This warm and comfy Reuben soup is like your favorite sandwich in a bowl! It’s packed with tender corned beef, tangy sauerkraut, and creamy cheese, all swimming in rich broth.
I love how easy it is to whip up! Just stir everything together and let it cook. Plus, who doesn’t want a delicious soup that tastes like a deli treat? Perfect for cold days! 😊
Key Ingredients & Substitutions
Butter: Using butter gives a rich flavor to the soup. You can use olive oil or coconut oil for a dairy-free option, but butter really adds that comforting taste.
Onion: A small onion adds sweetness and depth. If you’re in a pinch, shallots or leeks can also work well. Just adjust the amount since they may have stronger flavors.
Garlic: Fresh minced garlic brings a delightful aroma. If lacking fresh garlic, garlic powder is an okay substitute—use about 1/4 teaspoon for each clove.
Sauerkraut: It’s key for that classic Reuben flavor. If you dislike sauerkraut, you might try pickled cabbage, but it will change the taste. You can also leave it out for a milder flavor.
Beef Broth: Beef broth is essential for this dish. If you’re vegetarian or want a lighter option, vegetable broth works well too, although it’ll alter the traditional taste.
Corned Beef: Thinly sliced corned beef makes this soup hearty. You can substitute it with pastrami or even turkey if you prefer something leaner.
Swiss Cheese: Swiss cheese lends creaminess. If you can’t get it, Gruyère or provolone is a great substitute. Cheddar is nice too but offers a different flavor.
Half-and-half: Half-and-half adds creaminess without being too heavy. Milk can work in a pinch, but for a richer soup, heavy cream is fantastic!
How Do I Thicken the Soup Successfully?
Thickening the soup just right is crucial for that creamy texture. When mixing the flour and half-and-half, ensure there are no lumps. Here’s how to go about it:
- In a bowl, whisk the flour with the cream until smooth—this prevents clumps when you add it to the soup.
- Stir the mixture into the simmering soup slowly. This method helps integrate it without clumping.
- Let it simmer gently after adding, and you’ll see it thickens over the next few minutes. If it’s not thick enough, you can mix a bit more flour with cold water and stir that in.
Perfecting this step makes the soup creamy and delicious. Enjoy your cooking! 😊
How to Make Reuben Soup
Ingredients You’ll Need:
- For the Base:
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- For the Soup:
- 1 cup sauerkraut, drained and chopped
- 4 cups beef broth or stock
- 8 oz corned beef, thinly sliced or chopped
- For Creaminess:
- 1 cup shredded Swiss cheese
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- For Flavor:
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
- For Serving:
- Rye bread slices, toasted
How Much Time Will You Need?
This hearty Reuben soup will take about 15 minutes of preparation and approximately 25 minutes of cooking time. In total, you’ll need about 40 minutes to whip up this delicious dish! Perfect for a cozy dinner or to share with friends and family.
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 thinly sliced onion. Cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Then, mix in the minced garlic and cook for another minute until it’s fragrant.
2. Add the Sauerkraut:
Next, add the chopped sauerkraut to the pot. Cook it for an additional 2 minutes just to warm it through, allowing those delightful flavors to meld together.
3. Bring on the Broth:
Pour the beef broth into the pot, and if you’re using caraway seeds, add those now too! Bring the mixture to a gentle simmer. This will enhance all the wonderful flavors.
4. Thicken the Soup:
In a small bowl, whisk the flour with the half-and-half (or heavy cream) until smooth—this prevents lumps! Stir this mixture into the simmering soup to thicken it slightly, stirring well.
5. Add the Corned Beef and Flavorings:
Now it’s time for the star of the show! Add the chopped or sliced corned beef and Dijon mustard to the soup, stirring to combine. Let it simmer gently for about 10 minutes, allowing all the flavors to meld beautifully.
6. Melt the Cheese:
Finally, fold in the shredded Swiss cheese until it melts and is fully incorporated into the soup. Taste and season with salt and pepper as needed to get that perfect flavor.
7. Serve and Enjoy:
Serve the Reuben soup hot, with a sprinkle of extra black pepper if you’d like, alongside some toasty rye bread for dipping. Enjoy this cozy dish that brings the flavors of a classic Reuben sandwich right into a comforting bowl!
This creamy, tangy, and savory soup captures the classic flavors of a Reuben sandwich in a soothing bowl. Enjoy every spoonful! 😊
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef is perfect for this soup. Just chop it up and add it when instructed in the recipe. It’s a great way to use up leftovers while adding rich flavor to your dish!
What If I Don’t Have Sauerkraut?
If you don’t have sauerkraut, you can substitute it with pickled cabbage or even leave it out for a milder flavor. Keep in mind that it might change the taste, but the soup will still be delicious!
Can I Make This Recipe Dairy-Free?
Yes! To make this soup dairy-free, use a dairy-free butter alternative and replace the half-and-half or cream with a non-dairy milk like almond or oat milk. You can also use dairy-free cheese for a similar flavor and creaminess.
How Long Does Leftover Reuben Soup Last?
Leftover Reuben soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to avoid scorching.
