor profile.
Is it possible to make Reuben Soup with Swiss and Sauerkraut Recipe vegetarian?

Yes, with some modifications! Swap the corned beef for sautéed mushrooms or a plant-based protein, and use vegetable broth instead of chicken or beef stock. The sauerkraut and Swiss cheese will still deliver that classic tang and creaminess.
Why should I rinse the sauerkraut before adding it to the soup?

Rinsing sauerkraut helps mellow out its strong vinegar bite, preventing the soup from becoming overly sour or acidic, which keeps the flavor balanced and pleasant for everyone.
Can I prepare this soup in advance for a party?

Definitely! You can make the soup up to 2 days ahead. Just hold off on adding the Swiss cheese and croutons until right before serving, so everything stays fresh and tasty.

Final Thoughts

This Reuben Soup with Swiss and Sauerkraut Recipe has become one of my go-to dishes whenever I want the comfort of a classic deli sandwich without the fuss. It’s hearty, flavorful, and so simple to make, which means you can spend more time enjoying it and less time stressing in the kitchen. I hope you’ll give it a try—you might just find it becomes your own new comfort food favorite, just like it did for me!