Creamy Reuben Soup
A comforting and creamy twist on the classic Reuben sandwich, this soup is hearty, flavorful, and perfect for sharing with loved ones.
Ingredients
Base Ingredients
- 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
Seasoning and Garnish
- to taste Salt
- to taste Pepper
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat, watching it bubble gently.
- Add the chopped onion and minced garlic, cooking until the onion turns translucent, about 5 minutes.
- Stir in the flour to form a roux and cook for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, then bring to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream until smooth.
Cooking
- Add the chopped corned beef and drained sauerkraut, stirring until incorporated.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts.
- Season with salt and black pepper to taste.
- Simmer for another 10 minutes, allowing the flavors to meld.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
This soup can be made ahead of time. Store in an airtight container and refrigerate for up to four days. Reheat gently on low heat to maintain its creamy texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 23gSaturated Fat: 12gSodium: 800mgFiber: 1gSugar: 2g
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