Creamy Reuben Soup

Creamy Reuben Soup is a delicious, comforting twist on the classic Reuben sandwich. It combines all the flavors of the famous deli sandwich—corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing—into a rich, creamy soup. It’s hearty, flavorful, and perfect for a cozy meal, especially during colder months. Here’s a recipe for Creamy Reuben Soup:

Ingredients:

• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 1 cup sauerkraut, drained and rinsed
• 2 cups cooked corned beef, shredded or chopped (you can use leftover corned beef or deli corned beef)
• 1 cup heavy cream
• 1/2 cup milk (or more if you want a thinner soup)
• 1 teaspoon caraway seeds (optional, but adds a nice touch reminiscent of rye bread)
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 1 tablespoon flour (optional, for thickening)
• 1 1/2 cups Swiss cheese, shredded (plus extra for garnish)
• 1/4 cup Russian dressing or Thousand Island dressing (optional but adds richness)
• Rye croutons or rye bread, for garnish (optional)

Instructions:

1. Sauté the Onions and Garlic:
   • In a large pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
   • Add the minced garlic and sauté for another 1 minute until fragrant.
2. Make the Soup Base:
   • Add the beef broth to the pot, stirring to combine. Bring the broth to a simmer.
   • Add the sauerkraut, shredded corned beef, caraway seeds (if using), smoked paprika, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine, then let the soup simmer for about 10-15 minutes to allow the flavors to meld together.
3. Thicken the Soup (Optional):
   • If you prefer a thicker soup, mix 1 tablespoon of flour with a little cold water to make a slurry. Stir this slurry into the soup and cook for an additional 5-7 minutes until the soup thickens up.
4. Add Cream and Cheese:
   • Lower the heat and stir in the heavy cream and milk. Once the soup is warmed through, add the shredded Swiss cheese and stir until it melts into the soup. If you’re using Russian or Thousand Island dressing, add it now for a touch of sweetness and tang.
   • Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve:
   • Ladle the creamy Reuben soup into bowls. Garnish with extra shredded Swiss cheese, a drizzle of Russian dressing or Thousand Island dressing (optional), and some rye croutons or a slice of toasted rye bread on the side.

Tips:

• Corned Beef: If you don’t have leftover corned beef, you can use deli-style corned beef. Simply chop or shred it to your desired texture.
• Cheese: Swiss cheese is the classic choice for Reuben sandwiches and works perfectly in this soup, but you could also try Gruyère or even a mix of Swiss and cheddar for a different flavor.
• Sauerkraut: Rinsing the sauerkraut helps tone down its sourness, but if you prefer a more pronounced tang, you can skip rinsing or only rinse lightly.
• Texture: If you prefer a smoother soup, you can use an immersion blender to blend part or all of the soup before adding the cream and cheese.

Serving Suggestions:

• Bread: Serve with toasted rye bread or rye croutons to echo the flavors of a Reuben sandwich. You could also use sourdough for a tangy twist.
• Side: A simple green salad with a light vinaigrette would balance out the richness of the soup.

This creamy, comforting Reuben Soup brings the best elements of a classic Reuben sandwich into a cozy, warming bowl. It’s perfect for lunch or dinner, and the leftovers are even better the next day as the flavors continue to develop.