Creamy Reuben Soup Recipe

Introduction

Creamy Reuben Soup is a comforting and flavorful take on the classic Reuben sandwich. This hearty soup combines tender corned beef, tangy sauerkraut, and melty Swiss cheese in a rich, creamy broth. It’s perfect for a cozy lunch or dinner that warms you from the inside out.

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
• 1/2 pound corned beef, chopped
• 1 cup sauerkraut, drained
• 1 cup shredded Swiss cheese
• 1/4 cup Russian or Thousand Island dressing
• Salt and pepper to taste
• Rye bread croutons for garnish
• Chopped parsley for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
2. Step 2: Stir in the flour to form a roux, cooking for an additional 2 minutes.
3. Step 3: Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
4. Step 4: Reduce the heat to low and stir in the heavy cream, mixing well.
5. Step 5: Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
6. Step 6: Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
7. Step 7: Season with salt and black pepper to taste, adjusting as needed.
8. Step 8: Simmer the soup for another 10 minutes, allowing the flavors to meld together.
9. Step 9: Serve hot, garnished with rye bread croutons and chopped parsley.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit the corned beef, adding extra sauerkraut and Swiss cheese for flavor.
• If you prefer a thicker soup, add an extra tablespoon of flour when making the roux.
• Use freshly grated Swiss cheese for better melting and a richer taste.
• Try garnishing with a dollop of sour cream for extra creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use deli corned beef for this soup?

Yes, deli corned beef works well as a convenient option. Just chop it finely before adding it to the soup.

Is it possible to make this soup gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Creamy Reuben Soup Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

Creamy Reuben Soup is a hearty and comforting twist on the classic Reuben sandwich flavors, combining tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a flavorful blend of Russian dressing in a rich, creamy broth. Perfect for a warming meal, this soup is garnished with crunchy rye bread croutons and fresh parsley for added texture and color.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sauce and 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

Seasoning and Garnish

• Salt and black pepper to taste
• Rye bread croutons for garnish
• Chopped parsley for garnish

Instructions

1. Sauté Aromatics: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes, to develop a flavorful base for the soup.
2. Make Roux: Stir in the all-purpose flour to the butter, onion, and garlic mixture, cooking for an additional 2 minutes. This helps to cook the flour and prepare it for thickening the soup.
3. Add Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, which will activate the thickening from the roux.
4. Incorporate Cream: Reduce the heat to low and stir in the heavy cream, mixing thoroughly to create a rich and creamy base.
5. Add Main Ingredients: Stir in the chopped corned beef and drained sauerkraut until well combined, infusing the broth with classic Reuben flavors.
6. Combine Cheese and Dressing: Mix in the shredded Swiss cheese and Russian or Thousand Island dressing, stirring continuously until the cheese melts and the soup turns creamy and smooth.
7. Season: Season with salt and black pepper to taste, adjusting as needed to balance the flavors perfectly.
8. Simmer: Allow the soup to simmer gently for another 10 minutes so all the flavors meld together beautifully.
9. Serve: Serve the soup hot, garnished with crunchy rye bread croutons and freshly chopped parsley for added texture and visual appeal.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the corned beef.
• Use freshly grated Swiss cheese for better melting and flavor.
• If you prefer a thicker soup, increase the flour slightly or add more heavy cream to taste.
• Rye bread croutons can be made by toasting rye bread cubes with a bit of butter or oil until crispy.
• Adjust seasoning carefully since sauerkraut and Russian dressing can add saltiness.

Keywords: Creamy Reuben Soup, Corned Beef Soup, Swiss Cheese Soup, Sauerkraut Soup, Russian Dressing Soup