About This Recipe
Creamy Reuben Soup is a savory soup that translates the core flavors of a Reuben sandwich into a liquid form. The recipe typically features a base of beef broth and cream, incorporating corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing flavors. It is a cooked soup that is simmered and thickened before serving.
Why You’ll Love This Recipe
This soup provides the familiar and distinctive taste profile of a Reuben sandwich in a warm, creamy format. It utilizes common deli ingredients and employs standard soup-making techniques. The result is a rich, hearty soup suitable as a main course. It is an efficient way to use leftover corned beef.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 4 cups beef broth
- 2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained and rinsed
- 2 cups heavy cream or half-and-half
- 2 cups shredded Swiss cheese
- ¼ cup Thousand Island dressing
- 1 teaspoon caraway seeds (optional)
- ½ teaspoon black pepper
Step by Step Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 2 minutes to form a roux.
- Gradually whisk in the beef broth, ensuring no lumps form. Continue to whisk until the mixture is smooth.
- Bring the soup to a simmer, then reduce the heat to low. Stir in the chopped corned beef, sauerkraut, and caraway seeds (if using).
- Simmer the soup for 15-20 minutes, stirring occasionally.
- Gradually stir in the heavy cream or half-and-half. Heat through but do not boil.
- Reduce the heat to the lowest setting and gradually add the shredded Swiss cheese, stirring constantly until the cheese is fully melted and incorporated.
- Stir in the Thousand Island dressing and black pepper. Taste and adjust seasoning if necessary.
- Serve hot, optionally garnished with additional corned beef, Swiss cheese, or rye croutons.
FAQ
Can I use deli corned beef?
Yes. Thinly sliced deli corned beef, chopped into small pieces, is a suitable and convenient option for this recipe.
Why is rinsing the sauerkraut recommended?
Rinsing sauerkraut under cold water removes excess brine, which can make the soup overly salty and sharp. This step allows for better control of the soup’s final flavor.
What can I use instead of Thousand Island dressing?
A combination of ketchup and mayonnaise, with a small amount of sweet pickle relish, can be used as a substitute to approximate the flavor.
You Must Know
Adding the cheese over very low heat and stirring constantly is essential to prevent the soup from breaking or becoming grainy. Allowing the soup to boil after the dairy has been added can cause curdling. The roux must be cooked for the full two minutes to eliminate the raw flour taste before the broth is added.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring frequently. Do not boil. This soup does not freeze well, as the dairy base can separate and the texture of the ingredients can become undesirable upon thawing.