When it comes to comfort food, there’s something undeniably inviting about a creamy soup that warms your soul. I remember the first time I stumbled upon the concept of Creamy Reuben Soup; I was captivated by the idea of transforming a classic deli sandwich into a velvety bowl of deliciousness. This recipe is not just for cold winter nights—it’s a wonderful way to elevate weeknight dinners or impress your friends at a casual gathering. There’s a certain thrill in dipping a spoon into a hearty, flavorful soup that brings the nostalgia of a Reuben sandwich along for the ride.
Reasons to Try This Creamy Reuben Soup
Why make this Creamy Reuben Soup? For starters, it’s rich, satisfying, and packed with flavors that echo the beloved Reuben sandwich. This dish is perfect for those looking for a quick yet decadent meal; it comes together in under an hour, making it ideal for busy weeknights. Plus, if you have some leftover corned beef from St. Patrick’s Day or an extra jar of sauerkraut sitting in your fridge, this recipe proves to be a brilliant way to use them up!
“This soup was a game changer for my family! It has all the flavors of a Reuben sandwich, but in a cozy, creamy form. My kids couldn’t get enough!” —Happy Home Cook
Preparing Creamy Reuben Soup: A Delicious Twist
Making this soup is not only straightforward but also a delightful cooking adventure. You’ll begin by creating a savory base with onions and garlic before adding a velvety roux to thicken the dish. From there, you’ll whisk in chicken broth and heavy cream to establish a lush, creamy texture. The addition of chopped corned beef and tangy sauerkraut creates layers of flavor, and let’s not forget the melty Swiss cheese that ties it all together beautifully. In just a few easy steps, you’ll find yourself with a bowl of comfort that’s both indulgent and heartwarming.
What You’ll Need
Gathering these ingredients will set you on the path to creamy bliss:
- 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
Feel free to experiment—if you prefer a spicier kick, try adding a teaspoon of hot sauce or some cayenne pepper.
Step-by-Step Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion becomes 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. Bring the mixture to a gentle simmer.
- Lower the heat and stir in the heavy cream, mixing well until smooth.
- Add the chopped corned beef and drained sauerkraut, stirring until everything is well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is perfectly creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Let the soup simmer for another 10 minutes so the flavors can meld together.
- Serve hot, garnished with rye bread croutons and a sprinkle of chopped parsley.
Serving Suggestions
What’s the best way to enjoy your Creamy Reuben Soup? I recommend serving it with crunchy rye bread croutons for that delightful textural contrast. A simple side salad with a tangy vinaigrette can also complement the rich flavors beautifully. If you really want to go all out, pair it with toasted rye bread or a classic Reuben sandwich for a fun combination of textures!
Keeping Leftovers Fresh
Storing your soup is quite simple. Place any leftovers in an airtight container and refrigerate them for up to three days. When you’re ready to enjoy it again, gently reheat on the stovetop and add a splash more cream to restore its lusciousness. Just be sure to heat it thoroughly until piping hot and give it a good stir to re-emulsify the cream.
Pro Chef Tips
Here’s a little something I’ve picked up over the years: for an even creamier texture, consider adding an extra splash of cream or a dollop of sour cream just before serving. If you want to lighten it up, swap out the heavy cream for half-and-half; just keep an eye on it to ensure it doesn’t curdle.
Creative Twists
Want to mix things up? Try adding some sautéed mushrooms for an earthy depth, or toss in some chopped dill pickles for an added crunch and zing. You could even use different cheeses like Gruyère or Pepper Jack for a unique flavor profile.
Your Questions Answered
How long does it take to prepare?
The overall time is about 40-50 minutes, which includes prep and cooking.
Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to serve.
Are there any dietary adjustments?
If you’re looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free blend and ensure your broth is gluten-free too.
Creamy Reuben Soup might just become a staple in your kitchen; it’s the comforting hug in a bowl we all need sometimes. Happy cooking!
Creamy Reuben Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion becomes 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. Bring the mixture to a gentle simmer.
- Lower the heat and stir in the heavy cream, mixing well until smooth.
- Add the chopped corned beef and drained sauerkraut, stirring until everything is well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is perfectly creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Let the soup simmer for another 10 minutes so the flavors can meld together.
- Serve hot, garnished with rye bread croutons and a sprinkle of chopped parsley.