Creamy Reuben Soup Recipe

Introduction

Creamy Reuben Soup brings the classic sandwich flavors into a warm, comforting bowl. Packed with tender corned beef, tangy sauerkraut, and melted Swiss cheese, this soup is a delicious twist perfect for chilly days.

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 for chicken broth and use smoked tempeh instead of corned beef.
• To add more tang, stir in a teaspoon of prepared horseradish just before serving.
• Use fresh sauerkraut for a milder flavor or well-drained canned sauerkraut for convenience.

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 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day in advance. The flavors will deepen after resting, making it even more delicious when reheated.

What can I use if I don’t have Russian dressing?

If you don’t have Russian dressing, Thousand Island dressing is a great substitute and maintains the classic Reuben flavor.

Creamy Reuben Soup Recipe

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★★★★★

4.4 from 87 reviews

Creamy Reuben Soup is a rich and flavorful take on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and melty Swiss cheese in a luscious creamy broth. This comforting soup is perfect for chilly days and is garnished with crispy rye bread croutons and fresh parsley for added texture and flavor.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 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

Seasonings and Garnishes

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

Instructions

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent, about 5 minutes, which builds the flavorful base of the soup.
2. Make Roux: Stir in the all-purpose flour to form a roux; cook this mixture for an additional 2 minutes to remove the raw flour taste and thicken the soup eventually.
3. Add Broth: Gradually whisk in the chicken broth, making sure to avoid lumps, and bring the mixture to a gentle simmer to combine the roux with the liquid.
4. Incorporate Cream: Lower the heat and stir in the heavy cream thoroughly, adding richness and creaminess to the broth.
5. Add Core Ingredients: Stir in the chopped corned beef and drained sauerkraut, mixing well to evenly distribute the classic Reuben flavors.
6. Melt Cheese and Add Dressing: Mix in the shredded Swiss cheese and Russian or Thousand Island dressing, continuing to stir until the cheese melts completely and the soup reaches a creamy consistency.
7. Season: Add salt and freshly ground black pepper to taste, adjusting the seasoning according to your preference.
8. Simmer and Meld Flavors: Let the soup simmer gently for another 10 minutes, allowing all the flavors to fully blend and develop.
9. Serve: Serve the soup hot, garnished with crunchy rye bread croutons and sprinkled with chopped parsley to add texture and fresh herbal notes.

Notes

• Use quality corned beef and well-drained sauerkraut to avoid excess saltiness.
• Russian or Thousand Island dressing adds tang and moisture; you can adjust the amount to taste.
• For a thicker soup, add a bit more flour in the roux or reduce the broth slightly.
• Rye bread croutons add a traditional crunch complementing the Reuben flavors.
• Can be made ahead and reheated gently; add a splash of cream when reheating if needed.

Keywords: Reuben soup, creamy Reuben soup, corned beef soup, Swiss cheese soup, sauerkraut soup, hearty soup, comfort food soup