Creamy Reuben Soup: A Delicious Twist on a Classic Recipe
Creamy Reuben Soup offers a delicious and comforting twist on the classic Reuben sandwich, blending tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich, creamy broth enhanced with Russian dressing. This hearty soup is perfect for a cozy meal and is garnished with crispy rye bread croutons and fresh parsley for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Base 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
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 pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes, to build the base flavor.
- Make Roux: Stir in the all-purpose flour and cook for an additional 2 minutes, stirring constantly to form a roux that will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, ensuring the mixture remains smooth without lumps, then bring it to a simmer.
- Add Cream: Reduce the heat to low and stir in the heavy cream, mixing thoroughly to create a creamy soup base.
- Add Corned Beef and Sauerkraut: Stir in the chopped corned beef and drained sauerkraut, distributing them evenly throughout the soup.
- Incorporate Cheese and Dressing: Add the shredded Swiss cheese and Russian or Thousand Island dressing, stirring until the cheese melts completely and the soup attains a rich creaminess.
- Season Soup: Season to taste with salt and black pepper, adjusting according to preference.
- Simmer: Allow the soup to simmer uncovered for another 10 minutes so the flavors meld together beautifully.
- Serve: Ladle the soup into bowls and garnish with crispy rye bread croutons and chopped fresh parsley before serving hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use a plant-based cheese alternative, omitting corned beef.
- To make it spicier, add a pinch of cayenne pepper or hot sauce in step 6.
- Use freshly shredded Swiss cheese for better melting and flavor.
- Rye bread croutons can be made by toasting rye bread cubes with a bit of butter and caraway seeds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent curdling.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: Creamy Reuben Soup, Corned Beef Soup, Reuben Sandwich Soup, Swiss Cheese Soup, Sauerkraut Soup, Comfort Soup
