Reuben Soup Recipe - Creamy Corned Beef Soup with Swiss Cheese! (2024)

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Reuben Soup with corn beef and sauerkraut together with chicken broth and swiss cheese makes a recipe that will put you in mind of the uber-famous sandwich.

Do you love Reubens? The sandwich is so, so good but it can be a little heavy. If you crave the taste but would like something a bit lighter, this soup is exactly what you’re looking for. And speaking of crazy good soups, I’m crushing on Cheeseburger Soup and Spanish Soup. If you make any of these, take a picture and post it in the comments!

Reuben Soup

First of all, you know you have to have some delicious rye bread on the side, right? It’s almost criminal NOT to have it. I’m not sure why it’s the perfect match with corned beef, but it sure is.

You’ll need a dutch oven or a nice size soup pot for this recipe. If you don’t have one, they’re pretty cheap. And honestly, if you don’t want to spend the money, check out a thrift store near you.

Making the Soup

Once you have the butter, onion, and garlic in the pot and you’ve cooked until the onion is translucent and the garlic is really smelling good, crank the heat up to a boil. That’s when you add in the flour for a bit of thickness.

Stir, stir, stir. Once it looks smooth and doesn’t have a bunch of “flour lumps,” pour in the chicken broth.

Flour lumps are the worst. If you’ve ever bitten into one, you know what I mean. Believe me, I’ve cooked up a lot of flour lumps in my day. I’ve stood over a pot of clumpy stuff that was supposed to be nice and creamy but was anything but.

Please tell me I’m not the only one.

Leftover Soup

If you have any soup leftover, you can save some for several weeks by freezing it. You’ll need some plastic containers with lids. Pour the soup in the container, but leave it to sit for a minute if it’s hot. Don’t forget to leave some space at the top of the container because the liquid will expand when it’s frozen.

You should also know that when the soup comes out of the freezer, any soup really, you may need to punch it up a bit with some spices when it thaws. I don’t know what happens to soup when it’s frozen for later, but it can lose an iota of flavor.