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To make a rich and flavorful Creamy Reuben Soup, you need some key ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups low-sodium beef broth - 1 cup sauerkraut, rinsed and drained - 1 cup cooked corned beef, chopped - 1 cup cream or half-and-half - 1 cup Swiss cheese, shredded - 1 tablespoon Dijon mustard - 1 teaspoon caraway seeds - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a warm and hearty soup. The corned beef gives it a meaty flavor, while the sauerkraut adds a nice tang. You can enhance the soup with these optional ingredients: - A splash of Worcestershire sauce for depth - A pinch of cayenne pepper for heat - Extra herbs like thyme or dill for freshness Each of these will lift the soup's flavor and make it even more special. Feel free to mix and match based on your taste. To make this soup, you will need a few simple tools: - A large pot for cooking - A sharp knife for chopping - A cutting board for prep - A stirring spoon for mixing - Measuring cups and spoons for accuracy Having the right tools makes cooking easier and more fun. You can whip up this comforting dish in no time! {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion. Cook it until it looks clear, which takes about 5 minutes. Then, stir in 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook these veggies for another 5 minutes. At this point, they should feel soft and smell amazing. Next, pour in 4 cups of low-sodium beef broth. Add 1 cup of rinsed and drained sauerkraut and 1 cup of chopped cooked corned beef to the pot. Bring the mix to a boil. Once it bubbles, lower the heat. Let it simmer for about 10 minutes. This allows all the flavors to mix together nicely. Now, it's time to make the soup creamy. Stir in 1 cup of cream or half-and-half, 1 cup of shredded Swiss cheese, 1 tablespoon of Dijon mustard, and 1 teaspoon of caraway seeds. Keep stirring until the cheese melts and the soup becomes smooth. Season with salt and pepper to your taste. If the soup feels too thick, add a bit more broth or water. Serve hot and top with fresh chopped parsley for a lovely finish. To get the best flavor in your Creamy Reuben Soup, focus on fresh ingredients. Start with a good olive oil. It adds richness to the base. Use a mix of onions, garlic, carrots, and celery for depth. The key is to cook these veggies until they are soft. This step builds a strong flavor foundation. Don't skip the caraway seeds! They add that unique Reuben taste. Make sure to use low-sodium beef broth. This prevents the soup from being too salty. Finally, always taste and adjust seasonings as you go. One common mistake is rushing the cooking time. If you don’t cook the onions long enough, they can taste sharp. Another mistake is not rinsing the sauerkraut. This can lead to an overpowering sour flavor. Also, avoid adding the cream too soon. If you add it while the soup is boiling, it can curdle. Lastly, don't forget to check the consistency. If it’s too thick, just add more broth or water. To make your soup extra creamy, use half-and-half instead of just cream. This gives a nice balance of richness without being too heavy. You can also blend part of the soup for a smoother texture. Just scoop out some, blend it, and stir it back in. Add shredded Swiss cheese gradually. This helps it melt evenly and adds to the creamy texture. For a finishing touch, sprinkle fresh parsley on top. It adds color and a fresh taste. Pro Tips Use Quality Ingredients: Opt for high-quality corned beef and cheese for a richer flavor in your soup. Adjust Thickness: If your soup is too thick, add more beef broth or water gradually until you reach your preferred consistency. Enhance Flavor: Consider adding a splash of Worcestershire sauce for an extra layer of umami flavor. Garnish Wisely: Chopped fresh parsley not only adds color but also a fresh taste that complements the creamy soup. {{image_2}} You can make a vegetarian version of this soup. Swap the corned beef for mushrooms or tempeh. Use vegetable broth instead of beef broth. This keeps the flavor while making it plant-based. Add extra sauerkraut for tang. You can also toss in some diced bell peppers for color and taste. For a low-carb option, skip the potatoes and use cauliflower instead. This gives a creamy texture without the carbs. You can also use shredded chicken or turkey if you want a protein boost. Remember to check the broth for added sugars. Use low-sodium beef broth for better control of carbs. If you like heat, add diced jalapeños or a splash of hot sauce. This will give the soup a spicy kick. You can mix in some smoked paprika for depth. Use spicy mustard instead of Dijon to enhance the flavor even more. Adjust the spice to match your taste. To store your Creamy Reuben Soup, let it cool first. Place it in an airtight container. This keeps the soup fresh for up to three days in the fridge. If you want to keep it longer, freezing is a great option. To freeze the soup, choose a freezer-safe container. Leave some space at the top for the soup to expand. It can last up to three months in the freezer. Just remember to label the container with the date. This way, you know when to use it. When you’re ready to enjoy your soup again, thaw it overnight in the fridge if frozen. Reheat it gently in a pot over low heat. Stir often to keep it from sticking. If it seems too thick, add a splash of broth or water. This helps restore its creamy texture. Enjoy your comforting bowl of Creamy Reuben Soup! Yes, you can make Creamy Reuben Soup ahead of time. Just follow the recipe and let it cool. Store it in an airtight container in the fridge. Reheat it on the stove or in the microwave when you're ready to serve. The flavors will blend even more, making it taste great! If you need a Swiss cheese substitute, try Gruyère or provolone. Both will give you a similar creamy texture and nice flavor. You can also use mozzarella for a milder taste. Just keep in mind that the soup will taste a bit different. To make Creamy Reuben Soup gluten-free, you need to check a few things. First, use gluten-free beef broth. Then, ensure the corned beef is gluten-free as well. Lastly, skip any bread toppings or use gluten-free bread if you want. This way, everyone can enjoy the soup! Creamy Reuben Soup pairs well with many sides. You can serve it with crusty bread or a simple salad. Potato chips or pickles also go great with it. For a fun twist, try some crispy fried onions on top for extra crunch! This blog post covered how to make creamy Reuben soup. We looked at key ingredients, tools, and cooking steps. I shared tips to boost flavor and avoid common problems. There are also fun variations for different diets. Storing and reheating instructions help keep leftovers tasty. Enjoy making this warming soup. With simple steps and choices, you can create a dish everyone will love. Happy cooking!

Creamy Reuben Soup

A delicious and hearty soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese in a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium beef broth
  • 1 cup sauerkraut, rinsed and drained
  • 1 cup cooked corned beef, chopped
  • 1 cup cream or half-and-half
  • 1 cup Swiss cheese, shredded
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, or until vegetables are softened.
  • Pour in the low-sodium beef broth, then add the sauerkraut and chopped corned beef to the pot. Bring the mixture to a boil.
  • Once boiling, reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  • Stir in the cream (or half-and-half), shredded Swiss cheese, Dijon mustard, and caraway seeds. Stir continuously until the cheese has melted and the soup is creamy.
  • Season with salt and pepper to taste. If the soup is too thick, you can add a little more broth or water until you reach your desired consistency.
  • Serve hot, garnished with chopped fresh parsley.

Notes

For a vegetarian version, substitute corned beef with mushrooms and use vegetable broth.
Keyword comfort food, corned beef, creamy, Reuben, soup