This creamy Reuben soup is like a warm hug in a bowl! It has all the tasty flavors of a classic Reuben sandwich, including tender corned beef, tangy sauerkraut, and gooey cheese, all in a rich broth.
Honestly, who wouldn’t want soup that tastes like a sandwich? I love topping mine with crispy croutons for an extra crunch. It’s perfect for chilly days when you need something cozy!
Key Ingredients & Substitutions
Butter: Unsalted butter is the way to go for a balanced flavor but feel free to use olive oil for a healthier option. It’s a great substitute that still gives richness.
Onion: A small onion adds a nice sweetness, but you can swap it for shallots or green onions for a milder taste. I love the flavor that a finely chopped shallot brings!
Beef Broth: If you’re in a pinch, chicken broth works nicely too. For a vegetarian option, vegetable broth can substitute, but it will change the soup’s depth a bit.
Sauerkraut: You cannot skip this ingredient! If you dislike sauerkraut, try using pickled cabbage or even a tangy slaw mix to get some of that sour flavor.
Cheese: Swiss is traditional, but I sometimes mix in Gruyère for a slightly nutty flavor. If you’re dairy-free, look for cheese alternatives that melt well!
How Do You Make a Roux?
Creating a roux is an essential step in making this soup thick and creamy! Here’s how to do it correctly:
- First, melt the butter over medium heat until it’s bubbly but not brown.
- Add the flour gradually while stirring constantly. This helps to avoid lumps.
- Cook the roux for about 2-3 minutes until it’s a light golden color. This step adds flavor and helps to thicken your soup.
Remember, patience is key here—don’t rush it! This classic technique can elevate your soups and sauces to another level.
Creamy Reuben Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
For Extra Texture:
- 2 cups shredded potatoes or finely shredded cabbage (optional)
For Flavor:
- 1 cup sauerkraut, drained and chopped
- 2 cups cooked corned beef, finely chopped or shredded
- 1 cup shredded Swiss cheese, plus extra for topping
- 1 cup heavy cream
- 1 tablespoon Dijon mustard or to taste
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper to taste
For Garnish & Serving:
- Fresh chives or parsley, chopped for garnish
- Rye bread slices, toasted (for serving)
How Much Time Will You Need?
This creamy Reuben soup is a quick dish! You’ll need about 10 minutes for prep and around 30 minutes for cooking, making the total time about 40 minutes. Perfect for a hearty, homemade meal that won’t take all day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This step builds a great flavor base!
2. Add Garlic and Flour:
Next, add the minced garlic and cook for another minute until you can smell the fragrance. Then, sprinkle in the flour and stir constantly for 2-3 minutes until it forms a roux and turns a light golden color. This helps thicken your soup.
3. Whisk in the Broth:
Slowly pour in the beef broth while whisking to ensure there are no lumps. Keep whisking until everything is well combined.
4. Add Optional Ingredients:
If you choose to use them, now is the time to stir in the shredded potatoes or cabbage. Bring the mixture to a simmer and let it cook for about 10-15 minutes until everything is tender.
5. Mix in Flavorful Ingredients:
Add the chopped sauerkraut, chopped corned beef, shredded Swiss cheese, heavy cream, and Dijon mustard. Include caraway seeds if you’re using them. Gently stir until the cheese melts and the soup is heated through, but be careful not to let it boil!
6. Season and Serve:
Finally, taste your soup and season it with salt and pepper according to your preference. Ladle it into bowls and top each with extra shredded Swiss cheese and a sprinkle of fresh chives or parsley. Don’t forget to serve with warm toasted rye bread on the side for the perfect dip!
This creamy Reuben soup brings all the flavors of the classic sandwich into a delicious, comforting bowl! Enjoy every spoonful!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef is perfect for this soup. Just make sure it’s chopped or shredded into bite-sized pieces for even distribution throughout the soup.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for an even warmth.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, substitute the beef broth with vegetable broth and replace the corned beef with diced mushrooms or a meat alternative like tempeh for a hearty option.
What Can I Serve Instead of Rye Bread?
If rye bread isn’t your favorite, you can pair this soup with toasted multigrain or sourdough bread. It will still complement the rich flavors wonderfully!
