This creamy Reuben soup has all the tasty flavors of a classic Reuben sandwich! It’s packed with hearty corned beef, tangy sauerkraut, and gooey Swiss cheese in a rich, warm broth.
Honestly, it feels like a cozy hug in a bowl! I love dipping some crusty bread in it for that extra yum factor. Trust me, you’ll want seconds of this delightful warmth!
Key Ingredients & Substitutions
Bacon: Thick-cut bacon adds a wonderful crunch and flavor. If you’re looking for a healthier option, turkey bacon works well too. You could also use smoked sausage for a different taste.
Corned beef: You can use leftover corned beef after St. Patrick’s Day or find it fresh at the deli. If you need a vegetarian option, try using seitan or tempeh for a similar texture.
Sauerkraut: This tangy ingredient is key for that Reuben flavor. You could substitute with kimchi for a spicy kick or leave it out completely if you’re not a fan.
Swiss cheese: This cheese melts beautifully. If you want an alternative, try Gruyère or even a sharp cheddar for a different cheese flavor.
Half-and-half or heavy cream: You can use whole milk if you’re looking to lighten it up a bit. For a dairy-free option, coconut milk or cashew cream could work—but they will change the flavor a bit.
How Do I Get My Soup to Be Creamy and Delicious?
The secret to a creamy soup lies in how you combine your ingredients. Here are the key steps:
- Cook the bacon and sauté your onion first. This builds a solid flavor base.
- Don’t rush the flour step! Cooking the flour with the onion and garlic helps eliminate any raw taste.
- Whisk in the broth slowly to keep the mixture smooth. If it’s lumpy, your soup won’t be creamy!
- Always stir in the cream on low heat to keep it from curdling. If it boils, it can split, and we don’t want that!
- Adding cheese gradually while stirring ensures a velvety texture without clumps.
Following these tips will give you a perfect creamy Reuben soup each time. Enjoy!
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices thick-cut bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups diced cooked corned beef
- 1 cup sauerkraut, drained and chopped
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 3 tablespoons all-purpose flour
- 2 cups shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Rye bread slices (for serving)
How Much Time Will You Need?
This creamy Reuben soup takes about 30 minutes to prepare and about 10 minutes for simmering, making it a quick and hearty meal. Perfect for a cozy weeknight dinner or a comforting lunch!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it’s crispy and golden brown. Once cooked, use a slotted spoon to remove the bacon and set it aside, leaving the delicious bacon fat in the pot to build flavor.
2. Sauté the Aromatics:
Add the chopped onion to the pot and sauté it in the bacon fat until the onion is softened and begins to turn translucent, about 4-5 minutes. Then, stir in the minced garlic and cook for an additional minute until it’s fragrant.
3. Create the Base:
Sprinkle 3 tablespoons of flour over the onion and garlic mixture, stirring to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste—this is important for a great flavor profile!
4. Whisk in the Broth:
Slowly whisk in the chicken broth. Doing this gradually helps avoid any lumps, bringing the mixture to a gentle simmer.
5. Add the Main Ingredients:
Stir in the diced corned beef, chopped sauerkraut, Dijon mustard, and optional caraway seeds. Season with salt and pepper to taste. Let the soup simmer gently for about 10 minutes to meld all those amazing flavors together.
6. Make it Creamy:
Reduce the heat to low and stir in the half-and-half or heavy cream. This will give your soup that creamy texture we love!
7. Stir in the Cheese:
Gradually add shredded Swiss cheese to the pot, stirring until it melts and the soup becomes delightfully creamy. Make sure to taste and adjust the seasoning if needed!
8. Serve and Enjoy:
Serve the soup hot, topped with the crispy bacon bits and a sprinkle of fresh chopped chives for a burst of color and flavor. Pair it with some toasted rye bread slices for the perfect dipping companion!
This creamy Reuben soup brings together all the fantastic flavors of a classic Reuben sandwich in a cozy bowl, making it an ideal dish for chilly days or anytime you desire a warm, hearty meal. Enjoy every spoonful!
Can I Substitute the Corned Beef?
Absolutely! If you don’t have corned beef, you can use leftover roast beef or even shredded chicken for a different twist. For a vegetarian option, consider using seitan or tempeh to mimic the texture.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to maintain the creamy consistency.
Can I Make This Soup Dairy-Free?
Yes! To make the soup dairy-free, replace the half-and-half with coconut milk or a plant-based cream, and use a dairy-free cheese alternative. Keep in mind that this may alter the flavor slightly.
What Can I Serve with this Soup?
This soup pairs wonderfully with slices of toasted rye bread for dipping. A simple side salad or some crunchy pickles are also great options to complement this hearty dish.
