Okay, fellow comfort food lovers, let’s talk about turning our favorite deli sandwich into the coziest soup ever! I don’t know about you, but when the leaves start falling and there’s a chill in the air, I’m all about warm, hearty meals. And what could be better than a creamy Reuben soup?
Why You’ll Fall in Love with This Soup
Trust me, this isn’t just any old soup. It’s like wrapping yourself in a warm blanket on a chilly day. Here’s why you’ll adore it:
- It’s got all the flavors of your favorite Reuben sandwich, but in a rich, velvety soup form.
- Perfect for using up leftover corned beef (hello, post-St. Patrick’s Day meal!)
- It comes together pretty quickly, so you can have dinner on the table without spending hours in the kitchen.
Let’s Get Cooking!
Alright, roll up those sleeves and let’s dive in:
- Start with the good stuff: Sauté some onions and carrots in a big pot. When they’re soft, toss in your corned beef and let it get all fragrant and delicious.
- Now for the flavor bomb: Pour in your chicken broth and add that tangy sauerkraut. Let it all simmer together and get acquainted. This is where the magic happens!
- Time to get creamy: Whisk together some cornstarch and water (our secret thickening weapon), and stir it into the soup. Watch it transform before your eyes!
- Cheese, please! Now for the best part – add a generous amount of Swiss cheese. Don’t be shy here, folks. The more, the merrier!
- Finishing touch: Stir in some heavy cream for that ultimate richness.
- The crowning glory: While your soup is simmering, butter up some rye bread cubes and toast them into crunchy croutons. These are going to take your soup to the next level!
My Top Tips
- Don’t rush the simmering – that’s where all the flavors meld together.
- If you’re short on time, grab some pre-shredded carrots at the store.
- Make extra croutons – trust me, you’ll want to snack on these!
So there you have it, my friends. A soup that’s sure to become your new cold-weather favorite. Grab a bowl, curl up on the couch, and enjoy a little taste of deli heaven. Happy slurping!
Creamy Reuben Soup
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 6
Ingredients:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 3/4 pound cooked corned beef, chopped
- 4 cups low-sodium chicken broth
- 1 cup sauerkraut, drained
- 1 teaspoon caraway seeds
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 2 cups shredded Swiss cheese
- 1 cup heavy cream
- Salt and pepper to taste
For the Rye Croutons:
- 3 slices rye bread, cubed
- 2 tablespoons melted butter
Instructions:
- In a large pot, melt butter over medium heat. Add onions and carrots, cooking until softened, about 5 minutes. Add garlic and corned beef, cooking for another 2 minutes.
- Pour in chicken broth, sauerkraut, and caraway seeds. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a small bowl, whisk together flour and cold water. Slowly stir this mixture into the soup, cooking for 5 minutes until thickened.
- Add Swiss cheese, stirring until melted. Pour in heavy cream and heat through. Season with salt and pepper to taste.
- For the croutons, toss rye bread cubes with melted butter. Spread on a baking sheet and toast in a 375°F oven for 10-12 minutes, stirring halfway through.
- Serve soup hot, topped with rye croutons.
Enjoy your homemade Creamy Reuben Soup!
