Creamy Reuben Soup: A Cozy Twist on Classic Comfort

Creamy Reuben Soup is a comforting dish that combines corned beef, Swiss cheese, and tangy sauerkraut in a delicious broth.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 cups

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 tablespoons unsalted butter Adds richness and flavor; using salted butter may require adjusting additional salt.
1 medium onion (chopped) Provides sweetness and depth; substitute with shallots for a milder flavor.
2 cloves garlic (minced) Enhances overall flavor; fresh garlic is preferred for the best results.
1/4 cup all-purpose flour Creates a roux to thicken the soup; use cornstarch or gluten-free flour for a gluten-free option.
4 cups chicken broth Forms the rich base; opt for low-sodium chicken broth for a healthier choice.

For the Creaminess

1 cup heavy cream Adds velvety creaminess to the soup; for a lighter option, substitute with half-and-half or dairy-free alternatives.
2 cups corned beef (chopped) Provides protein and classic flavor; can be replaced with turkey or pastrami for variations.
1 cup sauerkraut (drained) Offers tanginess and texture; homemade is ideal for controlling sodium content.
1 cup shredded Swiss cheese MELTS beautifully to enhance creaminess; Gruyère or dairy-free cheese can be used instead.

For the Flavor Boost

1/2 cup Russian or Thousand Island dressing Introduces a signature flavor; make your own by mixing mayonnaise with ketchup and relish.
to taste salt Essential for seasoning; adjust according to dietary needs.
to taste pepper Essential for seasoning; adjust according to dietary needs.

For Garnish

1 cup rye bread croutons Adds crunch and texture; gluten-free bread works well as a substitute.
1/4 cup chopped parsley Adds freshness and color; fresh dill can provide a different flavor flair.

Equipment

Large Pot

Method

Step-by-Step Instructions for Creamy Reuben Soup

In a large pot over medium heat, melt 4 tablespoons of unsalted butter until bubbling. Add 1 medium chopped onion and 2 minced cloves of garlic, stirring occasionally for about 5 minutes until the onion turns translucent and fragrant.
Sprinkle in 1/4 cup of all-purpose flour, stirring continuously for about 2 minutes until it is lightly golden.
Gradually whisk in 4 cups of chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low and stir in 1 cup of heavy cream, blending well until the soup is smooth and creamy.
Add 2 cups of chopped corned beef and 1 cup of drained sauerkraut, mixing thoroughly.
Fold in 1 cup of shredded Swiss cheese and 1/2 cup of Russian or Thousand Island dressing, stirring until the cheese melts.
Add salt and pepper to taste, letting the soup simmer for an additional 10 minutes.
Ladle the hot soup into bowls and garnish with rye bread croutons and a sprinkle of chopped parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 18gProtein: 23gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This Creamy Reuben Soup is not just a dish; it's an experience filled with comfort and nostalgia, ready to warm your soul!

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