Creamy Reuben Soup

Why You’ll Love This Recipe

Creamy Reuben Soup takes all the flavors you love from the classic Reuben sandwich and transforms them into a warm, comforting bowl of soup. It’s rich, hearty, and packed with savory ingredients that will make your taste buds dance. Plus, it’s a fantastic way to make use of leftover corned beef, and you can whip it up in about 30 minutes. With each spoonful, you get the delicious combination of corned beef, sauerkraut, and Swiss cheese, all swimming in a thick and creamy broth. Perfect for chilly days or when you just crave something cozy!

How to Make Creamy Reuben Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 pound corned beef, chopped
• 1 cup sauerkraut, drained
• 1 cup shredded Swiss cheese
• 1/4 cup Russian or Thousand Island dressing
• Salt and pepper to taste
• Rye bread croutons for garnish
• Chopped parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Stir in the flour to form a roux, cooking for an additional 2 minutes.
4. Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
5. Reduce the heat to low and stir in the heavy cream, mixing well.
6. Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
7. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
8. Season with salt and black pepper to taste, adjusting as needed.
9. Simmer the soup for another 10 minutes, allowing the flavors to meld together.
10. Serve hot, garnished with rye bread croutons and chopped parsley.

Tips to Make Creamy Reuben Soup

For an even creamier soup, you can use half-and-half instead of heavy cream. If you want more texture, add some diced potatoes or carrots to the mix. Feel free to adjust the amount of sauerkraut to your liking, depending on how tangy you want the soup.

How to Serve Creamy Reuben Soup

This soup is best enjoyed warm, served with a sprinkle of rye bread croutons and fresh parsley on top for added crunch and freshness. Pair it with a side of fresh salad for a complete meal, or enjoy it solo with a warm slice of bread!

How to Store Creamy Reuben Soup

You can store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat until heated through. You might need to add a splash of broth or cream to get the right consistency again.

Variation

If you’d like to make a vegetarian version, swap out the corned beef for diced mushrooms or tofu, and use vegetable broth instead of chicken broth. You can also experiment with different cheeses, like cheddar or gouda, for a unique flavor twist.

FAQs About Creamy Reuben Soup

1. Can I make this soup ahead of time?
Yes, you can make it ahead! Just store it in the fridge and reheat when you’re ready to enjoy.

2. Can I freeze Creamy Reuben Soup?
While it’s best fresh, you can freeze it. Make sure to leave out the croutons and parsley until you’re ready to serve.

3. How long does it take to make?
The soup takes about 30 minutes to prepare and cook, making it a quick meal option.

4. Can I substitute the heavy cream?
Yes, you can use half-and-half or even non-dairy milk for a lighter version, though the texture may change slightly.

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