Reuben Soup

Reuben Soup

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Reuben Soup

Reuben Soup

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 1 cup onion - finely diced
  • 1 cup celery - fined diced
  • 5 tablespoons butter
  • Salt and pepper
  • 4 tablespoons flour
  • 2 cups chicken stock
  • 1 1/2 cups finely chopped corned beef
  • 1 1/2 cups sauerkraut - drained
  • 3 cups half and half
  • 3 cups Swiss cheese - shredded
  • 2 tablespoons ketchup
  • 2 tablespoons dill pickle relish
  • Chopped Italian parsley
  • Rye bread or rye croutons


  • In a large soup pan, cook onions and celery in butter until tender.
  • Season with a little salt and pepper.
  • Add flour and cook for another minute or two, stirring constantly.
  • Add stock and bring to a boil, whisking often until it starts to thicken.
  • Turn down the heat a bit and stir in half and half, sauerkraut and corned beef.
  • Add Swiss cheese a handful at a time. Whisk until cheese is melted.
  • Add ketchup and relish.
  • Taste to see if a little more salt and pepper is needed.
  • If the soup gets too thick, add a little more stock, half and half, or milk.
  • Serve with parsley on top.


Great with rye bread for dipping or with rye croutons on top!


Calories: 766kcal | Carbohydrates: 30g | Protein: 39g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 167mg | Sodium: 1501mg | Potassium: 824mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1524IU | Vitamin C: 25mg | Calcium: 981mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Mary Elizabeth says:

    I had this at a deli once and been wanting to make it. Found myself with some left over corned beef in the freezer and decided this was opportune! I loved the recipe, but one thing I’d do different next time, and a few tweaks I added on my own only because I had it available First, the cheese in the pot and ladles is a major mess for me as it messes up my drains on clean up. I’d add the cheese to the bowl, separately and maybe bake it. I’m gluten free, so I used gluten free croutons and gluten free flour. Substituted chilled coconut milk in the can for the half and half.. I added shredded carrots as they were available in my fridge and a couple finely diced potatoes (my husband seems to have to have them. I skipped the ketchup because of the sugar content and don’t keep it in the house too often, and used stone ground mustard and used celery greens over the italian parsley. My husband had two bowls! I was happy with it as well! Waiting to hear from my mom, sister and daughter and her b/f…

    1. Mary Elizabeth says:

      I forgot, I also added caraway seeds.. I’m a pollock, kraut always needs caraway! 😉

  2. Loved the Reuben Soup. Does it freeze well?

  3. Thanks! So glad you liked it! What’s not to love! LOL! It’s one of my faves! -Amy

  4. O – M – G !!!!! Absolutely amazing!!! My son and I just finished making a triple batch and the family cannot stop snitching from the pot. We are making the beer bread next. Thank you so much!!!

  5. Delores Dary says:

    WOW, I took this soup to church last night for our Lenten Soup Supper. It went over very big! There was only a little left and I will take it to my son-in-law today for him to enjoy. Thank you so very much.