Reuben Soup with Swiss Cheese and Corned Beef Recipe

If you love bold, comforting flavors packed into one bowl, then you’re going to adore this Reuben Soup with Swiss Cheese and Corned Beef Recipe. It’s like your favorite deli sandwich—with all its tangy sauerkraut, melty Swiss cheese, and savory corned beef—transformed into a creamy, dreamy soup that’s perfect for chilly days or anytime you need a little cozy hug in a bowl. Stick with me, and I’ll walk you through every step so you get it just right.

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Ingredients & Why They Work

This Reuben Soup with Swiss Cheese and Corned Beef Recipe combines just the right handful of ingredients that create layers of flavor and texture. Each plays a critical role: you’ll want good-quality corned beef and Swiss cheese to get the authentic taste, and fresh veggies keep it vibrant. Here’s a few insider tips on sourcing and choosing each ingredient to get the best results.

• Cooked Corned Beef or Pastrami: Go for lean, pre-cooked meat to save time and avoid the soup becoming greasy; I usually trim any extra fat before dicing.
• Sauerkraut: Rinsing it cuts some acidity but keeps that tangy punch—don’t skip rinsing unless you want a sharper bite.
• Yellow Onion: Adds natural sweetness and depth when sautéed; fresh is best here.
• Carrots: I love the subtle sweetness they bring—chopping them into small pieces lets them soften nicely in the soup.
• Garlic: Fresh minced garlic, never bottled, provides that warm, fragrant kick I crave.
• Oregano & Bay Leaf: Earthy herbs that layer complexity without overpowering the soup.
• Chicken or Beef Stock: Low-sodium is key—you want to control the salt without making the soup bland.
• Cornstarch & Cold Water: This little slurry is the magic trick for thickening the broth without clumping.
• Heavy Cream: Adds a luscious, smooth finish—feel free to adjust quantity to your desired creaminess.
• Swiss Cheese: Sliced, melts gorgeously into the warm soup creating that signature gooey texture.
• Extra-Virgin Olive Oil: For sautéing and making those crunchy croutons—it really brings out flavors.
• Marbled Rye Bread: Even if rye isn’t your go-to, the marbled version has a gentle flavor and texture perfect for crisp croutons.
• Kosher Salt & Fresh Pepper: Season gradually and taste often—these little adjustments make a big difference.

Make It Your Way

One of the best things about this Reuben Soup with Swiss Cheese and Corned Beef Recipe is how easy it is to tailor to your own taste buds or dietary needs. I often tweak the herb mix or try swapping heavy cream for sour cream to lighten it up a bit. Don’t be afraid to experiment—after all, it’s your kitchen and your comfort food!

• Variation: I’ve swapped the corned beef for pastrami a few times, and it adds a slightly smokier depth I really enjoy—especially around the holidays.
• For a Lighter Soup: Try substituting half the heavy cream with whole milk or an unsweetened non-dairy milk; it still stays creamy without feeling too rich.
• Make It Spicy: If you like a little heat, add a pinch of red pepper flakes when sautéing the onions—totally changes the vibe.
• Vegetarian Version: Leave out the meat, add extra sauerkraut and maybe some smoked tofu; it won’t be classic but still tasty and satisfying.

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

Step 1: Sauté the Base Veggies to Build Flavor

Heat 2 tablespoons of extra-virgin olive oil in a large stockpot over medium-high heat. Toss in your chopped onion and carrots, stirring often until they’re softened and fragrant, usually about 7 to 9 minutes. This step is crucial—don’t rush it! The sweetness that the onions and carrots develop here forms the backbone of your soup’s flavor. If you skip this, the final soup can taste a little one-dimensional.

Step 2: Add Garlic and Cooked Corned Beef

Next, stir in the minced garlic and diced corned beef. Cook together for 1 to 2 minutes until you can smell that garlicky goodness and the bits of meat start to crisp slightly. Season now with salt, pepper, and oregano—seasoning early helps those flavors infuse the whole soup.

Step 3: Simmer with Stock, Sauerkraut, and Bay Leaf

Pour in the 32-ounce carton of low-sodium chicken or beef stock. Then add your rinsed and drained sauerkraut along with the bay leaf. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes. This simmer softens the veggies and melds the flavors together—don’t rush it, patience here pays off.

Step 4: Thicken the Soup with Cornstarch Slurry

While the soup simmers, whisk together 1/3 cup cold water and 1/4 cup cornstarch in a small bowl until smooth—that’s your slurry. Remove the bay leaf from the soup, then slowly whisk in the slurry. Continue cooking for another 5 to 10 minutes until the soup thickens nicely. Be patient here and whisk constantly to avoid lumps and get that silky finish.

Step 5: Add Heavy Cream and Swiss Cheese

Turn down the heat to low, stir in 1 cup heavy cream and the sliced Swiss cheese. Let it melt and heat together for about 5 minutes, stirring often. This step gives the soup its signature creamy richness and cheesy stretchiness—you’ll want to stay close and keep a steady stir to prevent burning on the bottom.

Step 6: Make Rye Bread Croutons and Serve

Meanwhile, cut 6 slices of marbled rye bread into bite-sized cubes. Toss them with 2 to 3 tablespoons extra-virgin olive oil or melted butter, season with salt and pepper, then toast in a hot pan or oven until golden crisp. Ladle your hot soup into bowls, top with those crunchy, buttery rye croutons, and dig in!

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

Garnishes

I’m a huge fan of topping this Reuben Soup with a sprinkle of fresh chopped parsley or chives—they add a pop of color and a fresh note that cuts through the richness. Sometimes, I even dollop a bit of sour cream or add a few slices of pickled jalapeños if I’m craving a little heat. It’s all about balancing that creamy, tangy, and savory goodness.

Side Dishes

While the soup is hearty on its own, pairing it with a crisp green salad or a light coleslaw really rounds out the meal. If you want to keep the deli theme going, a platter of pickles, olives, and maybe a few extra slices of rye works beautifully too.

Creative Ways to Present

I’ve served this soup in rustic bread bowls for dinner parties, and friends went wild for it! You could also layer the soup in clear glass mugs with a topping of extra cheese and croutons to make it look extra inviting—perfect for cozy winter gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Reuben Soup stores really well—just transfer it to an airtight container and pop it in the fridge for up to 3 days. I usually leave the croutons out and add fresh ones when reheating to keep that satisfying crunch.

Freezing

Freezing this soup works, but I recommend freezing it before adding the cream and cheese for the best texture. When you thaw it, reheat gently and stir in the dairy ingredients at the end to avoid any curdling or separation.

Reheating

I reheat leftovers on the stove over low heat, stirring occasionally to keep everything smooth and creamy. Adding a splash of broth or water while reheating helps loosen the soup if it’s thickened too much in the fridge.

FAQs

Final Thoughts

This Reuben Soup with Swiss Cheese and Corned Beef Recipe is one of those dishes I come back to whenever I want comfort and a little culinary nostalgia all in one bowl. It’s rich, satisfying, and versatile enough to make your own. If you love that classic deli sandwich flavor but want something warmer and cozier, you really can’t go wrong with this soup. Trust me, once you make it, it’ll become a staple in your kitchen too!

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