Name: Creamy Reuben Soup: 3 Amazing Comfort Reasons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 cup sauerkraut, drained and chopped; 1 pound corned beef, chopped; 1/2 cup heavy cream; 1/4 cup Swiss cheese, shredded; 2 tablespoons all-purpose flour; Salt and pepper to taste; Rye bread croutons for garnish

Jump to Recipe

Okay, so picture this: It’s freezing outside, you’re craving something warm and comforting… but you’re also kinda bored of the same ol’ soups. That’s where my Creamy Reuben Soup comes in! Seriously, who doesn’t love a Reuben? That tangy sauerkraut, salty corned beef, creamy Swiss… Wow! But turning it into a soup? Total game-changer. Trust me, this Creamy Reuben Soup is like a hug in a bowl. It’s got all those amazing Reuben flavors you love, but in a rich, satisfying soup that’s perfect for a chilly night. I’ve been making this for years, tweaking it until it’s *just* right. You are going to LOVE it!

Why You’ll Love This Creamy Reuben Soup

Seriously, you’re gonna be obsessed! I’m not kidding; this isn’t just another soup recipe. It’s got everything going for it. Wanna know why I’m so crazy about it? Here’s the lowdown:

Quick and Easy Creamy Reuben Soup

Forget spending hours in the kitchen! This Creamy Reuben Soup comes together *fast*. I mean, we’re talking weeknight dinner material, people. You can whip it up in under an hour, easy!

Comforting and Flavorful Creamy Reuben Soup

Oh my gosh, the flavor! It’s like a Reuben sandwich exploded in the best way possible. The creamy broth, the tangy sauerkraut, the salty corned beef… it’s a flavor bomb! Total comfort food vibes.

Simple Ingredients for Creamy Reuben Soup

You don’t need a fancy grocery store for this one! All the ingredients are super easy to find. I bet you already have half of them in your fridge and pantry! That’s my kind of recipe.

Creamy Reuben Soup Ingredients

Okay, let’s talk ingredients! Nothing too crazy here, promise. But getting the right stuff *definitely* makes a difference. So, here’s what you’ll need for my Creamy Reuben Soup:

1 tablespoon olive oil – just the regular stuff is fine!
1 medium onion, chopped – yellow or white, whatever you’ve got!
2 cloves garlic, minced – don’t skimp on the garlic, trust me!
4 cups beef broth – low sodium is always a good idea, so you can control the salt.
1 cup sauerkraut, drained and chopped – I like the kind in a jar, but the bagged stuff works too. Make sure you squeeze out the extra liquid!
1 pound cooked corned beef, chopped – Now, for this, I usually use leftover corned beef from St. Patrick’s Day (if I have any!). But deli corned beef works great in this Creamy Reuben Soup, too! Just ask for it sliced a bit thicker so you can chop it up nicely.
1/2 cup heavy cream – this is what makes it *creamy*, duh!
1/4 cup Swiss cheese, shredded – pre-shredded is fine, or you can shred your own if you’re feeling fancy!
2 tablespoons all-purpose flour – for thickening things up!
Salt and pepper to taste – don’t forget to season!
Rye bread croutons for garnish – these are optional, but they add a *fantastic* crunch!

How to Make Creamy Reuben Soup: Step-by-Step Instructions

Alright, ready to get cooking? Don’t worry, this Creamy Reuben Soup is super easy to throw together. Just follow these steps, and you’ll be slurping up a bowl of deliciousness in no time! Seriously, even *I* can’t mess this up!

Preparing the Base for Creamy Reuben Soup

First, grab a big pot – like, a *really* big one. Put it over medium heat and drizzle in that olive oil. Once the oil is nice and hot, toss in your chopped onion. You want to cook it until it’s soft and translucent, about 5-7 minutes. Keep an eye on it, and stir it every now and then, so it doesn’t burn! Next, add the minced garlic and cook for just another minute, until it’s fragrant. Careful, garlic burns easily!

Now, sprinkle in the flour and stir it around so it coats everything. Cook it for about a minute – this gets rid of that raw flour taste. Then, slowly pour in the beef broth, whisking, whisking, whisking! Seriously, whisk like your life depends on it! You don’t want any lumps in your Creamy Reuben Soup, trust me.

Building the Creamy Reuben Soup Flavor

Bring the soup to a simmer – those little bubbles are key! Then, stir in the drained and chopped sauerkraut and the chopped corned beef. Season with salt and pepper to taste. Don’t be shy with the pepper! Now, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This is when all those amazing flavors get to know each other and become one big, happy Creamy Reuben Soup family. You want the soup to thicken up slightly, but if it’s too thick, just add a little more broth.

Finishing the Creamy Reuben Soup

Okay, almost there! Remove the pot from the heat and stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese is completely melted and the soup is smooth and creamy. Mmm, that’s the good stuff! Give it a taste and adjust the seasoning if needed. Maybe a little more salt? A pinch of pepper? It’s your Creamy Reuben Soup; make it perfect for *you*!

Tips for the Best Creamy Reuben Soup

Okay, so you’ve got the basics down, but wanna take your Creamy Reuben Soup to the *next* level? Of course, you do! Here are a few of my secret weapons for making this soup truly unforgettable. Trust me; these tips will make all the difference!

Achieving the Perfect Creamy Reuben Soup Consistency

Is your soup too thin? No problem! Whisk together a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the soup while it’s simmering. Let it cook for a few minutes until it thickens up. Too thick? Just add a little more beef broth until it’s just right! It’s all about finding that sweet spot, you know?

Enhancing the Creamy Reuben Soup Flavor

Want to kick up the flavor a notch? Try adding a pinch of smoked paprika! It gives the soup a lovely smoky depth. Or, for a little zing, stir in a tablespoon of Dijon mustard. My favorite part is a bay leaf while it simmers. Just remember to remove it before serving! So good!

Creamy Reuben Soup Ingredient Substitutions

Got dietary restrictions? No sweat! For a dairy-free version, use coconut cream instead of heavy cream. It’ll still be super creamy! And if you’re not a fan of Swiss cheese (gasp!), you can use provolone or even mozzarella. It won’t be *quite* the same, but it’ll still be delicious! Don’t be afraid to experiment!

Creamy Reuben Soup Variations

Okay, so you’ve made the classic Creamy Reuben Soup, and you’re loving it… but what if you wanna mix things up a little? I’m all about experimenting in the kitchen, so here are a few fun variations to try! Don’t be afraid to get creative – it’s soup, after all!

Spicy Creamy Reuben Soup

Wanna add a little kick to your Creamy Reuben Soup? Easy peasy! Just sprinkle in a pinch of red pepper flakes while it’s simmering. Or, for even *more* heat, add a dash or two of your favorite hot sauce! I’m a big fan of sriracha in mine. Woo!

Low-Carb Creamy Reuben Soup

Watching your carbs? No problem! You can still enjoy this Creamy Reuben Soup! Instead of using flour to thicken it, try adding a little cream cheese. It’ll make it extra creamy and low-carb! And for a super low-carb option, swap out some of the corned beef for cauliflower rice. You won’t even miss the carbs, I promise!

Serving Suggestions for Your Creamy Reuben Soup

Okay, so you’ve got a steaming bowl of Creamy Reuben Soup… but what should you serve with it? I’m a big fan of keeping things simple! A side salad with a light vinaigrette is always a winner. And you can’t go wrong with some crusty bread for dipping – it’s perfect for soaking up all that delicious broth! Wow!

Storing and Reheating Creamy Reuben Soup

Got leftovers? Lucky you! This Creamy Reuben Soup is even better the next day. Just pop it in an airtight container and stick it in the fridge – it’ll keep for about 3-4 days. When you’re ready to reheat, you can either zap it in the microwave (stirring every minute or so) or gently warm it on the stovetop. Easy peasy!

Creamy Reuben Soup FAQs

Got questions about my Creamy Reuben Soup? I got answers! I’ve been making this soup for ages, so I’ve heard it all. Here are a few of the most common questions I get asked. Don’t be shy if you have more – just leave a comment below!

Can I freeze Creamy Reuben Soup?

Good question! You *can* freeze it, but the texture might change a bit. The cream can sometimes get a little grainy after thawing. My best tip? Let the soup cool completely, then store it in freezer-safe containers, leaving some space at the top. When you’re ready to eat it, thaw it overnight in the fridge. When reheating, stir it often and gently. You might need to add a splash of broth to get it back to the right consistency. I usually prefer to enjoy it fresh, but freezing in a pinch is totally doable!

What kind of corned beef should I use for Creamy Reuben Soup?

Okay, this is a *big* one! Honestly, it’s up to you! Leftover corned beef is fantastic (if you have it!). Otherwise, deli corned beef works great. I like to get it sliced a little thicker so I can chop it into nice, chunky pieces. Just avoid the super lean stuff – a little bit of fat adds a lot of flavor to the soup! Also, pre-packaged corned beef works just fine too!

How can I make Creamy Reuben Soup thicker?

Soup not thick enough for ya? No worries! The easiest way is to mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Then, stir that into the simmering soup and cook for a few minutes until it thickens up. You can also mash some of the sauerkraut with a fork before adding it to the soup – that helps thicken it up a bit, too! Trust me, it works like a charm!

Nutritional Information for Creamy Reuben Soup

Okay, so you’re probably wondering about the nutritional info for this Creamy Reuben Soup, right? I’m not a nutritionist, so I can’t give you exact numbers. But I can give you a rough estimate! Just remember, this is based on typical values, and it can vary depending on the specific ingredients you use. So, take it with a grain of salt (or maybe a crouton!). We’re talking about calories, fat, protein, carbs – the usual suspects. Keep in mind, it’s all approximate!

Enjoy Your Delicious Creamy Reuben Soup!

Okay, that’s it! Seriously, wasn’t that easy? Now go grab a bowl of your amazing Creamy Reuben Soup and enjoy! And hey, if you loved this recipe as much as I do, please leave a comment below and let me know! Or even better, give it a rating! And don’t forget to share it with your friends on social media – they deserve to know about this deliciousness, too! Happy slurping!