Creamy Reuben Soup

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x


A hearty and comforting Reuben-inspired soup chock full of corned beef and sauerkraut.



  • 1 tablespoon unsalted butter
  • 2 cups chopped yellow onion (about one medium onion)
  • 2 teaspoons freshly minced garlic
  • 1 pound deli corned beef slices, sliced into about 1-inch pieces
  • 11/2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1 (14.5-ounce) can sauerkraut, very well drained
  • 1/4 cup sour cream
  • 2 tablespoons snipped fresh chives
  • 1 cup shredded Swiss cheese, divided


  1. Melt butter over medium-high heat in a dutch oven or soup pot. Add onions and cook for 5 minutes, or until soft and translucent, stirring frequently.
  2. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
  3. Stir in flour. Add the chicken broth, corned beef and sauerkraut and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
  4. Add sour cream, chives and 1/2 cup of the shredded Swiss cheese. Stir well to combine and cook for an additional 2-3 minutes, or until cheese is melted.
  5. Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons.