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Creamy Reuben Soup

This creamy soup is a delightful twist on the classic Reuben sandwich, perfect for chilly days and packed with savory flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup 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
For the Soup Flavor
  • 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
For Garnish
  • Rye bread croutons
  • Chopped parsley

Method
 

Preparation
  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.
Cooking the Soup
  1. Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
  2. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
  3. Season with salt and black pepper to taste, adjusting as needed.
  4. Simmer the soup for another 10 minutes, allowing the flavors to meld together.
Serving
  1. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

Use fresh ingredients for the best flavor. Adjust consistency with more chicken broth or cream as desired. For a vegetarian version, consider using mushrooms instead of corned beef. This soup can also be frozen.