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To make a warm bowl of Creamy Reuben Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 large carrot, diced - 3 cups vegetable broth - 2 cups sauerkraut, drained and rinsed - 1 cup cooked corned beef, shredded - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 cup heavy cream - 1 cup shredded Swiss cheese - Salt and pepper to taste - Fresh parsley, chopped for garnish Each ingredient adds its own flavor. The olive oil starts the cooking, while the onion and garlic give a nice base. The carrot adds a touch of sweetness. Sauerkraut brings tanginess, and corned beef gives heartiness. The spices, heavy cream, and Swiss cheese create a creamy and rich soup. Don't forget to add salt and pepper to enhance the taste! Finally, fresh parsley adds a pop of color and freshness. Preparing these ingredients takes just a few minutes. You can chop, rinse, and measure everything ahead of time. This not only speeds up the cooking but also makes the process enjoyable. Now you’re ready to create a delightful soup that warms the soul. - Sautéing the onion and garlic Start by heating one tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about five minutes, or until it turns translucent. Then, stir in two minced garlic cloves. Cook them together for one more minute. This step builds a tasty base for your soup. - Cooking the carrot Next, add one large diced carrot to the pot. Cook it for three to four minutes. This adds sweetness and texture to the soup. Make sure to stir often so it doesn’t stick. - Bringing the broth to a boil Pour in three cups of vegetable broth. Raise the heat and bring the mixture to a boil. This step is key to melding the flavors together. Keep an eye on it as it heats up. - Adding sauerkraut and corned beef Once boiling, stir in two cups of drained and rinsed sauerkraut and one cup of cooked, shredded corned beef. Add one teaspoon of dried thyme and one teaspoon of smoked paprika for extra flavor. Lower the heat to simmer and let it cook for about fifteen minutes. - Incorporating cream and cheese After fifteen minutes, stir in one cup of heavy cream and one cup of shredded Swiss cheese. Mix until the cheese melts and the soup becomes creamy. This is where the magic happens! - Final seasoning and serving Taste your soup and season it with salt and pepper as needed. This final step allows you to adjust the flavors. When ready, serve it hot. Garnish with chopped fresh parsley for color and a fresh touch. Enjoy each spoonful of your creamy Reuben soup! - How to achieve the perfect creaminess To get a rich, creamy texture, add the heavy cream slowly. Stir well as you pour. This helps blend it smoothly into the soup. You want to let it simmer gently after adding the cream. This allows the flavors to meld without boiling. - Best practices for seasoning Start with a pinch of salt and pepper. Taste as you go. The sauerkraut adds saltiness, so be careful not to over-season. Dried thyme and smoked paprika bring depth to the soup. Adjust these spices to your liking for the best taste. - Preventing curdling of the cream To stop the cream from curdling, avoid boiling the soup after adding it. Keep the heat low. If you're worried, you can temper the cream first. Mix a bit of hot soup with the cream before adding it back into the pot. - Ideal sides to pair with Reuben soup Crusty bread or rye bread makes a great side. A light salad can balance the richness of the soup. Try pairing it with potato chips for a fun crunch. - Garnishing tips for presentation Fresh parsley adds a nice color contrast. Chop it finely and sprinkle it on top right before serving. You can also add a swirl of cream for a fancy touch. A few slices of rye bread on the side can make the plate look inviting. {{image_2}} - Alternative meats for corned beef: If you want to skip corned beef, use turkey or chicken. Smoked meats add a nice flavor. You can also try plant-based meats for a vegetarian twist. - Dairy-free options for cream and cheese: For a dairy-free version, use coconut cream or cashew cream. Vegan cheese can replace Swiss cheese. These swaps keep the creamy texture without dairy. - Adding vegetables for extra nutrition: You can add more veggies like spinach, bell peppers, or mushrooms. They boost nutrition and add unique flavors. Just chop them small so they cook well in the soup. - Spices to elevate the soup's taste: To give your soup a kick, try adding a bit of cayenne pepper or black pepper. A dash of Worcestershire sauce can also deepen the flavor profile. - Using different cheese varieties: While Swiss cheese is classic, you can mix in cheddar for a sharper taste. Gouda or Gruyère can add a nice twist, too. They melt well and blend into the creamy texture. To keep your creamy Reuben soup fresh, follow these steps: - Let the soup cool to room temperature. - Transfer it into an airtight container. - Store in the fridge for up to 3 days. For long-term storage: - Freeze the soup in a freezer-safe container. - Leave space at the top for expansion. - It can last up to 3 months in the freezer. When you’re ready to enjoy your leftovers, reheating is key: - Use a saucepan for stovetop reheating. - Heat on medium, stirring gently until hot. - Alternatively, use a microwave-safe bowl. - Heat in 30-second intervals, stirring in between. This way, you keep the soup creamy and delicious! To make Creamy Reuben Soup vegetarian, skip the corned beef. Instead, use extra vegetables like mushrooms or tempeh for texture. You can also add more sauerkraut for flavor. Yes, you can make this soup in a slow cooker. Just sauté the onion and garlic first. Then put all the other ingredients in the slow cooker. Cook on low for 4 to 6 hours. If you need a substitute for Swiss cheese, try Gruyère or mozzarella. Both will melt well and add a nice flavor. You can also use vegan cheese for a dairy-free option. Creamy Reuben Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Just reheat it on the stove when you want to enjoy it again. You can make this soup ahead of time. It tastes even better the next day! Just cool it down and store it in the fridge. Reheat gently before serving. This blog post covered how to make a delicious Creamy Reuben Soup. We discussed the key ingredients, preparation steps, and helpful tips. You learned about variations and how to store leftovers safely. You can create this warm meal easily. With creative twists, you can enjoy new flavors while keeping it simple. Try it out and make it your own. You’ll impress friends and family with your cooking skills and a tasty dish.

Creamy Reuben Soup

Warm up with a delightful bowl of creamy Reuben soup that brings a taste of comfort to your kitchen! This easy recipe combines savory corned beef, tangy sauerkraut, and rich Swiss cheese in a luscious broth. Perfect for chilly nights, it's quick to prepare, taking just 35 minutes from start to finish! Click through to explore the full recipe and discover how to create this tasty dish that everyone will love.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 large carrot, diced

3 cups vegetable broth

2 cups sauerkraut, drained and rinsed

1 cup cooked corned beef, shredded

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup heavy cream

1 cup shredded Swiss cheese

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and diced carrot, cooking for an additional 3-4 minutes until fragrant.

      Pour in the vegetable broth and bring the mixture to a boil.

        Once boiling, add the sauerkraut, shredded corned beef, dried thyme, and smoked paprika. Reduce the heat to a simmer and cook for about 15 minutes.

          Stir in the heavy cream and Swiss cheese, mixing until the cheese is melted and the soup is creamy.

            Season with salt and pepper to taste, adjusting flavors as necessary.

              Serve hot, garnished with chopped fresh parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4