Creamy Reuben Soup combines the delicious flavors of a classic Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and Russian dressing—into a rich, comforting soup. It’s a fun twist on the traditional sandwich, perfect for a cozy meal! Here’s a simple recipe to make this creamy, hearty soup.
Creamy Reuben Soup Recipe:
Ingredients:
- 1 lb corned beef, chopped (about 3 cups)
- 2 cups sauerkraut, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp caraway seeds (optional, but adds a great Reuben flavor)
- 1 1/2 cups shredded Swiss cheese
- 1 tbsp Dijon mustard (for a tangy kick)
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Rye bread cubes, for garnish (optional, for a crispy topping)
Instructions:
- Prepare the Soup Base:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and sauté for about 4-5 minutes, until softened and translucent.
- Add the garlic and sauté for another 1-2 minutes, until fragrant.
- Make a Roux:
- Sprinkle the flour over the onions and garlic and stir to combine, creating a roux. Cook for about 1-2 minutes, stirring frequently to avoid burning. This helps thicken the soup.
- Add the Broth:
- Slowly pour in the beef broth while stirring, ensuring the roux is well incorporated and the soup thickens slightly.
- Stir in the Dijon mustard, Worcestershire sauce, and caraway seeds (if using). Bring the soup to a gentle simmer, and let it cook for about 5-10 minutes to develop flavor.
- Add the Sauerkraut and Corned Beef:
- Stir in the sauerkraut and chopped corned beef. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
- Make it Creamy:
- Reduce the heat to low, then slowly stir in the heavy cream (or half-and-half) until the soup becomes creamy and smooth.
- Add the shredded Swiss cheese a little at a time, stirring constantly until it melts into the soup. This will make it rich and velvety.
- Season:
- Taste the soup and season with salt and pepper to your liking. The flavors should be tangy, savory, and creamy with just the right balance.
- Optional Garnish:
- For extra texture, top the soup with crispy rye bread cubes. You can make these by cutting rye bread into cubes and toasting them in a skillet with a little butter until golden and crispy.
- Garnish the soup with freshly chopped parsley if you like.
- Serve:
- Ladle the creamy Reuben soup into bowls, sprinkle with rye croutons and parsley, and serve hot.
Tips:
- Make it a thicker soup: If you prefer a thicker soup, increase the amount of flour in the roux or reduce the broth slightly during the cooking process.
- Vegetarian version: If you want to make this a vegetarian Reuben soup, you could substitute the corned beef with tempeh or a plant-based corned beef alternative, and use vegetable broth instead of beef broth.
- Make-ahead: This soup tastes even better the next day after the flavors have had time to meld together. Store it in an airtight container in the fridge for up to 3 days.
This creamy Reuben soup is the perfect blend of savory corned beef, tangy sauerkraut, and rich Swiss cheese. It’s like enjoying a Reuben sandwich in a comforting bowl of soup!
Let me know if you give it a try or if you need more details!
