Creamy Reuben Soup Recipe

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Start Here: Cozy Cravings with Creamy Reuben Soup Recipe

If you love the classic flavors of a Reuben sandwich but want something warm and comforting, this Creamy Reuben Soup Recipe is pure heartwarming magic. I first made this soup on a chilly weekend when the aroma of buttery onions mingled with melty Swiss cheese filled my kitchen. It quickly became a favorite for Sunday dinners and casual weeknight treats alike.

You’ll enjoy how this soup combines tangy sauerkraut and savory corned beef into a luscious, creamy base that’s velvety on your spoon and packed with bold flavors. Every spoonful feels like a hug in a bowl, perfect for those days when you crave something both filling and flavorful without the fuss of a sandwich.

The best part? It’s amazingly easy to bring together and can easily become your go-to comfort food staple. Let’s dive in!

Prep Like a Pro

Before you start stirring pots, it’s always a good idea to prep your ingredients — chefs call it mise en place, but I just think of it as “get your ducks in a row.” Chopping your onion, mincing garlic, and measuring your flour and liquids ahead of time keeps the cooking smooth and stress-free. You’ll thank yourself when everything sizzles and simmers with ease!

• A large heavy-bottomed pot (for even heat distribution)
• Measuring cups and spoons (to keep flavors balanced)
• Wooden spoon or heat-proof spatula (to stir without scratching)
• Whisk (to smoothly incorporate flour and broth)
• Knife and cutting board (for chopping and mincing)
• Small bowls for mise en place ingredients

Gather Your Ingredients

For best results, measuring your ingredients accurately makes a big difference in texture and taste. Here’s a quick rundown of what you’ll want on hand for this creamy treat:

• Unsalted butter – for that rich, golden base
• Medium onion – brings sweetness and depth
• Garlic cloves – add a punch of aroma and warmth
• All-purpose flour – creates the silky roux to thicken
• Chicken broth – the savory liquid backbone
• Heavy cream – makes everything velvety smooth
• Corned beef – tender, flavorful protein star
• Sauerkraut – tangy and perfectly pickled
• Swiss cheese – melts into creamy goodness
• Russian or Thousand Island dressing – adds that signature Reuben zing
• Salt and pepper – seasoning essentials
• Rye bread croutons – crunchy, toasty garnish
• Chopped parsley – fresh green finish

If you can’t find Russian dressing, Thousand Island is a great swap and just as delicious. And if sauerkraut isn’t your thing, try fermented cabbage or finely chopped pickles for a similar tang.

Step-by-Step to Creamy Reuben Soup Recipe Bliss

Let’s break down the process so you can create this creamy Reuben magic effortlessly.

1. Melt & Sauté: In your large pot, melt the butter over medium heat until it starts to foam. Add the chopped onion and garlic, stirring often. You want the onion translucent and fragrant, about 5 minutes. The aroma should already make you hungry!
2. Whisk the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes to cook off the raw flour taste and form a smooth roux—it’ll thicken the soup beautifully.
3. Add Broth, Stir & Simmer: Slowly whisk in the chicken broth. This part is key to avoid lumps—patience here pays off. Bring to a gentle simmer, letting everything marry together.
4. Blend in Cream: Lower the heat and stir in the heavy cream for richness. Watch as the soup starts to take on that luscious, creamy consistency you love.
5. Layer in Goodness: Toss in your chopped corned beef and drained sauerkraut. Stir well so every bite gets a punch of classic flavor.
6. Cheesy Finish: Mix in the shredded Swiss cheese and dressing. Stir until the cheese melts and the soup turns decadently creamy—this is comfort in a bowl.
7. Season & Simmer: Taste test and add salt and pepper as you like. Let the soup simmer another 10 minutes, giving flavors time to meld and deepen.
8. Garnish & Serve: Ladle into bowls, then sprinkle with crunchy rye croutons and vibrant chopped parsley. The crunch and color add a perfect finishing touch.

Serve & Savor

Once your creamy Reuben soup is ready, serve it hot to enjoy every rich, tangy, cheesy spoonful. The toasty rye croutons offer an irresistible crunch, while the parsley adds a fresh brightness. I love sitting down with a steaming bowl and watching the flavors come alive—this is the kind of dish you’ll want to savor slowly with good company or a cozy night alone.

Creative Variations with Creamy Reuben Soup Recipe

• Swap corned beef for smoked turkey or pastrami for a different twist.
• Try a dairy-free version using coconut cream and vegan cheese.
• In the summer, toss in some diced tomatoes for a fresh contrast.
• Boost the tang with extra sauerkraut or a splash of pickle juice.
• Add rotisserie chicken for a quicker protein option.
• For spice lovers, stir in a teaspoon of horseradish or hot sauce.

Make-Ahead, Store & Reheat

• Make the soup up to 2 days ahead and store covered in the fridge.
• Reheat gently over low heat, stirring frequently to prevent scorching.
• If too thick after refrigeration, thin with a splash of chicken broth or cream.
• Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
• Fresh garnishes like rye croutons and parsley are best added just before serving.

Your Creamy Reuben Soup Recipe Questions Answered

• Can I use beef broth instead of chicken broth? Absolutely! Beef broth will deepen the savory flavor and works beautifully here.
• What if I don’t have heavy cream? Half-and-half can be used, though the soup will be slightly less rich and creamy.
• Is Russian dressing necessary? It adds the classic tang, but Thousand Island or even a bit of ketchup mixed with mayo can stand in.
• How spicy is this soup? It’s mild by default, but you can add chili flakes or horseradish if you want more heat.
• Can I make this soup vegetarian? For sure, just skip the corned beef and use vegetable broth, extra Swiss cheese, and add smoked tofu or mushrooms.

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