This soup has all the classic components of a Reuben sandwich—salty corned beef, tangy sauerkraut, nutty Swiss cheese, and a creamy Russian-style dressing—all swirled into one rich and satisfying bowl. It’s the ultimate comfort food for a cold day, especially when served with a side of rye bread for dipping.
Serves: 6-8
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
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1 tablespoon olive oil or butter
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1 medium yellow onion, finely chopped
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2 stalks celery, finely chopped
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2 cloves garlic, minced
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¼ cup all-purpose flour
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4 cups low-sodium beef broth
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2 cups milk (whole or 2%)
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1 cup heavy cream
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1 lb cooked corned beef, chopped or shredded (from a deli counter or leftover)
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1½ cups sauerkraut, rinsed, drained, and roughly chopped
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2 cups shredded Swiss cheese
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½ cup Thousand Island or Russian dressing, plus more for drizzling
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Salt and freshly ground black pepper, to taste
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Chopped fresh parsley or chives, for garnish
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Rye bread or croutons, for serving (optional but highly recommended)
