This rich and creamy Reuben soup combines flavors from the classic sandwich with tender bits of corned beef, tangy sauerkraut, and melty cheese. It’s like a warm hug in a bowl!
I love to serve it with crunchy rye bread on the side for dipping. It makes for a cozy meal that’s perfect for chilly days—or whenever I just want to feel good! 😊
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the soup. If you’re trying to cut back on dairy, use olive oil or a plant-based butter instead, which works well in sautéing the onions.
Onion: A yellow onion is perfect for flavor, but if you’re out, shallots or even green onions can be good substitutes. They’ll provide a slightly different taste, but still work great!
Corned Beef: While the recipe calls for cooked corned beef, pastrami or turkey can be used for a lighter option. Leftover meats work well too!
Sauerkraut: If you’re not a fan of sauerkraut, you can swap it for pickled green cabbage or even omit it for a smoother soup. Just remember, it adds tangy flavor!
Swiss Cheese: Swiss cheese gives that classic Reuben taste, but if you can’t find it, Gruyère or even mozzarella works as a substitute. Just look for something that melts well.
How Do You Make a Creamy Soup Without Curdling the Cream?
Getting that creamy texture without curdling the soup can be tricky, but it’s all about the temperature! Here are steps to keep your cream smooth:
- Always lower the heat after adding cream and cheese. You want everything warm and cozy, not boiling hot.
- Make sure to add cream and cheese slowly, stirring gently as you go. This helps them to blend in nicely without clumping.
- Lastly, always whisk in the cream no sooner than the potato mixture has come off the heat. This prevents it from curdling.
Following these tips will help you achieve a deliciously creamy Reuben soup every time! Enjoy! 😊
Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 3 medium potatoes, peeled and diced
- 1 cup sauerkraut, drained
- 2 cups cooked corned beef, chopped
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 2 tablespoons Dijon mustard or spicy brown mustard
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives or green onions, chopped for garnish
- Rye bread slices, for serving
How Much Time Will You Need?
This hearty soup takes about 10 minutes for prep and 30 minutes for cooking, giving you a total of about 40 minutes to enjoy a delicious homemade dish. Perfect for a cozy dinner or a gathering with friends!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. Then, stir in the minced garlic and cook for another minute until it’s fragrant.
2. Create the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir constantly to form a roux, cooking for about 2 minutes. This helps to remove the raw flour taste and thickens your soup.
3. Add the Broth and Potatoes:
Gradually whisk in the chicken or vegetable broth, making sure there are no lumps. Next, add the diced potatoes. Increase the heat slightly to bring the soup to a boil.
4. Simmer Until Tender:
Once boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, which should take about 15 minutes.
5. Mix in the Flavorful Ingredients:
Stir in the drained sauerkraut, chopped corned beef, mustard, and caraway seeds if you’re using them. Allow them to simmer together for another 5 minutes to blend all the tasty flavors.
6. Add Cream and Cheese:
Lower the heat and mix in the heavy cream and shredded Swiss cheese. Stir gently until the cheese is completely melted and the soup is creamy. Be careful not to boil the soup after adding these ingredients, as that could cause curdling.
7. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Ladle the creamy soup into bowls and garnish with freshly chopped chives or green onions on top.
8. Enjoy:
Serve the soup hot, along with slices of toasted rye bread for dipping. Enjoy every comforting spoonful of your delicious Creamy Reuben Soup!
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef works perfectly in this soup, making it a great way to use up any extras from your St. Patrick’s Day celebrations or any other meal. Just chop it up and toss it in!
What Can I Substitute for Sauerkraut?
If you’re not a fan of sauerkraut, you can substitute it with pickled cabbage or simply omit it for a different flavor profile. Just keep in mind that sauerkraut adds a unique tanginess that complements the soup.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Vegetarian?
Yes! To make this dish vegetarian, swap the chicken broth for vegetable broth and omit the corned beef. You can add more veggies or some plant-based protein to keep it hearty and satisfying!