This soup is my weeknight comfort in a bowl: rich, tangy and familiar in the way only a Reuben-inspired dish can be. I first combined these flavors during a blustery March when I had leftover corned beef after St. Patrick's Day and a craving for something warm and spoonable. The transformation from sandwich to soup surprised me — the bright bite of sauerkraut cuts through a silky broth, melted Swiss binds everything together, and little flecks of caraway bring that unmistakable rye-like aroma without a slice of bread. It became a quick favorite; friends asked for the recipe at a dinner party and my teenager declared it "the best winter soup ever."

Beyond nostalgia, this version is tuned for ease and depth. A simple roux gives the base body without heaviness, high-quality chicken broth keeps the flavor rounded, and stirring in the cheese at the end creates a glossy, luscious texture. It reheats beautifully and adapts well — add a splash of beer for a deeper profile, or swap the heavy cream for half-and-half to lighten it. I like to serve it with crisp rye croutons or toasted marble rye for dipping, which evokes the original sandwich in every bite.

Ingredients

• Corned beef (2 cups, diced): Use good-quality cooked corned beef, either leftover from a roast or deli-style sliced meat chopped into bite-size pieces. Look for beef that’s tender and not overly salty; rinsing quickly can tame excess brine if needed.
• Sauerkraut (1 cup): Choose refrigerated sauerkraut for freshness and crunch. Drain well to control liquid—reserve a tablespoon of the brine only if you want extra tang—because too much acidity can curdle dairy.
• Butter (2 tablespoons): Unsalted butter gives a rich start to the base. Use high-quality butter for better mouthfeel; it helps brown the aromatics without burning.
• Onion (1, diced): Yellow onion is ideal for its balance of sweet and savory notes. Dice uniformly so it softens evenly in about five minutes.
• Garlic (2 cloves, minced): Fresh garlic brightens the profile—mince finely and add later in the sauté so it doesn’t scorch.
• Chicken broth (4 cups): A full-bodied, low-sodium chicken stock is best so you can control seasoning. If using a boxed broth, choose one you like on its own.
• Heavy cream (1 cup): Adds creaminess and shine; substitute with half-and-half for a lighter finish but expect a thinner body.
• Swiss cheese (1 cup, shredded): Emmental or classic Swiss melts smoothly; shred it yourself for best melting. Pre-shredded cheese contains anti-caking agents that can affect texture.
• Flour (2 tablespoons): All-purpose flour makes a quick roux to thicken the broth. For gluten-free, use a 1:1 GF flour blend (note: flavor and texture will vary).
• Caraway seeds (1 teaspoon, optional): Toast lightly if you like a nuttier aroma—this is the signature Reuben note and worth adding if you enjoy rye bread flavors.
• Salt and pepper: Season to taste, remembering that corned beef and cheese contribute salt; add gradually and taste before finishing.
• Fresh parsley (chopped): A small handful provides color and herbaceous lift at service.

Instructions

Prepare the ingredients: Dice the corned beef into roughly 1/2-inch pieces so they heat quickly without shredding. Shred one cup of Swiss cheese and set it aside at room temperature to melt more smoothly. Dice the onion and mince the garlic; having everything prepped before you start ensures the roux and sauté steps flow without overcooking any element. Sauté aromatics: In a large, heavy-bottomed pot over medium heat, melt 2 tablespoons butter until foaming but not browned. Add the diced onion and cook, stirring occasionally, until translucent and tender—about 4 to 6 minutes. Add the garlic and sauté for another 30 to 60 seconds until fragrant; watch closely so the garlic doesn’t burn, which would introduce bitterness. Make a roux: Sprinkle 2 tablespoons of flour evenly over the softened onions and garlic. Stir constantly with a wooden spoon or whisk for 90 to 120 seconds to cook out the raw flour taste; the mixture should smell toasty and pale golden. This short-cooked roux thickens the broth without turning heavy or pasty. Add broth and thicken: Gradually pour in 4 cups of chicken broth while whisking to dissolve any lumps. Bring the liquid to a gentle simmer and let it cook for 4 to 6 minutes until the base has a slightly thicker consistency—about the thickness of thin cream soup. If it feels too thick, add up to 1/2 cup extra broth. Finish with cream: Reduce heat to low and stir in 1 cup heavy cream. Keep the heat gentle: slow simmering prevents the cream from separating. Let the soup cook on low for 5 minutes to marry the dairy and broth. Add corned beef and sauerkraut: Stir in the diced corned beef, 1 cup sauerkraut (well-drained), and 1 teaspoon caraway seeds if using. Simmer on low for 10 minutes so that the corned beef warms through and the sauerkraut softens slightly; this step is where the flavors meld and the acidity integrates into the creamy base. Melt in the cheese: Off the heat or with the flame very low, gradually add the shredded Swiss cheese in small handfuls, stirring until each addition melts completely. Adding cheese too fast or on high heat can cause grease separation; patience yields a glossy, emulsified soup. Season and serve: Taste and adjust with salt and freshly ground black pepper. Ladle into bowls and garnish with chopped parsley for brightness. Serve with toasted rye croutons or a wedge of buttered rye bread for dipping.

Storage Tips

Cool the soup to room temperature for no more than two hours, then transfer to airtight containers. Refrigerate for up to 4 days. For freezing, divide into individual portions leaving headspace for expansion and label with date; it keeps up to three months. Reheat from thawed on the stove over medium-low heat, stirring frequently; if the texture separates slightly, whisk in a splash of milk or cream to re-emulsify. Avoid reheating aggressively in the microwave as dairy can split.

Ingredient Substitutions

If you need a lighter finish, use half-and-half or a cup of evaporated milk instead of heavy cream—expect a thinner body and slightly less richness. For gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end of simmering. Vegetarian? Substitute smoked tempeh or thinly sliced seitan for corned beef and use vegetable broth, but the dish will shift away from a traditional Reuben profile.

Serving Suggestions

Serve in deep bowls with crisp rye croutons or toasted marble rye slices brushed with butter. A small side salad of peppery arugula with lemon vinaigrette balances the creaminess. For garnish, chopped parsley or chives brighten the dish; a few crushed toasted caraway seeds on top enhance the aroma. Pair with a crisp lager or a dark rye bread to echo the sandwich heritage.

Cultural Background

The Reuben sandwich, often traced to early 20th-century American delis, pairs corned beef, Swiss cheese and sauerkraut on rye. Converting it to a soup is a contemporary comfort-food twist that keeps the core flavors while making them communal and warming. Regional variations exist—some add Thousand Island dressing to the sandwich; in soup form a touch of mustard or a swirl of Thousand Island can pay homage without overpowering the broth. This adaptation celebrates deli tradition while embracing home-cook practicality.

Seasonal Adaptations

In winter, serve this soup as a hearty centerpiece with roasted root vegetables on the side. For spring, lighten it by using half-and-half and increasing fresh parsley and scallions. Around St. Patrick’s Day, boost the corned beef amount or stir in toasted barley for a heartier, rustic bowl. Summer versions can transform the broth into a chilled, creamier vichyssoise-style dip for rye crostini—though that shifts the character, the Reuben notes still sing.

Meal Prep Tips

Batch-cook the base and store in the refrigerator without adding the cheese until reheating—cheese melts best when added during the final gentle warm-up. Portion into microwave-safe containers for grab-and-go lunches, and include a small separate bag of toasted rye to keep crisp. If freezing, freeze plain base and add freshly shredded Swiss when reheating to preserve its glossy melt. Label containers with reheating instructions so any household member can reheat without overcooking.

This soup is a reliable, feel-good dish that bridges deli nostalgia and weeknight practicality. Whether you make it for a quiet dinner or a casual party, it’s a recipe that invites tweaking and sharing—so make it your own and enjoy every spoonful.