Creamy Reuben Soup

$To make a great creamy Reuben soup, you need some key ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups corned beef, chopped - 4 cups beef broth - 1 cup sauerkraut, drained and rinsed - 1 tablespoon Dijon mustard - 1 teaspoon caraway seeds - 1 cup heavy cream - 1 cup shredded Swiss cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients bring together classic Reuben flavors. The corned beef and sauerkraut create that hearty base. The heavy cream adds smoothness, while Swiss cheese melts in to make it rich. You can add a few fun touches to enhance your soup: - Extra Swiss cheese for topping - Croutons for crunch - A dash of hot sauce for heat - More fresh parsley for color These garnishes can make your soup even more delicious. They add texture and flavor, making each spoonful exciting. You can swap some ingredients if needed: - Use turkey or chicken instead of corned beef for a lighter option. - Substitute vegetable broth for beef broth to make it vegetarian. - Use yogurt instead of heavy cream for a lighter soup. - Try different cheeses like cheddar or gouda if you want a twist. These substitutions still keep the soup tasty. They help you use what you have on hand while keeping the essence of a Reuben. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups corned beef, chopped - 4 cups beef broth - 1 cup sauerkraut, drained and rinsed - 1 tablespoon Dijon mustard - 1 teaspoon caraway seeds - 1 cup heavy cream - 1 cup shredded Swiss cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, dice the onion and mince the garlic. This will bring out great flavors in the soup. Chop your corned beef into small pieces too. Make sure the sauerkraut is drained and rinsed well. Now, heat the olive oil in a large pot over medium heat. Add the diced onion. Sauté it for about five minutes. You want it soft and a bit golden. After that, stir in the minced garlic. Cook for one more minute until it smells great. Next, add the chopped corned beef to the pot. Cook it for about three to four minutes until heated through. Pour in the beef broth and bring everything to a simmer. This step lets the flavors blend. After that, stir in the sauerkraut, Dijon mustard, and caraway seeds. Let it simmer for ten minutes. This will deepen the taste. Lower the heat and then stir in the heavy cream. Allow it to thicken for about five minutes. Finally, add the shredded Swiss cheese. Stir it in until it melts and makes the soup creamy. Season with salt and pepper to taste. Serve the soup hot. Garnish each bowl with fresh parsley on top. This adds a nice color and flavor. You can enjoy this soup with crusty bread or a side salad. Each bite gives warmth and comfort, perfect for any day. To get the best creamy Reuben soup, use fresh ingredients. Start with a good olive oil. Sauté the onions until they are soft but not brown. This step adds a sweet taste. When adding garlic, stir it for only a minute. Overcooking can make it bitter. Use quality corned beef for a rich flavor. Make sure to drain and rinse the sauerkraut to reduce sourness. For creaminess, add heavy cream slowly. Let it thicken gently. Finally, use fresh parsley to brighten the dish. I love to pair this soup with crusty rye bread. The bread complements the soup's flavors. You can also serve it with a side salad. A light salad with a tangy dressing works well. If you prefer something heartier, try potato wedges. They soak up the soup and add a nice crunch. A cold drink, like a light beer or iced tea, balances the meal nicely. Use a large pot for this soup. A heavy-bottom pot helps cook evenly. A wooden spoon is great for stirring ingredients. It won’t scratch the pot. For serving, consider using bowls that keep the soup warm. A ladle makes it easy to serve. To enhance flavors, a good knife and cutting board help in prepping veggies. These tools make the cooking process smooth and enjoyable. Pro Tips Tip Title: Use Quality Ingredients: The flavor of your soup greatly depends on the quality of the corned beef and beef broth. Opt for high-quality, fresh ingredients for the best taste. Tip Title: Customize the Thickness: Adjust the consistency of the soup by varying the amount of heavy cream. For a lighter soup, reduce the cream or substitute with half-and-half. Tip Title: Add a Flavor Boost: For an extra layer of flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce before serving. Tip Title: Serve with Bread: This soup pairs wonderfully with crusty rye bread or a warm baguette for dipping, enhancing the overall dining experience. {{image_2}} You can make a vegetarian version of Reuben soup. Replace corned beef with a mix of hearty mushrooms. Use portobello or shiitake for a great taste. You can add more sauerkraut for zing. For broth, use vegetable broth instead of beef. This keeps the flavors rich and savory. To make this soup gluten-free, choose gluten-free beef broth. Ensure your Dijon mustard is also gluten-free. You can use gluten-free bread crumbs for a crunchy topping, if desired. This way, everyone can enjoy a warm bowl without worry. Add in some veggies for extra nutrition. Carrots and celery work well in this soup. You can also stir in some diced potatoes for heartiness. If you like spice, add a pinch of cayenne or hot sauce. For a twist, try swapping Swiss cheese with cheddar or pepper jack. Each change brings a new flavor to your bowl. To store your Creamy Reuben Soup, let it cool first. Once cool, transfer it to an airtight container. Make sure to label the container with the date. Store it in the fridge for up to three days. This soup is best eaten fresh, but it holds well for a short time. You can freeze Creamy Reuben Soup if you want to save some for later. Place the soup in a freezer-safe container. Leave some space at the top, as soup expands when frozen. Seal the container tightly and freeze for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the soup slowly on the stove over low heat. Stir it often to avoid sticking. If the soup looks too thick, add a splash of beef broth or cream. You can also use a microwave. Heat it in short bursts, stirring in between. This keeps it warm and tasty without overcooking. Yes, you can make Creamy Reuben Soup ahead of time. It keeps well in the fridge. Store it in an airtight container for up to three days. When you are ready to eat, heat it on the stove. Stir it often to keep it smooth. The soup thickens nicely with heavy cream and cheese. If you want it thicker, try these tips: - Add more cheese: Stir in extra Swiss cheese until it melts. - Use cornstarch: Mix one tablespoon of cornstarch with water. Add this mixture to the soup and let it simmer. - Blend some soup: Take a cup of soup and blend it. Add it back for a thicker texture. Yes, you can use different cheeses if you like! Here are some choices: - Gruyère: This cheese melts well and adds a nutty flavor. - Cheddar: A sharp cheddar gives a nice kick. - Monterey Jack: This cheese melts easily and adds creaminess. Feel free to mix cheeses for a unique taste! This blog post covered how to make creamy Reuben soup, from key ingredients to steps. I shared tips to enhance flavor and storage methods for leftovers. Don't forget to try various twists, like vegetarian or gluten-free options. Cooking should be fun and creative. Enjoy the process and share your version of this classic dish with friends.$

A delicious and hearty soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese in a creamy broth.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups corned beef, chopped
4 cups beef broth
1 cup sauerkraut, drained and rinsed
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
1 cup heavy cream
1 cup shredded Swiss cheese
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped corned beef to the pot and cook until heated through, about 3-4 minutes.
Pour in the beef broth and bring to a simmer.
Stir in the sauerkraut, Dijon mustard, and caraway seeds, continuing to simmer for another 10 minutes.
Lower the heat and stir in the heavy cream, allowing it to thicken slightly, about 5 minutes.
Add the shredded Swiss cheese and stir until melted and creamy. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley on top.

Notes

Serve with crusty bread for a complete meal.

Keyword corned beef, creamy, Reuben, soup