This Reuben-inspired soup has been a comforting staple in my kitchen ever since I first turned the classic deli sandwich into a bowl of warmth on a rainy evening. I discovered this combination one blustery November when I wanted the familiar tang of sauerkraut and the melty comfort of Swiss cheese without the heaviness of frying bread. The result was a creamy, savory soup that tastes like a hug: briny corned beef, bright sauerkraut, and a velvety broth finished with melted Swiss. It immediately became a favorite for solo lunches and family supper nights alike. What makes this version special is the balance—richness from heavy cream and Swiss tempered by the bite of sauerkraut and the aromatic whisper of caraway seeds. The texture is layered: tender diced corned beef throughout, soft onions that have caramelized slightly, and a silky, slightly thickened broth that clings to each spoonful. Every time I serve it, the room smells like a deli at noon; my partner always closes their eyes for a beat before saying how perfectly it captures the sandwich we both grew up ordering.

Ingredients

• Corned beef (2 cups, diced): Use pre-cooked deli corned beef or leftover boiled corned beef. Look for thinner-sliced deli cuts so they dice tenderly—Boar's Head or local deli slices work well. The meat provides the savory backbone and salty depth.
• Sauerkraut (1 cup): Rinse lightly if you prefer milder acidity; otherwise use directly from the jar for bright tang. Brands like Bubbie's or local store-made kraut have a lively flavor and texture that stands up to the cream.
• Butter (2 tablespoons): Unsalted butter gives a glossy start to the aromatics; salted is fine if you reduce added salt later.
• Onion (1, diced): Yellow or sweet onion works best—sauté slowly to develop sweetness that balances the sauerkraut.
• Garlic (2 cloves, minced): Adds savory warmth; fresh is preferable to jarred for best aromatics.
• Chicken broth (4 cups): Low-sodium is recommended so you can control seasoning; use a good quality boxed stock or homemade for richer depth.
• Heavy cream (1 cup): Creates the silky finish. For a lighter bowl, substitute half-and-half but expect a slightly thinner texture.
• Swiss cheese (1 cup, shredded): Emmental or Gruyère-style Swiss melts smoothly—buy a block and shred it for best melting behavior.
• Flour (2 tablespoons): All-purpose flour for thickening; use a gluten-free blend 1:1 if needed.
• Caraway seeds (1 teaspoon, optional): A traditional Reuben note—toast lightly in the pan for 20 seconds if you want a brighter aroma.
• Salt and black pepper: Season to taste after the cheese melts so you can better judge final saltiness.
• Fresh parsley (for garnish): Adds color and a fresh herb lift at the end.

Instructions

Prepare ingredients: Dice the corned beef into roughly 1/2-inch pieces so they reheat quickly and distribute evenly. Shred the Swiss from a block for best melt; dice the onion and mince the garlic. Measure the flour and have the chicken broth warmed slightly to avoid lumps. Sauté aromatics: In a large heavy-bottomed pot, melt 2 tablespoons butter over medium heat (about 350°F surface temperature). Add the diced onion and cook, stirring occasionally, until soft and starting to color—about 5 minutes. When the edges begin to turn translucent and sweet, add the garlic and sauté for 30–60 seconds until fragrant but not browned. Create the roux base: Sprinkle 2 tablespoons flour evenly over the softened onions and garlic. Whisk constantly for 1–2 minutes to cook out the raw flour flavor and form a paste; this step prevents a pasty taste and ensures a silky body for the broth. Add broth and thicken: Gradually pour in 4 cups chicken broth, whisking continuously to smooth any lumps. Bring the mixture to a gentle simmer and cook for 3–5 minutes until it slightly thickens and coats the back of a spoon. Reduce heat to low to prepare for finishing additions. Finish with cream: Stir in 1 cup heavy cream and maintain a low simmer for 4–5 minutes. Keep the heat gentle—do not boil vigorously after adding dairy to prevent curdling; look for small bubbles around the edges. Add corned beef and sauerkraut: Stir in the diced corned beef, 1 cup sauerkraut (drained or rinsed to taste), and 1 teaspoon caraway seeds if using. Simmer gently for 10 minutes to let the flavors meld and the meat warm through. Taste and adjust the acidity if needed with a splash of broth. Melt in Swiss: Reduce heat to the lowest setting. Gradually add 1 cup shredded Swiss in small handfuls, stirring after each addition until fully melted and incorporated. This slow melting prevents graininess and ensures a glossy finish. Season and serve: Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley for color and brightness. Serve hot with rye crackers or toasted rye bread for dunking.

Storage Tips

Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate for up to 4 days; for longer storage freeze in individual portions or a large container for up to 3 months. Glass containers with tight lids are ideal to avoid freezer burn. When reheating, thaw overnight in the fridge and warm gently over low heat, stirring frequently—if the soup separates slightly, whisk in a splash of broth or a teaspoon of cold butter to bring it back together.

Ingredient Substitutions

For a lighter finish, replace heavy cream with half-and-half (expect slightly thinner texture) or use a 1:1 combination of evaporated milk and a tablespoon of butter to mimic richness. Swap all-purpose flour for a gluten-free 1:1 blend or cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) added to the simmering broth. If you prefer a tangier profile, use extra sauerkraut or a teaspoon of Dijon mustard; for a smoky twist, add a few drops of liquid smoke or use smoked Swiss.

Serving Suggestions

Serve with slices of toasted rye or seeded crackers for textural contrast. A crisp green salad with a sharp vinaigrette balances the creaminess, while quick-pickled red onions add extra acidity and color. For a brunch twist, top bowls with a fried egg or pair with potato latkes for a hearty weekend meal. Garnish with chopped parsley and a few caraway seeds to emphasize the deli character.

Cultural Background

The classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye—has roots in American deli culture with disputed origins often traced to New York or Omaha. Translating those components into a bowl takes the same flavor DNA and rearranges it for warming comfort. This soup honors deli traditions while embracing one-pot convenience, bridging nostalgia and modern weeknight practicality.

Seasonal Adaptations

In winter, double the recipe and serve with warm mustardy slaw. Spring calls for lighter dairy (half-and-half) and fresh herbs—dill complements sauerkraut nicely. For autumn, fold in roasted root vegetables like diced parsnip or carrot for extra body. Holiday adaptations can include corned beef from your St. Patrick’s leftovers and a scattering of crisp fried shallots to add opulent texture.

Meal Prep Tips

Make a large batch on Sunday: cool, portion into microwave-safe containers, and refrigerate for lunches. Reheat gently on the stove or microwave at medium power in 60-second intervals, stirring between blasts. Keep a small container of shredded Swiss in the fridge to add fresh when serving—this keeps the melted cheese glossy and prevents it from becoming stringy in reheated portions.

There’s something deeply satisfying about turning a beloved sandwich into a bowl that brings everyone to the table. Try this version with a crisp rye on the side and savor the way deli flavors translate into comfort. I hope it becomes as dependable in your rotation as it is in mine.