Imagine a cozy evening, a warm fire, and a bowl of the most comforting soup you've ever tasted. That's exactly what you get with our incredible Creamy Reuben Soup recipe! It takes all the iconic flavors of the beloved Reuben sandwich – savory corned beef, tangy sauerkraut, and melty Swiss cheese – and transforms them into a rich, decadent meal perfect for any day. Get ready to dive into a bowl of pure bliss!
Table of Contents
Table of Contents
- The Best Creamy Reuben Soup Recipe
- Ingredients
- Instructions
- Recipe Variations
- Pro Tips for Success
- Storage and Reheating Instructions
- Conclusion
- Frequently Asked QuestionsCan I Make Creamy Reuben Soup in a Slow Cooker?
- How Do I Store Leftovers of Creamy Reuben Soup?
- What can I serve with Creamy Reuben Soup?
The Best Creamy Reuben Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion (about 1 medium)
- 1/2 cup chopped celery (about 2 stalks)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth (or beef broth)
- 1 bay leaf
- 1 teaspoon caraway seeds
- 1 pound cooked corned beef, diced or shredded
- 1 (14.5 ounce) can sauerkraut, well-drained and squeezed dry, chopped
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese
- Salt and freshly ground black pepper to taste
- For garnish: Toasted rye bread croutons, extra shredded Swiss cheese, a drizzle of Thousand Island dressing, fresh chopped parsley
Instructions
- Step 1: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the minced garlic and cook for another minute until fragrant. Do not let the garlic brown.
- Step 3: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
- Step 4: Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the bay leaf and caraway seeds. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 10 minutes to allow the flavors to meld and the soup to thicken slightly.
- Step 5: Stir in the diced or shredded corned beef and the chopped, well-drained sauerkraut. Continue to simmer for 5 minutes, allowing the ingredients to heat through. Remove the bay leaf before proceeding.
- Step 6: Reduce the heat to low. Gradually stir in the heavy cream until fully incorporated. Then, add the shredded Swiss cheese, a handful at a time, stirring continuously until the cheese is completely melted and smooth. Do not let the soup boil after adding the cream and cheese to prevent curdling.
- Step 7: Taste and adjust seasonings with salt and freshly ground black pepper as needed. Serve hot, garnished with toasted rye bread croutons, a sprinkle of extra Swiss cheese, a swirl of Thousand Island dressing, and a pinch of fresh parsley for that authentic Reuben flair.
Recipe Variations
Looking to mix things up? This versatile Creamy Reuben Soup recipe lends itself beautifully to several delicious alterations. For a quicker weeknight meal, consider using leftover corned beef from a holiday dinner. If you're a fan of a vegetarian option, you can easily omit the corned beef and perhaps add some hearty mushrooms or plant-based deli slices to keep the texture interesting.
For a truly hands-off experience, you can adapt this recipe for your slow cooker. Brown the onions, celery, and garlic first, then combine all ingredients (except cream and cheese) in your slow cooker and cook on low for 4-6 hours. Stir in the cream and cheese during the last 30 minutes. If you love the ease of slow cooker soups, be sure to check out our Easy Crockpot Cheeseburger Soup Recipe, too!
Pro Tips for Success
Achieving the perfect Creamy Reuben Soup is all about technique. First, ensure your sauerkraut is extremely well-drained and squeezed dry. Excess liquid can thin your soup and make it overly tart. Second, when adding the heavy cream and especially the Swiss cheese, keep the heat on low and stir constantly to prevent the cheese from clumping or the cream from curdling.
Never boil the soup after dairy has been added. For an extra boost of flavor, toast your caraway seeds lightly in a dry pan before adding them to the soup. Finally, don't skimp on the garnishes – they truly elevate the experience, transforming a simple bowl of soup into a gourmet delight. For more inspiration, you can always reference classic versions of Creamy Reuben Soup.
Storage and Reheating Instructions
Proper storage ensures your delicious Creamy Reuben Soup remains fresh and flavorful. Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. When reheating, gently warm the soup on the stovetop over low heat, stirring frequently. Avoid high heat or boiling, as this can cause the dairy to separate or curdle. If the soup seems too thick after refrigeration, you can add a splash of chicken broth or milk while reheating to reach your desired consistency. Freezing is generally not recommended for cream-based soups as the texture can change upon thawing and reheating.
Conclusion
This Creamy Reuben Soup recipe offers a delightful and satisfying spin on a classic favorite. It's a bowl full of warmth, rich flavors, and hearty ingredients that will leave everyone feeling cozy and content. Whether you're making it for a weeknight dinner or a special gathering, this soup is sure to become a beloved addition to your recipe collection. Enjoy the comforting embrace of every spoonful!
Frequently Asked Questions
Can I Make Creamy Reuben Soup in a Slow Cooker?
Yes, absolutely! You can adapt this recipe for a slow cooker. Sauté the onions, celery, and garlic on the stovetop first for best flavor. Then, combine them with the broth, caraway seeds, corned beef, and sauerkraut in your slow cooker. Cook on low for 4-6 hours. Stir in the heavy cream and Swiss cheese during the last 30 minutes of cooking, ensuring it's fully melted and warm before serving.
How Do I Store Leftovers of Creamy Reuben Soup?
Store any leftover Creamy Reuben Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over low heat, stirring often. Avoid bringing it to a rolling boil to prevent the cream and cheese from curdling.
What can I serve with Creamy Reuben Soup?
Creamy Reuben Soup is a meal in itself, but it pairs wonderfully with a side salad for a lighter meal. You could also serve it with extra toasted rye bread (perhaps spread with a little more Thousand Island dressing) for dipping, or even some simple, crunchy dill pickles to complement the tangy sauerkraut notes.
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