Ah, the warmth of a creamy soup on a chilly night! There’s something intrinsically comforting about it, and when that soup boasts all the flavors of a classic Reuben sandwich, it’s nothing short of magic in a bowl. This Creamy Reuben Soup has been a staple in my kitchen for as long as I can remember. Its rich, velvety texture and savory notes transport me right back to family gatherings where laughter was plentiful, and everyone left with full bellies.
Have you ever wondered how a twist on something familiar can completely elevate your dining experience? This is what makes this recipe so special. It’s a playful nod to the traditional Reuben but in a format that’s perfect for sharing or enjoying solo, with a book in one hand and a spoonful of joy in the other.
What makes this recipe special
Why eat a sandwich when you can sip it? This Creative Reuben Soup is not just a bowl of delightful flavors; it’s an experience that warms the heart and tickles the taste bud. The creamy base, combined with zesty sauerkraut and tender corned beef, creates a harmonious medley that will have you forgetting all about boring old sandwiches. Plus, the addition of Swiss cheese? Well, that’s just a cherry on top!
Not only is this soup a unique take on a beloved classic, but it also offers you the chance to enjoy all the components you love about a Reuben in a new way. Plus, it’s incredibly satisfying and perfect for a gathering or a cozy night in. And did I mention how easy it is to whip up?
Ingredients overview
Let’s talk about the star players in this creamy concoction:
- Unsalted Butter: The foundation of flavor starts here. Not only does it enhance everything, but it also adds that luscious richness to your soup. You could use olive oil or ghee if you’re dairy-free.
- Onion: A medium onion, finely chopped, releases sweet notes as it cooks down, serving as the aromatic backbone of the soup. Don’t rush it; take those five minutes to let the flavors develop.
- Garlic: Two cloves of garlic, minced, round out the flavors and will infuse your soup with that aromatic allure. Fresh is best, but if you’re in a pinch, garlic powder can work too.
- All-Purpose Flour: This is your secret weapon for the luscious, thick texture. The flour creates a roux, which is a classic method to hearten your soup.
- Chicken Broth: Four cups of rich chicken broth provide depth and flavor. Feel free to opt for vegetable broth if you’re looking to keep it vegetarian.
- Heavy Cream: One cup adds that necessary indulgence, turning your soup into something almost dreamy. For a lighter version, half-and-half can do the trick.
- Corned Beef: Half a pound, chopped up nicely, is the very essence of your Reuben. You could substitute it with turkey or even tempeh for a non-meat approach.
- Sauerkraut: One cup of drained sauerkraut adds that unique tanginess characteristic of a Reuben. If you’re not a fan of sauerkraut, chopped pickles might give you a similar zing!
- Swiss Cheese: One cup, shredded. This is where the indulgent creaminess makes its entrance! Gruyère could substitute well if you’re feeling a little fancy.
- Russian or Thousand Island Dressing: A quarter cup of this gem brings all the elements together in one huge flavorful hug.
- Salt & Pepper: Always season to your liking! These humble staples will elevate your soup beautifully.
- Rye Bread Croutons and Parsley: These garnish choices aren’t just for show—they’re the frosting on this delicious cake, adding texture and brightness.
Preparing Creamy Reuben Soup: A Delicious Twist on a Classic
Ready to get cooking? Let’s dive in!
- Melt Butter: In a large pot, melt your butter over medium heat, letting it get bubbly but not burnt.
- Cook the Onion & Garlic: Toss in the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5–7 minutes—this step is crucial for flavor development!
- Make a Roux: Stir in the flour, cooking it for about 2 minutes. It should bubble and start to smell a little nutty—that’s your roux coming alive!
- Whisk in Broth: Gradually whisk in your chicken broth, scraping those bits off the bottom of the pot as you go. Bring this mixture to a gentle simmer.
- Add Cream: Reduce the heat to low and stir in the heavy cream, letting everything marry well.
- Mix in Corned Beef and Sauerkraut: Toss in your chopped corned beef and drained sauerkraut, stirring until they are well distributed.
- Incorporate Cheese & Dressing: Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is luscious and creamy.
- Season: Give it a good taste—add salt and pepper as needed. Don’t be shy; this is where you really sculpt the flavor!
- Simmer: Let your masterpiece simmer for another 10 minutes, allowing all those robust flavors to meld together harmoniously.
- Serve: Ladle it up hot, topping with rye bread croutons and a sprinkle of parsley—it’s a sight to behold!
Best way to enjoy it
This soup deserves a grand debut! Serve it steaming hot, with those crisp rye bread croutons floating on top—trust me; the crunch makes all the difference. Pair it with a simple green salad drizzled with a citrus vinaigrette for a refreshing contrast. You could also offer a slice of warm, buttered rye bread on the side, echoing the Reuben vibe.
Storage and reheating tips
Not devoured yet? No worries! Store leftovers in an airtight container in the fridge for up to 3 days. When it’s time to indulge again, gently reheat it on the stovetop over low heat, stirring periodically to maintain that silky texture. You can freeze this soup too! Just let it cool completely, then freeze in portion-sized containers. When you’re ready to dig back in, thaw it overnight in the fridge before reheating.
Helpful cooking tips
- When cooking your onions, patience is key. Allow them to caramelize a bit for an extra-depth flavor profile.
- For a spicy kick, consider tossing in a dash of cayenne or a few dashes of hot sauce in the final stages of cooking!
- If you’re tight on time, there are pre-cooked corned beef options available—saves time without sacrificing flavor!
Creative Twists
Feel like mixing it up? Swap corned beef for pastrami or brisket for a different meaty flavor. You could also introduce ingredients like chopped bell pepper or add a pinch of dill for a little herbaceous brightness. If you want to go vegetarian, tempeh or mushrooms can stand in beautifully.
FAQs
- Can I make it ahead of time? Absolutely! This soup often tastes even better after a day in the fridge, as flavors have time to deepen.
- Can I use a different type of cheese? Sure! Gouda or cheddar would work wonderfully too, though they will change the flavor profile just a bit.
- Is this recipe gluten-free? To make it gluten-free, substitute with a gluten-free flour for the roux and ensure your broth and dressing are also gluten-free.
- What if I don’t have sauerkraut? You can omit it or replace it with chopped pickles for that tangy flavor, or even spinach for something fresher.
- Can I add more veggies? Sure! Shredded carrots or chopped celery can add a lovely crunch and enhance the nutrition profile.
Embrace the comfort of this Creamy Reuben Soup in your kitchen. Don’t be afraid to make it your own—after all, cooking is about expressing love and creativity! I can’t wait to hear how yours turns out—or better yet, see photos of your delicious creations! So go on, grab those ingredients, and get ready to whip up something incredibly delightful!
A Warm and Comforting Twist on a Classic
Description
This creamy Reuben soup combines all the flavors of a traditional Reuben sandwich into a delightful bowl of comfort. Enjoy its rich texture with a hint of tanginess from sauerkraut and the indulgence of Swiss cheese.
Ingredients
Instructions
- In a large pot, melt your butter over medium heat, letting it get bubbly but not burnt.
- Toss in the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5–7 minutes.
- Stir in the flour, cooking it for about 2 minutes until it bubbles and starts to smell nutty.
- Gradually whisk in your chicken broth, scraping bits off the bottom of the pot. Bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream.
- Toss in your chopped corned beef and drained sauerkraut, stirring until well distributed.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted.
- Taste and add salt and pepper as needed.
- Let the soup simmer for another 10 minutes.
- Ladle it up hot, topping with rye bread croutons and a sprinkle of parsley.
Notes
- This soup can be stored in an airtight container in the fridge for up to 3 days. It also freezes well.
