Name: Reuben Soup with Swiss Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (32 oz.) carton low-sodium chicken or beef stock; 1 pound cooked corned beef or pastrami, diced, fat removed; 1 (8 oz.) package sauerkraut, rinsed and drained; 1 yellow onion, chopped; 4 carrots, chopped; 3 cloves garlic, minced; 1 teaspoon oregano; 1 bay leaf; 1/3 cup cold water; 1/4 cup cornstarch; 1 cup heavy cream; 1 (12 oz.) package Swiss cheese, sliced; 2 tablespoons extra-virgin olive oil; 6 slices marbled rye bread; 2-3 tablespoons extra-virgin olive oil or butter, melted; Kosher salt and freshly ground pepper, to taste

Jump to Recipe· 4.7 from 6 reviews

If you’re craving something cozy with all the bold, tangy flavors of a classic deli sandwich, you have to try this Reuben Soup with Swiss Cheese Recipe. It’s like a warm hug in a bowl—rich corned beef, zesty sauerkraut, creamy Swiss cheese, and all that deep, savory goodness swimming in a luscious broth. Trust me, once you make it, it’ll become your go-to comfort food, especially when the weather turns chilly.

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Why This Recipe Works

Balanced Flavors: The tangy sauerkraut perfectly complements the rich corned beef and creamy Swiss cheese, capturing the essence of a Reuben sandwich in soup form.
Creamy Texture: Heavy cream and a cornstarch slurry create a velvety, thick broth that’s satisfying but not heavy.
Easy to Customize: You can tweak the ingredients depending on what you have—use pastrami instead of corned beef or swap chicken stock for beef for a heartier base.
Crunchy Contrast: Homemade rye croutons add the perfect textural pop that brings everything together.

Reuben Soup with Swiss Cheese, Reuben Soup recipe, corned beef soup, sauerkraut soup, cheesy deli-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

The magic in this Reuben Soup with Swiss Cheese Recipe really comes from how well these ingredients play off each other—classic deli elements transformed into a comforting soup. Picking quality ingredients, like fresh Swiss cheese and good marbled rye for croutons, makes a noticeable difference.

Reuben Soup with Swiss Cheese, Reuben Soup recipe, corned beef soup, sauerkraut soup, cheesy deli-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

Low-sodium chicken or beef stock: A flavorful foundation without overpowering saltiness, letting the corned beef and sauerkraut shine.
Corned beef or pastrami: Choose lean cuts with visible marbling; trimming excess fat helps keep the soup hearty but not greasy.
Sauerkraut: Adds that essential tang and slight crunch; rinsing it balances the acidity so it’s not too sharp.
Yellow onion: Provides sweetness and depth once softened—onions are soup gold!
Carrots: Bring natural sweetness and color to the pot.
Garlic: A little boost of warmth and aroma that rounds out the flavor profile.
Oregano & bay leaf: Classic herbal notes that gently lift the soup and give it complexity.
Cornstarch & cold water: This slurry thickens the soup nicely without lumps.
Heavy cream: Adds creaminess and richness, making the broth silky and indulgent.
Swiss cheese: Mild and nutty, it melts beautifully into the soup, creating gooey goodness.
Extra-virgin olive oil: Used to sauté veggies and also for brushing the rye bread croutons.
Marbled rye bread: Essential for those golden crisp croutons that bring a smoky, caraway twist.
Kosher salt & freshly ground pepper: To season perfectly without overpowering the layered flavors.

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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

One of the best things about this recipe is how flexible it is. I often switch up the type of meat or the richness of the cream, depending on what’s in my fridge or how indulgent I’m feeling. You should definitely feel free to make this yours.

Use pastrami instead of corned beef: I once made this swap and loved the extra peppery punch it gave the soup—a great way to add a twist.
Try half-and-half instead of heavy cream: For a lighter version that still stays creamy.
Add a splash of rye whiskey: I experimented with this once and it added a subtle warmth that worked surprisingly well.
Make it vegetarian: Use vegetable stock and smoked tofu for a plant-based take, just remember to skip the meat and adjust seasonings.

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

Step 1: Sauté Your Veggies to Build Flavor

I start by heating olive oil in a big pot over medium-high heat. Toss in the chopped onions and carrots and cook them gently for about 7-9 minutes until they’re soft and starting to caramelize a little. This step brings out natural sweetness and makes every spoonful more satisfying—don’t rush it! Keep an eye so they don’t burn.

Step 2: Add Garlic and Corned Beef

Next, I stir in the minced garlic and diced corned beef. Cook for just a couple of minutes until everything smells amazing—this is when your kitchen starts to feel like a deli hangout. Season with salt, pepper, and oregano here to layer in flavor right away.

Step 3: Build the Brothy Base

Pour your chicken or beef stock right into the pot, then stir in the sauerkraut and bay leaf. Bring the whole pot to a boil, then drop the heat and let it simmer for 20 minutes to blend those flavors beautifully. You’ll start to smell everything coming together in a way that’s just irresistible.

Step 4: Thicken the Soup

In a small bowl, whisk your cornstarch with cold water to make a smooth slurry. Before adding it, fish out the bay leaf from the soup (so you don’t get that tough leaf surprise!). Whisk the slurry into the simmering soup and cook for another 5-10 minutes until it thickens to that perfect creamy consistency.

Step 5: Add the Cream and Swiss Cheese

Lower the heat a bit and stir in the heavy cream and sliced Swiss cheese. Let the cheese melt slowly into the soup over the next 5 minutes while stirring occasionally—you want it melted and silky. This is the part where the soup truly feels decadent and full-on comfort-food-level delicious.

Step 6: Make the Rye Croutons

While the soup finishes, toast your rye bread. Brush slices with olive oil or melted butter, season lightly with salt and pepper, then toast on a baking sheet at 375°F for about 10 minutes until golden and crisp. These croutons are the perfect crunchy topping that I always find myself craving.

Step 7: Serve It Up!

Ladle that rich, cheesy soup into bowls and scatter those rye croutons on top. Serve hot, grab a spoon, and enjoy every bite!

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Pro Tips for Making Reuben Soup with Swiss Cheese Recipe

Trim Your Meat: Removing excess fat from the corned beef ensures your soup won’t turn greasy—plus, the meat cubes hold their texture better when lean.
Don’t Skip Rinsing Sauerkraut: This step balances the acidity and prevents the soup from becoming too sour.
Use a Slurry for Thickening: Whisk your cornstarch and water together well to avoid lumps and get that nice creamy texture.
Low and Slow Melting: Add the Swiss cheese on low heat and stir gently to prevent it from clumping or separating—slow melt equals smooth soup.

How to Serve Reuben Soup with Swiss Cheese Recipe

Reuben Soup with Swiss Cheese, Reuben Soup recipe, corned beef soup, sauerkraut soup, cheesy deli-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 usually sprinkle extra shredded Swiss on top just before serving—it adds more cheesy goodness and looks so inviting. Sometimes, I toss on a few fresh parsley leaves or chives for a little color and freshness that cuts through the richness. If you love a little spicy kick, a dash of hot sauce or a few crushed red pepper flakes are a pleasant surprise.

Side Dishes

Since this soup is quite filling, I like to serve it alongside a crisp green salad with a tangy vinaigrette or some roasted vegetables. If you want to go even more classic, little pickles and mustard on the side echo the deli vibe perfectly.

Creative Ways to Present

For a fun dinner party twist, I serve this soup in mini cast iron skillets or heavy mugs, topped with a rye bread skewer for dipping. It’s always a hit and adds a cozy, rustic feel. Also, layering the rye croutons and cheese on top right before serving keeps that crunchy-meets-melty texture front and center.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I pour the soup into airtight containers and refrigerate it for up to 3 days. Because of the cream and cheese, it can thicken after cooling, so I recommend stirring in a splash of stock or water when reheating to get the silky texture back.

Freezing

Freezing Reuben soup is a bit tricky because of the dairy, but I’ve had success freezing it before adding the cream and Swiss cheese. Freeze the base soup in portions, then thaw and add cream and cheese fresh when reheating, which keeps the texture and flavor much better.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to avoid scorching. If the soup is too thick, I add a bit of extra stock or water. Adding a little extra shredded Swiss at this point also brings back that ooey-gooey texture nicely.

FAQs

Can I use deli corned beef straight from the store for this soup?

Absolutely! Just be sure to dice it into bite-sized pieces and trim off any excess fat to keep the soup from becoming greasy. Using cooked corned beef or pastrami from your local deli is a great shortcut that still delivers delicious flavor.
What’s the best way to prevent the soup from curdling when adding cream and cheese?

Lower the heat before adding the cream and cheese and stir continuously while melting the cheese slowly. This gentle heat prevents the dairy from separating and keeps your soup smooth and creamy.
Can I substitute Swiss cheese with something else?

Swiss cheese has a mild, nutty flavor that melts nicely, but you could try Gruyère or Jarlsberg if you want something similar. Avoid sharp or heavily flavored cheeses that could overpower the other ingredients.
Is there a way to make this soup dairy-free?

Yes! Replace the heavy cream with a coconut cream or cashew cream for richness, and skip the Swiss cheese or use a dairy-free melty cheese alternative. Just keep in mind the flavors will shift slightly without the traditional dairy notes.
How can I store and reheat the rye croutons?

For best crunch, make the croutons fresh right before serving. If you have leftovers, store them separately in an airtight container at room temperature and re-toast briefly before serving.

Final Thoughts

This Reuben Soup with Swiss Cheese Recipe is one I come back to year after year. It brings the nostalgic joy of a classic sandwich but with the warmth of a bowl of soup that you can savor slowly. I hope you love making it as much as I enjoy eating it—I promise it’ll become a favorite, cozy supper that you’ll want to share with everyone you love.