Slow Cooker Reuben Soup brings all the flavors of the classic sandwich – corned beef, sauerkraut, Swiss, and caraway – into a creamy, spoonable bowl. Everything simmers for hours while the heavy cream and melted Swiss finish it off into pure comfort. It is an easy cold-weather dinner with just 6g of carbs per serving.
There’s something deeply comforting about the flavors of a classic Reuben sandwich—the savory corned beef, the tangy sauerkraut, the creamy Swiss cheese, all held together by toasted rye. This recipe takes that nostalgic deli magic and transforms it into a rich, soul-warming soup that’s perfect for a chilly evening. Using a slow cooker, we meld these iconic ingredients into a velvety, satisfying meal that’s both incredibly easy to make and impossible to resist. Get ready to fall in love with your favorite sandwich all over again, one spoonful at a time.
Ingredients
• 1 1/2 cups (170g / 6 oz) Swiss cheese, shredded
• 2 stalks celery, diced
• 2 large cloves garlic, minced
• 3 1/2 tablespoons (50g / 1.76 oz) butter
• 1 teaspoon (6g) sea salt
• 1 lb (450g) cooked corned beef, chopped
• 1 medium onion, diced
• 2 cups (475ml) heavy cream
• 32 ounces (4 cups / 950ml) beef stock
• 1 cup (235g / 8.3 oz) sauerkraut, drained and rinsed
• 1 1/2 teaspoons (10 ml / 0.3 fl oz) caraway seeds
• 3/4 teaspoon (20 ml / 0.7 fl oz) black pepper, freshly ground
Instructions
1. Directions
2. Melt the butter in a large skillet over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent.Transfer the sautéed vegetables to the basin of a 6-quart or larger slow cooker.Add the chopped corned beef, beef stock, drained sauerkraut, caraway seeds, sea salt, and black pepper to the slow cooker. Stir gently to combine.Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours, allowing the flavors to meld together beautifully.During the final hour of cooking, stir in the heavy cream and shredded Swiss cheese. Continue to cook, covered, until the cheese is fully melted and the soup is creamy and heated through.Taste and adjust seasoning if necessary. Serve hot, garnished with extra Swiss cheese or rye croutons, and enjoy!
Nutritional Information
• Serves: 12-14
• Calories: 350 kcal
• Protein: 15g
• Fat: 30g
• Carbohydrates: 6g
• Please note: This is an estimated nutritional analysis and can vary based on the specific used.
Pro Tips
• For a richer flavor, briefly sear the chopped corned beef in the skillet after sautéing the vegetables before adding it to the slow cooker.
• To create delicious rye croutons for garnish, cube day-old rye bread, toss with melted butter and a pinch of salt, and bake at 375°F (190°C) until golden and crisp.
• Rinsing the sauerkraut before adding it to the soup helps control the saltiness and sourness. For a tangier soup, simply drain it without rinsing.
• This soup thickens as it cools. When reheating leftovers, you may need to add a splash of beef stock or cream to reach your desired consistency.
FAQ
Q: How can I make this Reuben soup extra tangy
A: For a tangier soup, simply drain the sauerkraut without rinsing it. The pro tips mention that rinsing helps control the sourness, so skipping that step will result in a more tangy flavor.
Q: What should I serve with Reuben soup
A: This soup is best served with homemade rye croutons to mimic the classic sandwich. You can also garnish it with extra shredded Swiss cheese.
Q: How do I get a richer corned beef flavor in the soup
A: For a richer, deeper flavor, briefly sear the chopped corned beef in the skillet after sautéing the vegetables and before adding it to the slow cooker.
Q: Why is my leftover soup so thick and how do I fix it
A: This soup naturally thickens as it cools. When reheating leftovers, you can easily thin it out by adding a splash of beef stock or cream until it reaches your desired consistency.
Pro Tips
- Briefly sear the chopped corned beef in the skillet after sauteing the vegetables – that quick browning adds a deeper, richer flavor than slow cooking alone.
- Rinse the sauerkraut before adding it to control the saltiness and sourness. For a tangier soup, just drain it without rinsing.
- Stir in the heavy cream and shredded Swiss only during the final hour of cooking so the dairy stays smooth and never separates.
- The soup thickens as it cools. When reheating leftovers, loosen it with a splash of beef stock or cream to bring it back to its original consistency.
- Store leftovers in the fridge for up to 4 days, or freeze in airtight containers for up to 2 months – just note the texture is creamiest when freshly reheated.
Frequently Asked Questions
Can I make Reuben soup ahead of time?
Yes. The flavors deepen overnight, so making it a day ahead works well. Reheat it gently and add a splash of beef stock or cream, since the soup thickens as it sits.
Is this soup keto-friendly?
It is. Each serving has about 6g of carbohydrates against 30g of fat and 15g of protein, coming mostly from corned beef, heavy cream, Swiss cheese, and sauerkraut.
Can I freeze Slow Cooker Reuben Soup?
You can freeze it in airtight containers for up to 2 months. Thaw it overnight in the fridge and stir well while reheating to bring the creamy base back together.
How do I control how sour the soup tastes?
Rinsing the sauerkraut before adding it mellows the sourness and salt. If you prefer a more pronounced tang, simply drain it and skip the rinse.
Recipe card below.
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Slow Cooker Reuben Soup
Ingredients
Method
- Directions
- Melt the butter in a large skillet over medium heat.
- Add the diced onion, celery, and minced garlic.
- Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent.
- Transfer the sautéed vegetables to the basin of a 6-quart or larger slow cooker.
- Add the chopped corned beef, beef stock, drained sauerkraut, caraway seeds, sea salt, and black pepper to the slow cooker.
- Stir gently to combine.
- Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours, allowing the flavors to meld together beautifully. During the final hour of cooking, stir in the heavy cream and shredded Swiss cheese.
- Continue to cook, covered, until the cheese is fully melted and the soup is creamy and heated through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with extra Swiss cheese or rye croutons, and enjoy!
