Creamy Reuben Soup: A Delicious Twist on a Classic
A Warm Hug in a Bowl
Ever had a bowl of soup that gives you all the cozy vibes, as if you’re wrapped in a warm blanket by the fireplace? Creamy Reuben Soup does just that! It takes all the classic, tangy goodness of a Reuben sandwich and transforms it into a velvety delight that’s ready in no time. One pot, minimal cleanup, and maximum flavor—this is comfort food at its finest!
Why Make This Recipe
Why should you dive into this creamy goodness?
- Quick and easy: This soup whips up faster than you can remember where you left your favorite spoon. Seriously, who has time for a bunch of dishes?
- Family-friendly: It’s packed with flavors that even the pickiest eaters will love. Trust me, your kids won’t even realize they’re chowing down sauerkraut 😜.
- Affordable ingredients: You don’t need to break the bank to create something delicious. Most of these are pantry staples!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Now let’s bring this deliciousness to life—follow these steps for Creamy Reuben Soup!
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth; ensure there are no lumps, then bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut, and stir until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
- Season with salt and pepper to taste, adjusting as necessary.
- Simmer the soup for another 10 minutes to allow all those flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
How to Make Creamy Reuben Soup: A Delicious Twist on a Classic (Overview)
Let’s break it down! First, you’ll create a flavorful base with sautéed onions and garlic, then thicken it with a quick roux. Whisk in the chicken broth followed by heavy cream for that dreamy texture. Add in the star players, corned beef and sauerkraut, and watch as your kitchen fills with amazing aromas. Finish it off by melting in Swiss cheese and a dash of dressing. Don’t skip the croutons—they add a lovely crunch!
How to Serve Creamy Reuben Soup: A Delicious Twist on a Classic
Serving this soup is half the fun! Ladle it into bowls, and top it with crunchy rye bread croutons and a sprinkle of bright parsley for color. The creamy texture with that savory goodness and the gold and green hues create a feast for the eyes. The smell? Heavenly! Pair it with a side of crispy potato chips or a simple green salad for a delightful meal.
How to Store Creamy Reuben Soup: A Delicious Twist on a Classic
This soup keeps well, so don’t worry about leftovers! Store in the fridge for up to 3 days or freeze it for up to a month. When reheating, do it gently on low heat to preserve that creamy texture—nobody likes a lumpy soup.
Tips to Make Creamy Reuben Soup: A Delicious Twist on a Classic
Here are some pro tips for your next batch:
- Timing is everything: Don’t let the garlic burn while sautéing; it’ll make you cry, and not in a good way!
- Swap it out: Try substituting the corned beef with turkey or tempeh for a different spin.
- Texture check: If you find your soup gets too thick, whisk in a splash of chicken broth or more cream before serving.
Variation
Want to switch things up? Make it vegetarian by replacing the corned beef with mushrooms or lentils. You can also experiment with different cheeses like Gouda or cheddar for a unique flavor twist. Who says soups can’t have some fun?
FAQs
1. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld.
2. How do I freeze Creamy Reuben Soup?
Cool it first, then transfer to airtight containers. It’ll last up to a month in the freezer. Just thaw and reheat gently!
3. Can I substitute ingredients?
Of course! Want a healthier version? Use low-fat cream and turkey instead of corned beef. It’s all about what you love!
📌 Pin this recipe for your next cozy dinner night!
Creamy Reuben Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth; ensure there are no lumps, then bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut, and stir until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
- Season with salt and pepper to taste, adjusting as necessary.
- Simmer the soup for another 10 minutes to allow all those flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
