Creamy Twist on Classic

This creamy Reuben soup transforms the iconic sandwich into a comforting bowl that satisfies all your cravings. The rich broth carries all the familiar flavors of a classic Reuben while offering the comfort only a hearty soup can provide.

I first created this soup during a particularly brutal winter when my family was craving something beyond our usual rotation. Now it's requested whenever anyone needs a pick-me-up or when entertaining guests who appreciate nostalgic flavors with a twist.

Ingredients

• Unsalted butter: Creates the foundation for a silky texture while allowing you to control the salt level
• Medium onion: Adds essential sweetness that balances the tangy sauerkraut
• Garlic cloves: Provide aromatic depth that enhances the savory elements
• All purpose flour: Thickens the soup beautifully without making it gummy
• Chicken broth: Forms the backbone of flavor while keeping the soup lighter than beef stock would
• Heavy cream: Delivers the luxurious mouthfeel that makes this soup irresistible
• Corned beef: Brings the signature flavor and hearty texture traditional to a Reuben
• Sauerkraut: Offers that distinctive tangy zip that defines a true Reuben experience
• Swiss cheese: Melts perfectly into the broth creating wonderful strings when you lift your spoon
• Russian or Thousand Island dressing: Ties all the flavors together with its creamy tang
• Rye bread croutons: Provide the essential crunch and authentic Reuben flavor experience
• Fresh parsley: Brightens the rich soup with color and a fresh counterpoint

Step-by-Step Instructions

Create the Aromatic Base:

Melt butter in a large pot over medium heat until it begins to foam slightly but not brown. Add chopped onion and cook for about 4 minutes until starting to soften. Add minced garlic and continue cooking for another minute until fragrant but not browned. This foundation builds the essential flavor base for your soup.

Develop the Roux:

Sprinkle flour over the aromatics and stir constantly for a full 2 minutes. The mixture will look paste-like and slightly golden. This cooking process eliminates the raw flour taste while creating the thickening agent that gives your soup its perfect consistency.

Build the Broth:

Pour in chicken broth gradually while whisking continuously to prevent lumps. Bring to a gentle simmer allowing the liquid to thicken slightly which takes about 5 minutes. The broth should coat the back of a spoon but still flow smoothly.

Enrich with Cream:

Reduce heat to low before stirring in heavy cream. The lower temperature prevents the cream from separating or curdling. Stir gently but thoroughly until completely incorporated creating a silky base for your soup.

Incorporate Signature Ingredients:

Add chopped corned beef and drained sauerkraut to the pot. Stir well to distribute evenly throughout the creamy broth allowing the flavors to begin melding together. The sauerkraut will soften slightly while maintaining its distinctive tang.

Create the Signature Creaminess:

Gradually add shredded Swiss cheese and Russian dressing stirring until cheese completely melts and incorporates into the broth. The soup will become noticeably creamier and take on the distinctive Reuben flavor profile that makes this recipe special.

Season to Perfection:

Taste the soup before adding salt as corned beef and sauerkraut both contribute saltiness. Add freshly ground black pepper and adjust seasonings until balanced. The final seasoning should enhance the existing flavors without overwhelming them.

Allow Flavors to Marry:

Simmer the soup gently for 10 minutes without boiling which would risk curdling the cream. This final cooking time allows all the distinctive Reuben elements to harmonize into a cohesive flavor experience that captures the essence of the classic sandwich.

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My absolute favorite part of this soup is watching people take their first spoonful. They experience this moment of delighted surprise as they recognize the familiar Reuben flavors in this unexpected form. My father in law who claims to dislike soup in general requests this one specifically whenever he visits during winter.

Making Ahead and Storage

This soup actually improves with time as the flavors continue to develop. You can prepare it up to three days in advance and store in an airtight container in the refrigerator. When reheating do so gently over medium low heat to prevent the cream from separating. If you notice any separation simply whisk vigorously while warming and it should recombine beautifully. For longer storage freeze the soup before adding the cream and cheese then finish the recipe when reheating.

Customizing Your Reuben Soup

While the classic recipe captures the essence of a traditional Reuben you can adjust elements to suit your preferences. For a lighter version substitute half the heavy cream with whole milk. Pastrami makes an excellent alternative to corned beef offering a slightly smokier profile. For those who prefer a more pronounced tang increase the sauerkraut or add a splash of pickle juice. Vegetarians can substitute smoked tempeh or seitan for the corned beef while maintaining the distinctive flavor profile.

Serving Suggestions

Transform this soup into a showstopper by serving it in hollowed out small round rye bread loaves. The crispy bread bowl becomes edible as guests enjoy the soup. For a casual gathering set up a toppings bar with extra Swiss cheese croutons crispy corned beef bits chopped pickles and additional Russian dressing. This interactive element makes the meal more engaging while allowing guests to customize their bowls. For an elegant first course serve in small portions with a delicate rye toast point placed artfully across the top.

The Story Behind Reuben Soup

The classic Reuben sandwich reportedly originated in the 1920s either at Reubens Restaurant in New York City or during a poker game in Omaha Nebraska depending on which story you believe. This soup adaptation emerged during the comfort food renaissance of the 1980s when creative home cooks began transforming familiar favorites into new formats. The genius of this transformation is how it maintains all the distinctive elements that make a Reuben special while creating something entirely new yet comfortingly familiar.

Recipe FAQs

→ Can I substitute the corned beef with something else?

Yes, you can substitute corned beef with pastrami or even turkey pastrami for a lighter version. Some people also use leftover roast beef with additional seasonings to mimic the flavor profile.

→ How can I make this soup less rich?

To make a lighter version, substitute the heavy cream with half-and-half or whole milk. You can also reduce the amount of Swiss cheese or use a low-fat version. Consider using low-sodium chicken broth to control salt content.

→ What can I serve with Creamy Reuben Soup?

This soup pairs perfectly with a side salad dressed with vinaigrette to balance the richness. A slice of rye bread or pretzel roll makes an excellent accompaniment. For a lighter meal, serve smaller portions as a starter before a main course.

→ How long will leftover soup keep in the refrigerator?

Leftover Reuben soup will keep well in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching.

→ Can I freeze this soup?

Cream-based soups generally don't freeze well as they can separate and develop a grainy texture when thawed. If you must freeze it, do so before adding the cream and cheese, then add those ingredients when reheating.

→ How can I make homemade rye croutons?

Cut rye bread into small cubes, toss with olive oil, salt, and caraway seeds (optional), then bake at 350°F for about 10-15 minutes until crispy, stirring halfway through. Let cool completely before using as garnish.