Creamy Reuben Soup

This Creamy Reuben Soup takes all the good stuff from a Reuben sandwich and turns it into a warm, filling soup. It's a great way to use up leftover corned beef, but you can also make it with deli meat. The soup is rich and creamy, with the tangy kick of sauerkraut and the savory flavor of corned beef. It's topped with melted Swiss cheese, just like the sandwich. This soup is perfect for cold days when you want something hearty and comforting. It's pretty easy to make and tastes like a treat.

Okay, so here's the deal. This Creamy Reuben Soup? It's seriously amazing. Like, really, really good. I'm not just saying that - I actually made it last weekend and, wow, it knocked my socks off. It's got all the yummy stuff from a Reuben sandwich (you know, the corned beef, sauerkraut, Swiss cheese - all that good stuff) but in a warm, cozy soup. It's perfect for when it's chilly out or when you just want something super satisfying.

The best part? It's actually pretty easy to make. You don't need to be a fancy chef or anything. Just follow the recipe, and boom - you've got yourself a bowl of pure comfort. Trust me, once you try it, you'll be hooked.

What makes this soup so special?

Alright, let me break it down for you. This soup isn't just your average, run-of-the-mill soup. Nope, it's got a few tricks up its sleeve:

• It's like eating a Reuben sandwich, but in soup form. How cool is that?
• It's super filling. Like, you won't be hungry an hour later, I promise.
• It's really easy to make. Seriously, if I can do it, anyone can.
• The creamy texture? Oh man, it's so good. And the flavors? They'll knock your socks off.
• Got leftover corned beef? This soup is perfect for using it up.
• You can tweak it to make it just how you like it. More cheese? Go for it. Extra sauerkraut? Why not?
• It's perfect for those days when it's cold outside and you just want to curl up with something warm and comforting.

Plus, if you're doing the whole keto or low-carb thing, you can totally make this work for you. Just swap out a few things, and bam - you've got yourself a Keto Reuben Soup or a Low-Carb Reuben Soup. How's that for versatile?

What do you need to make this yummy soup?

Okay, so here's what you'll need to whip up this bad boy:

• 1 cup chopped yellow onion
• 1 cup peeled and chopped carrots
• 2 tablespoons unsalted butter
• 1 tablespoon minced fresh garlic
• ¼ cup all-purpose flour
• 4 ½ cups chicken broth
• 1 pound chopped deli corned beef
• 1 (14.5 ounce) can sauerkraut, drained
• ½ teaspoon caraway seeds
• ½ cup Thousand Island dressing
• 1 large bay leaf
• 1 cup heavy cream
• 1 cup shredded Swiss cheese

Let's talk about these ingredients for a sec:

Yellow onion and carrots: These guys are like the backbone of the soup. They give it a nice flavor and some texture. The onions get all sweet when you cook 'em, and the carrots add a bit of earthiness and make it look pretty.

Unsalted butter: This is for cooking the veggies. It makes everything taste richer and helps bring out all the flavors.

Fresh garlic: Minced garlic just makes everything better, doesn't it? It adds a nice punch of flavor.

All-purpose flour: This is what makes the soup thick and creamy. It's like magic.

Chicken broth: This is the base of the soup. You could use beef broth if you want it to taste even more like a Reuben, but chicken broth works great too.

Deli corned beef: This is the star of the show. It's what makes it a Reuben soup, after all. Using deli corned beef makes it super easy.

Sauerkraut: You can't have a Reuben without sauerkraut! It adds a nice tangy flavor and some texture.

Caraway seeds: These little guys pack a big punch. They taste kind of like rye bread, which is what you'd normally have a Reuben on.

Thousand Island dressing: This makes the soup creamy and gives it that classic Reuben flavor.

Bay leaf: You'll take this out before you eat the soup, but it adds a nice flavor while it's cooking.

Heavy cream: This is what makes the soup super creamy and indulgent.

Swiss cheese: You can't have a Reuben without Swiss cheese! It melts into the soup and makes it all gooey and delicious.

How do you make this awesome soup?

Alright, let's get cooking! Here's how you make this Creamy Reuben Soup:

1. First, grab a big pot - like a Dutch oven or something. Melt the butter in it over medium-high heat. This is gonna be the base of your soup.
2. Throw in the chopped onions and carrots. Cook 'em for about 5 minutes, stirring every now and then. You want the veggies to start getting soft and the onions should look kinda see-through.
3. Now add the garlic and cook for another 30 seconds. Keep stirring! Garlic can burn really easily, and burnt garlic is no fun.
4. Next, slowly add the flour, stirring the whole time. This is gonna help make your soup nice and thick. Make sure you keep stirring so you don't get any lumps.
5. Pour in the chicken broth, then add the corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Give it all a good stir.
6. Let it come to a gentle boil, then turn down the heat so it's just simmering. Cover it and let it cook for 20 to 25 minutes. The carrots should be nice and tender by then.
7. Take it off the heat and stir in the heavy cream. Don't forget to fish out that bay leaf - it's done its job!
8. Serve it up hot with a bunch of shredded Swiss cheese on top. The cheese will get all melty from the hot soup. Yum!

Any tips for making this soup even better?

You bet! Here are some tricks to make sure your Creamy Reuben Soup turns out amazing every time:

• If you're doing keto or low-carb, you can swap out the flour for something like xanthan gum or almond flour.
• Want it even thicker? Add a bit more flour or use less broth.
• Try beef broth instead of chicken broth if you want an even richer flavor.
• Not a fan of caraway seeds? No worries, you can leave 'em out or try some dried dill instead.
• Need it gluten-free? Use a gluten-free flour blend or some cornstarch to thicken it up.
• Got leftover corned beef? This soup is perfect for using it up!
• If you want it a bit lighter, you could use half-and-half instead of heavy cream. It won't be quite as rich, but it'll still be yummy.
• Love sauerkraut? Feel free to add more!
• This soup reheats really well, so don't be afraid to make a big batch!

How can you make this soup your own?

The great thing about this soup is that you can totally customize it. Here are some ideas:

• Like it spicy? Throw in some hot sauce or some chopped jalapeños.
• Love rye bread? Try serving the soup with some rye croutons on top.
• Want it a bit lighter? You could use turkey pastrami instead of corned beef.
• Not a fan of Swiss cheese? Try Gruyère or Emmental instead.
• Want to sneak in some extra veggies? Throw in some chopped kale or spinach near the end of cooking.
• Love pickles in your Reuben? Add some chopped pickles as a garnish.
• For a fun twist, serve it in bread bowls made from hollowed-out rye bread loaves.

Why do people love this soup so much?

Let me tell you, this soup has got a lot going for it:

1. It's like a Reuben sandwich, but in soup form. How cool is that?
2. It's super easy to make. You don't need to be a fancy chef or anything.
3. It's really filling and perfect for when it's cold outside.
4. The creamy texture and tangy flavors are just so satisfying.
5. You can tweak it to fit different diets, like keto or gluten-free.
6. It reheats really well, so it's great for leftovers or meal prep.
7. It's a crowd-pleaser. Seriously, everyone loves it.

What's the deal with the Swiss cheese in this soup?

Okay, so this isn't just a Swiss Cheese Soup, but the Swiss cheese really takes it to the next level. Here's why:

• It adds this rich, nutty flavor that just works so well with everything else.
• When it melts into the hot soup, it gets all gooey and stretchy. So good!
• It helps balance out the tangy sauerkraut and salty corned beef.
• It makes the soup even creamier and more luxurious.
• Let's be real, melted cheese on top of soup just looks amazing.

How does this compare to other sauerkraut soups?

So, there are other sauerkraut soups out there, but this one's special. Here's why:

1. It's got all the Reuben sandwich stuff in it, not just sauerkraut.
2. The Thousand Island dressing gives it this creamy, tangy twist that most sauerkraut soups don't have.
3. The corned beef makes it way more filling than your average sauerkraut soup.
4. That melty Swiss cheese on top? Yeah, that's not something you see in most sauerkraut soups.
5. It's just got more going on flavor-wise than a lot of simpler sauerkraut soups.

Why is this soup so easy to make?

You might think a soup this tasty would be complicated, but nope! It's actually super easy. Here's why:

• The ingredients are all stuff you can find at pretty much any grocery store.
• You don't need any fancy cooking skills. If you can chop veggies and stir stuff, you're good to go.
• Using deli corned beef means you don't have to cook the meat separately.
• It all comes together in one pot, so you don't have a ton of dishes to wash after.
• It doesn't take that long to make. You could totally whip this up on a weeknight.
• You don't need any special kitchen gadgets. Just a regular old pot will do.
• The recipe is pretty forgiving. If you mess up a little, it'll probably still turn out fine.

How should you serve and store this soup?

Alright, so you've made this awesome soup. Now what? Here's what you need to know:

Serving it up:

• Serve it hot with a bunch of shredded Swiss cheese on top.
• Want to make it a full meal? Serve it with some rye bread or rye crackers on the side.
• You could sprinkle some fresh parsley on top or add a dollop of extra Thousand Island dressing to make it look fancy.
• For a fun twist, serve it in bread bowls made from hollowed-out rye bread loaves.

Storing and reheating:

• If you've got leftovers, stick 'em in an airtight container in the fridge. They'll be good for 3-4 days.
• To reheat, just warm it up gently on the stove. Stir it every now and then.
• You can also zap it in the microwave. Just do it in 30-second bursts, stirring in between.
• If it gets too thick after being in the fridge, just add a splash of broth when you're reheating it.
• You can freeze it if you want, but creamy soups can sometimes get a bit weird when you thaw them. If you do freeze it, try to use it within 2-3 months.

So there you have it! This Creamy Reuben Soup is seriously awesome. It's got all those yummy Reuben flavors, it's super creamy, and it's just so satisfying. Whether you're a big Reuben fan or you're just looking for a new soup to try, I promise you're gonna love this. So grab your pot and get cooking - you're in for a treat!