Reuben Jalapeño Grilled Cheese Soup

Transform your soup game with a unique twist on a classic! This Reuben Jalapeño Grilled Cheese Soup brings the hearty flavors of a Reuben sandwich into a creamy, comforting soup. Featuring tangy sauerkraut, tender corned beef, spicy jalapeños, and gooey melted cheese, this recipe is sure to warm you up and leave you craving more. Ideal for a cold evening or a gathering with friends, this dish combines the best of comfort foods into one unforgettable bowl.

Ingredients:

  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 jalapeño, deseeded and chopped
  • 2 cups chopped corned beef
  • 1 cup sauerkraut, drained
  • 2 cups chicken or beef broth
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Rye croutons or toasted rye bread slices, for garnish

Preparation:

  • Step 1: In a large pot, melt butter over medium heat. Add chopped onion, garlic, and jalapeño, sautéing until softened and fragrant (about 3-5 minutes).
  • Step 2: Add the chopped corned beef and sauerkraut, stirring until heated through and well combined with the sautéed vegetables.
  • Step 3: Pour in the broth, stirring to incorporate. Bring the soup to a gentle simmer, allowing flavors to meld for about 10-15 minutes.
  • Step 4: Slowly add the heavy cream, stirring to blend thoroughly. Simmer for another 5 minutes, ensuring the soup doesn’t boil.
  • Step 5: Reduce the heat to low and add shredded Swiss and cheddar cheese gradually, stirring continuously until melted and smooth.
  • Step 6: Season with salt and pepper to taste. Ladle into bowls, and garnish with rye croutons or toasted rye bread slices for a true grilled cheese effect.

Variation:

  • Substitute the corned beef with pastrami for a smokier flavor.
  • For a milder taste, swap jalapeños with mild green chilies or roasted red bell peppers.
  • Add a sprinkle of paprika or chili powder to enhance the heat further.

Cooking Note:

To prevent the cheese from clumping, add it gradually over low heat and stir continuously. Ensure the soup doesn’t boil after adding the cream to maintain a smooth texture.

Serving Suggestions:

Pair this soup with a light green salad or serve it alongside a traditional Reuben sandwich for a hearty meal. A dollop of sour cream can add extra creaminess.

Tips:

  • For a thicker soup, consider adding a small handful of potatoes, finely diced, during the simmering step.
  • Use fresh corned beef from a deli counter for the best flavor.
  • Adjust the jalapeño quantity based on your heat preference.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information:

  • Calories: 420 per serving
  • Protein: 18g
  • Sodium: 800mg

FAQs

Q: Can I make this soup ahead of time?
A: Yes! This soup can be made a day in advance. Store it in the refrigerator and gently reheat on the stovetop, stirring occasionally.

Q: How can I make this soup less spicy?
A: To reduce spice, use only half a jalapeño or substitute with a milder pepper like Anaheim or Poblano.

Q: Can I use other types of cheese?
A: Yes, Gruyère or provolone can be used instead of Swiss for a different, yet equally delicious flavor.

Conclusion

This Reuben Jalapeño Grilled Cheese Soup is a cozy, flavorful dish that combines the beloved elements of a Reuben sandwich with the heartiness of a cheesy soup. Whether you’re a fan of bold flavors or just seeking a new comfort food favorite, this soup is sure to satisfy. Enjoy a bowl of this creamy, spicy, cheesy delight, and let it warm you from the inside out!

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Reuben Jalapeño Grilled Cheese Soup


  • Author: Imili Johnson

Ingredients

Scale
  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 jalapeño, deseeded and chopped
  • 2 cups chopped corned beef
  • 1 cup sauerkraut, drained
  • 2 cups chicken or beef broth
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Rye croutons or toasted rye bread slices, for garnish

Instructions

  • Step 1: In a large pot, melt butter over medium heat. Add chopped onion, garlic, and jalapeño, sautéing until softened and fragrant (about 3-5 minutes).
  • Step 2: Add the chopped corned beef and sauerkraut, stirring until heated through and well combined with the sautéed vegetables.
  • Step 3: Pour in the broth, stirring to incorporate. Bring the soup to a gentle simmer, allowing flavors to meld for about 10-15 minutes.
  • Step 4: Slowly add the heavy cream, stirring to blend thoroughly. Simmer for another 5 minutes, ensuring the soup doesn’t boil.
  • Step 5: Reduce the heat to low and add shredded Swiss and cheddar cheese gradually, stirring continuously until melted and smooth.
  • Step 6: Season with salt and pepper to taste. Ladle into bowls, and garnish with rye croutons or toasted rye bread slices for a true grilled cheese effect.

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