Creamy Reuben Soup

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This Creamy Reuben Soup brings the beloved flavors of the classic Reuben sandwich into a warming dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 tablespoons unsalted butter Provides richness and aids in sautéing; use salted butter with caution.
1 medium onion Adds flavor and sweetness; can substitute with shallots.
2 cloves garlic Enhances overall flavor; fresh garlic is preferred.
1/4 cup all-purpose flour Used to create a roux, thickening the soup; gluten-free flour can be used.
4 cups chicken broth Adds savory depth; consider low-sodium versions.

For the Creamy Goodness

1 cup heavy cream Contributes to a rich and creamy texture; can be substituted.
2 cups corned beef The key protein component; turkey or chicken can be used as alternatives.
1 cup sauerkraut Adds tang; can be substituted with pickled cabbage.
1 cup shredded Swiss cheese Provides creaminess and flavor; Parmesan or cheddar can be alternatives.
1/4 cup Russian or Thousand Island dressing Enhances flavor with a sweet, tangy profile.

For Seasoning and Garnish

to taste salt Essential for seasoning; adjust to taste.
to taste pepper Essential for seasoning; adjust to taste.
1 cup rye bread croutons Used for garnish; adds crunch.
1/4 cup chopped parsley For garnish; adds freshness.

Equipment

large pot

Method

Step-by-Step Instructions

Melt 4 tablespoons of unsalted butter over medium heat in a large pot. Add 1 chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.
Once the onion and garlic are ready, add 1/4 cup of all-purpose flour, whisking continuously for about 2 minutes to create a roux.
Gradually pour in 4 cups of chicken broth, whisking vigorously. Raise the heat to bring the mixture to a gentle simmer.
Lower the heat back to medium-low and slowly stir in 1 cup of heavy cream until it melds together smoothly.
Mix in 2 cups of chopped corned beef and 1 cup of drained sauerkraut. Stir thoroughly and let it simmer for about 5 minutes.
Stir in 1 cup of shredded Swiss cheese and 1/4 cup of dressing until the cheese is completely melted.
Season with salt and pepper according to taste. Give it a final stir to combine.
Allow the soup to simmer for an additional 10 minutes on low heat, stirring occasionally.
Ladle the soup into bowls and garnish with rye bread croutons and chopped parsley.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

Perfect for chilly nights and gatherings, feel free to customize with your favorite toppings and spices.

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