If you’re looking for a cozy, delicious soup that captures the essence of a classic Reuben sandwich, this Easy Creamy Reuben Soup is the perfect choice. Packed with tender corned beef, tangy sauerkraut, and melted Swiss cheese, this hearty dish is ideal for chilly days. With rye bread croutons adding a delightful crunch, every spoonful is a warm embrace that satisfies your comfort food cravings.
Ingredients:
2 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup sauerkraut, drained
1 ½ cups half-and-half
4 cups chicken broth
1 ½ cups cooked corned beef, chopped
1 cup Swiss cheese, shredded
Salt and pepper to taste
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Rye bread croutons (for topping)
Fresh parsley (optional, for garnish)
Instructions:
Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
Make the Base:
Stir in the flour and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Add the Creamy Elements:
Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Let the mixture simmer for a few minutes to let the flavors meld.
Incorporate the Reuben Essentials:
Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and top with rye bread croutons. Garnish with fresh parsley if desired.
Serving Tips:
Pair with Bread: Serve the soup with a side of crusty rye bread or toasted pumpernickel for an authentic Reuben experience. You can also offer grilled cheese sandwiches on rye for a fun twist.
Garnish: Top each bowl with a sprinkle of fresh parsley or chopped chives for color and a burst of flavor. You can also add a dollop of sour cream for extra creaminess.
Croutons: Consider making homemade rye croutons by tossing cubes of rye bread in olive oil, garlic powder, and herbs, then baking until crispy. This adds an extra crunchy texture to each bite.
Serving Temperature: Ensure the soup is served hot. You can reheat it gently on the stovetop if it has cooled down.
Bowls: Use deep bowls for serving, as this will keep the soup warmer for longer and allow for generous portions.
Storage Tips:
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Be sure to let the soup cool completely before sealing it in a container to prevent condensation.
Freezing: While it’s best enjoyed fresh, you can freeze the soup for longer storage. Place it in a freezer-safe container, leaving some space for expansion. It will keep well for up to 3 months.
Thawing and Reheating: To thaw frozen soup, transfer it to the refrigerator overnight or use the microwave’s defrost setting. Reheat gently on the stovetop over low heat, adding a little chicken broth or water to restore its creamy consistency.
Avoid Reheating Multiple Times: Try to reheat only the portion you plan to eat. Repeated reheating can affect the texture and flavor of the soup, especially with the cheese.
Texture Maintenance: If the soup thickens too much after storage, add a splash of chicken broth or half-and-half when reheating to return it to the desired consistency.
Related Recipes:
FAQs:
Can I make this soup vegetarian or vegan?
Yes! To make a vegetarian version, substitute the corned beef with cooked lentils or mushrooms for added texture and flavor. Use vegetable broth instead of chicken broth and swap the half-and-half for a plant-based cream or coconut milk. For a vegan option, ensure the cheese is dairy-free and replace the butter with a plant-based alternative.
How can I adjust the soup’s thickness?
If you prefer a thicker soup, you can add more flour when making the roux or simmer the soup uncovered for a longer time to reduce the liquid. For a thinner consistency, simply add more chicken broth or half-and-half until it reaches your desired texture.
What can I use instead of Swiss cheese?
If you don’t have Swiss cheese on hand or prefer a different flavor, you can substitute it with other cheeses like Gruyère, provolone, or mozzarella. Just keep in mind that the flavor and creaminess may vary slightly with each cheese.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld beautifully as it sits. Just be sure to reheat it gently on the stove, adding a little extra broth or half-and-half to maintain the creamy texture.
Conclusion:
This Easy Creamy Reuben Soup is the perfect dish for those who crave the comforting flavors of a Reuben sandwich without the fuss. With its creamy texture and hearty ingredients, it’s a delightful way to warm up on a chilly day. Serve it with a side of rye bread or a simple salad for a complete meal that your family will love. Enjoy!
📖 Recipe:
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Easy Creamy Reuben Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Easy Creamy Reuben Soup combines the beloved flavors of a classic Reuben sandwich in a warm, hearty bowl. With tender corned beef, tangy sauerkraut, and rich Swiss cheese, this comforting soup is perfect for chilly days. Rye bread croutons add a delightful crunch, making each spoonful a satisfying treat. Quick to prepare and full of flavor, this recipe is a must-try for comfort food lovers!
Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 ½ cups half-and-half
1 cup sauerkraut, drained
1 ½ cups cooked corned beef, chopped
1 cup Swiss cheese, shredded
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
Rye bread croutons (for topping)
Fresh parsley (optional, for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make the Base: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Simmer for a few minutes to let the flavors meld.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with rye bread croutons. Garnish with fresh parsley if desired.
Notes
This soup can be made vegetarian by substituting corned beef with lentils or mushrooms and using vegetable broth.
For a vegan version, replace the half-and-half with a plant-based cream and the cheese with a dairy-free alternative.
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
