This Easy Creamy Reuben Soup offers a warm, comforting way to enjoy the delicious flavors of a Reuben sandwich in a bowl. Combining the savory tastes of tender corned beef, tangy sauerkraut, rich Swiss cheese, and a touch of Dijon mustard, it’s a perfect fusion of the classic sandwich’s ingredients, but in a creamy, soup form. Whether you’re looking for a hearty meal on a cold day or craving something different to serve at a gathering, this soup provides the ideal balance of flavors and textures, with a creamy base and crispy rye bread croutons. It’s also incredibly quick to make, so you can have this delightful meal ready in under an hour.
Ingredients
Before you get started, gather the following ingredients:
For the Soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half (or substitute with heavy cream for a richer taste)
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional, but highly recommended for that authentic Reuben flavor)
- Salt and pepper, to taste
- Rye bread croutons (for topping)
- Fresh parsley (optional, for garnish)
Directions
1. Prepare the Aromatics:
Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic to the pot. Sauté these aromatics for 3-4 minutes, or until they are softened and fragrant. The key here is to bring out the sweetness of the onions and the savory richness of the garlic, which will form the aromatic base of your soup.
Sautéing the onion and garlic in butter is a traditional technique that adds a rich, buttery depth of flavor to the soup. The smell of these ingredients melding together will already start to evoke the comforting vibe of a cozy kitchen, setting the stage for the layers of flavors to come.
2. Make the Base:
Once the onions and garlic are softened, sprinkle in 2 tablespoons of all-purpose flour. Stir the flour into the butter and aromatics to create a roux. This is the thickening agent for your soup, so allow the flour to cook for 1 minute, stirring constantly to prevent any burning or clumping. The roux will begin to form a paste, which should be smooth and slightly golden.
After the flour is cooked, slowly whisk in the 4 cups of chicken broth. Whisking ensures that the flour is evenly incorporated into the liquid and prevents any lumps. Once the broth is fully mixed in, increase the heat slightly to bring the soup to a simmer. Let it simmer for about 5 minutes, allowing the mixture to thicken slightly. You’ll notice the base becoming smoother and more velvety as it cooks.
3. Incorporate the Creamy Elements:
Now, it’s time to add the creaminess to your soup. Lower the heat to medium-low, and stir in the 1 ½ cups of half-and-half. Half-and-half is a wonderful way to achieve a creamy, but not too rich, consistency. For a more indulgent version, you can replace the half-and-half with heavy cream, which will make the soup even richer and more decadent.
To enhance the flavor, also add 1 tablespoon of Dijon mustard to the pot. The mustard brings a tangy bite that cuts through the richness of the soup, adding a nice contrast to the other creamy and savory ingredients. If you’re using caraway seeds, add 1 teaspoon now. These seeds are a signature ingredient in a classic Reuben sandwich, providing an earthy, slightly nutty flavor that gives the soup that familiar taste of rye bread.
Let the soup simmer on low heat for about 5 minutes to allow all of the flavors to meld together. Stir occasionally to ensure that everything is well combined.
4. Add the Reuben Essentials:
This is where the soup really begins to resemble the beloved Reuben sandwich. Add the following ingredients to the pot:
- 1 cup of drained sauerkraut
- 1 ½ cups of cooked corned beef, chopped
- 1 cup of shredded Swiss cheese
The sauerkraut adds a tangy crunch that perfectly balances the creamy base, while the corned beef offers a rich, meaty flavor that’s tender and savory. As you stir these ingredients into the soup, the cheese will start to melt, creating a luxurious, creamy texture that coats the meat and sauerkraut.
Continue to stir until the cheese is completely melted and the soup is fully combined. The soup will now have a rich, creamy consistency with chunks of corned beef and sauerkraut suspended in the mixture. Season with salt and pepper to taste, adjusting the seasoning to your preference.
5. Serve:
Ladle the soup into bowls, ensuring that each serving has a generous amount of corned beef, sauerkraut, and a smooth, creamy broth. The final touch is to top the soup with crispy rye bread croutons. These croutons bring a crunchy texture and a slightly toasty flavor that mimics the crisped rye bread from the classic sandwich.
To make your croutons, cube some rye bread and toast it in a pan with a little butter or olive oil until golden and crisp. Add a sprinkle of fresh parsley on top of the soup for a burst of color and a hint of freshness.
Cooking Tips
- Corned Beef: If you have leftover corned beef from St. Patrick’s Day or another meal, this soup is the perfect way to repurpose it! You can also use store-bought corned beef, which is often available pre-cooked and sliced in the deli section of most grocery stores.
- Cheese: Swiss cheese is essential for achieving the signature creamy, melt-in-your-mouth texture. However, you can experiment with other cheeses like Gruyère or Fontina if you prefer a slightly different flavor.
- Half-and-Half vs. Heavy Cream: While half-and-half is the perfect choice for a balanced texture, substituting with heavy cream will result in a much richer soup. For a lighter version, use skim milk or a non-dairy substitute like coconut milk.
- Caraway Seeds: These are optional but highly recommended for an authentic Reuben flavor. If you can’t find caraway seeds, you could also try substituting with a pinch of fennel seeds, although it won’t give the same classic rye flavor.
Substitutions and Variations
- Vegetarian Option: Swap out the corned beef for tempeh or tofu for a plant-based alternative. You can also try using vegetarian sausage for a similar texture and flavor.
- Low-Fat Option: To make a lighter version of this soup, you can substitute the half-and-half with skim milk or use low-fat chicken broth. Reduce the amount of butter and cheese to lower the fat content while still enjoying the core flavors.
- Spicy Kick: If you like a bit of heat, add a small amount of sriracha, hot sauce, or red pepper flakes to the soup to give it a spicy kick. This will add depth to the flavor and provide a nice contrast to the creamy base.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will meld together even more as it sits. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth or half-and-half if the soup has thickened too much.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Be sure to cool it completely before storing it in the freezer. When ready to eat, simply thaw overnight in the fridge and reheat on the stove.
Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. To reheat, thaw overnight in the fridge and warm over low heat on the stove. You may need to add some extra liquid (like broth or cream) when reheating, as the soup may thicken in the freezer.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 20g
- Carbohydrates: 25g
- Fat: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 950mg
Conclusion
This Easy Creamy Reuben Soup is a delightful twist on the classic Reuben sandwich, offering a creamy, savory dish that’s perfect for those cold days when you want something comforting and hearty. With tender corned beef, tangy sauerkraut, and Swiss cheese, it delivers all the rich flavors of the sandwich in every spoonful. The crispy rye bread croutons provide the final touch, offering crunch and texture that elevate the soup to a new level. Whether served as a satisfying lunch, dinner, or a unique dish at your next gathering, this soup is sure to be a hit. Give it a try, and enjoy the warmth and comfort that only a creamy Reuben soup can offer!