Reuben soup turns the flavors of the deli favorite into a filling soup. It is the perfect way to enjoy a reuben on a cool day or whenever you want to switch it up a bit and a fantastic way to use up leftover corned beef.
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Sure, everyone knows that corned beef makes a great sandwich but did you ever think of turning it into soup?
This soup version of a Reuben is one of my family’s favorite ways to enjoy the leftovers in a warming soup.
It’s full of the delicious flavors you expect from the sandwich in a hearty, cozy soup that’s filling enough to satisfy even my hungry, growing brood of boys.
- Unsalted butter – Don’t use salted unless it’s all you have. It may make it a bit too salty for some.
- Aromatics – Yellow onions, garlic, and chives give this soup great flavor and make it smell delicious. Try to go for fresh garlic and chives but in a pinch you could use dried.
- Corn beef slices – This is great way to use up St. Patrick’s Day leftovers.
- Flour – The flour will help thicken the broth.
- Chicken broth – This forms the majority of the soup’s body. Beef broth is too strong, and I don’t recommend it.
- Sauerkraut – I use a fresh can, but you can use left overs from a corned beef dinner if you want.
- Sour cream – You can use regular or a reduced fat if you prefer.
- Swiss Cheese – I like to use a block and shred it myself, but you could use a bag of shredded cheese instead.
How to make
First, melt the butter in a large dutch oven or soup pot over medium-high heat.
Once it is melted, add the onions and cook until soft and translucent.
This should take about 5 minutes.
Make sure you stir them frequently as they cook to help avoid burning them.
When the onions are ready, add the garlic and cook for about 1 minute or until it becomes fragrant.
Make sure you keep stirring to help prevent burns.
Next, stir in the flour and cook for another minute before pouring in the chicken broth.
Next, stir in the corned beef and sauerkraut.
Bring the soup to a boil and then reduce to a simmer.
Cover the soup and then allow it to simmer for 15 minutes.
After 15 minutes, uncover and add in the sour cream, chives, and 1/2 of the shredded Swiss cheese and give it a good stir.
Allow the soup to cook for another 2 to 3 minutes to give the cheese a chance to melt.
Finally, ladle the soup into bowls and garnish with the remaining Swiss cheese.
Serve hot with rye bread on the side.
Serving and storing – including homemade croutons!
You can serve the soup fresh and hot with a side of rye bread.
The rye bread is a great tool to soak up some of the soup or scrape out your bowl.
If you want to get fancy, you can cut your rye bread into cubes and toast it in the oven at 400 degrees for about 5 minutes.
You can then sprinkle them on top of the soup as a homemade crouton.
Pumpernickel bread or even pumpernickel rye both also make great options for this.
I love adding extra cheese to the top.
Sometimes my family will also add an additional spoonful of sour cream to the top.
To store, you can ladle the cool soup into an airtight container and then place in the fridge.
It should keep for about 3 to 4 days.
You can reheat it in the microwave or add it back to a pot and heat over medium-low heat until warmed through.
Tips and tricks
- Make sure you drain the sauerkraut well if you are opening up a new can.
- Serve with rye bread or your favorite rolls.
- Cut the corned beef into bite sized pieces that can fit easily on a spoon.
- Use low sodium chicken broth if you want to reduce the amount of salt you are eating.
Other soup ideas
This Reuben soup is a family favorite way to use up leftovers from a corned beef dinner.
It is sure to delight your family!
If you love simple, easy to make soups, check out some of my other favorites here:
- Slow Cooker Jambalaya Soup
- Tastes Like Lasagna Soup
- Cheesy Chicken Bacon Ranch Noodle Soup
- Brat & Beer Cheese Soup
- Stuffed Pepper Soup
- Mac & Cheese Soup
- 1 TBSP unsalted butter
- 1 medium yellow onion 2 cups
- 2 tsp minced garlic
- 1 lb corned beef slices chopped
- 1 1/2 TBSP flour
- 5 C chicken broth
- 1 can sauerkraut 14.5 oz (drained well)
- 1/4 C sour cream
- 2 TBSP cut chives
- 1 C Swiss Cheese shredded/divided
- Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
- Add the onions, cook until soft and translucent (about 5 minutes)
- Stir frequently.
- Add in the garlic, cooking for about 1 minute (or until fragrant).
- Stir often.
- Increase temp to bring to a boil.
- Add the flour, stirring often.
- Pour in the chicken broth.
- Stir in the corned beef and sauerkraut.
- Once it has boiled begin to reduce heat to a simmer.
- Cover/ shimmer for 15 minutes.
- Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.)
- Stir well.
- Cook for another 2-3 minutes for the cheese to melt.
- Garnish with more Swiss cheese.
- Serve with a rye bread.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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