Introduction
When the weather gets chilly, nothing beats a steaming bowl of soup to warm the soul. This Easy Creamy Reuben Soup brings all the flavors of the classic Reuben sandwich into a delicious, creamy bowl. With tender corned beef, tangy sauerkraut, and gooey Swiss cheese, this soup is perfect for cozy nights or a hearty lunch. Garnished with rye bread croutons, it’s a unique way to enjoy comfort food at its finest. Let’s dive into the details and explore how you can whip up this rich, flavorful soup in no time.
Basic Recipe
Ingredients Needed
- 1 lb corned beef, diced
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 4 cups beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper to taste
- Optional: Rye bread croutons for garnish
Step-by-Step Directions
- Sauté the Aromatics:
Melt butter in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until the onions turn translucent and fragrant. - Add the Corned Beef:
Stir in the diced corned beef and cook for 2-3 minutes to allow the flavors to blend. - Create the Base:
Sprinkle flour over the mixture, stirring continuously for one minute to form a roux. This will help thicken the soup. - Incorporate the Broth:
Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the soup to a simmer. - Add the Sauerkraut and Paprika:
Stir in the sauerkraut and paprika, allowing the soup to simmer for 15 minutes to develop deep flavors. - Finish with Cream and Cheese:
Reduce the heat to low. Slowly add the heavy cream and shredded Swiss cheese, stirring until the cheese melts and the soup becomes smooth and creamy. - Season and Garnish:
Add salt and pepper to taste. For a finishing touch, garnish with crispy rye bread croutons for extra crunch and flavor.
Advanced Techniques
Mastering the Texture
- Sautéing Techniques: Properly sautéing the onions and garlic ensures the soup has a flavorful base. Cook them slowly until they become translucent but not browned to avoid bitterness.
- Perfecting the Roux: Make sure the flour is evenly mixed and cooked for about a minute. This prevents the flour from tasting raw and gives the soup a smooth texture.
- Achieving Creaminess: Stir in the heavy cream and cheese slowly over low heat. Avoid boiling the soup after adding the cream, as it may cause curdling.
Creative Garnishes
- Infused Rye Croutons: Brush rye bread cubes with garlic butter before toasting for added flavor.
- Dill Sprinkle: A touch of chopped fresh dill can bring a refreshing herbal note to the soup.
Maintenance Tips
Storing and Reheating
- Storage: Store leftover Reuben soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the soup (without the croutons) for up to 2 months. Let the soup cool before transferring it to freezer-safe containers.
- Reheating: Reheat gently on the stove over medium-low heat, stirring frequently to prevent the cheese from separating.
Preventing Curdling
- When reheating, ensure the soup doesn’t boil. Heating it gently will keep the cream from curdling and maintain the soup’s creamy consistency.
Dietary Adaptations
Make It Gluten-Free
- Use Gluten-Free Flour: Replace the all-purpose flour with gluten-free flour to create the roux.
- Skip the Croutons or Use GF Bread: Opt for gluten-free bread to make the croutons or leave them out entirely.
Lower the Calories
- Light Cream Alternative: Swap heavy cream with half-and-half or evaporated milk for a lighter version.
- Use Lean Beef: If you’re watching your fat intake, use leaner corned beef cuts.
Vegetarian Option
- Substitute Corned Beef: Replace the corned beef with sautéed mushrooms or plant-based meat for a vegetarian twist.
- Vegetable Broth Base: Use vegetable broth instead of beef broth to complement the meat-free version.
FAQs: Your Reuben Soup Questions Answered
Q: Can I use pre-cooked corned beef?
A: Yes! Pre-cooked corned beef works perfectly in this recipe. Just dice it into bite-sized pieces and add it to the soup during step 2.
Q: How do I keep the cheese from clumping?
A: Make sure the soup is on low heat when you add the Swiss cheese. Stir continuously to ensure it melts evenly without clumping.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day as the flavors develop. Just store it in the fridge and reheat slowly on the stovetop.
Q: What can I serve with Reuben soup?
A: Rye bread croutons are a classic choice. You can also serve it with a side of dill pickles or a light green salad to balance the richness.
Q: How do I make crispy croutons?
A: Cut rye bread into cubes, toss with olive oil or melted butter, and bake at 350°F (175°C) for 10-15 minutes until golden brown and crisp.