This Reuben soup tastes just like a delicious Reuben sandwich but in soup form! Using corned beef deli meat and grated Swiss cheese, as well as milk and Greek yogurt instead of cream, it's an easy, healthy, a little lighter, scrumptious cozy soup that's the perfect way to celebrate St. Patrick's day, but delicious any time of the year.
This soup is a thick and creamy Reuben soup that's actually more like a Reuben Chowder. It was inspired by my Turkey Reuben Panini on this site, and pairs well with rye bread.
For this Reuben Soup recipe, you'll need:
- butter * I use unsalted
- all-purpose flour
- beef stock
- corned beef (deli meat)
- caraway seeds
- mustard powder/dry mustard
- hot mustard * I use Keen's hot mustard
- 0% non-fat Greek yogurt
- olive oil
- milk * I use 1%
- Swiss cheese * do NOT use slices. I tried using them on my first test and had a hard time getting them to melt
*See recipe card for quantities.
How to make Reuben Soup
- In a large pot, cook onion in butter until tender.
- Add beef stock.
- Bring to a boil, reduce heat to low simmer for 5 minutes.
- Stir in chopped corned beef, drained and chopped sauerkraut, caraway seed, mustard powder, hot mustard, Greek yogurt, milk, and shredded Swiss cheese.
- Cook and stir on medium- low until cheese is melty, but not completely melted (about 10 minutes).
- When the cheese is almost melted (still a little lumpy and stringy), it's time to add the roux.
Hint: For best results, shred cheese on fine shredding on grater or in food processor
- Mix oil and flour together to make roux and add to pot. Cook on medium low, whisking constantly until mixture thickens and cheese is melted. Remove from heat.
- Serve with rye bread, crackers or croutons. It also goes well with dill pickles on the side! Garnish with additional caraway seeds, if desired.
*If you need to keep it warm, keep it on low in a slow cooker.
You can add less roux (oil and flour) depending on how thick you like your soup (you don't have to add it all if you prefer your soup thinner.)
📖Variations & Substitutions
- WW Friendlier/Lighter- you can lighten this up even more by using turkey deli meat, light butter and light Swiss cheese (I will warn you, it's hard to find)
- Spicy - add chili pepper flakes or cayenne pepper
- Dry Mustard - if you don't have dry mustard, you can substitute Dijon mustard, but use 1 ½ tbsp.
- Sauerkraut - You can substitute cabbage, but you'll need to precook it until soft. And in order to mimic tangy sauerkraut, add 2 teaspoon of vinegar and 1 teaspoon of white granulated sugar to the soup, as well.
- Beef Broth - you could substitute chicken broth or vegetable broth.
- Olive oil - you can use canola or vegetable oil instead
- Topping - you could use rye croutons
- Corned beef - you could use leftover corned beef or deli counter corned beef
👪 Serving Size
This creamy soup recipe makes 6 servings (8 cups), with each serving being about 1 ⅓ cup. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Although this recipe is lighter than many cream soups (there is no heavy cream, but milk and Greek yogurt instead) the flour, corned beef and cheese add points and calories. As I mentioned above, you can use turkey deli meat, light butter, light Swiss cheese and even less roux (flour and oil mixture) to lighten it up even further. It will be a thinner soup, but still with a creamy broth and taste just as delicious, but further reduce the points! The WW points will depend on your individual plan and the substitutions you make.
🥗 Side Dishes
What to serve with Reuben Soup
Reuben soup is a hearty soup and a filling meal on its own, but it also goes great with your favorite sandwich. Here are some of my serving recommendations:
- Rye bread and butter
- Bread Machine Italian Breadsticks
- Toasted Tomato Sandwiches
- Open Faced Tuna Melts (no mayo)
- Spinach Salad (shown)
- Garden salad
- Croutons or crackers (rye bread croutons are ideal!)
- Everything Bagel Cloud Bread Recipe
And for a festive St. Patrick's day meal, pair this Cream of Reuben Soup with my Green Grasshopper Mocktail (shown) and Shamrock Tarts or these healthier Matcha Muffins!
You'll need a soup pot,(affiliate link) or a Dutch oven, a knife, a cutting board, and a cheese grater or food processor (affiliate links) for this Reuben soup. I would also recommend using a whisk (affiliate link) for best results. For fun, you could serve it in a cauldron (like in the top photo).
Store this soup in an airtight container in the fridge for up to 4 days. This soup freezes well for up to 3 months.
Reheating: Reheat in microwave for approximately 1-2 minutes.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
❔ Frequently Asked Questions
Yes- you can freeze Reuben soup for up to 3 months in an airtight container.
Reuben Soup is a Reuben sandwich in the form of soup. Although there are variations, many have a creamy base, with corned beef, sauerkraut, Swiss cheese and mustard (just like the sandwich). Some also add vegetables like celery and carrots and onions. Reuben soup can have a variety of textures from a broth to thick like a chowder. It's often served with rye bread on the side.
This has become a family favorite around here. And if you love Reuben sandwiches, you're going to LOVE this Reuben soup!
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📋 Reuben Soup Recipe
- 1 medium onion. chopped
- 3 tablespoon unsalted butter
- 3 cups beef broth
- 3 cups milk * I use 1% milk
- 350 g lean corned beef (deli meat) chopped *or use leftover corned beef
- 1 cup drained sauerkraut chopped
- 1.5 teaspoon caraway seeds
- 1 teaspoon hot mustard
- ¾ cup Greek yogurt (0% non-fat)
- 3 teaspoon dry mustard/ mustard powder
- 2 cups shredded Swiss cheese
- ¾ cup all-purpose flour
- 6 tablespoon olive oil
- Sauté onion in butter until tender.
- Add beef stock.
- Bring to a boil, reduce heat to low simmer for 5 minutes.
- Stir in chopped corned beef, drained and chopped sauerkraut, caraway, mustards, Greek yogurt, milk, and shredded Swiss cheese. *Shred Swiss cheese on fine shredding for best results
- Cook and stir on medium- low until cheese is melty, but not completely melted (about 10 minutes) .
- Mix oil and flour together to make roux and add to pot.
- Cook on medium low, whisking constantly until mixture thickens and cheese is melted. *It's really important that you whisk constantly until the cheese is melted and the ingredients are fully incorporated. Remove from heat.
- Serve with rye bread, crackers or croutons. It also goes well with dill pickles on the side. Garnish with additional caraway seeds, if desired.
- *If you need to keep it warm, keep it on low in a slow cooker
this is a tasty chowder. really great with sourdough!
Glad you enjoyed it, Nancy!
I love Reuben sandwiches but had never heard of a Reuben soup. It's a really lovely, comforting soup and is perfect for St. Patrick's Day. I like the suggestion to add dill pickles on the side!
The perfect starter for my St. Patrick's Day menu! Thanks!
Terri, you're speaking my love language here. I do love all the Reuben flavours...and in one convenient bowl too. I think my kids would go nuts for this as well.