If you’re craving something cozy, rich, and packed with bold flavors, you’re in for a treat. This Reuben Soup with Swiss Cheese and Corned Beef Recipe is exactly that—a warm hug in a bowl that tastes like your favorite deli sandwich transformed into a hearty soup. I’ve made it countless times for chilly evenings, and every single time, it gets devoured. Stick around because I’m going to share not only the recipe but also my personal tips to make it foolproof and absolutely delicious.

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Why This Recipe Works

Flavor Fusion: Combines tangy sauerkraut, savory corned beef, and creamy Swiss cheese for that classic Reuben taste in a comforting soup.
Simple But Effective: Uses everyday ingredients with minimal prep, perfect for busy weeknights without sacrificing homemade flavor.
Texture Balance: Tender veggies, chewy corned beef, and crispy rye croutons add layers of texture for an irresistible bite.
Make-Ahead Friendly: Soup tastes even better the next day, and leftovers reheat beautifully.

Reuben Soup with Swiss Cheese and Corned Beef, Reuben Soup recipe, hearty deli-inspired soup, easy Reuben soup, comforting corned beef soup - 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

This Reuben Soup with Swiss Cheese and Corned Beef Recipe is all about familiar, bold flavors coming together harmoniously. Each ingredient plays a part—from the tangy sauerkraut that wakes up your palate to the luscious Swiss cheese that melts perfectly into the broth. When shopping, I always look for good-quality cooked corned beef and fresh Swiss cheese slices, which really elevate the dish.

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Chicken or beef stock: The rich base of the soup, low sodium helps control the saltiness when combined with corned beef and sauerkraut.
Corned beef or pastrami: Use cooked and diced, fat trimmed—this adds the classic meaty flavor without greasiness.
Sauerkraut: Provides that signature tang and tender crunch; rinsing helps tone down excess salt and acidity.
Onion and carrots: Adds sweetness and depth; carrots balance the sourness of sauerkraut.
Garlic: Gives a subtle aromatic kick; don’t overdo it or it can overpower.
Oregano and bay leaf: Layer in herbal notes that round out the flavor beautifully.
Cornstarch and cold water: Makes a slurry to gently thicken the soup without lumps or heaviness.
Heavy cream: Adds silky richness and smooths out the tangy bite.
Swiss cheese: The melting star – it’s mild, nutty, and melts like a dream into the creamy soup.
Extra-virgin olive oil: For sautéing and drizzling on croutons to add a golden crunch with flavor.
Marbled rye bread: Perfect for toasty croutons that provide that classic Reuben sandwich texture contrast.
Kosher salt and pepper: Season thoughtfully; both corned beef and sauerkraut add saltiness.

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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.

Make It Your Way

One of the best things about my Reuben Soup with Swiss Cheese and Corned Beef Recipe is how adaptable it is. I love switching it up depending on my mood or what’s in my fridge, and I encourage you to do the same! Little tweaks can make it fit your taste perfectly.

Vegetarian twist: I’ve tried swapping the corned beef for smoked tofu and adding extra mushrooms—totally delicious and hearty.
Spicy kick: A pinch of crushed red pepper flakes or a dash of hot sauce livens things up if you like heat.
Cheese variety: If Swiss isn’t your thing, Gruyère or fontina work beautifully melted in the soup.
Extra veggies: Adding diced potatoes or celery is great for a heartier feel—just adjust cooking time accordingly.

Step-by-Step: How I Make Reuben Soup with Swiss Cheese and Corned Beef Recipe

Step 1: Sauté Your Veggies and Aromatics

Start by heating 2 tablespoons of extra-virgin olive oil in a large stock pot over medium-high heat. Toss in the chopped yellow onion and carrots—these need about 7 to 9 minutes to soften and become sweet without browning. Once softened, add the minced garlic and diced corned beef. Cook for another 1 to 2 minutes until you can smell that wonderful aroma. Season lightly with kosher salt, freshly ground pepper, and oregano. Just a heads-up: Don’t add too much salt yet because the corned beef and sauerkraut will add plenty.

Step 2: Build the Broth and Let It Simmer

Pour in your 32-ounce carton of low-sodium chicken or beef stock. Stir in the rinsed and drained sauerkraut and toss in the bay leaf. Bring this all up to a boil, then reduce the heat and let it gently simmer for about 20 minutes. This is when all the flavors meld together, so take a moment to enjoy the smell—it’s irresistible!

Step 3: Thicken the Soup

In a small bowl, whisk together 1/3 cup cold water and 1/4 cup cornstarch until smooth—that’s your slurry. Remove the bay leaf from the soup, then slowly whisk in the slurry to avoid lumps. Keep the soup over medium heat for an additional 5 to 10 minutes until it thickens nicely. You want it thick enough to coat the back of a spoon but still spoonable, not like gravy.

Step 4: Finish with Cream and Swiss Cheese

Lower the heat and stir in 1 cup of heavy cream along with your sliced Swiss cheese (about 12 ounces). Let the soup gently warm and the cheese melt for 5 minutes, stirring occasionally to prevent sticking. That cheese creates this magnificent creamy texture and adds the unmistakable Swiss signature to our soup.

Step 5: Prepare the Crunchy Rye Croutons

While your soup finishes, slice 6 pieces of marbled rye bread into cubes. Toss them in 2 to 3 tablespoons of olive oil or melted butter, then sprinkle with salt and pepper. Toast them in a 375°F oven on a baking sheet for about 10-12 minutes or until golden and crisp, tossing halfway through. These croutons add that perfect crunchy contrast and bring the Reuben sandwich vibe to your bowl.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls and scatter a handful of those rye croutons on top. I like to finish with a little extra cracked black pepper or a small sprinkle of fresh dill if I have it on hand. Trust me—it’s a luscious, satisfying meal that tastes like a deli classic but feels like homemade comfort food.

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Tips from My Kitchen

Don’t Skip Rinsing Sauerkraut: It tempers the acidity and salt, creating a balanced flavor you’ll love.
Low-Sodium Stock is Key: Helps keep control of the overall saltiness since corned beef and sauerkraut are salty.
Make Croutons Ahead: You can prep rye croutons earlier—just toast them up fresh before serving for best crunch.
Watch the Cheese Melt: Lower heat to avoid separating and keep the soup silky smooth.

How to Serve Reuben Soup with Swiss Cheese and Corned Beef Recipe

Garnishes

I usually top this soup with those homemade rye croutons for that satisfying crunch. Sometimes I add a little fresh dill or even a dollop of sour cream to add a cool contrast that pairs beautifully with the tangy sauerkraut. A light sprinkle of cracked black pepper finishes it off perfectly.

Side Dishes

This soup stands tall on its own, but when I serve it for guests, I like offering a simple green salad with a bright vinaigrette to cut through the richness. A side of coleslaw or even some pickles amps up that classic deli experience and complements the flavors wonderfully.

Creative Ways to Present

For a fun twist at parties, I pour the soup into mini bread bowls made from hollowed-out rye rolls. It’s both festive and functional—and everyone loves the rustic look. You could also serve it family-style in a large soup tureen for comfort food vibes, letting guests ladle into their bowls with the rye croutons on the side.

Make Ahead and Storage

Storing Leftovers

I store leftover Reuben Soup with Swiss Cheese and Corned Beef in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making for an even better lunch the next day. Just keep the croutons separate so they stay crisp.

Freezing

This soup freezes well if you want to make a big batch ahead. I recommend freezing before adding the cream and Swiss cheese—add those fresh when you reheat for the best texture. Freeze in portion-sized containers and thaw overnight in the fridge before reheating.

Reheating

When reheating, do it gently on the stovetop over low heat, stirring frequently. Add the cream and cheese toward the end and let them melt slowly. This method keeps the soup silky and prevents any curdling. Microwave works too—just heat in bursts and stir well between.

FAQs

Can I use other types of cheese instead of Swiss in the Reuben Soup with Swiss Cheese and Corned Beef Recipe?

Absolutely! While Swiss cheese is traditional and melts beautifully, Gruyère, fontina, or even mozzarella can be great substitutes depending on your taste and what you have on hand. Just look for cheeses that melt smoothly without overpowering the other flavors.
Is it necessary to rinse the sauerkraut before adding it to the soup?

Yes, rinsing the sauerkraut lightly is recommended. It helps reduce some of the excess salt and sharp vinegar flavors, which keeps the soup balanced and prevents it from becoming too sour or salty.
Can I make this soup vegetarian or vegan?

Definitely! To make a vegetarian version, swap the corned beef for smoked tofu or sautéed mushrooms and use vegetable broth. For a vegan twist, use plant-based cream alternatives and vegan cheese. The sauerkraut and seasonings still shine in this format.
What bread works best for the croutons in this recipe?

Marbled rye bread is best to keep that iconic Reuben taste and texture. Its slight tang and firm texture hold up well when toasted. But if you can’t find rye, pumpernickel or a dense sourdough are also good alternatives.
How long does this Reuben Soup stay fresh?

Stored in an airtight container in the fridge, your soup will stay fresh for up to 3 days. Reheating gently will bring back the creamy texture, but avoid keeping it longer to enjoy the best taste and safety.

Final Thoughts

This Reuben Soup with Swiss Cheese and Corned Beef Recipe is close to my heart because it brings together so many comforting, familiar flavors in such a cozy way. Every time I make it, I’m reminded of those classic deli lunches but with the added warmth and ease of a homemade soup. I truly hope you give it a try—it’s perfect for any day when you need a little extra comfort and a flavor-packed meal that’s surprisingly easy to pull together. Trust me, once you make it, it’ll become a staple in your recipe rotation just like it is in mine.