Creamy Reuben Soup

 

Creamy Reuben Soup Recipe

A cozy, indulgent soup that captures the flavors of a classic Reuben sandwich with creamy texture and layers of savory, tangy goodness.

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Introduction: Why Reuben Soup?

The Reuben sandwich is a beloved classic: corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread. Turning these iconic flavors into a soup makes for a warming, satisfying dish perfect for cooler months or anytime you want comfort food with a twist.

This creamy soup blends the saltiness of corned beef, the tang of sauerkraut, the sharpness of Swiss cheese, and the rich creaminess of a soup base. It’s also versatile and easy to prepare, making it great for casual dinners or entertaining.

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Ingredients and Their Roles

Protein and Flavor Base

• 12 oz corned beef, chopped or shredded
  Use deli-style or leftover corned beef. This is the star protein that adds hearty, salty, savory flavor.

• 1 cup sauerkraut, drained and chopped
  Adds a bright, tangy bite and classic Reuben flavor.

Vegetables

• 1 medium onion, finely chopped
  Adds sweetness and depth when sautéed.

• 2 cloves garlic, minced
  Aromatic foundation for flavor complexity.

• 2 stalks celery, diced
  Adds mild herbal freshness and texture.

• 1 large carrot, diced
  Adds subtle sweetness and body.

Liquids

• 4 cups beef broth (or chicken broth)
  Creates the soup’s savory liquid base.

• 1 cup heavy cream
  Adds luxurious creaminess and richness.

• 1/2 cup milk (whole or 2%)
  Lightens the cream a bit and adds volume.

Cheese

• 1 ½ cups shredded Swiss cheese
  Essential sharp, nutty cheese flavor melting into the soup.

Thickener

• 3 tablespoons unsalted butter
  For sautéing and roux base.

• 3 tablespoons all-purpose flour
  Creates the roux that thickens the soup.

Herbs & Spices

• 1 teaspoon dried dill weed (or fresh dill if available)
  A classic herb pairing with sauerkraut and corned beef.

• 1 teaspoon caraway seeds (optional)
  Adds a distinctive earthy, anise-like flavor typical of Reuben dishes.

• Salt and freshly ground black pepper to taste
  Season to balance all the flavors.

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Equipment Needed

• Large soup pot or Dutch oven

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Cheese grater

• Knife and cutting board

• Ladle for serving

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Step 1: Preparing the Ingredients

• Chop the corned beef into bite-sized pieces or shred if preferred.

• Drain sauerkraut well and chop roughly to avoid large chunks.

• Dice onion, celery, and carrot finely for even cooking.

• Mince garlic cloves.

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Step 2: Sauté the Aromatics and Vegetables

1. In a large pot, melt the butter over medium heat.

2. Add diced onion, celery, and carrot. Sauté gently for 5-7 minutes, stirring occasionally until softened and translucent.

3. Add minced garlic and cook for another minute until fragrant.

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Step 3: Make the Roux

1. Sprinkle the flour over the sautéed vegetables, stirring constantly to coat everything evenly.

2. Cook the roux for about 2 minutes, stirring frequently, until it turns a light golden color and loses the raw flour taste.

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Step 4: Add the Broth and Build the Soup Base

1. Gradually whisk in the beef broth, ensuring no lumps form.

2. Increase heat to medium-high and bring the mixture to a gentle boil, then reduce to simmer.

3. Add the chopped sauerkraut, caraway seeds (if using), and dried dill. Stir well.

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Step 5: Incorporate the Corned Beef and Simmer

1. Add the chopped corned beef to the pot.

2. Simmer gently for 10-15 minutes, allowing flavors to meld and the beef to warm through.

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Step 6: Add Dairy and Cheese

1. Reduce heat to low. Stir in the heavy cream and milk slowly.

2. Add shredded Swiss cheese gradually, stirring until fully melted and smooth.

3. Taste and adjust seasoning with salt and pepper as needed.

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Step 7: Final Touches

• If the soup is too thick, add a bit more broth or milk to reach your desired consistency.

• For a more pronounced dill flavor, add fresh dill on top before serving.

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Serving Suggestions

• Serve hot with crusty rye bread or toasted rye croutons for that authentic Reuben feel.

• Garnish with fresh parsley or extra dill.

• A dollop of sour cream or Russian dressing on top can add extra tang.

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Tips for the Best Creamy Reuben Soup

• Quality corned beef matters: If using packaged deli meat, choose a flavorful, not too lean version for juicy results.

• Sauerkraut: Drain well to avoid watery soup; rinsing is optional if you want to reduce acidity.

• Cheese: Use freshly shredded Swiss cheese, not pre-shredded for better melting.

• Simmer gently: Avoid boiling after adding dairy and cheese to prevent curdling.

• Adjust seasoning last: Broth and corned beef can be salty, so add salt cautiously.

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Variations and Additions

• Vegetarian version: Substitute corned beef with smoked tempeh or mushrooms and use vegetable broth.

• Spicy kick: Add a pinch of smoked paprika or cayenne pepper.

• Add potatoes: Dice and cook with broth for a heartier soup.

• Make it chunky: Add chopped pickles on top when serving for crunch.

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Nutritional Information (approximate per serving)

• Calories: 350-450

• Protein: 25g

• Fat: 25g

• Carbohydrates: 15g

• Fiber: 3g

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Troubleshooting

• Soup too thick? Thin with more broth or milk.

• Cheese clumped? Stir gently off heat; use freshly shredded cheese.

• Too salty? Add a splash of cream or potato chunks to absorb saltiness.

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Storing and Reheating

• Store leftover soup in airtight containers in the refrigerator up to 3 days.

• Reheat gently on stovetop over low heat, stirring frequently. Add extra broth or cream if needed.

• Freeze in freezer-safe containers for up to 2 months; thaw overnight before reheating.

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Background on the Classic Reuben Sandwich

The Reuben sandwich, said to be created in the early 20th century, combines corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread, grilled until toasty. This soup version is a nod to those flavors, bringing them together in a creamy, warming bowl perfect for comfort food lovers.

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Final Thoughts

Creamy Reuben Soup is a fantastic way to enjoy your favorite deli sandwich flavors in a cozy bowl. It’s hearty, satisfying, and packs a punch with its tangy sauerkraut and melty cheese. Ideal for family dinners or serving guests, this soup brings nostalgia and warmth in every spoonful.