Creamy Reuben Soup

Creamy Reuben Soup

Now, a good, old-fashioned Reuben sandwich is just about always our top pick if we’re going to a deli or diner. But when the weather gets a bit colder, and we’re looking for something to warm us up a bit more, what better way to do that than to turn our favorite sandwich into a soup! Which brings us to this creamy Reuben soup.

Having turned many of our favorite dishes into soups (cheeseburger soup, cabbage roll casserole soup, etc.), we can say that this one takes the cake – it’s so ridiculously good.

So, we’ve incorporated all the main ingredients in a Reuben sandwich into our soup: corned beef (or pastrami, if that’s what you can find), sauerkraut, Swiss cheese, and rye bread, plus some great extras that make this a stick-to-your-bones meal perfect for any windy day. Start as you would with your typical soup by sautéing your onion, carrot, and garlic, then add in your corned beef, chicken stock, and sauerkraut. Mix in a slurry to thicken things up, then pour in your heavy cream and a hefty amount of Swiss cheese.

Don’t skimp on the cheese, you guys. You want a hearty amount to melt and make this soup velvety and delicious, so keep on slicing and then drop those bad boys in and let them melt into gooey perfection. Not only that, but you’re going to want to seriously butter up some diced rye bread and create some gorgeously toasted croutons to top your soup with. Oh man, this stuff is what dreams are made of; you’ll see.

Recipe for Creamy Reuben Soup:

Creamy Reuben Soup

Ingredients:

• 1 pound corned beef, shredded (or pastrami)
• 1 cup sauerkraut, drained and rinsed
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 6 cups chicken stock
• 1 cup Swiss cheese, shredded
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• Salt and black pepper to taste
• Rye bread, diced, for croutons
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. In a large soup pot, melt butter over medium heat. Add chopped onion, diced carrots, and minced garlic. Sauté until the vegetables are tender.

2. Add shredded corned beef and sauté for an additional 3-5 minutes.

3. Pour in the chicken stock and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes until the flavors meld.

4. In a separate bowl, mix flour with a small amount of water to create a slurry. Stir the slurry into the soup to thicken it.

5. Add sauerkraut to the soup and continue simmering for an additional 10 minutes.

6. Pour in the heavy cream and shredded Swiss cheese. Stir until the cheese is fully melted and the soup becomes creamy.

7. Season the soup with salt and black pepper to taste.

8. In a separate pan, toast diced rye bread with a little butter until they become golden and crispy.

9. Serve the creamy Reuben soup hot, topped with the toasted rye croutons. Garnish with chopped fresh parsley if desired.

Enjoy this comforting and flavorful Creamy Reuben Soup!