Creamy Reuben Soup: A Delicious Twist on a Classic

There’s something warm and comforting about a bowl of soup, especially when it brings a unique twist to a classic dish. As I slaved away in the kitchen, trying to think of a new way to enjoy the traditional Reuben sandwich, a lightbulb flickered: why not turn it into a creamy, dreamy soup? Thus, the Creamy Reuben Soup was born! Each spoonful is a luscious blend of flavors that will warm you from the inside out.

What Makes This So Good

• Creamy Texture: The heavy cream gives the soup a rich, velvety texture.
• Flavorful Depth: The combination of corned beef, sauerkraut, and Swiss cheese delivers a delightful umami punch.
• Customizable: You can make it your own with various swaps and adjustments based on dietary needs or ingredient availability.

Ingredients

To make this comforting Creamy Reuben Soup, you’ll need:

• 2 tablespoons (28g) unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 pound (227g) corned beef, chopped
• 1 cup (240ml) sauerkraut, drained
• 1 cup (100g) shredded Swiss cheese
• 1/4 cup (60ml) Russian or Thousand Island dressing
• Salt and pepper to taste
• Rye bread croutons for garnish
• Chopped parsley for garnish

Smart Swaps:

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Substitute Greek yogurt for heavy cream for a lighter option with added protein.
• Try plant-based cheese to make it dairy-free.

Sourcing Tips:

• Look for fresh, high-quality corned beef from your local deli or butcher for the best flavor.
• Choose sauerkraut from the refrigerated section for the best crunch and taste.

Directions

1. In a large pot, melt 2 tablespoons of butter over medium heat. Watch it sizzle!
2. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Stir in the 1/4 cup flour to form a roux, cooking for an additional 2 minutes it should turn a light golden color.
4. Gradually whisk in 4 cups of chicken broth, ensuring there are no lumps, and bring the mixture to a simmer. You’ll notice it start to thicken.
5. Reduce the heat to low and stir in 1 cup of heavy cream, mixing well.
6. Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
7. Mix in 1 cup of shredded Swiss cheese and 1/4 cup of Russian dressing, stirring until the cheese is melted and the soup is creamy it should be thick and luscious.
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. It’s time to savor that aroma!
10. Serve hot, garnished with rye bread croutons and chopped parsley for that perfect finishing touch.

Pro Tips:

• Make-Ahead: This soup freezes beautifully. Just store in an airtight container and reheat on the stovetop.
• Transport: If bringing to a gathering, keep it in a slow cooker on low.
• Re-Crisping: If you want to re-crisp your croutons, pop them in the oven for a few minutes at 350°F (175°C) until golden brown.

Variations

1. Spicy Kick: Add a dash of hot sauce or cayenne pepper for heat.
2. Kicked-Up Greens: Toss in some fresh spinach or kale for added nutrition.
3. Meatless Marvel: Use mushrooms in place of corned beef for a delicious vegetarian treat.

Serving Ideas

Serve your Creamy Reuben Soup with a side of crusty rye bread for dipping, or enjoy it with a light salad for a complete meal.

Storage and Reheat

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of broth to restore the creamy consistency if needed.

FAQs

1. Can I use leftover corned beef for this recipe?
   Yes! Leftover corned beef works wonderfully and adds extra flavor.

2. How can I make this soup gluten-free?
   Substitute all-purpose flour with a gluten-free flour blend.

3. Can I make this soup vegetarian?
   Absolutely! Use vegetable broth and skip the corned beef.

Enjoy your culinary adventure with this Creamy Reuben Soup!

Creamy Reuben Soup

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A comforting twist on the classic Reuben sandwich, this creamy soup blends corned beef, sauerkraut, and Swiss cheese into a delightful bowl of warmth.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

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• 2 tablespoons (28g) unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 pound (227g) corned beef, chopped
• 1 cup (240ml) sauerkraut, drained
• 1 cup (100g) shredded Swiss cheese
• 1/4 cup (60ml) Russian or Thousand Island dressing
• Salt and pepper to taste
• Rye bread croutons for garnish
• Chopped parsley for garnish

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Instructions

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 until lightly golden.
4. Gradually whisk in the chicken broth, ensuring there are no lumps, and bring to a simmer.
5. Reduce the heat to low and stir in the heavy cream.
6. Add the chopped corned beef and drained sauerkraut, mixing until well combined.
7. Mix in the shredded Swiss cheese and Russian dressing, stirring until melted and creamy.
8. Season with salt and pepper to taste.
9. Simmer for another 10 minutes to meld the flavors.
10. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

This soup can be made ahead and freezes well. Reheat gently on the stovetop.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Omnivore