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Creamy Reuben Soup

Creamy Reuben Soup  is a hearty and comforting soup with all of the flavors of a reuben sandwich but served soup style. Topped with dark rye croutons and shredded swiss cheese, so incredible!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Rob


  • 1 tbsp unsalted butter
  • 1 medium yellow onion (2 cups)
  • 2 tsp minced garlic
  • 1 -1 1/2 lb corn beef slices (chopped)
  • 1 1/2 tbsp flour
  • 5 cups chicken broth
  • 1 14.5 oz. sauerkraut (drained well)
  • 1/4 cup sour cream
  • 2 tbsp chives, cut
  • 1 cup swiss cheese (shredded/divided)


  • 1. Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
    2. Add the onions, cook until soft and translucent (about 5 minutes) Stir frequently.
    3. Add in the garlic, cooking for about 1 minute (or until fragrant). Stir often.
    4. Increase temp to bring to a boil.
    5. Add the flour, stirring often. Pour in the chicken broth.
    6. Stir in the corned beef and sauerkraut.
    7. Once it has boiled begin to reduce heat to a simmer.
    8. Cover/ shimmer for 15 minutes.
    9. Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.) Stir well.
    10. Cook for another 2-3 minutes for the cheese to melt.
    11. Garnish with more Swiss cheese. Garnish with a rye bread croutons.