Creamy Reuben Soup: A Delicious Twist on a Classic

Creamy Reuben Soup offers a delightful twist on the traditional Reuben sandwich. It’s a comforting and hearty dish that blends rich flavors and textures into a warming bowl of soup. Perfect for chilly nights or when you crave something cozy, it combines familiar ingredients into a new favorite meal. Plus, it’s easy to prepare, making it accessible for cooks of all skill levels.

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. Cook until the onion becomes translucent, about 5 minutes.
3. Stir in the flour to create a roux, cooking for an additional 2 minutes.
4. Gradually whisk in the chicken broth, ensuring there are no lumps. 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. Stir until thoroughly combined.
7. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup is creamy.
8. Season with salt and 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, topped with crispy rye bread croutons for added texture. A sprinkle of chopped parsley not only adds a pop of color but also enhances the dish’s flavor. This soup pairs perfectly with a simple side salad or additional rye bread for dipping.

How to Store Creamy Reuben Soup

Leftover Creamy Reuben Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. If the soup thickens too much after refrigeration, add a splash of chicken broth or cream to reach the desired consistency.

Tips to Make Creamy Reuben Soup

• For a thicker soup, let it simmer a little longer to allow it to reduce.
• Experiment with different cheeses like Gruyère or a sharp cheddar for a unique flavor twist.
• Ensure the sauerkraut is well-drained to avoid adding excess moisture to the soup.

Variation

For a vegetarian version, swap the corned beef for cooked lentils or mushrooms and use vegetable broth instead of chicken broth. This keeps the richness of the soup while catering to different dietary preferences.

FAQs

Q: Can I use leftovers from a Reuben sandwich to make this soup?
A: Yes! Leftover corned beef, sauerkraut, and cheese from a Reuben sandwich can be a great way to make this soup.

Q: Is this soup gluten-free?
A: This recipe contains flour, which is not gluten-free. You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Q: Can I freeze Creamy Reuben Soup?
A: While it’s best enjoyed fresh, you can freeze the soup. Just make sure to leave out the croutons and add them when serving after thawing and reheating.

Creamy Reuben Soup

A delightful twist on the traditional Reuben sandwich, this creamy soup combines rich flavors and textures, perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Soup Base

• 2 tablespoons unsalted butter For sautéing
• 1 medium onion, chopped Adds sweetness and flavor
• 2 cloves garlic, minced For aromatic flavor
• 1/4 cup all-purpose flour To create the roux
• 4 cups chicken broth Base for the soup
• 1 cup heavy cream For richness

Main Ingredients

• 1/2 pound corned beef, chopped Key ingredient for Reuben flavor
• 1 cup sauerkraut, drained Adds tanginess
• 1 cup shredded Swiss cheese For creamy texture and flavor
• 1/4 cup Russian or Thousand Island dressing Adds complexity and a hint of sweetness
• to taste Salt and pepper For seasoning

Garnishes

• as needed Rye bread croutons For added texture
• as needed Chopped parsley For garnish

Method

 

Preparation

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
3. Stir in the flour to create a roux, cooking for an additional 2 minutes.
4. Gradually whisk in the chicken broth, ensuring there are no lumps. 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. Stir until thoroughly combined.
7. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup is creamy.
8. Season with salt and 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.

Notes

Leftover soup can be stored in an airtight container for up to 3 days. To reheat, warm on the stove and add chicken broth or cream if it thickens too much.