Reuben Soup Recipe
Reuben Soup Recipe photo by Taste of Home

Reuben Soup Recipe

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When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have served it for years, and it remains a special favorite. —Mary Lindell, Sanford, Michigan
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings


  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 cup sauerkraut, rinsed and drained
  • 2 cups half-and-half cream
  • 2 cups chopped cooked corned beef
  • 1 cup (4 ounces) shredded Swiss cheese
  • Salt and pepper to taste
  • Rye croutons, optional

Nutritional Facts

1 cup: 393 calories, 26g fat (15g saturated fat), 134mg cholesterol, 1174mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 29g protein


  1. In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings.
Originally published as Reuben Soup in Taste of Home October/November 1994, p45

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Reviewed Oct. 26, 2014

"I couldn't not get enough of this soup!! Do yourself a favor and DOUBLE it!"

Reviewed Apr. 8, 2014

"On a scale of 1 to 5 this soup gets a rating of 28. VERY Delicious!!!"

Reviewed Mar. 3, 2014

"This is a great soup! I only needed to add dill weed to complete the taste profile so it would truly taste like a Reuben Sandwich. Also, it does not keep well. The second day it is not very good, so I only make what we will eat at that meal."

Reviewed Jan. 14, 2014

"I have made this recipe several times and I do not like kraut or corned beef but flavors just seem to meld so well. I have brought to several "pot lucks" and always get requests for the recipe. I have another pot luck on Feb 1 and have already been asked to bring this creamy, comforting, delight. I stray very little, if any, from the recipe."

Reviewed Mar. 16, 2013

"very good recipe ---make sure to really chop up the sauerkraut or will be too stringy. Also, I use evaporated milk."

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