Creamy Reuben Soup

Indulge in the comforting flavors of this Creamy Reuben Soup, a delightful twist on the classic sandwich. Combining tender corned beef, tangy sauerkraut, and rich Swiss cheese, this hearty soup offers all the delicious elements of a Reuben in a warm, creamy bowl.

Perfect for chilly days, it’s an easy and satisfying dish that’s sure to please both family and friends. Enjoy this delicious fusion of flavors that brings a taste of the deli right to your kitchen!

Creamy Reuben Soup

Ingredients

1 cup chopped yellow onion.

1 cup peeled and chopped carrots.

2 tablespoons unsalted butter.

1 tablespoon minced fresh garlic.

1/4 cup all-purpose flour.

4 1/2 cups chicken broth.

1 pound chopped deli corned beef.

1 (14.5 ounce) can sauerkraut, drained.

1/2 teaspoon caraway seeds.

1/2 cup Thousand Island dressing.

1 large bay leaf.

1 cup heavy cream.

1 cup shredded Swiss cheese.

Instructions

Melt 2 tablespoons butter in a 6-quart Dutch oven or soup pot over medium-high heat.

Add 1 cup chopped onions and 1 cup chopped carrots; cook for about 5 minutes, stirring often.

Add 1 tablespoon minced garlic and sauté for an additional 30 seconds.

Gradually mix in 1/4 cup flour, stirring constantly to avoid lumps.

Pour in 4 1/2 cups chicken broth, followed by 1 pound chopped corned beef, 1 can drained sauerkraut, 1/2 teaspoon caraway seeds, 1/2 cup Thousand Island dressing, and 1 large bay leaf. Mix thoroughly.

Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for 20-25 minutes until the carrots are tender.

Off the heat, stir in 1 cup heavy cream and discard the bay leaf.

Serve the soup topped with 1 cup shredded Swiss cheese.

Notes:

Flavor Enhancements: For added depth, consider incorporating a splash of Worcestershire sauce or a teaspoon of Dijon mustard. These will complement the flavors of the soup beautifully.

Corned Beef Alternatives: If you can’t find deli corned beef, you can use homemade corned beef or even shredded brisket as a substitute.

Thickening the Soup: If you prefer a thicker consistency, you can increase the amount of flour slightly or reduce the amount of broth used.

Serving Suggestions: This soup pairs wonderfully with crusty rye bread or a side salad for a complete meal. Consider garnishing with additional shredded Swiss cheese or fresh herbs for an appealing presentation.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture.

Freezing: If you plan to freeze the soup, consider omitting the heavy cream and adding it when you reheat, as cream can sometimes separate when frozen.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use leftover corned beef for this recipe?

Absolutely! Leftover corned beef from a previous meal works perfectly in this soup and adds great flavor.

What can I substitute for Thousand Island dressing?

If you prefer, you can use Russian dressing or a homemade mix of mayonnaise, ketchup, and relish as an alternative to Thousand Island dressing.

Is this soup suitable for freezing?

Yes, you can freeze the soup, but it’s best to omit the heavy cream before freezing.

Add the cream when reheating for the best texture.

Can I make this soup vegetarian?

Yes! You can substitute the corned beef with sautéed mushrooms or tempeh and use vegetable broth instead of chicken broth for a vegetarian version.

How can I adjust the thickness of the soup?

If you want a thicker soup, increase the amount of flour slightly or reduce the amount of broth.

Conversely, for a thinner consistency, add more broth until you reach your desired texture.

Can I use fresh vegetables instead of canned sauerkraut?

While fresh vegetables won’t provide the same tangy flavor, you can use shredded cabbage as a substitute.

Just sauté it until tender and then add the other ingredients.

How do I ensure the soup doesn’t become lumpy?

To prevent lumps when adding flour, gradually sprinkle it in while continuously stirring.

This helps to create a smooth base before adding the broth.

What type of pot is best for making this soup?

A Dutch oven or a large heavy-bottomed pot is ideal, as it distributes heat evenly and can accommodate the volume of the soup.

How can I make this soup spicier?

For a kick of heat, you can add a pinch of cayenne pepper or some red pepper flakes while cooking.

Adjust the amount based on your spice preference.

Can I prepare this soup in advance?

Yes, you can prepare the soup up to the point of adding the cream.

Refrigerate it and then add the cream when you’re ready to serve.

This helps maintain the soup’s creamy texture.