Creamy Reuben Soup Recipe
Story
The Reuben sandwich is a beloved classic—a hearty combination of corned beef, sauerkraut, Swiss cheese, and creamy Thousand Island dressing, all nestled between slices of rye bread. Imagine transforming this iconic sandwich into a warm, comforting bowl of soup! Creamy Reuben Soup delivers all the bold, tangy, and savory flavors of a Reuben but in a spoonable, velvety form. This recipe is perfect for chilly days or when you’re looking for a creative twist on a traditional favorite. Originating as a Midwestern delicacy, Reuben Soup is a celebration of bold flavors with a creamy, satisfying base that will transport you to a cozy deli, no matter where you are.
Key Points and Tips
- Corned Beef Quality: Use fresh deli-sliced corned beef or leftover corned beef for the best flavor and texture.
- Rye Bread Garnish: Toasted rye bread cubes or croutons are a must for authentic Reuben flavor.
- Cheese Choice: Freshly grated Swiss cheese melts better than pre-packaged varieties. Avoid pre-shredded cheese, as it may contain anti-caking agents that prevent smooth melting.
- Sauerkraut Prep: Drain and lightly rinse the sauerkraut to balance the tanginess. For a stronger flavor, add it directly without rinsing.
- Broth and Cream Balance: Use a combination of chicken broth and heavy cream for a rich yet balanced base.
- Thickening Tip: Use flour or cornstarch as a thickening agent to achieve the perfect creamy consistency.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (or gluten-free flour for a GF option)
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1 cup sauerkraut, drained and lightly rinsed
- 1/2 pound corned beef, diced or shredded
- 1 1/2 cups shredded Swiss cheese
- 1 teaspoon caraway seeds (optional, for that rye bread flavor)
- Salt and pepper to taste
For Garnish:
- Rye bread croutons or toasted rye bread slices
- Fresh parsley, chopped (optional)
