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To make a rich bowl of Creamy Reuben Soup, you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1 medium celery stalk, diced - 4 cups chicken broth - 2 cups shredded cooked corned beef - 1 cup sauerkraut, drained and thoroughly rinsed - 1 teaspoon caraway seeds - 1 cup heavy cream - 1 tablespoon Dijon mustard - Salt and freshly cracked black pepper to taste - 1 cup shredded Swiss cheese - Fresh parsley, chopped (for garnish) Using fresh ingredients makes a big difference in taste. Fresh onions, garlic, carrots, and celery add depth. They create a lovely base for the soup. Canned ingredients can work in a pinch but lack flavor. If you use canned broth, choose a low-sodium type. This way, you control the salt better. If you can’t find something, don’t worry! Here are some easy swaps: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap out corned beef for shredded chicken or turkey. - Try sauerkraut with kimchi for a spicy kick. - Substitute heavy cream with coconut cream for a dairy-free version. - Use provolone or cheddar cheese instead of Swiss. These substitutions let you customize the soup to your taste and needs! {{ingredient_image_2}} 1. Start by gathering all your ingredients. You need olive oil, onion, garlic, carrot, celery, chicken broth, corned beef, sauerkraut, caraway seeds, heavy cream, Dijon mustard, salt, pepper, Swiss cheese, and parsley. 2. Dice the onion, carrot, and celery into small pieces. Mince the garlic. This helps cook them evenly. 3. Drain and rinse the sauerkraut to remove excess salt. Shred the corned beef if needed. 1. In a large pot, heat one tablespoon of olive oil over medium heat. 2. Add the diced onion, minced garlic, carrot, and celery. Sauté them for about 5-7 minutes until they soften. 3. Carefully pour in the chicken broth. Stir occasionally and bring it to a gentle boil. 4. Once boiling, stir in the shredded corned beef, rinsed sauerkraut, and caraway seeds. Reduce heat and let it simmer for 10-15 minutes. 5. Lower the heat and add the heavy cream and Dijon mustard. Stir until well combined. Simmer for an additional 5 minutes without boiling. 6. Season with salt and cracked black pepper. Gradually stir in the shredded Swiss cheese until it melts. 7. Remove the pot from heat. Let the soup cool slightly before serving. - Use fresh ingredients for a brighter taste. - Sauté the vegetables until they are soft to enhance their natural sweetness. - Allow the soup to simmer longer if you want deeper flavors. - Taste and adjust the seasoning as needed before serving. - For extra richness, use a higher fat content cream. To get a smooth and creamy soup, use heavy cream. It adds richness and depth. When you mix in the cream, do this on low heat. This prevents the cream from curdling. Stir gently as you add the shredded Swiss cheese. This helps the cheese melt evenly into the soup. If you want more heat, add a pinch of cayenne pepper. You can also try adding hot sauce for a kick. For a milder taste, use less Dijon mustard. Always taste your soup before serving. Adjust the salt and black pepper to match your liking. Serve your soup in warm bowls for a cozy feel. Top each bowl with extra shredded Swiss cheese. A sprinkle of fresh parsley adds a pop of color. For a classic touch, serve with crusty rye bread or a grilled cheese sandwich. This makes every bite even more enjoyable! Pro Tips Fresh Ingredients: Always use fresh vegetables and high-quality corned beef for the best flavor in your soup. Customize Your Cream: For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. Adjusting the Seasoning: Taste your soup before serving and adjust the salt and pepper as needed, considering the saltiness of the corned beef and sauerkraut. Garnish Wisely: Don't skip the fresh parsley garnish; it adds a pop of color and freshness that enhances the dish. {{image_4}} You can make this soup even better by adding vegetables. Try adding bell peppers for sweetness or zucchini for a nice texture. Spinach or kale can add a healthy touch. Just chop them up and toss them in when you sauté the onions and garlic. This makes the soup colorful and packed with nutrients. If you want to switch up the protein, you have options. You can use turkey instead of corned beef. This keeps the soup light but still tasty. For a vegetarian twist, try using mushrooms or lentils. They add a hearty feel without the meat. Just cook them until they are soft and mix them right in. Cheese is key for creaminess in this soup. Swiss cheese is classic, but you can have fun with it. Try using Gruyère for a nutty flavor or cheddar for sharpness. A mix of cheeses can also work well. Just remember to melt it in at the end for the best texture. To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. This space helps prevent spills when freezing. Seal the container tightly. Label it with the date to keep track of freshness. When you are ready to enjoy the soup again, take it out of the fridge. Pour the soup into a pot over medium heat. Stir it gently to mix well. Heat until hot, but do not let it boil. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If you want to freeze the soup, use a freezer-safe container. Fill it with soup, leaving some space at the top. Seal it tightly and label it. Creamy Reuben Soup can last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it as mentioned above when ready to serve. You can serve Creamy Reuben Soup with different sides. Here are some ideas: - Slices of crusty rye bread - Grilled cheese sandwiches - A light salad with vinaigrette - Crispy potato chips for crunch These pairings enhance the soup's rich flavors. The bread soaks up the creamy goodness. A fresh salad adds a nice crunch. Yes, you can make a vegetarian version. Replace the corned beef with cooked mushrooms or lentils. Use vegetable broth instead of chicken broth. You can keep the sauerkraut and spices. This still gives you a hearty and flavorful soup. Creamy Reuben Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. This blog post covered everything you need for a great Creamy Reuben Soup. I shared the full list of ingredients and tips on fresh versus canned options. You learned about step-by-step cooking instructions, as well as tricks for the best flavor and texture. We discussed variations, storage, and answers to common questions. I hope you feel ready to make this delicious soup. Enjoy every spoonful and make it your own!

Creamy Reuben Soup

A rich and creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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
  • 1 medium celery stalk, diced
  • 4 cups chicken broth
  • 2 cups shredded cooked corned beef
  • 1 cup sauerkraut, drained and thoroughly rinsed
  • 1 teaspoon caraway seeds
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • to taste Salt
  • to taste freshly cracked black pepper
  • 1 cup shredded Swiss cheese
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, minced garlic, diced carrot, and diced celery. Sauté the mixture for about 5-7 minutes or until the vegetables are softened and the aroma becomes fragrant.
  • Carefully pour in the chicken broth, bringing the mixture to a gentle boil while stirring occasionally.
  • Once boiling, stir in the shredded corned beef, rinsed sauerkraut, and caraway seeds. Reduce the heat slightly and let the soup simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
  • Lower the heat to the lowest setting, then incorporate the heavy cream and Dijon mustard. Stir well until the soup is perfectly blended. Allow it to simmer for an additional 5 minutes without boiling.
  • Season the soup generously with salt and freshly cracked black pepper to taste. Gradually stir in the shredded Swiss cheese, allowing it to melt into the soup, creating a rich and creamy texture.
  • Once the cheese is fully melted, remove the pot from the heat and allow the soup to cool slightly before serving.

Notes

Serve the soup in warm bowls, topped with additional shredded Swiss cheese and fresh parsley. Pair with crusty rye bread or grilled cheese sandwiches.
Keyword comfort food, corned beef, creamy, Reuben, soup