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. This comforting soup combines all the beloved flavors of the sandwich, making it a perfect dish for chilly days or when you want something hearty. The creamy texture, along with the savory corned beef and tangy sauerkraut, creates a rich and satisfying meal. Plus, it’s easy to prepare and can be ready in under an hour!

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 while it’s hot. The soup pairs wonderfully with rye bread for dipping or can be enjoyed on its own. For a complete meal, consider serving it alongside a simple salad or some crusty bread. The rye bread croutons not only add texture but also enhance the overall experience with a delightful crunch.

How to Store Creamy Reuben Soup

You can store Creamy Reuben Soup in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing the soup. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove.

Tips to Make Creamy Reuben Soup

• Use Fresh Ingredients: Fresh onions and garlic enhance the flavor of the soup.
• Adjust Consistency: If you prefer a thinner soup, add more chicken broth or cream.
• Make it Cheesy: Feel free to add more Swiss cheese for an extra cheesy soup.
• Spice It Up: Add a dash of hot sauce for a spicy kick.

Variation

For a vegetarian version, you can replace the corned beef with chopped mushrooms or switch to a meat substitute. Additionally, you can use vegetable broth instead of chicken broth for a fully vegetarian soup.

FAQs

Can I use other types of cheese?
Yes, if you don’t have Swiss cheese, you can use Gruyère or even cheddar as alternatives.

Can I make this soup in advance?
Absolutely! You can prepare the soup a day before and reheat it when ready to serve.

Is it okay to freeze Creamy Reuben Soup?
Yes, it freezes well, but be aware that the cream may change in texture slightly after freezing and thawing.

Creamy Reuben Soup

This creamy soup is a delightful twist on the classic Reuben sandwich, perfect for chilly days and packed with savory flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 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

For the Soup Flavor

• 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

For Garnish

• Rye bread croutons
• Chopped parsley

Method

 

Preparation

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.

Cooking the Soup

1. Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
2. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
3. Season with salt and black pepper to taste, adjusting as needed.
4. Simmer the soup for another 10 minutes, allowing the flavors to meld together.

Serving

1. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

Use fresh ingredients for the best flavor. Adjust consistency with more chicken broth or cream as desired. For a vegetarian version, consider using mushrooms instead of corned beef. This soup can also be frozen.