This warm Reuben Soup combines all the flavors of a classic Reuben sandwich into a comforting bowl. With tender corned beef, gooey Swiss cheese, and tangy sauerkraut, it’s a cozy treat!
I love making this soup on chilly days; it really warms you up! Plus, it’s super easy to whip up in one pot. Perfect for serving with some crusty bread for dipping! 🥣🥖
Key Ingredients & Substitutions
Unsalted Butter: This adds a rich flavor to the soup. You can use olive oil if you’re looking for a dairy-free option.
Onion: Chopped onions give a great base flavor. Shallots can be a milder substitute if you prefer something sweeter.
Sauerkraut: This is essential for that tangy kick. If you don’t have it, try pickled cabbage or even kimchi for a twist!
Corned Beef: Diced cooked corned beef provides protein. You could swap it for turkey, ham, or use plant-based protein for a vegetarian version.
Swiss Cheese: It melts beautifully and adds creaminess. Gruyère or even mozzarella can work well if you’re looking for alternatives.
Heavy Cream: This gives the soup its creamy texture. For a lighter option, use half-and-half or coconut milk if you’re avoiding dairy.
How Do You Create the Perfect Creamy Texture in Your Soup?
Achieving a creamy texture in this Reuben Soup is key. After combining your ingredients, here are the steps to ensure smoothness:
- Start with a good roux: Sprinkle flour over your sautéed onions and garlic. Cook it briefly to eliminate the raw taste.
- Gradually add your chicken broth, whisking well to dissolve any lumps. This helps in creating a smooth base.
- When adding the cream and cheese, make sure the soup is on low heat to prevent curdling. Stir until fully melted and incorporated.
- Season gradually, tasting as you go, to perfect the flavor without overpowering the creamy base.
With these tips, your soup should have that delightful, velvety texture that’s perfect for cozy evenings.
How to Make Delicious Reuben Soup
Ingredients You’ll Need:
Base Ingredients:
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups sauerkraut, drained and chopped
Stock & Meat:
- 4 cups chicken broth or stock
- 1 1/2 cups diced cooked corned beef or pastrami
Creamy Components:
- 2 cups shredded Swiss cheese
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Seasoning & Garnishing:
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon Dijon mustard or spicy brown mustard
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, chopped for garnish
- Rye bread, for serving (optional)
How Much Time Will You Need?
You’ll need about 15-20 minutes for prep and around 30 minutes for cooking. In total, you can have this savory Reuben Soup ready in about 50 minutes, making it a quick and delightful meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the finely chopped onion and cook for about 5 minutes, or until it’s softened and translucent. This adds a flavorful base to your soup!
2. Add Garlic:
Stir in the minced garlic and let it cook for about 1 minute until it’s fragrant. Be careful not to let it burn!
3. Incorporate Sauerkraut:
Next, add the chopped sauerkraut and the optional caraway seeds. Sauté for an additional 2-3 minutes to meld the flavors. This gives your soup that signature Reuben taste!
4. Create the Roux:
Sprinkle the flour over the onion mixture, stirring well to coat everything. Cook for 1-2 minutes to eliminate the raw flour taste. This will help thicken your soup.
5. Add the Liquid:
Gradually whisk in the chicken broth, ensuring there are no lumps. This will form the base of your soup.
6. Introduce Mustard & Simmer:
Stir in the Dijon mustard and bring the soup to a gentle simmer. Let it bubble away for a little while, getting those flavors to combine!
7. Add Corned Beef:
Add the diced corned beef to the soup and let it simmer for about 10 minutes, allowing the soup to heat through and soak up the flavors from the meat.
8. Finish with Cream and Cheese:
Reduce the heat to low, then stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese is melted and the soup is creamy. Taste and adjust the seasoning with salt and pepper as desired.
9. Serve and Enjoy:
Serve the Reuben Soup hot, garnished with fresh chives or green onions. You can also add some crispy rye bread for dipping. Enjoy your delicious, comforting bowl of goodness!
With this simple recipe, you’ll have a hearty Reuben Soup that hits all the right notes—just like your favorite sandwich, but in soup form!
Can I Use Different Types of Meat?
Absolutely! While corned beef is traditional, you can use pastrami, turkey, or even a plant-based meat substitute for a vegetarian option. Just ensure it’s cooked before adding it to the soup!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup in advance! Make it up to the point of adding the cream and cheese, then refrigerate it for up to 3 days. When you’re ready to serve, reheat it gently and stir in the cream and cheese until melted.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, stirring frequently to prevent sticking. You might want to add a splash of broth or cream to maintain creaminess.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the chicken broth with vegetable broth, and replace the corned beef with a hearty vegetable or a plant-based protein like mushrooms or tempeh. You can also add more veggies for extra flavor!
