Creamy Reuben Soup A Delicious Twist On A Classic – doesn’t that just sound like the perfect culinary adventure? If you, like me, adore the iconic flavors of a traditional Reuben sandwich – the tangy sauerkraut, savory corned beef, Swiss cheese, and the unique zing of Russian dressing – then prepare to be utterly delighted. I’m so excited to share a recipe that transforms all those beloved elements into a warm, comforting bowl of pure joy, ideal for any occasion when you crave something hearty and satisfying.
The Reuben sandwich itself boasts a fascinating, albeit debated, origin story, with claims from both New York delis and Omaha card games. Regardless of its precise birthplace, it quickly captured hearts with its robust combination of flavors and textures. What we’ve done here is taken that celebrated profile and reimagined it into something even more accessible and wonderfully soul-warming. This soup offers all the familiar deliciousness but in a luxurious, creamy format that’s perfect for a cozy evening. It’s a truly innovative way to experience a classic, offering both comfort and an exciting new perspective on a beloved dish.
I believe you’ll find that this particular rendition, which I’ve proudly named “Creamy Reuben Soup A Delicious Twist On A Classic,” manages to capture the very essence of its namesake while offering a beautifully balanced, rich, and utterly satisfying experience. It’s not just a soup; it’s an homage, a conversation starter, and a fantastic meal all rolled into one. Get ready to fall in love with your new favorite way to enjoy Reuben flavors!
Ingredients:
- For the Soup Base:
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 4 cups (32 oz) beef broth (or chicken broth for a milder flavor)
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon caraway seeds, plus more for garnish (optional)
- ½ teaspoon black pepper, freshly ground
- Salt to taste (start with ½ teaspoon, adjust later)
- For the Reuben Elements:
- 2 cups cooked corned beef, shredded or finely diced (about 1 pound pre-cooked)
- 1 ½ cups sauerkraut, well-rinsed, thoroughly squeezed dry, and roughly chopped
- 2 cups shredded Swiss cheese, divided (1 ½ cups for the soup, ½ cup for garnish)
- For the Thousand Island Drizzle (Optional, but highly recommended!):
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish (or finely minced dill pickle)
- ½ teaspoon smoked paprika (optional, for color and depth)
- Pinch of cayenne pepper (optional, for a subtle kick)
- 1 teaspoon white vinegar or lemon juice (for brightness)
- For Garnishing (Optional, but adds a lovely touch):
- Rye bread croutons (homemade or store-bought)
- Extra shredded Swiss cheese
- Fresh chopped parsley or chives
Phase 1: Preparing Your Flavorful Foundation
This is where we build the aromatic base of our Creamy Reuben Soup A Delicious Twist On A Classic. A good foundation ensures a rich, deep flavor throughout the dish. Don’t rush this step, as the gentle caramelization of the onions and garlic will make all the difference.
- Melt the Butter and Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the 3 tablespoons of unsalted butter over medium heat. Once the butter is shimmering, add the finely diced yellow onion. Stir frequently, allowing the onion to soften and become translucent, which usually takes about 6-8 minutes. You’re looking for a gentle caramelization here, not browning. This process draws out the natural sweetness from the onions, creating a wonderful depth of flavor for your soup.
- Add the Garlic: Once the onions are tender, add the 3 cloves of minced garlic to the pot. Stir constantly for about 1 minute, until the garlic is fragrant. Be careful not to let the garlic brown or burn, as burnt garlic can impart a bitter taste to your soup. The aroma at this stage is already starting to hint at the deliciousness to come!
- Create the Roux: Sprinkle the ½ cup of all-purpose flour over the softened onions and garlic. Stir continuously with a whisk or wooden spoon for 2-3 minutes. This step is crucial for cooking out the raw flour taste and creating a roux, which will thicken our soup beautifully. The mixture should form a paste and begin to smell slightly nutty. This roux is the secret to achieving that wonderfully creamy texture without making the soup too heavy.
- Whisk in the Liquids Gradually: Slowly pour in the 4 cups of beef broth, whisking constantly to prevent lumps. Continue whisking as you add the 2 cups of whole milk and then the 1 cup of heavy cream. It’s important to add the liquids slowly and whisk vigorously to ensure a smooth consistency. The soup will begin to thicken as it comes to a gentle simmer. Bring the mixture to a low simmer, stirring occasionally, and let it cook for about 5-7 minutes, allowing the flour to fully hydrate and thicken the base. You’ll notice the soup starting to coat the back of your spoon – that’s a good sign!
Phase 2: Bringing the Reuben Flavors to Life
Now that we have our luscious creamy base, it’s time to infuse it with the distinctive flavors of a classic Reuben sandwich. This is where the magic happens, transforming a simple cream soup into a delightful culinary adventure.
- Introduce the Core Reuben Flavors: Reduce the heat to low. Stir in the 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of caraway seeds. The caraway seeds are absolutely essential for that authentic rye bread note, giving our soup a truly unique character. Season with ½ teaspoon of freshly ground black pepper and ½ teaspoon of salt. Taste the soup at this point; remember, you can always add more salt later, but you can’t take it away!
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Incorporate Corned Beef and Sauerkraut: Add the 2 cups of shredded or finely diced cooked corned beef to the soup. If you’re using leftover corned beef, ensure it’s heated through gently in the soup. Next, carefully fold in the 1 ½ cups of well-rinsed, thoroughly squeezed dry, and roughly chopped sauerkraut. It’s very important to rinse and squeeze the sauerkraut well to remove excess brine, otherwise, your soup might become too sour or salty. The chopped size allows it to integrate beautifully into the soup without being overly stringy. Let the soup gently simmer for another 5-10 minutes, allowing all these wonderful flavors to meld together.
A Note on Sauerkraut:
If you’re not a huge fan of strong sauerkraut flavor, you can reduce the amount slightly or even give it an extra rinse. However, it’s a key component of a Reuben, and when balanced with the creamy soup base, it truly shines!
- Melt in the Swiss Cheese: Remove the pot from the heat. This is important to prevent the cheese from becoming stringy or clumping. Add 1 ½ cups of the shredded Swiss cheese to the hot soup. Stir gently until the cheese has completely melted and is fully incorporated, making the soup even richer and creamier. The Swiss cheese adds that distinctive nutty, tangy note that perfectly complements the corned beef and sauerkraut. You’ll notice the soup’s consistency becoming even more luxurious at this stage.
- Final Seasoning Check: Taste the soup again. At this point, you might find it needs a little more salt, pepper, or even a tiny splash of additional Worcestershire for depth. Adjust the seasonings to your preference. This is your Creamy Reuben Soup A Delicious Twist On A Classic, so make it perfect for your palate!
Phase 3: Crafting the Thousand Island Drizzle and Serving
The Thousand Island drizzle is the crowning glory for this soup, truly echoing the classic Reuben sandwich experience. It adds a delightful tang and creamy counterpoint that elevates the dish from great to extraordinary.
- Prepare the Thousand Island Drizzle (If Using): In a small bowl, whisk together the ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish (or finely minced dill pickle), ½ teaspoon smoked paprika (if desired for color and smoky depth), a pinch of cayenne pepper (for a very subtle kick if you like), and 1 teaspoon of white vinegar or lemon juice. Mix until well combined and smooth. Taste and adjust seasonings – you might want a tiny bit more relish or a dash more vinegar for extra brightness. This vibrant sauce not only looks appealing but brings that essential “dressing” flavor profile right into your soup experience.
- Serve Your Creamy Reuben Soup: Ladle the hot soup into individual bowls. The aroma alone will have everyone at the table excited!
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Garnish and Enjoy: For a truly authentic and visually stunning presentation, drizzle each serving with a spoonful or two of your homemade Thousand Island dressing. Sprinkle with some of the reserved ½ cup of shredded Swiss cheese, a few crunchy rye bread croutons, and a pinch of fresh chopped parsley or chives. A few extra caraway seeds scattered on top also look fantastic and reinforce the classic flavor.
Serving Suggestion:
Serve this Creamy Reuben Soup A Delicious Twist On A Classic with extra rye bread on the side for dipping. It’s hearty enough to be a meal on its own, especially on a chilly evening. The combination of warm, savory soup with the cool, tangy drizzle and crunchy croutons is simply divine.
- Storage and Reheating: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or in the microwave. If the soup has thickened too much during storage, you can thin it with a splash of milk or broth while reheating. I find it tastes even better the next day as the flavors have had more time to deepen and meld!
Enjoy every spoonful of this incredibly flavorful and comforting Creamy Reuben Soup A Delicious Twist On A Classic. It truly captures all the beloved elements of the sandwich in a warm, satisfying bowl!
Conclusion:
Well, there you have it, my friends! I truly hope you’re as excited about this recipe as I am. We’ve journeyed through the creation of something truly special, a dish that takes the beloved, iconic flavors of a classic Reuben sandwich and transforms them into an unbelievably comforting, heartwarming bowl of goodness. This isn’t just any soup; it’s a culinary hug, a delightful symphony of savory corned beef, tangy sauerkraut, rich Swiss cheese, and the unmistakable zest of Thousand Island dressing, all blended into a luxuriously creamy broth. It’s a truly unique experience that will redefine your perception of comfort food. When you’re craving something familiar yet excitingly new, something that satisfies both your hunger and your soul, this recipe is absolutely your go-to. It’s perfect for those chilly evenings when you need a little extra warmth, or when you just want to impress your family and friends with a dish that’s both inventive and incredibly delicious. The preparation is straightforward, and the payoff is immense, making it a fantastic addition to anyone’s recipe repertoire.
Why This Soup Is An Absolute Must-Try
What makes this soup stand out in a crowd? It’s the ingenious way it captures every single element of a Reuben sandwich – from the briney kick of the sauerkraut to the distinct flavor of corned beef and the melted goodness of Swiss cheese – and reimagines it in a velvety, spoonable form. You get all that robust flavor without the need for multiple layers of bread, although a good slice of rye for dipping is always encouraged! It’s hearty without being overly heavy, and its complex flavor profile ensures that every spoonful is a journey of delightful discovery. This soup isn’t just delicious; it’s an experience. It’s the kind of dish that prompts exclamations of delight around the dinner table and leaves everyone feeling utterly content. If you’ve ever found yourself torn between a sandwich and a soup, this glorious creation offers the best of both worlds, effortlessly blending the two into a harmonious, irresistible meal.
Elevate Your Dining: Serving Suggestions & Creative Variations
Now that you’re convinced this soup is a must-make, let’s talk about how to make it truly unforgettable. While it’s utterly fantastic on its own, a few simple additions can elevate your bowl to new heights. For garnishes, I highly recommend a generous sprinkle of extra shredded Swiss cheese, which melts beautifully into the hot soup, adding another layer of creamy richness. A light dusting of caraway seeds can echo the flavor of rye bread, or even better, some homemade rye croutons for a delightful crunch. Just cube some rye bread, toss with a little melted butter and garlic powder, then toast until golden brown. A swirl of extra Thousand Island dressing or a fresh sprig of dill or parsley can also add a lovely visual and aromatic touch.
Feeling adventurous? The beauty of this recipe lies in its adaptability. You can easily switch up the main protein; while corned beef is traditional, high-quality pastrami would also be phenomenal, offering a slightly different smoky depth. For a vegetarian take, consider using a plant-based corned “beef” alternative or even thinly sliced smoked tofu, ensuring your broth is vegetable-based. If you prefer a bolder cheese flavor, try substituting Gruyère for part of the Swiss. For those who like a little heat, a tiny pinch of cayenne pepper or a dash of hot sauce stirred in at the end can provide a wonderful kick. You can also adjust the consistency to your liking; if you prefer a thicker, almost stew-like texture, simply simmer a bit longer or add a touch more cheese. If you enjoy a slightly tangier soup, a splash more sauerkraut juice can do wonders. Don’t be afraid to experiment and make this recipe truly your own!
Your Turn: Experience The "Creamy Reuben Soup A Delicious Twist On A Classic"
So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into the delightful process of creating this incredible soup. Trust me, the aroma alone will be enough to get your taste buds tingling long before the first spoonful. This is more than just a recipe; it’s an invitation to experience comfort, innovation, and pure culinary joy in your own kitchen. I am so confident that you will fall in love with the depth of flavor and the satisfying warmth this dish provides.
Once you’ve whipped up your batch of Creamy Reuben Soup A Delicious Twist On A Classic, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you put your own creative spin on it? What were your favorite garnishes? Did your family rave about it? Please don’t keep your delicious creations a secret! Share your thoughts, your photos, and your tips in the comments section below, or tag me on social media. Your feedback and personal touches inspire me and our whole community of home cooks. Let’s make this soup a staple, and spread the word about this fantastic way to enjoy a classic! Happy cooking, and enjoy every single creamy, dreamy bite!
Creamy Reuben Soup: A Delicious Twist On A Classic
Transform the beloved flavors of a classic Reuben sandwich into a warm, comforting, and creamy soup. This innovative recipe features tender corned beef, tangy sauerkraut, and Swiss cheese in a rich broth, topped with a zesty Thousand Island drizzle.
Ingredients
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3 tablespoons unsalted butter
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1 large yellow onion, finely diced
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3 cloves garlic, minced
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1/4 cup all-purpose flour
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4 cups beef broth
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2 cups whole milk
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1 cup heavy cream
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon caraway seeds
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1/2 teaspoon black pepper
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Salt to taste
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1/2 pound cooked corned beef, chopped
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1 cup sauerkraut, well-rinsed, thoroughly squeezed dry, and chopped
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1 1/2 cups shredded Swiss cheese (for soup)
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1/4 cup Russian or Thousand Island dressing
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1/2 cup shredded Swiss cheese (for garnish)
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Rye bread croutons (for garnish)
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Fresh chopped parsley or chives (for garnish)
Instructions
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Step 1
Melt butter in a large pot over medium heat. Sauté diced onion for 6-8 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in 1/4 cup flour; whisk for 2-3 minutes to cook out raw flour taste and form a roux. -
Step 2
Gradually whisk in beef broth, then whole milk, and heavy cream until smooth. Bring to a low simmer, stirring occasionally, and cook for 5-7 minutes until the soup thickens. -
Step 3
Reduce heat to low. Stir in Dijon mustard, Worcestershire sauce, caraway seeds, black pepper, and salt. Add chopped cooked corned beef and well-rinsed, squeezed dry, chopped sauerkraut. Simmer for 5-10 minutes to meld flavors. -
Step 4
Remove pot from heat. Stir in 1 1/2 cups shredded Swiss cheese until completely melted and incorporated. Taste and adjust seasonings as needed. -
Step 5
Ladle hot soup into bowls. Drizzle each serving with 1/4 cup Russian or Thousand Island dressing. Garnish with remaining 1/2 cup shredded Swiss cheese, rye bread croutons, and fresh parsley or chives. Serve immediately, ideally with extra rye bread. -
Step 6
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on stovetop or in microwave, thinning with milk or broth if needed.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
