Reuben Soup is a cozy twist on the classic sandwich! It mixes tasty corned beef, creamy cheese, and tangy sauerkraut, all in a warm bowl of goodness.
This soup is perfect for chilly days when you crave something comforting. I love topping it with crunchy croutons—it’s like a Reuben in a bowl! Yum!
Key Ingredients & Substitutions
Butter: I use unsalted butter to control the saltiness. You can swap it with olive oil or even a non-dairy butter if you’re looking for a dairy-free option.
Corned Beef: If you’re not a fan of corned beef, try smoked turkey or diced ham instead. For a vegetarian option, use mushrooms or tempeh to add texture and flavor.
Sauerkraut: This adds zip to the soup, but if you don’t like it, consider using chopped green cabbage cooked until tender for a milder flavor.
Swiss Cheese: If Swiss cheese isn’t available, Gruyère or Havarti are great alternatives. They both melt beautifully and have a nice flavor balance.
Heavy Cream: Half-and-half or even coconut milk can replace heavy cream if you want a lighter or dairy-free version. Just keep in mind it will alter the flavor slightly.
How Do I Ensure My Soup Turns Out Creamy and Delicious?
The secret to creamy soup lies in how you combine your ingredients. After creating the roux with flour and butter, make sure to stir continuously when adding the broth. This prevents lumps from forming!
- Cook onions and pickles until tender to enhance their flavors.
- Be careful when adding cream; keep the heat low to avoid boiling, which can curdle the cream.
- Stir in the cheese at the end for a smooth consistency. I often let the cheese sit for a minute before stirring for the best melt!
Remember, taste as you go! Adjust salt and spices to suit your preference, and enjoy your cooking adventure!
Reuben Soup: A Comforting Twist on a Classic
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 cup diced dill pickles or sliced pickled peppers
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth or stock
- 2 cups peeled and diced potatoes
- 1 1/2 cups chopped corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1 cup heavy cream or half and half
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Fresh chopped chives or parsley for garnish
- Rye bread or crusty bread, for serving
How Much Time Will You Need?
This delightful Reuben Soup will take about 10 minutes to prepare and about 30 minutes to cook. So, in roughly 40 minutes, you’ll have a warm, comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and diced pickles (or pickled peppers), sautéing until the onion becomes translucent and soft, which should take about 5 minutes.
2. Add Garlic:
Next, stir in the minced garlic and cook for another 30 seconds until fragrant. Your kitchen will smell amazing!
3. Make the Roux:
Sprinkle the flour over the onion and pickle mixture, stirring constantly for 2-3 minutes until it forms a roux. This is what will thicken your soup later.
4. Whisk in the Broth:
Slowly whisk in the beef broth to avoid lumps, then add the diced potatoes. Bring the soup to a boil. After it’s boiling, reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
5. Combine the Flavors:
Add the chopped corned beef and sauerkraut to the pot, stirring gently to combine everything and heat through.
6. Make it Creamy:
Lower the heat and stir in the shredded Swiss cheese, heavy cream, and Dijon mustard. Keep stirring until the cheese melts and the soup becomes creamy. Be careful not to let it boil after adding the cream, to prevent curdling.
7. Season and Serve:
Finally, season with salt and freshly cracked black pepper to taste. Serve the soup hot, garnished with fresh chives or parsley. Pair it with toasted rye or crusty bread for a delightful meal!
Enjoy the comforting flavors of a classic Reuben sandwich in a warm, creamy soup! It’s perfect for sharing on a cozy day.
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef is perfect for this recipe. Just chop it into bite-sized pieces and add it in during step 5. It will add fantastic flavor and texture to your soup!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the corned beef and use vegetable broth instead of beef broth. You can add more veggies like mushrooms or tofu for protein and a hearty texture!
Can I Freeze the Leftover Soup?
Yes, you can freeze this soup! However, it’s best to omit the cream and cheese before freezing, as they can change texture. Freeze the base soup in an airtight container for up to 3 months. When you’re ready to enjoy, thaw and reheat, then stir in cream and cheese before serving.
What Can I Serve with Reuben Soup?
This soup pairs beautifully with toasted rye bread or crusty bread. You can also serve it with a simple salad for some fresh crunch, or alongside traditional Reuben sandwich halves to enhance the theme!
