Description
Indulge in a cozy bowl of Creamy Reuben Soup, a rich and comforting blend of savory corned beef, tangy sauerkraut, and creamy Swiss cheese, finished with a hint of Russian dressing and topped with crunchy rye bread croutons. Perfect for chilly nights when you crave the flavors of a classic Reuben sandwich in a warm, hearty soup.
Ingredients
Scale
Soup Base
- 2 tablespoons Unsalted Butter (Can substitute margarine or olive oil.)
- 1 medium Onion (chopped) (Shallots can be a flavorful alternative.)
- 2 cloves Garlic (minced) (Fresh garlic is preferred.)
- 1/4 cup All-Purpose Flour (Cornstarch can be used for gluten-free option.)
- 4 cups Chicken Broth (Vegetable broth works for vegetarian version.)
- 1 cup Heavy Cream (Half-and-half or low-fat milk can be used.)
Main Ingredients
- 2 cups Corned Beef (chopped) (Cooked turkey or pastrami are alternatives.)
- 1 cup Sauerkraut (drained) (Fresh or homemade is essential.)
- 1 cup Shredded Swiss Cheese (Gruyère cheese can be a delicious twist.)
- 1/2 cup Russian or Thousand Island Dressing (Homemade can enhance freshness.)
To Finish
- Salt and Pepper to taste (Adjust to complement savory notes.)
- 1 cup Rye Bread Croutons (Can be made from stale rye bread.)
- 1/4 cup Chopped Parsley (Chives or green onions can also work.)
Instructions
- Prepare the base: In a large pot or Dutch oven over medium heat, melt the unsalted butter. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Then add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Create the roux: Sprinkle the all-purpose flour over the softened onions and garlic. Stir continuously for about 2-3 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add broth and cream: Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer and allow it to thicken slightly. Next, stir in the heavy cream to achieve a rich and creamy texture.
- Incorporate main ingredients: Add the chopped corned beef, drained sauerkraut, and shredded Swiss cheese to the pot. Stir gently until the cheese melts and the ingredients are well combined.
- Enhance flavor with dressing: Mix in the Russian or Thousand Island dressing, which will add a tangy, creamy note reminiscent of a Reuben sandwich. Season the soup with salt and pepper to taste, balancing the flavors to your preference.
- Simmer: Reduce the heat to low and simmer the soup gently for about 10 minutes to let the flavors meld together, stirring occasionally.
- Serve: Ladle the hot soup into bowls, garnish with chopped parsley, and top each serving with rye bread croutons for added texture and a robust finish. Enjoy warm for the ultimate cozy meal experience.
Notes
- To make gluten-free, substitute all-purpose flour with cornstarch for thickening and ensure croutons are gluten-free.
- Vegetarian options include using vegetable broth and substituting corned beef with cooked pastrami or tempeh.
- For a lighter version, use half-and-half or low-fat milk instead of heavy cream.
- Homemade Russian or Thousand Island dressing can enhance the freshness and flavor of the soup.
- Fresh or homemade sauerkraut delivers the best texture and flavor; canned options may add excess liquid and reduce tanginess.
- Make rye bread croutons by cubing stale rye bread, tossing with oil and seasoning, and baking until crisp.
