Why Make This Recipe
Creamy Reuben Soup is a delightful twist on the traditional Reuben sandwich. It offers the same delicious flavors in a warm and comforting bowl. This soup is perfect for chilly days or whenever you crave something hearty and satisfying. Plus, it’s easy to make, making it great for a quick weeknight dinner or a special occasion.
How to Make Creamy Reuben Soup
Ingredients
- 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
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking 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, ensuring there are no lumps, and 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 to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
How to Serve Creamy Reuben Soup
Serve Creamy Reuben Soup hot in bowls. Top each serving with rye bread croutons for an added crunch and sprinkle some chopped parsley for a fresh touch. This soup pairs well with a side salad or a simple sandwich for a complete meal.
How to Store Creamy Reuben Soup
To store leftover Creamy Reuben Soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to thaw it in the fridge before reheating.
Tips to Make Creamy Reuben Soup
- For extra richness, use a combination of heavy cream and half-and-half.
- Make sure to drain the sauerkraut well to avoid making the soup too watery.
- Feel free to adjust the seasoning to match your taste. A little extra Russian dressing can add more flavor.
Variation
If you want a vegetarian version, you can skip the corned beef and use mushrooms or smoked tofu instead. You can also use vegetable broth instead of chicken broth for a lighter option.
FAQs
1. Can I make Creamy Reuben Soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the fridge and reheat it when you’re ready to serve.
2. Can I freeze Creamy Reuben Soup?
Yes, this soup can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.
3. What can I use instead of Swiss cheese?
If you don’t have Swiss cheese, you can use Gruyère, mozzarella, or even cheddar as a substitute for a different flavor.
Enjoy making your Creamy Reuben Soup! It’s a hit with everyone and a great way to enjoy the flavors of the classic Reuben in a cozy, warm bowl.