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Creamy Reuben Soup

Creamy Reuben Soup: Heartwarming Comfort in Every Spoonful

This Creamy Reuben Soup is a comforting twist on the classic sandwich, featuring corned beef, sauerkraut, and Swiss cheese, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons unsalted butter Substitution: Can use olive oil for a lighter option.
  • 1 medium onion, chopped Yellow or sweet onions work best for sweetness.
  • 2 cloves garlic, minced Fresh garlic is highly recommended over powder.
  • 1/4 cup all-purpose flour Gluten-free flour can be used as a substitute.
  • 4 cups chicken broth Low-sodium broth helps manage sodium levels.
  • 1 cup heavy cream Half-and-half or low-fat milk can be used for a lighter version.
For the Main Ingredients
  • 1/2 pound corned beef, chopped Cooked turkey or chicken can be used for a lighter version.
  • 1 cup sauerkraut, drained Homemade sauerkraut reduces sodium intake.
  • 1 cup shredded Swiss cheese Gruyère cheese can be used for a more robust flavor.
For the Final Touches
  • 1/4 cup Russian or Thousand Island dressing Can be omitted for a lighter soup or adjust to taste.
  • salt Season to taste for flavor enhancement.
  • pepper Season to taste for flavor enhancement.
  • rye bread croutons Homemade croutons elevate the dish’s presentation.
  • chopped parsley Can substitute with fresh chives for a different flavor.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Creamy Reuben Soup
  1. In a large pot, melt 4 tablespoons of unsalted butter over medium heat until it starts to foam. Add 1 medium chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir in 2 cloves of minced garlic and cook for an additional minute, allowing the flavors to deepen.
  2. Sprinkle in 1/4 cup of all-purpose flour and stir well to combine, cooking the mixture for another 2 minutes to create a smooth roux.
  3. Gradually whisk in 4 cups of chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer over medium-high heat for about 3-5 minutes. Reduce the heat to low to keep it warm.
  4. Slowly pour in 1 cup of heavy cream, stirring continuously until fully incorporated. Allow this to warm through for about 2-3 minutes, but don’t let it boil.
  5. Now, add 1/2 pound of chopped corned beef and 1 cup of drained sauerkraut to the pot, mixing well. Let it simmer for about 5 minutes to allow the components to warm thoroughly.
  6. Mix in 1 cup of shredded Swiss cheese along with 1/4 cup of Russian or Thousand Island dressing. Stir until the cheese is fully melted and incorporated. This should take roughly 2-3 minutes.
  7. Taste your Creamy Reuben Soup and season with salt and pepper according to your preference. Start with a small amount, adjusting as needed.
  8. Let the soup simmer on low heat for an additional 10 minutes, stirring occasionally to ensure it doesn't stick.
  9. Ladle the hot Creamy Reuben Soup into bowls and top with homemade rye bread croutons and a sprinkle of chopped parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For a lighter version, use half-and-half or low-fat milk instead of heavy cream. Make sure to taste and adjust seasoning as preferred.

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