If you’ve ever dreamed of capturing the iconic flavors of a classic Reuben sandwich in a comforting, velvety bowl, then you’re in for an absolute treat with this Creamy Reuben Soup Recipe. Rich with tender corned beef, tangy sauerkraut, and sharp Swiss cheese, all nestled in a luscious, creamy broth, this soup takes everything you love about the deli favorite and turns it into a meal you’ll want to savor time and time again. It’s cozy, flavorful, and surprisingly simple to prepare, perfect for those chill evenings when you crave something warm and satisfying.
Ingredients You’ll Need
This Creamy Reuben Soup Recipe relies on straightforward yet essential ingredients that each play a vital role in creating its signature flavor and delightful texture. From the hearty corned beef to the zing of sauerkraut and that smooth, cheesy finish, every component brings something special to the table.
- Unsalted butter: Essential for sautéing the onions and garlic, adding a rich base flavor without overpowering the soup.
- Yellow onion: Provides sweetness and depth as it softens and caramelizes during cooking.
- Garlic cloves: Offer a subtle punch that elevates the savory notes without stealing the show.
- All-purpose flour: Helps thicken the soup, creating that beautifully velvety texture you crave.
- Low-sodium chicken broth: The flavorful liquid backbone that warms and melds all the ingredients together.
- Shredded cooked corned beef: The star protein that infuses the soup with classic Reuben charm.
- Sauerkraut (drained and chopped): Adds tang and a slight crunch, balancing the richness perfectly.
- Half-and-half: Brings creaminess and smoothness, making each spoonful pure indulgence.
- Shredded Swiss cheese: Melts into the soup for that nutty, melty goodness characteristic of any great Reuben.
- Caraway seeds (optional): A traditional accent that introduces a warm, aromatic bite if you fancy it.
- Salt and black pepper: To taste, harmonizing and rounding out every flavor in the pot.
- Rye bread croutons: Perfect for topping—crispy, buttery bits that offer contrast and complement the soup’s flavors.
How to Make Creamy Reuben Soup Recipe
Step 1: Sauté Aromatics
Start by melting that butter in a large pot over medium heat—this is where the flavor journey begins. Add your diced yellow onion and cook until it turns translucent and tender, about five minutes, which allows the onion’s natural sweetness to deepen. Toss in the minced garlic and stir for another 30 seconds to release those savory aromas that will awaken your senses.
Step 2: Create the Roux
Sprinkle the all-purpose flour over the onions and garlic. Stir constantly for one to two minutes so the flour cooks through and forms a roux—this step is crucial because it thickens the soup later, giving it that luscious, creamy body you’re aiming for without lumps.
Step 3: Add Broth and Simmer
Gradually whisk in your chicken broth, making sure to keep the mixture smooth and lump-free. Once combined, bring it all to a simmer and let it cook for about five minutes. This helps the flour absorb liquid and the flavors to meld wonderfully.
Step 4: Incorporate Main Ingredients
Now it’s time to add your shredded corned beef, chopped sauerkraut, and if you’re feeling adventurous, those fragrant caraway seeds. Stir everything together and let it simmer gently for ten minutes so the corned beef warms through and the tang of the sauerkraut permeates the broth.
Step 5: Finish with Cream and Cheese
Reduce the heat to low and pour in the half-and-half, stirring gently. Toss in the shredded Swiss cheese and keep stirring until the cheese melts fully, turning the soup into a creamy, dreamy masterpiece. Taste and adjust seasoning with salt and pepper to make sure every spoonful hits just right.
How to Serve Creamy Reuben Soup Recipe
Garnishes
To elevate your Creamy Reuben Soup Recipe to the next level, garnish with crispy rye bread croutons—they add a delightful crunch and bring in the unmistakable rye flavor that pairs beautifully with the soup’s classic ingredients. A sprinkle of extra Swiss cheese or a few fresh herbs like chopped parsley can also add a lovely finishing touch.
Side Dishes
This soup shines on its own, but if you’re looking to make it a full meal, consider serving it with a simple green salad dressed lightly with vinaigrette to cut through the richness. Pickles or a tangy coleslaw can also complement the sauerkraut’s tang and add crispness to your meal experience.
Creative Ways to Present
The Creamy Reuben Soup Recipe can impress as a starter at your next gathering or a cozy night in. For an eye-catching presentation, ladle the soup into rustic bowls and top with a handful of toasted rye croutons piled high. You could even hollow out a round rye bread bowl for a fun and edible serving vessel that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creamy Reuben Soup Recipe (and trust me, that’s a very good problem to have), store it in an airtight container in the refrigerator for up to three days. The flavors continue to meld beautifully, making the next-day meal even more delicious.
Freezing
This soup freezes well, but to preserve its creamy texture, cool it completely before transferring to freezer-safe containers. Freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator to make reheating gentler and preserve the integrity of the cheese and cream.
Reheating
Reheat your Creamy Reuben Soup Recipe gently on the stovetop over low heat, stirring occasionally to prevent the cheese from sticking or separating. If the soup seems too thick, add a splash of broth or half-and-half to bring it back to the perfect consistency.
FAQs
Can I make this soup vegetarian?
This Creamy Reuben Soup Recipe is centered around corned beef, but for a vegetarian version, you could substitute grilled or smoked tofu and use vegetable broth instead of chicken broth. Keep in mind this will change the flavor profile, but it can still be delicious with the tangy sauerkraut and cheese.
What type of cheese works best in this soup?
Swiss cheese is classic for Reuben dishes because of its nutty, mellow flavor and excellent melting quality. Gruyère or a mild cheddar can work in a pinch but won’t give quite the same signature taste.
Is there a way to make the soup thicker or thinner?
Absolutely! To thicken the soup, simply let it simmer uncovered for a bit longer or add a bit more flour during the roux stage. For a thinner soup, increase the broth or half-and-half slightly until you reach your desired consistency.
Can I use leftover corned beef from a Reuben sandwich?
Definitely! Leftover corned beef is perfect for this soup. Just shred it into bite-sized pieces and add it in during the cooking process. It’s a fantastic way to reduce waste and enjoy that flavorful beef again.
What are the best bread options for croutons?
Rye bread is the traditional choice here because it pairs perfectly with the soup’s flavors. If you want to mix things up, pumpernickel or sourdough croutons also add wonderful texture and complement the soup’s tangy notes.
Final Thoughts
This Creamy Reuben Soup Recipe is one of those rare dishes that feels like a warm hug on a chilly day. With every spoonful, you get a taste of nostalgia and comfort wrapped up in a rich, cheesy broth that’s bursting with savory goodness. Whether you’re cooking for family, friends, or just yourself, this soup promises to deliver satisfaction and smiles. I can’t wait for you to try it and see just how effortlessly delicious this take on a classic can be!
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Creamy Reuben Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Reuben Soup captures all the rich, tangy flavors of the classic Reuben sandwich in a comforting bowl. Featuring tender corned beef, tangy sauerkraut, Swiss cheese, and fragrant caraway seeds, suspended in a luscious creamy broth, this soup is perfect for chilly days when you want familiar deli goodness in a warm, hearty dish. Served with crunchy rye bread croutons, it’s a satisfying meal that’s easy to make on the stovetop.
Ingredients
Sauce and Soup Base
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
Main Ingredients
- 2 cups shredded cooked corned beef
- 1 1/2 cups sauerkraut, drained and chopped
- 1 teaspoon caraway seeds (optional)
Dairy
- 1 cup half-and-half
- 1 cup shredded Swiss cheese
Seasoning & Garnish
- Salt and black pepper, to taste
- Rye bread croutons, for serving
Instructions
- Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook, stirring constantly, for 1 to 2 minutes to form a light roux, which will thicken the soup.
- Add broth and simmer: Gradually whisk in the low-sodium chicken broth until the mixture is smooth with no lumps. Bring the soup to a simmer and let it cook for 5 minutes, stirring occasionally, to allow it to thicken slightly.
- Incorporate main ingredients: Add the shredded cooked corned beef, chopped sauerkraut, and caraway seeds (if using) into the pot. Stir well and let the soup simmer for another 10 minutes to meld the flavors.
- Finish with cream and cheese: Reduce the heat to low. Slowly stir in the half-and-half and shredded Swiss cheese. Cook gently, stirring constantly, until the cheese has melted completely and the soup is hot but not boiling to prevent curdling.
- Season and serve: Taste the soup and add salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and garnish with rye bread croutons for added crunch and authentic deli flavor.
Notes
- For a smoother texture, blend part of the soup before adding the corned beef to create a creamier consistency.
- If you don’t have leftover brisket, deli-sliced corned beef works perfectly as a substitute.
- Adjust the soup’s thickness by adding extra chicken broth for a thinner soup or more half-and-half for richness.
- Use gluten-free flour and gluten-free bread to make the recipe gluten-free.
