When you think of comfort food, the classic Reuben sandwich is likely one of the first things that comes to mind. With its layers of corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing all pressed between slices of rye bread, it’s a timeless favorite. But what if you could enjoy all those bold, savory, and tangy flavors in a warm, cozy bowl? That’s where Reuben Soup: All the Flavors of the Sandwich in a Spoon! comes in.
This hearty dish captures the soul of the original sandwich, transforming it into a spoonable comfort meal perfect for chilly evenings, potlucks, or anytime you’re craving something rich and satisfying. In this article, we’ll explore the history of the Reuben, break down the components that make the soup irresistible, provide a detailed recipe, share tips, variations, and even answer your burning questions about storing, freezing, and serving this soup.
Whether you’re a soup enthusiast, a sandwich lover, or just a foodie looking for your next favorite recipe, this guide will walk you through everything you need to know about Reuben Soup: All the Flavors of the Sandwich in a Spoon!
The Origins of the Reuben
Before diving into the soup, let’s look back at the sandwich that started it all. The Reuben sandwich has a somewhat debated history, but most agree it originated in the United States in the early 20th century. Two main origin stories exist:
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Reuben Kulakofsky’s Poker Nights – In Omaha, Nebraska, Kulakofsky allegedly crafted the sandwich for his poker group at the Blackstone Hotel.
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Arnold Reuben’s Deli – In New York City, the owner of Reuben’s Delicatessen is said to have invented the sandwich in the 1910s for an actress looking for a hearty snack.
Regardless of its beginnings, the Reuben quickly grew into an American deli staple. With layers of corned beef, Swiss cheese, sauerkraut, and dressing grilled between rye bread, it became a symbol of indulgent, tangy, and savory satisfaction.
And like many great dishes, it didn’t take long before creative cooks began experimenting with new ways to enjoy the Reuben—including this delicious soup version.
Why Reuben Soup Works
Transforming the Reuben into a soup might sound unusual at first, but once you break down the ingredients, it makes perfect sense. The corned beef adds salty, savory depth; the sauerkraut brings brightness and tang; Swiss cheese lends creamy richness; and rye croutons mimic the sandwich’s toasty bread.
The result? A dish that is:
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Hearty & Filling – Packed with meat, vegetables, and cheese.
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Tangy & Balanced – Sauerkraut prevents the soup from being overly heavy.
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Comforting & Nostalgic – A reminder of the beloved deli sandwich, in a cozy form.
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Easy to Customize – Adjust spice, creaminess, and toppings to your taste.
This soup is essentially comfort food reinvented.
Reuben Soup: The Complete Recipe
Ingredients
To make a pot of Reuben Soup: All the Flavors of the Sandwich in a Spoon!, gather the following:
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2 tablespoons butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 cups cooked corned beef, chopped (deli-sliced or leftovers)
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2 cups sauerkraut, drained (but not rinsed, to keep flavor)
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4 cups beef broth
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1 cup heavy cream (or half-and-half for lighter option)
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2 cups shredded Swiss cheese
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1 teaspoon caraway seeds (optional, to mimic rye bread)
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1/2 teaspoon black pepper
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Salt, to taste
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Rye bread, cubed and toasted for croutons
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Fresh parsley, for garnish
Step-by-Step Instructions
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Sauté the Aromatics
In a large pot, melt the butter over medium heat. Add onion and garlic, cooking until soft and fragrant. -
Add the Base Ingredients
Stir in the chopped corned beef and sauerkraut. Allow them to cook together for 5 minutes to deepen flavor. -
Pour in the Broth
Add beef broth and bring to a simmer. Reduce heat and cook for 15 minutes, allowing the flavors to meld. -
Creamy Transformation
Stir in heavy cream, black pepper, and optional caraway seeds. Simmer gently—do not boil once cream is added. -
Melt the Cheese
Add Swiss cheese, stirring until melted and the soup turns creamy and luscious. Taste and adjust salt as needed. -
Prepare the Rye Croutons
While the soup simmers, cube rye bread and toast it in the oven with a drizzle of olive oil until golden brown. -
Serve & Enjoy
Ladle hot soup into bowls, top with rye croutons, sprinkle fresh parsley, and enjoy the magic of a sandwich in a spoon.
Tips for Perfect Reuben Soup
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Use Leftover Corned Beef – This soup is an excellent way to repurpose St. Patrick’s Day leftovers.
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Balance the Tang – If sauerkraut feels too sharp, rinse it lightly before adding.
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Cheese Matters – Stick to Swiss for authenticity, but Gruyère or Fontina can add depth.
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Croutons are Key – Rye bread croutons are what bring the sandwich flavor full circle.
Variations on Reuben Soup
One of the joys of this recipe is how adaptable it is. Try these twists:
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Low-Carb/Keto Version – Skip the croutons and use extra cheese for thickness.
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Vegetarian Reuben Soup – Substitute corned beef with mushrooms or jackfruit and use vegetable broth.
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Spicy Reuben Soup – Add red pepper flakes or a spoon of horseradish for a kick.
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Slow Cooker Reuben Soup – Combine all ingredients (except cream and cheese) in a crockpot for 6 hours on low. Stir in cream and cheese before serving.
What to Serve with Reuben Soup
Though hearty enough to be a meal on its own, pairing options include:
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Side Salad – A crisp green salad balances richness.
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Pickles – Classic deli-style accompaniment.
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Beer or Root Beer – Complements the salty, tangy notes beautifully.
Storing & Freezing Reuben Soup
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Refrigerator – Store leftovers in an airtight container up to 3 days. Reheat gently to avoid curdling the cream.
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Freezer – Freeze without the cream and cheese for up to 2 months. Add dairy when reheating for best texture.
Nutritional Breakdown (per serving, approximate)
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Calories: 420
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Protein: 22g
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Fat: 28g
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Carbs: 15g
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Fiber: 3g
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Sodium: High (due to sauerkraut & corned beef—adjust as needed)
Why You’ll Love This Dish
What makes Reuben Soup: All the Flavors of the Sandwich in a Spoon! stand out is its perfect harmony of indulgence and nostalgia. It’s the kind of dish that sparks conversation, brings families together, and warms you from the inside out. For food bloggers, home cooks, and anyone who appreciates a twist on a classic, this recipe is a must-try.
Frequently Asked Questions
Q: Can I use pastrami instead of corned beef?
A: Yes! Pastrami adds a smoky flavor that makes the soup just as delicious.
Q: How do I make it gluten-free?
A: Replace rye croutons with gluten-free bread croutons seasoned with caraway seeds.
Q: Can I make it dairy-free?
A: Substitute plant-based cream and dairy-free Swiss cheese alternatives.
Conclusion
The Reuben sandwich has always been about bold flavors and hearty satisfaction. By transforming it into a soup, you not only celebrate its classic taste but also create a dish that’s warm, comforting, and perfect for cozy meals. With corned beef, sauerkraut, Swiss cheese, and rye croutons in every spoonful, this dish is truly Reuben Soup: All the Flavors of the Sandwich in a Spoon!
Try it at home, share it with friends, and experience for yourself why this creative twist is quickly becoming a favorite among comfort food lovers.
