Creamy Reuben Soup: A Delicious Twist on a Classic Recipe
Creamy Reuben Soup is a comforting and flavorful twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, creamy Swiss cheese, and Russian dressing in a rich, creamy broth. This hearty soup is perfect for chilly days and comes garnished with crunchy rye bread croutons and fresh parsley for an added burst of texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
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
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 Garnish
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes, to develop a flavorful base for the soup.
- Make Roux: Stir in the all-purpose flour and cook for an additional 2 minutes, stirring constantly to combine and eliminate any raw flour taste, forming a roux that will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, ensuring the mixture is smooth without lumps, then bring it to a gentle simmer to allow the flavors to meld.
- Add Cream: Reduce heat to low and stir in the heavy cream, blending thoroughly to create a rich, creamy base for the soup.
- Combine Main Ingredients: Add the chopped corned beef and drained sauerkraut to the pot, stirring well to incorporate these signature Reuben elements into the creamy broth.
- Incorporate Cheese and Dressing: Mix in the shredded Swiss cheese and Russian or Thousand Island dressing, stirring until the cheese melts completely and the soup achieves a smooth, creamy consistency.
- Season and Simmer: Season with salt and freshly ground black pepper to taste. Let the soup simmer gently for another 10 minutes to develop and meld all the flavors together.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with crunchy rye bread croutons and freshly chopped parsley for added texture and freshness.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the corned beef.
- Adjust the amount of Russian dressing to preference for more or less tanginess.
- Use freshly grated Swiss cheese for better melting and flavor.
- Rye bread croutons can be homemade or store-bought, toasted for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Reuben soup, creamy soup, corned beef soup, Swiss cheese soup, sauerkraut soup, comforting soup, rye bread croutons
