Savory Reuben Soup – This Savory Reuben Soup is everything you love about a Reuben sandwich but in soup form. We’re talking corned beef, sauerkraut, Swiss cheese—it’s all in there! And it only takes 30 minutes to make. Creamy, cheesy, and a little tangy, it’s a cozy bowl of comfort that hits the spot every single time. Sound good?
So, here’s the deal—this soup was a total experiment. I had leftover corned beef and a craving for something comforting. Soup popped into my head, but I was skeptical about throwing sauerkraut into it. I mean, sauerkraut in soup? Is that even a thing? But I went for it, and wow, it was a hit. My husband literally couldn’t stop eating it, and even my little one was dunking croutons in the broth like it was the best thing ever. Now, every time I make it, the house smells amazing, and it’s always a race to get the last bowl.
What makes this Savory Reuben Soup truly special?
This isn’t just any soup—it’s a hug in a bowl. It’s got that perfect balance of salty, tangy, and creamy, with little bites of corned beef in every spoonful. And those rye bread croutons? They take it to the next level, adding a crunchy, buttery finish that’s just chef’s kiss. It’s one of those recipes that feels familiar but with a fun twist, and it’s done in half an hour. Comfort food doesn’t get better (or easier) than this, right?
What You Need To Make This Savory Reuben Soup Recipe?
Corned Beef or Pastrami: This is the heart of the soup. If you’ve got some leftover corned beef from dinner, even better! Just make sure to dice it up and remove any fatty bits—nobody likes a greasy soup, right? Pastrami works too if you want a bit of that smoky flavor, but either way, this is what gives the soup its signature taste.
Sauerkraut: I know, sauerkraut in soup sounds a bit out there, but trust me, it works. Just give it a good rinse and drain to mellow out some of that sharpness. It adds this amazing tang that balances all the creamy goodness. Don’t skip it—this is where the magic happens!
Swiss Cheese: You know that gooey, melty cheese in a classic Reuben? That’s exactly what we’re going for here. Swiss is mild, creamy, and melts beautifully into the soup, making every bite ridiculously smooth and cheesy. If you love that signature Reuben flavor, this is your best friend.
Heavy Cream: This is what gives the soup that rich, velvety texture. It’s indulgent, but hey, we’re not making this every day, right? The cream just pulls everything together, making the soup extra luscious. Trust me, once you add it, you’ll see why it’s a must.
Rye Bread Croutons: Oh, these croutons. They’re what take this soup from good to amazing. Toasted and crispy, with that distinctive rye flavor, they add the perfect crunch. Plus, they’re buttery and seasoned just right, so don’t skimp on them. They’re the cherry on top—except, you know, not a cherry.
Steps To Make Savory Reuben Soup:
Start with the veggies: Heat up a little olive oil in a big stock pot over medium-high heat. Toss in your chopped onion and carrots. Let them cook for about 7-9 minutes until they’re soft and starting to smell amazing. You want them nice and tender before moving on.
Add the garlic and corned beef: Now, throw in the minced garlic and your diced corned beef (or pastrami, if that’s what you’re using). Let it cook for another minute or two until everything’s nice and fragrant. Don’t forget to season it up with a pinch of salt, pepper, and that oregano. You know it’s going to be good when the kitchen smells this amazing, right?
Time for the broth and sauerkraut: Pour in your chicken or beef stock (whatever you have works!) and stir in that sauerkraut. Yes, it seems weird, but trust me, it’s delicious. Bring the whole thing to a boil, then lower the heat and let it simmer for 20 minutes. This is where all the flavors start to meld together.
Thicken it up: While that’s simmering, whisk together the cold water and cornstarch in a small bowl to make a slurry. After the soup has simmered and you’ve fished out the bay leaf, go ahead and whisk the slurry into the pot. Let it cook for another 5-10 minutes until it thickens up a bit. You want it to have a nice, creamy consistency.
Make it creamy: Now for the good stuff. Stir in the heavy cream and the sliced Swiss cheese. Keep it on the heat for another 5 minutes or so, just until the cheese melts and the soup is smooth and creamy. You don’t need it boiling—just warm enough to get everything blended together.
Crouton time: While your soup is cooking, take a few minutes to make those delicious rye croutons. Brush the rye bread slices with olive oil or melted butter, sprinkle with a little salt and pepper, and pop them in the oven until they’re nice and toasty. Once they’ve cooled a bit, chop them into bite-sized pieces.
Serve it up: Ladle the soup into bowls, top with those crispy rye croutons, and dig in while it’s hot. Trust me, you’re going to want seconds!
Tip:
Here’s the secret to making this Savory Reuben Soup absolutely irresistible: let the flavors sit. If you’ve got the time, make it ahead and let it rest for a few hours, or even overnight, in the fridge. Sounds crazy, right? But trust me, the longer those flavors have to mingle, the better this soup becomes. The sauerkraut gets a little less sharp, the corned beef soaks in all the goodness from the broth, and the Swiss cheese practically melts into the soup, making it ultra-creamy. When you reheat it, add a splash of extra broth or cream if it’s thickened up too much, and it’ll be just as delicious (if not more so). Oh, and don’t forget to store those rye croutons separately so they stay nice and crispy. No soggy bread here!
Frequently Asked Questions:
Can I use a different kind of meat instead of corned beef?
Absolutely! Pastrami works beautifully if you want a smokier flavor, but if you’re in a pinch, you could even use leftover roast beef. Just make sure to trim off any excess fat to keep your soup from getting too greasy. You could even try turkey for a lighter version, though it won’t have that signature Reuben taste.
How can I make this soup ahead of time?
This soup is perfect for making ahead! Cook the soup as directed, but hold off on adding the croutons until you’re ready to serve. You can store it in the fridge for up to 3 days. When reheating, just warm it gently on the stove and stir in a little extra broth or cream if needed. It actually tastes better the next day—like magic in a pot!
What if I don’t have rye bread for the croutons?
No worries! If you don’t have rye, you can use any crusty bread you have on hand. Sourdough, a baguette, or even whole wheat will work just fine. The key is to toast it up nice and crispy with some butter or olive oil. The rye does add that Reuben sandwich vibe, but any crunchy crouton will still make this soup irresistible.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Reuben Soup
Ingredients
- 1 32 ounces carton low-sodium chicken or beef stock
- 1 lb cooked corned beef or pastrami diced and with the fat trimmed
- 1 8 ounces package of sauerkraut, rinsed and drained
- 1 yellow onion chopped
- 4 carrots chopped
- 3 cloves of garlic minced
- 1 tsp oregano
- 1 bay leaf
- 1/3 c cold water
- 1/4 c cornstarch
- 1 c heavy cream
- 1 12 ounces package Swiss cheese, sliced
- 2 tbsp extra-virgin olive oil
For the croutons:
- 6 slices of marbled rye bread
- 2-3 tbsp extra-virgin olive oil or melted butter
- kosher salt and freshly ground black pepper to taste
Instructions
- Start by heating up the olive oil in a big stock pot over medium-high heat. Toss in the chopped onion and carrots, and let them cook for about 7-9 minutes until they soften up nicely.
- Next, add the minced garlic and diced corned beef, giving everything a stir. Let it cook for another minute or two, just until your kitchen starts smelling absolutely incredible. Season it with salt, pepper, and a sprinkle of oregano for extra flavor.
- Now, pour in the chicken (or beef) stock and stir in the sauerkraut. Bring it to a boil, then lower the heat and let it simmer for about 20 minutes so all the flavors come together.
- While that’s happening, whisk together the cornstarch and cold water in a small bowl to make a slurry. Once the soup’s done simmering, pull out the bay leaf, then slowly whisk in the slurry. Let it cook for another 5-10 minutes, stirring occasionally, until it thickens up.
- Now, go ahead and stir in the heavy cream and Swiss cheese, letting all that creamy goodness blend together. Let it all melt together for about 5 minutes until it’s nice and creamy. Ladle the soup into bowls, top with crunchy rye croutons, and serve it hot.
- Enjoy every spoonful!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
