Reuben Soup Recipe – A Delectable Twist To Try

Discover the robust flavor experience of the iconic Reuben sandwich, now transformed into a cozy bowl of Reuben soup Recipe.

This innovative recipe harmoniously melds together all-time favorites – succulent corned beef, tangy sauerkraut, and creamy Swiss cheese. Every spoonful promises a mouthful of taste adventure, a testament to the celebrated deli classic. 

Ideal for chilly evenings, family gatherings, or when your palate craves a culinary surprise, this Reuben soup recipe delivers hearty satisfaction. Preparing this culinary masterpiece will be a breeze, with ingredients likely stowed in your kitchen and steps quickly followed. 

Devour the unmistakable punch of rye and relish the delightful melting sensation of Swiss cheese. Dive into the delightful combination of corned beef and sauerkraut, all beautifully folded into a warming soup. 

Say hello to your new go-to recipe, an exciting twist on the beloved Reuben, guaranteed to take your taste buds on an unforgettable journey.

What Is A Reuben Soup Recipe?

Reuben Soup is a delectable fusion of the iconic Reuben sandwich ingredients transformed into a warming, comfort-filled bowl. It features flavorful corned beef, tangy sauerkraut, creamy Swiss cheese, and a hint of rye bread, and all blended into a rich, hearty broth. 

The recipe is simple to prepare, encapsulating all the traditional Reuben flavors in every spoonful. Ideal for those chillier days or when you are in the mood for a sandwich-in-a-soup experience, this soup recipe brings a unique spin to your culinary repertoire.

Can You Vary The Recipe With Other Ingredients?

1. Keto Use a low-carb vegetable like cauliflower instead of potatoes, and ensure the broth has no added sugars.
2. Paleo Omit the cheese (dairy isn’t Paleo-friendly). Use grass-fed beef and ensure your broth and sauerkraut are compliant.
3. Gluten-Free Ensure your broth is gluten-free and skip the rye croutons or use gluten-free bread.
4. Whole30 Omit the cheese and ensure all other ingredients, including broth and sauerkraut, are Whole30 compliant.
5. Vegetarian/Vegan Swap the corned beef for a hearty vegetable like mushrooms or a meat substitute. Use vegetable broth instead of beef, and for a vegan option, use plant-based cheese or nutritional yeast for a cheesy flavor.
6. Dairy-Free Use a non-dairy cheese substitute or omit the cheese entirely.

Variations, Add-Ons, And Toppings

• Swap corned beef with pastrami for a different flavor. Try dark beer in the broth for a deeper, richer taste. Use a blend of Swiss and Gruyere cheese for added creaminess.
• Toss in diced potatoes for a heartier texture. Add a Russian or Thousand Island dressing splash for an extra tangy kick. Consider caraway seeds to mimic rye bread flavor.
• Sprinkle fresh chopped parsley or dill for a burst of freshness. Add rye croutons for a crunchy contrast. Use caramelized onions for a sweet, flavor-enhancing twist.
• Serve alongside a crisp dill pickle or a fresh garden salad. Consider a side of roasted vegetables or a grain salad for a complete meal.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Sauté the onions and celery in butter on the stovetop until tender, then stir in the flour until smooth.
• Transfer this mixture to the slow cooker. Add water, bouillon, corned beef, sauerkraut, cream, and 1 cup of cheese. Stir well.
• Cook on low for 6-8 hours or high for 3-4 hours. Check for thickness and seasoning.
• When ready to serve, ladle the soup into ovenproof bowls, top with bread and cheese, and broil until cheese melts and browns slightly.

Instant Pot

• Using the sauté function, cook the onion and celery in butter until tender, then until smooth, stir in flour.
• Gradually stir in water and bouillon, ensuring there are no lumps. Add corned beef, cream, sauerkraut and 1 cup of cheese. Stir well.
• Seal the Instant Pot and cook on high pressure for 15 minutes, then quickly release the pressure.
• If the soup needs to thicken more, use the sauté function again for a few minutes until desired consistency is reached.
• Ladle into ovenproof bowls, top with bread and cheese, and broil until cheese is melted and lightly browned.

Can I Use Store Broth, Or Should I Make My Own?

You can use store-bought broth in the Reuben Soup recipe. It’s a convenient option, and many high-quality broths can provide a solid flavor base for your soup.

If you have the time and resources, making your broth can be rewarding. Homemade broths tend to have a richer flavor profile, and you can control the ingredients, making it a great option if you’re trying to reduce sodium intake or prefer avoiding certain additives often found in commercial broths.

How To Serve ?

• Topping: Add the bread slice and cheese topping just before serving. Broil until the cheese melts and slightly browns for a deliciously warm and creamy addition.
• Garnish: Sprinkle some fresh chopped parsley, dill, or caraway seeds on top for added color, flavor, and texture.
• Accompaniment: While Reuben Soup is quite hearty, you could also serve it with a side salad for a complete meal. A crisp, green salad with a tangy vinaigrette would balance the soup’s richness.
• Bread: Although the soup has a slice of bread on top, you can also serve it with extra rye bread or crackers on the side, which is great for dipping.
• Drink Pairing: A light beer or a crisp white wine like a Sauvignon Blanc would complement the robust flavors of the Reuben Soup.

Perfect Side Dishes

• Crisp Green Salad: A fresh salad with a tangy vinaigrette can provide a light, refreshing contrast to the soup’s richness. Include romaine lettuce, cucumber, cherry tomatoes, and red onions.
• Coleslaw: This classic side dish, with its crunchy texture and tangy-sweet flavor, would work well with the flavors in Reuben Soup.
• Pickles: A side of dill pickles or pickle spears can complement the tanginess of the sauerkraut and add a pleasing crunch.
• Rye Crackers: Extra rye crackers can be served on the side for those who enjoy a little more texture with their soup.

Storage And Make Ahead

• Make-Ahead: Prepare the soup base, including the broth, cooked vegetables, and seasonings, but withhold the dairy products, sauerkraut, and corned beef. This base can be refrigerated for up to 3 days or frozen for up to 2 months.
• Storage: Store the completed Reuben Soup in airtight containers in the refrigerator for up to 3 days. Be mindful that the flavors will intensify, particularly the sauerkraut.
• Freezing: It’s best to freeze the soup without dairy products to avoid texture changes upon reheating. Freeze in portioned containers for convenience.
• Reheating: Thaw in the refrigerator if frozen, then reheat gently on the stove. Add dairy products (like cream or cheese), sauerkraut, and corned beef after the soup is warmed through to prevent curdling and ensure the meat and sauerkraut retain their texture.
• Adding Fresh Ingredients: When reheating or serving the make-ahead base, adding fresh sauerkraut and corned beef can enhance the soup’s flavor and texture, making it taste freshly made.

What Can We Do With Leftovers? 

• Reheat & Eat: Warm up your leftovers and enjoy the soup again. It often tastes even better the next day!
• Bread Bowl: Hollow out a small round loaf of bread, fill it with reheated soup, top with cheese, and broil until the cheese is bubbly.
• Pasta Sauce: Thicken the soup with a bit of cornstarch mixed with cold water and serve it over pasta for a creamy, rich sauce.
• Casserole Base: Use the soup as a base for a casserole. Mix with cooked pasta or rice, top with cheese, and bake until bubbly.
• Stuffed Peppers: Combine soup with cooked rice, fill bell peppers, top with cheese, and bake.
• Shepherd’s Pie: Use the soup as the meat layer in a Shepherd’s Pie. Top with mashed potatoes and bake until golden.

Tips

• Select Quality Ingredients: The key to a flavorful Reuben Soup lies in the quality of its components. Opt for high-quality corned beef, fresh sauerkraut, and a good Swiss cheese to ensure the best taste and texture.
• Sauté Vegetables Thoroughly: Begin by sautéing onions and garlic (and any other vegetables like celery or carrots) until they are soft and translucent. This foundational step builds a flavor base that enhances the overall soup.
• Deglaze the Pan: If you’ve browned the corned beef or any vegetables in the pan, use a splash of broth, beer, or wine to deglaze it. This process lifts the flavorful bits from the bottom of the pan, incorporating them into the soup.
• Manage the Sauerkraut: Rinse and drain the sauerkraut if you prefer a milder tartness. However, if you enjoy a more pronounced sour flavor, you can use it straight from the jar. Adding sauerkraut towards the end of cooking preserves its texture and tanginess.
• Incorporate Dairy Carefully: Add dairy elements, like cream or cheese, at the end of the cooking process and on low heat to prevent curdling. Gradually stirring in grated Swiss cheese until melted ensures a smooth texture.
• Use a Thickening Agent: To achieve the desired consistency, consider using a roux made from butter and flour, or a slurry of cornstarch and water. Add this early enough to cook out the raw flour taste but late enough to adjust the soup’s thickness accurately.
• Balance the Flavors: Reuben Soup should have a balanced taste of savory, sour, and creamy. Adjust the seasoning with salt, pepper, and perhaps a dash of Worcestershire sauce to enhance the meaty flavor. A bit of caraway seeds can mimic the rye bread traditionally served with Reuben sandwiches.