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Creamy Reuben Soup

Creamy Reuben Soup: Comfort in Every Delicious Spoonful

This Creamy Reuben Soup combines corned beef, tangy sauerkraut, and rich Swiss cheese for a comforting twist on the classic sandwich.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Lunch recipes
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 4 tablespoons Unsalted Butter Can substitute with salted butter.
  • 1 medium Onion Yellow or sweet onions yield the best results.
  • 2 cloves Garlic Freshly minced is preferred.
  • 1/4 cup All-Purpose Flour Can be substituted with gluten-free flour.
  • 4 cups Chicken Broth Opt for low-sodium.
Creamy Mixture
  • 2 cups Heavy Cream Can substitute with half-and-half or low-fat milk.
  • 2 cups Corned Beef Use leftovers or deli-sourced.
  • 1 cup Sauerkraut Ensure it's well-drained.
  • 1 cup Swiss Cheese Can swap with provolone or dairy-free cheese.
  • 1/4 cup Russian Dressing Adjust to taste.
  • Salt To taste.
  • Pepper To taste.
Toppings
  • 1 cup Rye Bread Croutons Use toasted for enhanced texture.
  • 1/4 cup Chopped Parsley Optional garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add 1 chopped medium onion and 2 minced garlic cloves, cooking for about 5 minutes until the onion becomes translucent.
  2. Sprinkle in 1/4 cup of all-purpose flour, stirring continuously for about 2 minutes to form a roux.
  3. Gradually whisk in 4 cups of chicken broth until there are no lumps. Bring to a gentle simmer.
  4. Lower the heat and slowly pour in 2 cups of heavy cream while stirring constantly until fully blended.
  5. Add 2 cups of chopped corned beef and 1 cup of well-drained sauerkraut, stirring thoroughly.
  6. Stir in 1 cup of shredded Swiss cheese and 1/4 cup of Russian dressing, stirring until the cheese melts.
  7. Season with salt and pepper to taste. Allow to gently simmer for an additional 10 minutes.
  8. Ladle the soup into bowls and top with 1 cup of toasted rye bread croutons and a sprinkle of 1/4 cup of chopped parsley.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Ensure the roux is smooth before adding broth to eliminate any raw flour taste. Choose freshly shredded cheese for the best melt.

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