This Creamy Reuben Soup is like a warm hug in a bowl! With tender bits of corned beef, tangy sauerkraut, and melty Swiss cheese, it’s a cozy and hearty dish.
Every spoonful is a tasty treat! I love to serve it with crunchy rye bread for dipping. Trust me, you’ll want seconds—you might even dream about it later! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is perfect for sautéing your veggies. If you’re looking for a dairy-free option, try using olive oil or coconut oil instead.
Onion & Celery: The classic aromatics add great flavor. You can swap the celery for carrots for a sweeter touch if desired.
Potatoes: Yukon Gold or Russet work best for creaminess. If you want a lower-carb option, cauliflower makes a great substitute.
Sauerkraut: This tangy ingredient is essential. If you’re not a fan of sauerkraut, you could try coleslaw mix, but it won’t have the same zing.
Corned Beef: Use leftover corned beef for convenience. If you want a vegetarian option, try using mushrooms or tempeh to mimic the texture.
Swiss Cheese: It melts beautifully. If you can’t find Swiss, Gruyère or even cheddar can work here.
Sour Cream & Heavy Cream: These add richness. If you’re aiming for lighter soup, Greek yogurt or a plant-based cream can be good substitutes.
What’s the Best Way to Make a Creamy Soup without Curdling?
When making a creamy soup, it’s important to avoid curdling, especially after adding dairy products. Here’s how to do it smoothly:
- First, create a roux by cooking flour with the butter and veggies. This helps to thicken the soup and prevents separation.
- When adding sour cream, always temper it first. Slowly mix in some hot broth to the sour cream before adding it back to the pot. This warms it up gradually.
- Keep the heat low after adding the sour cream mixture and avoid boiling. This helps maintain that nice, creamy texture without curdling.
Following these steps will help you make a smooth, creamy soup every time!
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
For The Soup:
- 4 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 1/2 cups drained sauerkraut, chopped
- 2 cups chopped cooked corned beef
- 2 cups shredded Swiss cheese
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or green onions
- Rye bread, toasted, for serving
- Fresh dill sprigs, for garnish (optional)
How Much Time Will You Need?
This hearty soup takes about 15 minutes of prep time and around 30 minutes to cook. So, set aside about 45 minutes in total to create this delicious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, celery, and garlic. Stir occasionally, letting the vegetables cook for about 5-7 minutes until they’re softened and translucent. This will form a lovely base for your soup!
2. Create the Roux:
Now, sprinkle the flour over the softened veggies and whisk it in continuously for 2-3 minutes. This cooks the flour and helps thicken the soup later.
3. Add the Broth:
Slowly whisk in the chicken broth, making sure to eliminate any lumps. Bring this mixture to a gentle boil, stirring occasionally.
4. Cook the Potatoes:
Add the diced potatoes to your pot and let them simmer until tender, which should take about 15 minutes. This adds a nice heartiness to your soup!
5. Mix in the Sauerkraut and Corned Beef:
Stir in the chopped sauerkraut and cooked corned beef, and let it simmer for about 5 more minutes until everything is heated through.
6. Melt the Swiss Cheese:
Lower the heat and add the shredded Swiss cheese, stirring until it’s completely melted and the soup is creamy.
7. Prepare the Cream Mixture:
In a separate bowl, combine the sour cream, heavy cream, and Dijon mustard. To prevent curdling, temper this mixture by slowly adding about 1 cup of the hot soup to it while stirring constantly.
8. Combine Everything:
Now, gradually pour this tempered sour cream mixture back into the pot with the soup, stirring gently to combine.
9. Season & Final Touches:
Add the caraway seeds if you’re using them and season the soup with salt and freshly ground black pepper to taste. Remember, since the corned beef and sauerkraut are salty, taste as you go!
10. Heat Gently:
Warm the soup just until it’s heated through but be careful not to boil it once the sour cream is added to keep that creamy smooth texture.
11. Serve & Enjoy:
Serve the soup hot in bowls, garnished with freshly chopped chives or green onions, and a sprig of dill if you like. Pair it with some toasted rye bread for dipping and enjoy your comforting bowl of creamy Reuben soup!
This delicious recipe will bring the classic Reuben flavors to your dinner table in a warm and cozy form!
Can I Use Store-Bought Sauerkraut?
Absolutely! Store-bought sauerkraut is perfect for this recipe. Just make sure to drain it well to avoid excess liquid in the soup.
What if I Don’t Have Corned Beef?
If you don’t have corned beef, you can substitute it with cooked pastrami or even leftover beef brisket for a similar flavor profile. For a vegetarian version, try using mushrooms or tempeh!
How Can I Make This Soup Ahead of Time?
You can definitely make this soup ahead! Prepare it up to Step 10 and then cool it down before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Can I Freeze Leftovers?
While you can freeze the soup, it’s best to leave out the sour cream before freezing. You can add it in when you’re reheating the soup. Freeze in airtight containers for up to 3 months.
