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Creamy Reuben Soup

A comforting soup that transforms the classic Reuben sandwich flavors into a creamy, warming bowl of goodness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
Main Ingredients
  • 1/2 pound corned beef, chopped
  • 1 cup sauerkraut, drained
  • 1 cup shredded Swiss cheese
  • 1/4 cup Russian or Thousand Island dressing
  • to taste Salt and pepper
For Garnish
  • as needed Rye bread croutons For garnish
  • 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 is translucent, about 5 minutes.
  3. Stir in the flour to form a roux, cooking for an additional 2 minutes.
Cooking
  1. Gradually whisk in the chicken broth; ensure there are no lumps, then bring the mixture to a simmer.
  2. Reduce the heat to low and stir in the heavy cream, mixing well.
  3. Add the chopped corned beef and drained sauerkraut, and stir until well combined.
  4. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
  5. Season with salt and pepper to taste, adjusting as necessary.
  6. Simmer the soup for another 10 minutes to allow all those flavors to meld together.
  7. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

This soup keeps well in the fridge for up to 3 days or can be frozen for up to a month. Reheat gently on low heat to preserve the creamy texture. Variations include using turkey instead of corned beef or substituting different cheeses.