If you love the flavors of a classic Reuben sandwich, this Slow Cooker Reuben Soup is a comforting way to enjoy them in a completely different form. Tender corned beef, tangy sauerkraut, creamy broth, and melted Swiss cheese come together to create a rich and satisfying soup that’s especially welcome on a chilly evening.

The slow cooker makes the preparation simple. Once the main ingredients are added, the soup can gently cook while the flavors develop. Finish it with cream and Swiss cheese near the end for a smooth, creamy texture.

Serve it with toasted rye bread, a simple green salad, or your favorite sandwich-inspired side for a complete meal.

 

Why You’ll Love This Reuben Soup

• Easy slow-cooker preparation: Most of the cooking happens in one pot with minimal hands-on work.
• Classic Reuben flavors: Corned beef, sauerkraut, Swiss cheese, and savory seasonings bring the familiar combination to the bowl.
• Creamy and comforting: Adding cream and cheese toward the end gives the soup a rich, smooth consistency.
• Great for leftovers: The flavors continue to develop after the soup rests, making it a convenient option for another meal.
• Easy to customize: You can adjust the amount of sauerkraut, cream, seasoning, and cheese to suit your taste.

 

Ingredients You’ll Need

For the Soup
1 ½ pounds cooked corned beef, cut into bite-sized pieces
1 cup sauerkraut, drained
3 cups beef broth
1 medium onion, finely diced
2 cloves garlic, minced
1 cup heavy cream
1 ½ cups shredded Swiss cheese
1 tablespoon butter
1 teaspoon caraway seeds, optional
½ teaspoon black pepper
Salt, to taste, if needed

For Serving
Toasted rye bread, optional
Extra shredded Swiss cheese, optional
Fresh parsley, optional

Tip: Corned beef and sauerkraut can both be salty, so taste the soup before adding extra salt.

 

How to Make Slow Cooker Reuben Soup

1. Prepare the Ingredients

Cut the cooked corned beef into small, bite-sized pieces. Drain the sauerkraut well. If you prefer a milder flavor, you can briefly rinse the sauerkraut before draining it.

Dice the onion and mince the garlic.

For extra flavor, melt the butter in a skillet over medium heat. Add the onion and cook for about 4 to 5 minutes, or until softened. Stir in the garlic and cook for another 30 seconds.

This sautéing step is optional, but it gives the soup a deeper savory flavor.

2. Add the Main Ingredients to the Slow Cooker

Transfer the softened onion and garlic to the slow cooker.

Add the chopped corned beef, sauerkraut, beef broth, caraway seeds if using, and black pepper. Stir gently to distribute the ingredients.

Cover the slow cooker with its lid.

3. Cook Until Hot and Flavorful

Cook on LOW for 5 to 6 hours or HIGH for 2 ½ to 3 ½ hours.

The soup should be thoroughly heated and the flavors should have had time to come together.

Because the corned beef is already cooked, the goal is to heat the ingredients and develop the flavor rather than cook the meat from raw.

4. Add the Cream

About 30 minutes before serving, stir in the heavy cream.

Replace the lid and allow the soup to continue cooking until heated through.

Avoid boiling the soup aggressively after adding the cream, as gentle heating helps maintain a smooth texture.

5. Stir in the Swiss Cheese

Add the shredded Swiss cheese gradually, stirring after each addition.

Continue stirring until the cheese melts into the soup and the texture becomes creamy.

Taste and adjust the black pepper or salt if necessary.

6. Serve

Ladle the hot soup into bowls and top with a little extra Swiss cheese if desired.

For a classic Reuben-inspired meal, serve it with toasted rye bread on the side. The bread is especially good for soaking up some of the creamy broth.

 

Helpful Tips

• Drain the sauerkraut well. Excess liquid can make the soup thinner than intended and may dilute the flavor.
• Taste before adding salt. Corned beef, sauerkraut, broth, and cheese can all contribute saltiness.
• Shred the cheese yourself when possible. Freshly shredded Swiss cheese generally melts more smoothly than some pre-shredded varieties.
• Add the dairy near the end. Cream and cheese don’t need to spend the entire cooking time in the slow cooker.
• Don’t overcook the corned beef. Since it’s already cooked, extended cooking isn’t necessary.

 

Easy Variations

Make It Less Tangy

If you prefer a gentler sauerkraut flavor, rinse the sauerkraut briefly under cold water and drain it thoroughly before adding it to the slow cooker.

Add Potatoes

For a heartier soup, add about 2 cups of peeled and diced potatoes with the broth. Make sure the pieces are relatively small so they have enough time to become tender.

Add Carrots and Celery

Diced carrots and celery can add extra texture and flavor. Add them at the beginning along with the onion.

Use a Different Cheese

Swiss cheese gives the soup its classic Reuben-inspired character, but you can experiment with mild provolone or another good melting cheese if Swiss isn’t available.

Make It Thicker

For a thicker consistency, use slightly less broth or add a small amount of extra shredded cheese near the end of cooking.

 

What to Serve With Reuben Soup

This soup is filling enough to serve as a main dish, but a few simple sides can round out the meal.

Try serving it with:

Toasted rye bread
Garlic bread
A simple green salad
Roasted vegetables
Pickles
A light coleslaw

 

Storage

• Allow leftover soup to cool and transfer it to an airtight container. Refrigerate it promptly and use it within 3 to 4 days.
• When reheating, warm individual portions gently on the stovetop or in the microwave. Stir occasionally so the creamy broth heats evenly.
• If the soup becomes thicker after refrigeration, add a small splash of beef broth or water while reheating.

 

Can You Freeze Reuben Soup?

• Because this soup contains cream and melted cheese, freezing can change its texture. The dairy may separate slightly after thawing.
• For the best texture, it’s preferable to refrigerate leftovers rather than freeze the finished soup.
• If you do freeze it, thaw it in the refrigerator and reheat it gently while stirring. The texture may not be quite as smooth as when freshly prepared.

 

Frequently Asked Questions

Can I use leftover corned beef?

Yes. This recipe is a convenient way to use leftover cooked corned beef. Cut it into bite-sized pieces before adding it to the slow cooker.

Do I have to rinse the sauerkraut?

No. If you enjoy a stronger tangy flavor, simply drain it well and add it directly to the soup. Rinsing it will produce a milder flavor.

Can I make this soup without heavy cream?

Yes. You can use half-and-half for a lighter creamy texture, although the finished soup may be less rich.

What kind of Swiss cheese works best?

Regular Swiss cheese, Emmental, or another mild Swiss-style melting cheese can work well. Shred the cheese before adding it to the soup for easier melting.

Can I make it on the stovetop?

Absolutely. Combine the corned beef, sauerkraut, broth, onion, garlic, and seasonings in a large pot. Simmer gently until the ingredients are hot and the flavors have developed. Add the cream and cheese near the end and stir until smooth.

 

Final Thoughts

Slow Cooker Reuben Soup takes the familiar ingredients of a Reuben sandwich and turns them into a warm, creamy meal that’s easy to prepare at home.

The combination of savory corned beef, tangy sauerkraut, Swiss cheese, and creamy broth gives every bowl plenty of flavor without requiring complicated preparation. With toasted rye bread on the side, it’s a cozy dinner that’s especially well suited to cool days and relaxed family meals.