This Reuben Soup is a cozy twist on the classic sandwich! With flavors of sauerkraut, corned beef, and melted cheese, it’s both hearty and delicious.
Honestly, who needs bread when you can have all that yumminess in a bowl? I love serving it with a sprinkle of croutons on top for some crunch!
Key Ingredients & Substitutions
Butter: Unsalted butter is great for controlling the salt levels in this soup. If you’re dairy-free, use olive oil or a plant-based butter as a substitute.
Onion: A medium onion adds sweetness, but you can use shallots or leeks for a milder flavor. Red onions also work well for a bit of color.
Sauerkraut: This is essential for the tangy flavor. If you don’t have it, consider using pickled cabbage or kimchi as alternatives, though they will alter the taste.
Corned Beef: Chopped or shredded corned beef gives that classic Reuben flavor. You could swap it for pastrami, or for a vegetarian option, use cooked mushrooms or tempeh.
Swiss Cheese: This cheese adds creaminess. If you can’t find Swiss, Gruyère or Monterey Jack are good substitutes. Vegan cheese can also work if you’re looking for a non-dairy option.
How Do I Achieve the Perfect Flavors in This Soup?
Building flavors is key to a great Reuben Soup. Start by cooking the onions slowly to bring out their sweetness. Here are a few tips:
- Cook onions over medium heat until they’re soft and lightly caramelized, which takes about 5-7 minutes.
- Add garlic right after the onions; it cooks fast, so keep an eye on it to avoid burning.
- Let the sauerkraut cook for a few minutes with the onions to meld the flavors together before adding the broth.
Simmer everything together to let the ingredients blend, and stir in your cheese last to get that gooey texture. Lastly, add heavy cream gently over low heat to keep it smooth.
How to Make Reuben Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- 1 1/2 cups sauerkraut, drained and chopped
- 4 cups beef or vegetable broth
- 2 cups corned beef, chopped or shredded
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
- Fresh dill, for garnish
- Rye bread slices, toasted (optional, for serving)
How Much Time Will You Need?
This scrumptious Reuben Soup will take about 15 minutes of prep time and another 25 minutes of cooking time, making a total of around 40 minutes. It’s a quick and rewarding recipe perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the unsalted butter over medium heat. Add the thinly sliced onion and cook for about 5-7 minutes until they are softened and translucent. They should start to smell sweet!
2. Add Garlic and Sauerkraut:
Stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the chopped sauerkraut and continue to cook for about 3-4 minutes. This will help meld the flavors together.
3. Incorporate the Broth:
Pour in the beef or vegetable broth, and bring the mixture to a gentle simmer. Watch out for bubbles!
4. Add Corned Beef and Simmer:
Add the chopped corned beef and the caraway seeds (if you’re using them) to the pot. Let the soup simmer for about 10 minutes, so all those hearty flavors combine nicely.
5. Melt in the Cheese:
Next, stir in the shredded Swiss cheese, mixing until it melts completely and becomes smooth. This will make your soup cheesy and delicious!
6. Creamy Finish:
Lower the heat and gently mix in the heavy cream and Dijon mustard. Warm it through but be careful not to let it boil. You want it rich and creamy!
7. Season and Serve:
Taste your soup, then season with salt and freshly cracked black pepper to your liking. Ladle it into bowls and garnish with a sprig of fresh dill for a lovely touch.
8. Enjoy with Toast:
Serve your hot Reuben Soup alongside toasted rye bread for a full Reuben experience. Enjoy every comforting bite!
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef works great in this soup. Just chop or shred the meat and toss it in when the recipe calls for it. It’s a perfect way to use up leftovers!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the corned beef with diced tempeh or mushrooms, and use vegetable broth instead of beef broth. You can also add more sauerkraut for extra flavor!
Can I Make This Soup Ahead of Time?
Yes, you can make this soup ahead! Just prepare it without adding the cream and cheese, then allow it to cool and store it in the fridge for up to 3 days. When you’re ready to eat, reheat the soup and stir in the cream and cheese for a fresh taste.
What Should I Do If the Soup Is Too Thick?
If your soup turns out thicker than you’d like, just stir in a little extra broth or water until you reach your desired consistency. Heat it gently after adding more liquid to ensure everything is warm throughout!
