Creamy Reuben Soup: A Delicious Twist on a Classic
Introduction
Looking for a way to enjoy the classic flavors of a Reuben sandwich in soup form? This Creamy Reuben Soup is the perfect solution. Rich, hearty, and bursting with flavor, it combines the traditional tastes you love in a warm, comforting bowl. Perfect for chilly days or when you’re craving something a bit different, this soup will surely become a new favorite in your household.
Why You’ll Love This Recipe
- Quick & Easy: This soup comes together in about 30 minutes, making it perfect for busy weeknights.
- Simple Ingredients: You likely have most of these items in your pantry!
- Comfort in a Bowl: The creamy texture and savory flavors provide the ultimate cozy experience.
- Crowd-Pleaser: Impress your family and friends with a unique twist on a classic dish that everyone will enjoy.
- Endless Customization: Feel free to modify it to suit your taste.
Ingredients Needed
- For the Base:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- For the Soup:
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- For the Flavor:
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Seasoning:
- Salt and pepper to taste
- For Garnishing:
- Rye bread croutons
- Chopped parsley
How to Make Creamy Reuben Soup
- Melt the Butter: In a large pot, melt the unsalted butter over medium heat. This will create a rich base for your soup.
- Sauté the Aromatics: Add the chopped onions and minced garlic. Cook for about 5 minutes or until the onions are soft and translucent. This step builds the flavor base.
- Create the Roux: Stir in the flour to make a roux. Cook for another 2 minutes, stirring constantly, to eliminate the raw flour taste.
- Add Chicken Broth: Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer to allow it to thicken.
- Incorporate Heavy Cream: Reduce the heat to low and stir in the heavy cream. Mix well until combined.
- Mix in the Good Stuff: Add the chopped corned beef and drained sauerkraut. Stir until everything is well mixed.
- Melt the Cheese: Fold in the shredded Swiss cheese and the Russian or Thousand Island dressing. Stir until the cheese melts and the soup becomes creamy.
- Season and Simmer: Season with salt and black pepper to taste. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
- Serve and Garnish: Serve hot, garnished with rye bread croutons and a sprinkle of chopped parsley for freshness.
Serving and Storage Tips
- Serving Suggestions: Serve this soup in a bowl with a few rye bread croutons on top for added texture. Pair it with a side salad for a complete meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through.
Helpful Notes
- Make it Vegetarian: You can substitute corned beef with mushrooms or jackfruit for a vegetarian option.
- Thicker Soup: If you prefer a thicker soup, you can add more flour when creating the roux or use less broth.
- Freezing: This soup can be frozen, but the texture of the cream and cheese might change upon thawing.
Conclusion
This Creamy Reuben Soup is a delightful way to enjoy beloved flavors in a comforting, easy dish. With its quick preparation, simple ingredients, and fabulous taste, it’s sure to become a staple in your recipe collection. If you try this soup, please leave a comment and a star rating! Share your experience on social media and let us know what variations you tried. Enjoy your warm and creamy delight!
Frequently Asked Questions
Can I use different cheese?
Absolutely! While Swiss cheese is traditional, feel free to use provolone or Gruyère for a different flavor profile.
How do I make this gluten-free?
You can use gluten-free flour in place of all-purpose flour and check your broth and dressing labels for gluten-free options.
How thick should the consistency be?
The soup should be creamy and slightly thick. If it seems too thin, let it simmer longer to reduce it further.
Print
Creamy Reuben Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious twist on the classic Reuben sandwich, this creamy soup combines savory flavors and a comforting texture, perfect for chilly days.
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
Instructions
- Melt the unsalted butter in a large pot over medium heat.
- Add the chopped onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
- Stir in the flour to create a roux, cooking for 2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, eliminating lumps, and bring to a simmer.
- Reduce heat to low and stir in the heavy cream until well mixed.
- Add the chopped corned beef and drained sauerkraut, stirring to combine.
- Fold in the shredded Swiss cheese and Russian or Thousand Island dressing until melted and creamy.
- Season with salt and pepper, letting the soup simmer for an additional 10 minutes.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
Make it vegetarian by substituting corned beef with mushrooms or jackfruit. Adjust flour for desired thickness. Can be frozen, but cream and cheese texture may change upon thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg