If you love those iconic flavors of a classic Reuben sandwich but want something warm and comforting, I’ve got just the thing for you. This Reuben Soup with Corned Beef and Swiss Recipe is a downright fan-freaking-tastic twist that turns all those beloved ingredients into a creamy, hearty soup. Trust me, once you’ve tried it, regular soup just won’t cut it anymore.

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Why This Recipe Works

Bold Flavors Meld Perfectly: The salty corned beef, tangy sauerkraut, and creamy Swiss cheese come together in this soup beautifully, giving you every note of a Reuben sandwich without the bread.
Creamy Yet Light Texture: By balancing heavy cream with a cornstarch slurry, this soup is rich without feeling too heavy or greasy.
Easy to Make Comfort Food: From sautéing the aromatics to simmering the broth, the steps are straightforward, making a restaurant-worthy soup right at home.

Reuben Soup with Corned Beef and Swiss, Reuben Soup recipe, hearty corned beef soup, creamy Swiss cheese soup, easy Reuben-inspired 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

Every ingredient in this Reuben Soup with Corned Beef and Swiss Recipe plays a key role in creating that familiar, crave-worthy flavor. I always recommend getting good-quality corned beef because it’s the star of the show, and don’t skimp on the Swiss cheese — it melts into silky perfection.

Reuben Soup with Corned Beef and Swiss, Reuben Soup recipe, hearty corned beef soup, creamy Swiss cheese soup, easy Reuben-inspired soup - Flat lay of a diced pile of lean cooked corned beef, a small white bowl of sauerkraut, a chopped yellow onion, four chopped fresh carrots, three peeled garlic cloves, a sprig of fresh oregano, one fresh bay leaf, a small white bowl with clear cold water, a small white bowl with white cornstarch powder, a small white bowl of heavy cream, neatly stacked slices of Swiss cheese, a small white bowl of golden extra-virgin olive oil, and six slices of marbled rye bread arranged in a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corned beef or pastrami: Diced and fat trimmed, it adds hearty, savory punch and texture you want in every bite.
Sauerkraut: Make sure to rinse and drain well to remove excess salt and get the right tang without overpowering the broth.
Yellow onion and carrots: These provide a subtle sweetness and aromatic base that balances the acidity of the sauerkraut.
Garlic: Adds warm, savory depth — just enough to amp up the flavor, not steal the show.
Low-sodium chicken or beef stock: I prefer chicken stock for a lighter touch but beef stock intensifies the umami — either works great.
Heavy cream: This gives the soup its luscious, creamy body without overshadowing the other flavors.
Swiss cheese: Shredded or sliced, it melts smoothly into the soup, that iconic feature you can’t miss.
Cornstarch and cold water: The secret to thickening the soup just right, giving a silky texture without heaviness.
Bay leaf and oregano: Herbaceous notes that bring it all together.
Marbled rye bread: For croutons — toasting them crispy makes the perfect crunchy topping that pays homage to your classic Reuben sandwich.
Extra-virgin olive oil: Used for sautéing and roasting croutons — a subtle fruitiness here enhances the overall taste.

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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.

Tweak to Your Taste

I love how easily you can tweak this Reuben Soup with Corned Beef and Swiss Recipe to match your cravings or dietary needs — because who wants to cook the same way every time, right?

Make it spicier: I’ve added a pinch of crushed red pepper flakes when sautéing the garlic, and it brings a lovely warmth that wakes up the flavors.
Vegetarian twist: Swap corned beef for smoked mushrooms and use vegetable stock—you still get that smoky, tangy vibe.
Lower fat version: Try half-and-half instead of heavy cream and reduce cheese a bit; it’s lighter but still satisfying.
Extra tang: Sprinkle fresh dill or add a squeeze of fresh lemon juice just before serving to brighten the soup right up.

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

Step 1: Build Your Flavor Base

Start by heating olive oil in a large stock pot over medium-high heat. Then, sauté your chopped onion and carrots until they soften, about 7 to 9 minutes. This slow-softening releases their natural sweetness, which perfectly balances the tangy sauerkraut later. Don’t rush this step — I’ve found that properly softened veggies make a huge difference.

Step 2: Add Corned Beef and Garlic

Next, toss in your minced garlic and diced corned beef. Cook them for 1-2 minutes until fragrant. At this point, give everything a quick stir and season with some salt, pepper, and oregano. This little herb addition adds an unexpected but delightful layer of aroma.

Step 3: Simmer Your Soup

Pour in your chicken or beef stock, add the sauerkraut and bay leaf, and bring everything to a boil. As soon as it’s bubbling, reduce the heat to let it all simmer gently for 20 minutes. This simmer time helps those flavors blend into a harmonious, mouth-watering broth.

Step 4: Thicken and Cream it Up

Whisk together your cold water and cornstarch to make a slurry. Remove the bay leaf from your soup, then slowly whisk in the slurry. Cook an additional 5 to 10 minutes — keep an eye on it as the soup thickens up to that perfect creamy consistency. The cornstarch helps it cling to every ingredient without being gloopy.

Step 5: Finish with Swiss Cheese and Cream

Lastly, stir in the heavy cream and Swiss cheese slices, cooking for another 5 minutes until the cheese is fully melted and the soup feels indulgently silky. At this stage, your kitchen is going to smell like you hit the jackpot on comfort food.

Step 6: Prepare the Croutons and Serve

While the soup finishes, brush your marbled rye slices with olive oil or melted butter, season with salt and pepper, then toast them in a hot skillet or oven until crisp and golden. Pieces of crunchy rye croutons on top of this creamy, savory soup are just the perfect finishing touch.

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Pro Tips for Making Reuben Soup with Corned Beef and Swiss Recipe

Trim Your Corned Beef Carefully: Removing excess fat prevents the soup from becoming greasy and lets the lean beef flavor shine.
Rinse Sauerkraut Well: Sauerkraut’s briny bite can overpower if unwashed, so rinsing balances the tang perfectly.
Watch Your Slurry Thickness: Add cornstarch slurry gradually and stir continuously to avoid lumps and get just the right creamy texture.
Don’t Skip the Croutons: The crunchy rye topping is what brings that classic Reuben sandwich vibe home—make sure they’re golden and crisp.

How to Serve Reuben Soup with Corned Beef and Swiss Recipe

Reuben Soup with Corned Beef and Swiss, Reuben Soup recipe, hearty corned beef soup, creamy Swiss cheese soup, easy Reuben-inspired soup - A close-up of a spoon held by a woman's hand, lifting a creamy soup that contains visible pieces of orange carrot, pink ham, and light-colored potato chunks, topped with a golden brown toasted bread cube. Below the spoon, a white bowl filled with the same creamy soup is garnished with several toasted bread cubes floating on the surface. The soup looks thick and rich, with a smooth, light beige color speckled with bits of ham and vegetables. All this is placed on a white marbled surface with a blurred red and white striped cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with extra shredded Swiss cheese, a sprinkle of fresh parsley for color, and a dollop of sour cream if I’m feeling indulgent. Sometimes I grate a little fresh horseradish on top for an extra tangy kick that just wakes up the whole bowl — highly recommend if you like that classic Reuben zing!

Side Dishes

Since the soup is so filling, I usually keep sides simple. A crisp green salad with a lemon vinaigrette cuts through the richness nicely, or a bowl of pickled veggies keeps the tang theme going without adding heaviness.

Creative Ways to Present

For a fun twist at parties, I’ve served this soup in mini bread bowls made from rye rolls — guests love eating their bowls! You could also layer toasted rye croutons and cheese on the side and let everyone “build” their soup experience at the table. Adds a playful touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Reuben Soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. The flavors really mellow and deepen overnight, making it even better the next day if you can wait that long.

Freezing

I’ve frozen this soup successfully before, but I recommend freezing it without the cream and Swiss cheese. Add those when reheating for the freshest taste and smoothest texture. Portion out what’s needed and freeze in meal-sized containers for easy comfort food on demand.

Reheating

When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally. Add the heavy cream and Swiss cheese last and allow them to melt slowly to keep the texture silky and avoid curdling. Avoid the microwave when possible to maintain the best flavor and consistency.

FAQs

Can I use pastrami instead of corned beef in this Reuben Soup with Corned Beef and Swiss Recipe?

Absolutely! Pastrami works just as well and gives a slightly smoky flavor that pairs beautifully with the tangy sauerkraut and creamy cheese. Just make sure it’s diced small enough to enjoy easily in the soup.
Is it okay to skip the heavy cream for a lighter soup?

Yes, you can swap heavy cream with half-and-half or even whole milk for a lighter version. Keep in mind that the texture will be less rich, but the flavor remains delicious. Just add it slowly to avoid curdling.
How should I store leftovers to keep the soup fresh?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove for best results, adding fresh Swiss cheese and cream if needed to revive the richness.
Can I make this soup gluten-free?

Yes! Just make sure to use gluten-free stock and replace the rye bread croutons with your favorite gluten-free bread, toasted to crispy perfection. Also, confirm your cornstarch is gluten-free as most are, but it’s good to check.

Final Thoughts

This Reuben Soup with Corned Beef and Swiss Recipe has quickly become one of my go-to comfort meals, especially on chilly evenings when you want something rich, tangy, and cozy but without the fuss of making sandwiches. It’s a hug in a bowl that warms the soul and brings the joy of classic deli flavors in a whole new way. Seriously, I can’t wait for you to try it and fall in love just like I did!