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Creamy Reuben Soup

Creamy Reuben Soup: A Hearty Twist on Comfort Food Bliss

Indulge in Creamy Reuben Soup, where corned beef, sauerkraut, and Swiss cheese create a comforting bowl of goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter Can use salted butter
  • 1 medium onion, chopped Shallots can be used
  • 2 cloves garlic, minced Garlic powder can substitute
  • 1/4 cup all-purpose flour Cornstarch for gluten-free option
  • 4 cups chicken broth Opt for low-sodium broth
  • 1 cup heavy cream Half-and-half for lighter version
For the Flavor
  • 1/2 pound corned beef, chopped Can substitute turkey or pastrami
  • 1 cup sauerkraut, drained Pickled cabbage is an alternative
  • 1 cup Swiss cheese, shredded Gruyère for sharper flavor
  • 1/4 cup Russian or Thousand Island dressing Homemade mayo and ketchup blend can substitute
  • salt Season to taste
  • pepper Freshly ground for best flavor
For Garnishing
  • rye bread croutons Highly recommended
  • chopped parsley Chives or green onions can be used

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Creamy Reuben Soup
  1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes until translucent.
  2. Sprinkle in 1/4 cup of all-purpose flour and stir for about 2 minutes to create a roux.
  3. Gradually whisk in 4 cups of chicken broth and bring to a gentle simmer. This takes about 4-5 minutes.
  4. Lower heat and mix in 1 cup of heavy cream, stirring for 2-3 minutes without boiling.
  5. Stir in 1/2 pound chopped corned beef and 1 cup drained sauerkraut. Heat through for about 5 minutes.
  6. Add 1 cup shredded Swiss cheese and 1/4 cup dressing, stirring over low heat until melted and creamy, approximately 3-4 minutes.
  7. Season to taste with salt and freshly ground black pepper.
  8. Let the soup simmer on low for an additional 10 minutes, stirring occasionally.
  9. Serve hot, garnished with rye bread croutons and chopped parsley.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 15gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Ensure the roux is cooked thoroughly for a silky texture. Use good-quality ingredients for best flavors. For lighter options, swap heavy cream for half-and-half.

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