Creamy Reuben Soup: A Cozy Comfort Food Delight

Creamy Reuben Soup is a comforting dish that transforms the classic Reuben sandwich flavors into a warm, hearty bowl perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons unsalted butter Use olive oil for dairy-free option.
1 onion, diced Substitute with shallots for a milder taste.
2 cloves garlic, minced Use garlic powder if fresh is unavailable.
1/4 cup all-purpose flour Use gluten-free flour for gluten sensitivity.
4 cups chicken broth Low-sodium options recommended.
1 cup heavy cream Substitute with half-and-half or a non-dairy alternative.

For the Filling

2 cups corned beef, chopped Use turkey or chicken for leaner version.
1 cup sauerkraut Can be replaced with diced pickles.
1 cup Swiss cheese, shredded Alternatives include Gruyère or dairy-free cheese.

For Flavor Enhancements

2 tablespoons Russian or Thousand Island dressing Omit for a lighter soup.
salt and pepper Adjust to taste.

For Toppings

1 cup rye bread croutons Substitute with gluten-free croutons if needed.
2 tablespoons chopped parsley Omit if unavailable.

Equipment

large pot

Method

Step-by-Step Instructions for Creamy Reuben Soup

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 diced onion and 2 minced garlic cloves, cooking for about 5 minutes until they become translucent and fragrant.
Sprinkle in ¼ cup of all-purpose flour, stirring constantly for 2 minutes to form a roux, which will help thicken the soup later on.
Slowly whisk in 4 cups of chicken broth, ensuring that there are no lumps remaining. Increase the heat to bring the mixture to a simmer.
Reduce the heat to low and stir in 1 cup of heavy cream until well combined, maintaining a warm temperature without boiling.
Add 2 cups of chopped corned beef and 1 cup of sauerkraut to the soup, allowing it to heat through for about 3 to 4 minutes.
Stir in 1 cup of shredded Swiss cheese along with 2 tablespoons of Russian dressing until the cheese melts completely.
Season the soup with salt and pepper to taste, letting it simmer for an additional 10 minutes to blend the flavors.
Ladle the soup into bowls and garnish with rye bread croutons and a sprinkle of chopped parsley.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 6mgCalcium: 25mgIron: 15mg

Notes

Ensure a smooth roux for the best texture. Use high-quality ingredients for rich flavors. Adjust thickness as necessary when reheating leftovers.

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