Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Let it cook for about 1-2 minutes to remove the raw flour taste.
Add the Broth and Cream:
Slowly pour in the beef broth, stirring continuously to avoid lumps. Once the broth is incorporated, add the heavy cream and bring the mixture to a simmer. Allow it to cook for 5-10 minutes, stirring occasionally, until the soup starts to thicken.
Add the Flavorings:
Stir in the chopped corned beef, sauerkraut, Worcestershire sauce, Dijon mustard, thyme, and caraway seeds (if using). Let the soup simmer for another 10-15 minutes, allowing all the flavors to meld together.
Finish the Soup:
Add the shredded Swiss cheese and stir until the cheese has melted and the soup is creamy and smooth. Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in the Russian dressing for that signature Reuben flavor and let it warm through.
Serve:
Ladle the soup into bowls and serve immediately, garnished with extra shredded Swiss cheese or a sprinkle of caraway seeds, if desired.
Tips for Serving and Storing:
Serving Suggestions:
This soup is hearty and satisfying on its own, but it can be paired with a side of rye bread or a small Reuben sandwich for an even more indulgent meal. A dollop of sour cream or a drizzle of extra Russian dressing on top also makes a lovely finishing touch.
Storing Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the soup cool to room temperature before storing.
Reheating:
When reheating, you may find that the soup has thickened, so feel free to add a little more beef broth or cream to reach your desired consistency. Reheat gently over low heat to avoid curdling the cream.
Freezing:
While this soup is best enjoyed fresh, it can be frozen for up to 2 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture of the cream may change slightly upon freezing, but it will still be flavorful.
Variants of Creamy Reuben Soup:
Vegetarian Reuben Soup:
For a meatless version, swap the corned beef for tempeh or a plant-based meat substitute, such as veggie crumbles. This variation still delivers the signature Reuben flavor, without the meat.
Spicy Reuben Soup:
If you like a little heat, try adding a dash of hot sauce or red pepper flakes to the soup for a spicy kick that complements the richness of the cream and the tanginess of the sauerkraut.
Low-Carb Reuben Soup:
For a lower-carb version, skip the flour when making the roux, or use a low-carb thickening agent like xanthan gum. You can also serve it without bread for a completely carb-free experience.
Slow Cooker Reuben Soup:
To make this soup in the slow cooker, sauté the onions and garlic first, then transfer them to the slow cooker along with the remaining ingredients, except for the cream and cheese. Cook on low for 6 hours or high for 3 hours. Stir in the cream and cheese in the last 30 minutes of cooking.
FAQ:
1. Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld together. Simply prepare the soup and store it in the refrigerator. Reheat it gently on the stovetop before serving.
2. Can I use a different type of cheese?
While Swiss cheese is traditional in a Reuben, you can substitute it with Gruyère or even cheddar if you prefer. Just keep in mind that the flavor profile will change slightly.
3. Can I make this soup gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the soup. Make sure to check that the beef broth and Russian dressing are also gluten-free.
4. How do I make this soup spicier?
If you love a bit of heat, add some diced jalapeños or a dash of hot sauce while simmering the soup. You can also sprinkle some red pepper flakes on top before serving for an extra kick.
5. Can I use canned corned beef for this recipe?
Yes, you can use canned corned beef as a substitute for freshly cooked corned beef. It will give the soup a slightly different texture but still provide the same rich flavor.
Creamy Reuben Soup is a delightful, hearty dish that combines the best elements of a classic Reuben sandwich into a comforting, flavorful soup. Whether you’re serving it for lunch, dinner, or as a unique appetizer at a gathering, it’s sure to impress. With its rich, creamy base and tangy sauerkraut, every spoonful will have you craving more. Try it today and enjoy the flavors of this beloved sandwich in soup form!
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