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To make creamy Reuben soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 2 stalks celery, diced - 1 cup sauerkraut, drained and rinsed - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 cup corned beef, chopped - 1 teaspoon caraway seeds - 1 tablespoon Worcestershire sauce (ensure it's alcohol-free) - Salt and pepper to taste - 1 cup shredded Swiss cheese - Fresh parsley for garnish You can tweak the soup to fit your taste. Here are some ideas: - Add a dash of hot sauce for heat. - Substitute turkey or ham for corned beef. - Use vegetable broth instead of chicken broth for a vegetarian twist. - Swap Swiss cheese for cheddar or Gouda for a different flavor. Each serving of creamy Reuben soup offers a hearty meal. Here’s a rough breakdown: - Calories: 450 - Protein: 20g - Carbohydrates: 25g - Fat: 30g - Fiber: 2g - Sodium: 800mg This soup is rich and filling, perfect for a cozy meal. Adjust the ingredients to meet your dietary needs while keeping the flavors intact. {{ingredient_image_1}} First, gather all your ingredients. You need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 2 stalks celery, diced - 1 cup sauerkraut, drained and rinsed - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 cup corned beef, chopped - 1 teaspoon caraway seeds - 1 tablespoon Worcestershire sauce - Salt and pepper to taste - 1 cup shredded Swiss cheese - Fresh parsley for garnish Chop the onion, carrot, and celery into small pieces. Mince the garlic. Rinse the sauerkraut and chop the corned beef. This prep helps your soup cook fast and taste great. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté these vegetables for about 5 minutes until they soften. This step builds a nice base for flavor. Next, add the minced garlic and sauté it for 1 more minute. You will smell the garlic, and it will add a nice depth to the soup. Stir in the sauerkraut and pour in the chicken broth. Bring this delicious mix to a gentle simmer. Now, add in the chopped corned beef, caraway seeds, Worcestershire sauce, salt, and pepper. Let it all simmer for about 10 minutes. This lets the flavors come together nicely. After that, reduce the heat to low. Stir in the heavy cream and shredded Swiss cheese. Keep mixing until the cheese melts and the soup looks creamy. Taste it and adjust the salt and pepper if needed. Serve the soup hot in bowls. Top it with fresh parsley for color and flavor. This simple garnish makes it look nice and adds a fresh taste. You can enjoy this creamy Reuben soup with crusty bread or a light salad. It’s perfect for lunch or dinner, and everyone will love it! To boost the taste of your Creamy Reuben Soup, use fresh ingredients. Fresh herbs like thyme or dill can add depth. A splash of hot sauce can bring heat. Adding a squeeze of lemon juice brightens the flavors. Don't forget to season with salt and pepper. Taste along the way to find your perfect balance. For a smooth, creamy texture, stir the soup gently as you heat it. Add the heavy cream slowly after reducing the heat. This helps prevent curdling. Use full-fat Swiss cheese for the best melt. Make sure to mix until the cheese is fully incorporated. If you want a thicker soup, blend a portion and mix it back in. Avoid overcooking the soup after adding cream. This can cause the soup to separate. Also, don’t skip rinsing the sauerkraut; it helps reduce excess salt. If you add too much Worcestershire sauce, taste it first. You may need to adjust other seasonings. Lastly, always taste your soup before serving to ensure it meets your flavor goals. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality corned beef enhance the flavor of your soup significantly. Control the Thickness: If you prefer a thicker soup, let it simmer longer or add a bit of cornstarch mixed with water to achieve your desired consistency. Cheese Variations: Experiment with different types of cheese like Gruyère or a mix of cheeses for a unique flavor twist. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove for the best texture. {{image_2}} You can easily make a vegetarian version of Reuben soup. Start by leaving out the corned beef. Use extra veggies instead, like mushrooms or zucchini. You can also add diced potatoes for heartiness. Replace the chicken broth with vegetable broth for a full veggie flavor. Use a plant-based cream to keep it creamy. A little smoked paprika can add depth and mimic that smoky taste. To make a low-fat Reuben soup, switch the heavy cream for low-fat milk or a milk alternative. You can also use less cheese or choose a low-fat cheese. Use a leaner cut of beef, or skip the meat altogether. Focus on adding more vegetables to keep it filling. The soup will still taste great without all the fat. If you want to try different proteins, consider using turkey or chicken instead of corned beef. Shredded pulled pork works well too. For a plant-based option, try adding tofu or tempeh. These alternatives can soak up the flavors of the soup. Each choice brings a different taste to the dish while keeping it delicious. To store leftover Creamy Reuben Soup, let it cool down first. Use an airtight container. Place the soup in the container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. You can freeze Creamy Reuben Soup for longer storage. First, let it cool completely. Pour the soup into freezer-safe bags or containers. Remove as much air as you can. Label them with the date. It can stay frozen for about three months. When you’re ready to eat, thaw it in the fridge overnight. When it's time to enjoy your soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or cream. Heat until it’s hot throughout. Serve it fresh, just like the first time! You can use pastrami, turkey, or even tofu. Pastrami brings a similar flavor. Turkey offers a lighter option. Tofu keeps it plant-based and adds protein. Each choice gives a unique twist to the soup. Yes, you can make this soup ahead. Just store it in the fridge. It stays fresh for up to three days. Reheat it on the stove over low heat. Stir it well to blend the flavors. To serve more people, double the recipe's ingredients. Use a larger pot for cooking. Keep the same cooking times to blend the flavors well. You can also serve it with extra bread for a fuller meal. This blog post covered all you need for a tasty Creamy Reuben Soup. We explored the ingredients, cooking steps, and variations to suit your taste. I shared tips for a rich flavor and a creamy texture. Plus, we discussed how to store leftovers and answered common questions. With this knowledge, you can create a delicious, customizable soup that suits your needs perfectly. Enjoy your cooking adventure and make your delicious soup today!

Creamy Reuben Soup

A rich 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 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 cup sauerkraut, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup corned beef, chopped
  • 1 teaspoon caraway seeds
  • 1 tablespoon Worcestershire sauce
  • to taste Salt and pepper
  • 1 cup shredded Swiss cheese
  • for garnish Fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
  • Add the minced garlic and sauté for an additional 1 minute until fragrant.
  • Stir in the sauerkraut, followed by the chicken broth. Bring the mixture to a gentle simmer.
  • Add the chopped corned beef, caraway seeds, Worcestershire sauce, salt, and pepper. Let it simmer for about 10 minutes to allow flavors to meld.
  • Reduce the heat to low and stir in the heavy cream and shredded Swiss cheese. Mix continuously until the cheese is melted and the soup is creamy.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley on top.

Notes

Ensure Worcestershire sauce is alcohol-free.
Keyword corned beef, creamy, Reuben, sauerkraut, soup