Reuben Soup is a liquid version of everyone’s favorite deli sandwich. It’s thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese. A little garlic, horseradish, cayenne pepper, and caraway seeds flavor the soup along with Thousand Island dressing.

 
I think it is the Thousand Island dressing that makes me enjoy a Reuben so much.

 
Corned beef, sauerkraut and Thousand Island make one of the most amazing flavor combos ever. So amazing that I’ve used them in lots of different recipes including Reuben Fritters, Reuben Dip, Reuben Pinwheels, and Reuben Crescents.

 
I cut some Rye bread into pieces, toasted it with swiss cheese and topped the soup with them.

 

 
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Reuben Soup   Save Print Serves: 6 servings Ingredients 4 tablespoons butter 1 medium sweet onion, chopped 1 celery stalk, finely chopped 1 garlic clove, minced ¼ cup all-purpose flour 2½ to 3 cups beef broth 2 cups half-and-half ½ cup Thousand Island dressing 1½ tablespoons prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon caraway seeds ¼ teaspoon cayenne pepper 1 (14.5-ounce) can sauerkraut, rinsed and drained 2 cups shredded swiss cheese, divided 1 pound thinly sliced corned beef from the deli, chopped salt and pepper rye bread for serving Instructions Melt butter in a Dutch oven over medium heat. Add onion and c...