This Reuben-inspired soup has been my cozy-weeknight hero for years, a pot that fills the house with the warm, tangy aroma of sauerkraut and melted Swiss. I first put these flavors together during a rainy Saturday when I had leftover corned beef and a craving for something more comforting than a sandwich. The result was unexpectedly balanced: savory beef, bright sauerkraut, gently sweet onions, and a silky, cheesy broth that made everyone at the table feel like they were sitting in a deli booth. It’s the kind of dish that invites seconds and brings out smiles—even from people who claim they don’t like sauerkraut.

I love how adaptable this bowl is. It’s quick enough for a weeknight, forgiving if you tinker with quantities, and special enough to serve to friends with a crusty rye crouton and a drizzle of Thousand Island-style dressing. The texture is creamy without being heavy, thanks to a simple roux and a careful melt of shredded Swiss. Small details—like toasting your corned beef briefly or squeezing excess liquid from the sauerkraut—make a big difference and are the techniques I’ll walk you through below.

Ingredients

• Corned beef (2 cups, diced): Use leftover deli-style corned beef or home-cooked brisket. Look for slices with some fat for richer flavor; dice into bite-sized pieces so they warm quickly and meld with the broth.
• Sauerkraut (1 cup): Drain and gently squeeze to remove excess liquid—this prevents the soup from becoming overly sour or watery. Choose a high-quality refrigerated sauerkraut for brightness, or rinse briefly if using a very salty jarred variety.
• Butter (2 tablespoons): For sautéing the onion and building the roux. Unsalted butter gives better control over seasoning.
• Onion (1, diced): Yellow onion is my go-to for sweetness, but a sweet onion or even shallot will work if you want a milder profile.
• Garlic (2 cloves, minced): Adds aromatic depth; mince finely to distribute the flavor evenly.
• Chicken broth (4 cups): Use a good quality low-sodium broth so you can control the salt level. If you have homemade broth, even better.
• Heavy cream (1 cup): Creates a silky mouthfeel. For a lighter version, substitute half-and-half or whole milk, knowing the soup will be less rich.
• Swiss cheese (1 cup, shredded): Freshly shredded melts more smoothly than pre-shredded. Gruyère can be used for a nuttier flavor.
• Flour (2 tablespoons): All-purpose flour for the roux to thicken the broth. For gluten-free, use a 1-to-1 gluten-free flour blend.
• Caraway seeds (1 teaspoon, optional): Classic with sauerkraut—toast lightly in the pan for a few seconds to release aroma before adding.
• Salt and pepper: Adjust to taste after the soup has simmered and the flavors have come together.
• Fresh parsley (garnish): Brightens the bowl and adds a fresh color contrast.

Instructions

Prep the ingredients: Dice the corned beef into roughly 1/2-inch cubes so each spoonful has balanced meat-to-broth ratio. Shred the Swiss cheese using the large holes of a box grater and dice the onion finely for quick, even softening. Mince the garlic and measure out the flour to have everything within reach. Sauté aromatics: In a large heavy-bottomed pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until softened and translucent, about 5 minutes—look for a glossy sheen and a faintly sweet aroma. Add the minced garlic and sauté for about 30–60 seconds until fragrant; avoid browning the garlic to keep it from turning bitter. Make the roux: Sprinkle 2 tablespoons of flour over the softened onions and garlic and whisk constantly for 2 minutes. This cooks out the raw flour taste and creates a blond roux. You should see bubbles and the mixture will take on a slightly nutty scent—don’t let it darken too much. Add the broth: Gradually whisk in 4 cups of chicken broth in a steady stream to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken slightly—about 4–6 minutes. The broth should coat the back of a spoon. Finish the base: Reduce heat to low and stir in 1 cup of heavy cream. Keep the pot at a bare simmer (not a boil) and simmer for 5 minutes, stirring occasionally, until the base becomes richer and slightly thicker. Add the core flavors: Add the diced corned beef, sauerkraut (drained and squeezed), and the caraway seeds if using. Simmer gently for 10 minutes so the meat warms through and the sauerkraut's acidity softens and integrates into the broth. Melt the cheese and season: Gradually add the shredded Swiss in small handfuls, stirring constantly so the cheese melts smoothly into the soup without clumping. Taste and adjust salt and pepper—remember the corned beef and sauerkraut are salty, so season conservatively. Serve: Ladle into warmed bowls, garnish with chopped fresh parsley, and serve immediately with toasted rye croutons or crusty bread.

Storage Tips

Cool the soup to room temperature within two hours, then transfer to airtight containers. In the refrigerator it will keep well for up to four days; for longer storage freeze in single-serving portions to make reheating easier. When reheating, use low heat on the stovetop and stir often—add 1–2 tablespoons of water or broth per cup of soup to loosen texture if it thickened during storage. Avoid high heat to prevent the dairy from separating; if separation occurs, whisk in a splash of cream or warm broth off the heat to bring it back together.

Ingredient Substitutions

If you want a lighter version, replace half the heavy cream with whole milk or use 2% milk and a tablespoon of butter to maintain mouthfeel. For gluten-free needs, replace the all-purpose flour with a 1-to-1 gluten-free flour blend or use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, whisk in at the end). For a vegetarian riff, substitute diced smoked mushrooms or tempeh for the corned beef and use vegetable broth—add a little liquid smoke if you miss that cured-meat aroma.

Serving Suggestions

Serve with toasted rye bread or rye croutons brushed with butter and toasted until crisp for a classic pairing. A swirl of Thousand Island-style dressing or a spoonful of whole-grain mustard adds a tangy counterpoint. Pair the bowl with a simple green salad dressed with lemon vinaigrette to cut richness. For a casual crowd, place a platter of additional shredded Swiss, extra parsley, and croutons on the table so guests can customize their bowls.

Cultural Background

This dish borrows its soul from the Reuben sandwich, an American deli classic believed to have emerged in early 20th-century New York and Omaha. The classic components—corned beef, Swiss cheese, sauerkraut, and a tangy dressing—are reimagined here in soup form. Turning sandwiches into soups is a long-standing home-cooking practice: it captures familiar flavors while delivering comfort and warmth in a spoonable format that’s perfect for colder months.

Seasonal Adaptations

In winter, emphasize richness—use full heavy cream and top with warm rye croutons. In spring or summer, lighten the pot by reducing cream and finishing with a squeeze of lemon and fresh dill instead of parsley. For St. Patrick’s Day, use leftover corned beef from celebrations and add extra potatoes and cabbage for a heartier stew-like variant. In autumn, toss in roasted root vegetables for an earthy twist that pairs well with the sauerkraut’s brightness.

Meal Prep Tips

For efficient meal prep, portion the soup into single-serving containers after cooling; this makes weekday reheating quick and prevents repeated reheating of the same batch. Store toppings separately—croutons will stay crisp and extra cheese can be added fresh. If you plan to freeze, keep a small amount of shredded Swiss aside to add at serving so it tastes freshly melted rather than re-heated.

This pot of Reuben-inspired comfort is versatile, quick, and deeply satisfying—perfect for sharing and simple enough to become a weekday favorite. Give it a try the next time you want deli flavors without the sandwich fuss, and feel free to make it your own.