This Reuben Soup is a cozy twist on the classic sandwich! With hearty ingredients like tender corned beef, tangy sauerkraut, and creamy cheese, it warms your heart and belly.
Pair it with some crunchy bread for dipping, and you’re all set for a tasty meal. I promise, you’ll be good at slurping up the last drop—it’s just too good to waste! 😋
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the soup. If you want a dairy-free option, try olive oil or coconut oil as a substitute.
Corned Beef: Diced leftover corned beef works well here. If you’re vegetarian, consider using chickpeas or lentils for a protein boost instead.
Sauerkraut: This gives the soup its tang. If you’re not a fan, chopped cabbage can be used, although it will alter the traditional flavor slightly.
Swiss Cheese: I love using Swiss for its melting quality! If you can’t find it, Gruyère or even provolone would make a great substitute.
Half-and-Half: For a lighter version, you can use whole milk or a non-dairy milk like almond or oat milk. Just know that the creaminess will vary.
How Do You Make the Roux for the Soup?
Making a roux is essential as it thickens the soup and gives it a nice body. Here are the steps:
- Start by melting the butter in a pot over medium heat.
- Add onions and sauté until they are soft, then stir in minced garlic.
- Once combined, sprinkle flour over the mixture. Stir continuously for about 2 minutes; this helps cook the flour and gives the soup depth.
Remember, you want to avoid burning the roux, so keep the heat moderate and keep stirring. This technique ensures a smooth and creamy soup!
How to Make Reuben Soup
Ingredients You’ll Need:
For the Soup:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 2 cups diced cooked corned beef
- 1 1/2 cups sauerkraut, drained and rinsed
- 1 cup thinly sliced dill pickles
- 1 cup shredded Swiss cheese
- 1 1/2 cups half-and-half or heavy cream
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
For Serving:
- Rye bread or toasted bread
How Much Time Will You Need?
You’ll need about 15 minutes to prepare and 30 minutes for cooking, making the total time around 45 minutes for a warm, hearty soup. Perfect for cozy nights in!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, which should take about 5 minutes. Don’t rush this step; you want those onions to be nice and sweet!
2. Add the Garlic:
Stir in the minced garlic and let it cook for about 1 minute until it’s fragrant. Make sure not to burn it, as burnt garlic can make the soup taste bitter.
3. Make the Roux:
Next, sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes. This will create a roux that helps thicken your soup. You’re looking for a smooth and slightly bubbly mixture.
4. Whisk in the Broth:
Slowly pour in the beef broth while whisking continuously to prevent lumps. Bring this mixture to a simmer and cook for about 5 to 7 minutes, until it starts to thicken up nicely.
5. Mix in the Good Stuff:
Add in the diced corned beef, drained sauerkraut, sliced dill pickles, caraway seeds (if you’re using them), and Worcestershire sauce. Stir everything together and let it cook for another 5 minutes so the flavors can mingle.
6. Melt the Cheese:
Turn the heat down to low and gradually stir in the shredded Swiss cheese. Keep stirring until the cheese is completely melted and incorporated into the soup.
7. Finish with Cream:
Pour in the half-and-half or heavy cream and gently warm the soup. Be careful not to let it boil so that the cream doesn’t curdle. Heat for about 3 to 5 more minutes, then taste and adjust the seasoning with salt and black pepper as needed.
8. Serve It Up:
Ladle the soup into bowls while it’s hot and serve with slices of toasted rye bread or your preferred bread for dipping. Enjoy every warm, delicious bite!
This creamy Reuben Soup is perfect for chilly days, bringing all the delightful flavors of a Reuben sandwich into one cozy bowl. Enjoy! 🍲
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef is perfect for this soup. Simply dice it up and add it right in. It saves time and enhances the flavor of the dish.
What Can I Substitute for Half-and-Half?
If you prefer a lighter version, you can use whole milk instead of half-and-half. For a non-dairy option, unsweetened almond or oat milk can also work, but keep in mind that the soup will be less creamy.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking.
Can I Make This Soup Vegetarian?
Definitely! You can use vegetable broth instead of beef broth, replace the corned beef with chickpeas or lentils, and omit the Worcestershire sauce (unless you find a vegetarian version). It will still be delicious!
