Creamy Reuben Soup: A Delicious Twist on a Classic

Why Make This Recipe

Creamy Reuben Soup is a delightful twist on the traditional Reuben sandwich. This comforting dish brings together all the flavors we love: corned beef, sauerkraut, melted Swiss cheese, and a creamy base, making it perfect for a cold day or when you want something hearty. It’s easy to prepare and will impress your family and friends.

How to Make Creamy Reuben Soup

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

Directions:

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

How to Serve Creamy Reuben Soup

Serve this delicious soup hot for a comforting meal. It pairs wonderfully with rye bread croutons on top and some chopped parsley for added color. You can also serve it with a side of crusty bread or a side salad for a complete meal.

How to Store Creamy Reuben Soup

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months, but keep in mind that the texture may change slightly after thawing.

Tips to Make Creamy Reuben Soup

• For extra flavor, you can add a dash of Worcestershire sauce or some caraway seeds.
• Make sure to drain the sauerkraut well to avoid making the soup too watery.
• If you’re looking for a lighter version, you can use half-and-half instead of heavy cream.

Variation

You can easily customize this recipe by adding vegetables like carrots or celery for more nutrition. If you prefer a vegetarian option, substitute the corned beef with a plant-based meat alternative or skip it altogether.

FAQs

Can I use leftover corned beef for this soup?

Yes, this soup is a great way to use up leftover corned beef.

Can I make this soup in advance?

Absolutely! You can prepare it ahead of time and just reheat it when you’re ready to serve.

What if I can’t find sauerkraut?

You can substitute sauerkraut with pickled cabbage for a similar tangy flavor.

Enjoy your Creamy Reuben Soup and savor the rich, comforting flavors!

Creamy Reuben Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A comforting twist on the traditional Reuben sandwich, featuring corned beef, sauerkraut, and melted Swiss cheese in a creamy base.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

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

Notes

For extra flavor, consider adding a dash of Worcestershire sauce or some caraway seeds. Drain the sauerkraut well to avoid making the soup too watery.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 1000mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 80mg