This Creamy Reuben Soup is a warm hug in a bowl! It’s packed with tender corned beef, creamy Swiss cheese, and zesty sauerkraut, all mixed into a rich broth.
Picture this: you get that classic Reuben sandwich flavor but without the fuss of making a sandwich! I love serving it with crunchy bread on the side. Yum!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for sautéing the onion and garlic. If you’re dairy-free, you can use vegan butter or olive oil instead, which works well too.
Onion: A medium onion adds sweetness and depth. For a milder flavor, try using a shallot or leek instead. They’ll give a slightly different taste but still work great!
Corned Beef: Use leftover corned beef if you have it! If you want a lighter option, turkey pastrami is a good alternative, or even diced cooked chicken for a different twist.
Sauerkraut: This is key for that Reuben flavor! If you’re not a fan, try swapping it with pickles or relish for tanginess.
Swiss Cheese: This cheese melts beautifully, but if you can’t find it, go for Gruyère for a similar taste, or even mozzarella if that’s all you have on hand.
How Do I Make Sure My Soup Is Creamy and Not Lumpy?
A common struggle with creamy soups is achieving that luxurious texture without lumps. Here’s how to avoid them:
- Make a roux by cooking the butter and flour before adding liquid. This helps prevent clumping.
- Gradually whisk in the broth while stirring continuously; this helps to incorporate the roux smoothly.
- When adding the cheese and cream, keep the heat low to prevent the dairy from curdling. Stir until fully melted and combined.
Following these tips will give you a beautifully creamy soup that captures the essence of a classic Reuben sandwich!
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth or stock
- 3 medium potatoes, peeled and diced
- 2 cups corned beef, chopped or shredded
- 1 1/2 cups sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper, to taste
- Chopped fresh chives or dill, for garnish
How Much Time Will You Need?
This delicious soup will take you approximately 15 minutes to prep and about 30 minutes to cook, making the total time around 45 minutes. A quick and tasty meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot or Dutch oven over medium heat. Once it’s melted, add the finely chopped onion. Cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Then, toss in the minced garlic and cook for another 1 minute, just until it’s fragrant.
2. Create the Roux:
Next, sprinkle the flour into the pot, stirring continuously for about 2 minutes to make a roux. This step is important as it will help thicken your soup later. Keep stirring so it doesn’t burn!
3. Add the Broth and Potatoes:
Slowly whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a boil. Then, add in the diced potatoes and reduce the heat to a simmer. Cook the potatoes until they are tender, which should take around 15 minutes.
4. Mix in the Flavor:
Once the potatoes are tender, stir in the chopped corned beef, sauerkraut, shredded Swiss cheese, heavy cream, Dijon mustard, and caraway seeds if you decide to use them. Continue simmering gently for another 5 to 10 minutes, so the cheese melts and everything heats through nicely.
5. Final Touches:
Give the soup a taste and adjust the seasoning with salt and black pepper as needed. Ladle the warm soup into bowls and garnish with chopped fresh chives or dill for a lovely touch.
6. Serve and Enjoy:
Serve your Creamy Reuben Soup hot with sides of rye bread or crusty crackers. It’s perfect for dipping and makes for a hearty, comforting meal!
This soup beautifully marries the delightful flavors of a classic Reuben sandwich into a creamy, savory bowl of goodness. Enjoy your cooking!
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef works perfectly in this recipe and adds great flavor. Just shred or chop it into bite-sized pieces and add it to the soup as directed.
Can I Make This Soup Vegetarian?
Yes, you can! For a vegetarian version, skip the corned beef and replace the chicken broth with vegetable broth. You can add extra veggies like carrots or celery for more flavor!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. Add a splash of broth or cream if it seems too thick.
Can I Freeze Creamy Reuben Soup?
It’s best not to freeze this soup because the cream and cheese may separate upon thawing. If you do want to freeze it, consider omitting the cream and cheese, adding them back in when you reheat the soup.
