Delicious Cream of Reuben Soup

There’s just something inherently comforting about a good bowl of soup, isn’t there? My earliest memory involving sauerkraut isn’t a particularly glamorous one – a family camping trip where the only thing available to dress our hotdogs was a jar of the tangy stuff. Let’s just say it was an acquired taste for my young palate! Years later, I rediscovered sauerkraut, not in a jar on a picnic table, but as the star in a truly remarkable soup. This Cream of Reuben Soup takes the classic flavors of a Reuben sandwich – corned beef, sauerkraut, Swiss cheese – and transforms them into a creamy, dreamy, unforgettable experience. The warmth and depth of flavor in this soup is something special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Yield: 12 cups (approx)
• Dietary Type: Not Gluten-Free

Ingredients

• 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons minced fresh garlic (or to taste)
• ½ – 1 teaspoon dried thyme
• ¼ teaspoon dried tarragon
• 1 teaspoon dried chili pepper flakes (optional or to taste)
• 6 cups chicken broth
• ½ – ¾ lb corned beef, chopped
• 1 (10 ounce) can chopped sauerkraut, drained
• 2 medium carrots, peeled and grated
• 1 bay leaf
• 3 tablespoons cornstarch
• ⅓ cup water
• 2 ½ cups grated swiss cheese
• 1 cup whipping cream
• Salt and pepper to taste
• Croutons (to garnish, or use toasted pumpernickel or rye bread cubes)

Equipment Needed

• Large Dutch oven or soup pot
• Measuring cups and spoons
• Cutting board and knife
• Grater
• Whisk
• Bowl for cornstarch slurry

Instructions

1. In a large Dutch oven or soup pot, melt the butter over medium heat.
2. Add the finely chopped onion, minced fresh garlic, dried thyme, dried tarragon, and dried chili pepper flakes (if using) to the melted butter. Sauté the vegetables for approximately 3-4 minutes, or until the onions are softened and translucent, releasing their aromatic oils. This step builds the flavor base of the soup, so don’t rush it.
3. Pour in the chicken broth, then add the chopped corned beef, drained sauerkraut, shredded carrots, and the bay leaf.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes. Simmering allows the flavors to meld together beautifully and tenderizes the corned beef. The longer it simmers, the more robust the flavor will become.
5. In a separate bowl, combine the cornstarch with the water, whisking until smooth. This mixture is called a slurry and will act as a thickening agent for the soup. Ensure there are no lumps in the slurry to prevent clumping in the soup.
6. Slowly pour the cornstarch slurry into the simmering soup, stirring constantly to prevent lumps from forming. Increase the heat slightly and bring the soup to a gentle boil, continuing to stir for 1 minute. This allows the cornstarch to fully activate and thicken the soup to the desired consistency.
7. Remove the bay leaf from the soup. The bay leaf has imparted its subtle flavor and is no longer needed.
8. Add the grated Swiss cheese and whipping cream to the soup. Stir continuously until the cheese is completely melted and the soup is smooth and creamy. Be careful not to overheat the soup at this stage, as it can cause the cheese to separate and become stringy.
9. Season the soup with salt and pepper to taste. Remember that corned beef and sauerkraut can be quite salty, so start with a small amount of salt and adjust as needed.
10. Ladle the Cream of Reuben Soup into bowls and garnish with croutons or toasted bread cubes. Toasted pumpernickel or rye bread cubes complement the Reuben flavors perfectly.
11. Serve immediately and enjoy!

Expert Tips & Tricks

• For an even richer flavor, use homemade chicken broth instead of store-bought.
• If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream.
• For a vegetarian version, substitute the corned beef with smoked tempeh or marinated mushrooms.
• To make ahead, prepare the soup through step 7, cool completely, and store in the refrigerator for up to 2 days. Reheat gently and add the cheese and cream before serving.
• If the soup is too thick, add a little more chicken broth to reach the desired consistency. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering soup until it thickens.

Serving & Storage Suggestions

Serve this Cream of Reuben Soup hot, garnished with crunchy croutons or toasted rye bread cubes. A dollop of sour cream or a sprinkle of fresh parsley can also add a touch of elegance. Pair it with a simple side salad or a grilled cheese sandwich for a complete and satisfying meal.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. The soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture of the soup may change slightly after freezing, as the cream can sometimes separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	269.3 kcal	N/A
Calories from Fat	187 g	70%
Total Fat	20.9 g	32%
Saturated Fat	11.8 g	59%
Cholesterol	74 mg	24%
Sodium	836.3 mg	34%
Total Carbohydrate	7.6 g	2%
Dietary Fiber	1.2 g	5%
Sugars	2 g	N/A
Protein	12.9 g	25%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Reuben Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
• Gluten-Free Reuben Soup: Ensure that the chicken broth is gluten-free. Consider using a gluten-free thickener instead of cornstarch. Many gluten-free breads would also make good croutons.
• Dairy-Free Reuben Soup: Substitute the whipping cream with coconut cream or cashew cream for a dairy-free option. Use a dairy-free Swiss cheese alternative.
• Deluxe Reuben Soup: Add a swirl of Thousand Island dressing to each bowl of soup before serving for an extra layer of flavor.
• Pumpernickel Croutons: Instead of standard croutons, use toasted pumpernickel bread cubes for a more intense flavor.
• Make it lighter: Use milk instead of whipping cream for a lighter version.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Swiss cheese?
A: Yes, but freshly grated Swiss cheese melts more smoothly and evenly into the soup.

Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onions and garlic as directed, then add all ingredients except the cheese and cream to the slow cooker. Cook on low for 6-8 hours. Stir in the cheese and cream before serving.

Q: Is it important to drain the sauerkraut?
A: Yes, draining the sauerkraut prevents the soup from becoming too watery and overly sour.

Q: Can I use a different type of broth?
A: While chicken broth is recommended, beef broth can also be used for a richer flavor. Vegetable broth is a good vegetarian option.

Q: Can I add other vegetables to the soup?
A: Yes, celery, potatoes, or parsnips can be added for extra heartiness. Add them along with the carrots.

Final Thoughts

I sincerely hope you give this Cream of Reuben Soup a try. It’s a delightful twist on a classic sandwich, transformed into a comforting and flavorful bowl of goodness. Don’t hesitate to experiment with the variations and substitutions to make it your own. Let me know what you think, and feel free to share your own tips and tricks! This soup pairs beautifully with a crisp green salad or a grilled cheese sandwich. Enjoy!