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Creamy Reuben Soup

A delightful twist on the traditional Reuben sandwich, this creamy soup combines rich flavors and textures, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons unsalted butter For sautéing
  • 1 medium onion, chopped Adds sweetness and flavor
  • 2 cloves garlic, minced For aromatic flavor
  • 1/4 cup all-purpose flour To create the roux
  • 4 cups chicken broth Base for the soup
  • 1 cup heavy cream For richness
Main Ingredients
  • 1/2 pound corned beef, chopped Key ingredient for Reuben flavor
  • 1 cup sauerkraut, drained Adds tanginess
  • 1 cup shredded Swiss cheese For creamy texture and flavor
  • 1/4 cup Russian or Thousand Island dressing Adds complexity and a hint of sweetness
  • to taste Salt and pepper For seasoning
Garnishes
  • as needed Rye bread croutons For added texture
  • as needed Chopped parsley For garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
  3. Stir in the flour to create a roux, cooking for an additional 2 minutes.
  4. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
  5. Reduce the heat to low and stir in the heavy cream, mixing well.
  6. Add the chopped corned beef and drained sauerkraut to the pot. Stir until thoroughly combined.
  7. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup is creamy.
  8. Season with salt and pepper to taste, adjusting as needed.
  9. Simmer the soup for another 10 minutes, allowing the flavors to meld together.
  10. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

Leftover soup can be stored in an airtight container for up to 3 days. To reheat, warm on the stove and add chicken broth or cream if it thickens too much.