Creamy Reuben Soup: A Delicious Twist on a Classic

Why You’ll Love This Recipe

Creamy Reuben Soup is the perfect blend of classic Reuben sandwich flavors in a warm, comforting bowl of goodness. The combination of corned beef, tangy sauerkraut, and gooey Swiss cheese makes each spoonful a delight. Plus, it’s simple to whip up and takes less time than assembling a full sandwich. This soup not only warms you up on chilly days but also satisfies your cravings for a zesty, hearty meal.

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, making sure 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, stirring until combined.
7. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup becomes creamy.
8. Season with salt and black pepper to taste, adjusting as needed.
9. Let the soup simmer 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 extra creamy texture, blend a portion of the soup before adding the cheese.
• If you like your soup spicier, consider adding a dash of hot sauce or cayenne pepper.
• Feel free to adjust the amount of corned beef and sauerkraut based on your personal preference.

How to serve Creamy Reuben Soup

Serve this soup warm, ideally in a rustic bowl. Top each serving with crispy rye bread croutons and a sprinkle of chopped parsley. You can also have a slice of crusty rye bread on the side for dipping, making the meal even more satisfying.

How to store Creamy Reuben Soup

You can store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, just simmer it on the stove until warmed through. You can also freeze the soup, though it’s best to do so before adding the cream and cheese. Let it cool completely, then place it in a freezer-safe container for up to three months. When ready to eat, thaw it overnight in the fridge and then add the cream and cheese while heating.

Variation

Try adding different types of cheese, such as Gruyère or cheddar, for a unique twist. You can also substitute the corned beef with pastrami or turkey for a lighter version while keeping the essence of your favorite Reuben sandwich alive.

FAQs About Creamy Reuben Soup

Can I make this soup vegetarian?
Yes! You can replace the corned beef with mushrooms or tempeh and use vegetable broth instead of chicken broth.

How long does this soup take to make?
It typically takes about 30-40 minutes from start to finish.

Can I use store-bought sauerkraut in this recipe?
Absolutely, using store-bought sauerkraut is a great way to save time.

What can I do with leftover soup?
Leftover soup can be reheated and enjoyed as a quick meal or used as a base for a stew by adding more veggies and protein.

Print