Description

Creamy Reuben Soup Delight is a comforting and flavorful soup inspired by the classic Reuben sandwich. This hearty soup combines shredded corned beef, tangy sauerkraut, creamy Swiss cheese, and rich heavy cream in a savory chicken broth base, perfectly seasoned with garlic, onion, dill, and black pepper. Ideal for a cozy meal, this soup warms the soul with its luscious texture and robust flavors.

Ingredients

Scale

Soup Base

1/4 cup Butter (for a velvety base that enhances the soup’s richness)
1 medium Onion, diced (adds sweetness and depth to the flavor profile)
3 cloves Garlic, minced (infuses a warm, fragrant note that’s irresistible)

Main Ingredients

2 cups Shredded corned beef (providing that classic Reuben flavor)
1 cup Sauerkraut, drained (brings in a tangy element crucial to its identity)
4 cups Chicken broth (serves as the flavorful liquid backbone of the soup)

Final Touches

1 cup Heavy cream (creates a luscious, creamy texture that’s simply divine)
1 cup Swiss cheese, shredded (melts beautifully and adds that familiar cheesiness)
1/2 teaspoon Black pepper (enhances flavors and adds a hint of warmth)
1 teaspoon Dill, dried (brightens up the soup with a fresh, herbal note)

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
Add Corned Beef and Sauerkraut: Mix in the shredded corned beef and drained sauerkraut, stirring well to combine with the aromatics and allowing flavors to meld for 2-3 minutes.
Pour in Broth and Simmer: Pour the chicken broth into the pot and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes so the flavors fully develop.
Add Cream and Swiss Cheese: Lower the heat to medium-low and stir in the heavy cream followed by the shredded Swiss cheese slowly, stirring continuously until the cheese melts completely into the soup, resulting in a smooth and creamy texture.
Season and Finish: Season with black pepper and dried dill, checking for taste adjustment. Allow the soup to warm through for another 3-5 minutes without boiling to prevent curdling.
Serve: Ladle the soup into bowls and serve hot, optionally garnished with extra dill or Swiss cheese for added indulgence.

Notes

For a thicker soup, simmer longer to reduce or add a slurry of cornstarch and water.
Use low-sodium chicken broth to control the saltiness, especially considering the salt content in corned beef and sauerkraut.
Substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
Fresh dill can be used instead of dried for a brighter flavor, add near the end of cooking.
Pair with rye bread or croutons for an authentic Reuben experience.