Creamy Reuben Soup: A Delicious Twist on a Classic

Why Make This Recipe

Creamy Reuben Soup is a delightful twist on the classic Reuben sandwich. It combines all the favorite flavors of corned beef, Swiss cheese, and sauerkraut into a comforting and creamy bowl of soup. This recipe is not only easy to make but also perfect for cold days when you’re craving something warm and hearty. It’s a great option for lunch or dinner and can impress your family and friends.

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.

How to Serve Creamy Reuben Soup

Serve Creamy Reuben Soup hot in bowls. You can top it with rye bread croutons for added crunch and sprinkle some chopped parsley for color. This soup pairs well with a simple side salad or a slice of your favorite bread.

How to Store Creamy Reuben Soup

To store Creamy Reuben Soup, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup in a freezer-safe container for up to 2 months. When ready to eat, reheat gently on the stove or in the microwave.

Tips to Make Creamy Reuben Soup

• For extra flavor, consider adding some caraway seeds to the soup.
• If you want a thicker soup, let it simmer a bit longer to evaporate some of the liquid.
• Feel free to adjust the ingredients according to your taste. For example, you can add more corned beef or sauerkraut if you prefer.

Variation

You can make a vegetarian version of this soup by using vegetable broth, skipping the corned beef, and adding more vegetables like carrots or potatoes.

FAQs

Can I use leftover corned beef for the soup?
Yes! Using leftover corned beef is a great way to save time and add extra flavor.

Can I make this soup ahead of time?
Yes! This soup can be made a day in advance. Just reheat it gently before serving.

Is it possible to freeze creamy soups?
While you can freeze this soup, the texture may change slightly upon reheating. To maintain the best quality, consider freezing it without the heavy cream and adding it in when reheating.

Creamy Reuben Soup: A Delicious Twist on a Classic

This creamy Reuben soup is a hearty and flavorful dish that reimagines the classic deli sandwich. It combines the savory goodness of corned beef, sauerkraut, and Swiss cheese in a comforting bowl of soup.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

Calories 550 kcal

Equipment

• large pot

Ingredients

  

Soup

• 2 tbsp butter
• 1 medium onion chopped
• 2 stalks celery chopped
• 2 medium carrots chopped
• 8 oz corned beef cooked and diced
• 1 cup sauerkraut drained and squeezed dry
• 4 cups beef broth
• 4 oz cream cheese softened
• 1 cup Swiss cheese shredded
• 0.5 cup heavy cream
• 1 tbsp Dijon mustard
• 0.5 tsp Worcestershire sauce
• 0.75 tsp salt
• 0.25 tsp black pepper

Instructions

 

Instructions

• Melt butter in a large pot over medium heat, then add onion, celery, and carrots and cook until softened, about 5-7 minutes.
• Stir in diced corned beef and sauerkraut, cooking for another 2-3 minutes to heat through.
• Pour in beef broth, bring to a simmer, and cook for 10 minutes.
• Reduce heat to low, then add softened cream cheese and shredded Swiss cheese, stirring until melted and smooth.
• Whisk in heavy cream, Dijon mustard, and Worcestershire sauce, then season with salt and pepper.
• Continue to heat gently until the soup is hot, being careful not to boil, and serve immediately.

Notes

For an extra touch, top with some toasted rye bread croutons or a drizzle of Thousand Island dressing before serving.