Creamy Reuben Soup

Introducting Creamy Reuben Soup — A Comforting Delight

Creamy Reuben Soup is a warm, rich twist on the beloved Reuben sandwich. This soup captures all the flavors you adore in that classic deli dish—the corned beef, sauerkraut, and Swiss cheese—while serving them up in a cozy bowl. Perfect for chilly evenings or a casual family gathering, this creamy concoction provides both comfort and nostalgia, making it a standout meal that everyone will love. Trust me; when you take your first spoonful, it will be hard to resist going back for more!

Why You’ll Love Making It

What sets this Creamy Reuben Soup apart? For starters, it’s an effortless way to enjoy the classic Reuben flavors without the fuss of assembling a sandwich. This dish is quick to prepare—ideal for a weeknight dinner or a hearty lunch. Plus, it’s kid-approved, making it a fantastic choice for busy families.

"This soup has become my go-to comfort food! It’s rich, creamy, and full of flavor. I love it even more than the sandwich!" — Happy Eater

Not only is it budget-friendly, but the recipe also uses ingredients you might already have in your kitchen. Pair it with some crunchy rye bread croutons, and you have a meal that’s both satisfying and delightful.

Preparing Creamy Reuben Soup: A Delicious Twist on a Classic

Before diving into the ingredients, let’s set the stage. Making this Creamy Reuben Soup involves a simple yet effective process. You’ll begin by sautéing onions and garlic to build a flavorful base, followed by creating a smooth roux. Next, you’ll blend in the broth and cream before stirring in the star ingredients: corned beef, sauerkraut, and Swiss cheese. Finally, season it to perfection and let it simmer for flavors to meld.

Gather Your Ingredients

Here’s everything you’ll need for your Creamy Reuben Soup:

• 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

Feel free to switch up the meats or even use a plant-based alternative to make this recipe your own!

Step-by-Step Directions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, around 5 minutes.
3. Stir in the flour to create a roux, cooking for an additional 2 minutes.
4. Gradually whisk in the chicken broth to prevent lumps and bring the mixture to a simmer.
5. Lower the heat and incorporate the heavy cream, stirring well.
6. Add the chopped corned beef and drained sauerkraut, mixing until everything is well combined.
7. Stir in the shredded Swiss cheese and Russian dressing until the cheese melts and the soup becomes creamy.
8. Season with salt and black pepper to taste, adjusting as needed.
9. Let the soup simmer for another 10 minutes to meld the flavors together.
10. Serve hot, garnished with rye bread croutons and chopped parsley.

Perfect Pairings for Creamy Reuben Soup: A Delicious Twist on a Classic

Serving this soup can elevate the experience even further. Consider pairing it with a crisp green salad or coleslaw for a refreshing contrast. A side of crunchy dill pickles or pickled vegetables complements the creamy soup beautifully, adding that zest you won’t want to miss.

If you’re feeling indulgent, a freshly baked baguette or slices of rye bread can come in handy for dipping. Keep it simple but satisfying!

Best Way to Store Creamy Reuben Soup: A Delicious Twist on a Classic

Storing your leftovers properly ensures you can enjoy this delicious soup again. Let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Want to keep it longer? You can freeze the soup for about 2-3 months. Just make sure to leave some space in the container for expansion. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop, stirring occasionally to maintain the creamy texture.

Pro Chef Tips

• Use low-sodium chicken broth if you want to control the saltiness of the soup.
• To amp up the flavor, consider adding a splash of beer when whisking in the broth; it pairs wonderfully with corned beef.
• For an extra creamy texture, blend a small portion of the soup in a blender and return it to the pot before serving.

Flavor Variations

Feeling adventurous? Customize your Creamy Reuben Soup with these variations:

• Spicy Twist: Add a splash of hot sauce or sprinkle red pepper flakes to give your soup a kick.
• Cheesy Goodness: Mix in some shredded cheddar cheese for a different cheese profile.
• Vegetarian Option: Swap out the corned beef for mushrooms or a plant-based meat alternative, and use vegetable broth instead of chicken broth.

Your Questions Answered

How long does this soup take to prepare?

You can have this Creamy Reuben Soup ready in about 30-40 minutes, making it a quick option for dinner.

Can I use leftover corned beef?

Absolutely! This is a great way to repurpose leftovers from a corned beef dinner, making it a resourceful dish.

Is it safe to freeze the soup?

Yes, as long as you store it properly in an airtight container. Just make sure to thaw it in the fridge before reheating.

Enjoy the cozy embrace of Creamy Reuben Soup, and let each spoonful take you back to that classic deli experience!

Creamy Reuben Soup

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A warm and rich twist on the classic Reuben sandwich, capturing all its beloved flavors in a cozy bowl of creamy soup.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, around 5 minutes.
3. Stir in the flour to create a roux, cooking for an additional 2 minutes.
4. Gradually whisk in the chicken broth to prevent lumps and bring the mixture to a simmer.
5. Lower the heat and incorporate the heavy cream, stirring well.
6. Add the chopped corned beef and drained sauerkraut, mixing until everything is well combined.
7. Stir in the shredded Swiss cheese and Russian dressing until the cheese melts and the soup becomes creamy.
8. Season with salt and black pepper to taste, adjusting as needed.
9. Let the soup simmer for another 10 minutes to meld the flavors together.
10. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

Feel free to customize with different meats or plant-based alternatives.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 60mg

Keywords: soup, Reuben, comfort food, creamy, quick meal