Introduction: The Reuben Reimagined
When you think of comfort food, a Reuben sandwich might come to mind—layers of corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing piled between slices of grilled rye bread. But what if you could capture all that savory, tangy, creamy goodness in a spoon instead of a bite? Enter the Creamy Reuben Soup, a hearty, soul-warming dish that transforms the classic deli favorite into a bowl of cozy satisfaction.
This soup is a brilliant way to use leftover corned beef from holidays like St. Patrick’s Day or to bring a gourmet flair to your weeknight dinner. What’s more, it’s surprisingly simple to make. With a few basic ingredients and some love, you’ll be serving up a steaming pot of Reuben-inspired deliciousness in no time.
Table of Contents
- Origins of the Reuben Sandwich
- Why Turn It Into a Soup?
- Ingredients Overview
- Step-by-Step Instructions
- Tips for the Best Creamy Reuben Soup
- Variations and Add-Ons
- Serving Suggestions
- Storing and Reheating
- Pairing Ideas
- Nutritional Information (Approximate)
- Final Thoughts
1. Origins of the Reuben Sandwich
Before diving into the soup, it’s worth exploring the roots of the dish that inspired it. The Reuben sandwich has somewhat debated origins, with both Omaha, Nebraska and New York City claiming its invention. Regardless of where it came from, the combination of corned beef, Swiss cheese, sauerkraut, and Russian (or Thousand Island) dressing, all grilled between slices of rye bread, has become a staple of American delis.
The sandwich’s bold flavors, combining tangy, salty, creamy, and toasty elements, have inspired all kinds of spin-offs—Reuben casseroles, Reuben dips, Reuben egg rolls, and now, Reuben soup.
2. Why Turn It Into a Soup?
Turning a sandwich into a soup may sound odd at first, but there’s a good reason why this works—flavor harmony. The core ingredients of the Reuben blend seamlessly in a creamy broth: the saltiness of the corned beef, the sour crunch of sauerkraut, the savory base of beef broth, and the richness of melted Swiss cheese.
This soup is perfect for:
- Cold winter evenings
- Using up leftovers
- Impressing guests with minimal effort
- Comforting meals that feel like a hug in a bowl
3. Ingredients Overview
Here are the core components you’ll need to make about 6 servings of Creamy Reuben Soup:
Main Ingredients:
- 1 tablespoon olive oil – For sautéing the aromatics.
- 1 medium onion, diced – Adds a sweet and savory foundation.
- 2 cloves garlic, minced – Adds aromatic depth.
- 1 cup sauerkraut, drained and rinsed – Provides tang and crunch.
- 1 pound corned beef, chopped – The star of the show. Can be deli-sliced or homemade.
- 4 cups beef broth – Forms the base of the soup and enhances the beefy flavor.
- 1 cup half-and-half or heavy cream – For a rich, creamy texture.
- 1 ½ cups shredded Swiss cheese – For melty, cheesy goodness.
- Salt and black pepper to taste – Always season to your preference.
- 1 teaspoon caraway seeds (optional) – For that authentic rye bread flavor.
4. Step-by-Step Instructions
This recipe comes together in under an hour, and most of that time is hands-off simmering.
Step 1: Prepare the Ingredients
Chop all vegetables, mince the garlic, and dice the corned beef. Rinse and drain the sauerkraut well to tone down excess brine.
Click page 2 for more
