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!
PrintReuben Jalapeño Grilled Cheese Soup
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
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.