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Creamy Reuben Soup

Creamy Reuben Soup: Your New Favorite Cozy Comfort Dish

Creamy Reuben Soup combines the classic flavors of a Reuben sandwich into a warm and comforting bowl, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Unsalted Butter Adds richness and flavor; olive oil can give a lighter twist.
  • 1 medium Onion, chopped Provides aromatic depth; shallots yield a milder taste.
  • 2 cloves Garlic, minced Enhances overall flavor; garlic powder offers a swift alternative.
  • 1/4 cup All-Purpose Flour Thickens the soup; use a gluten-free blend for a gluten-free version.
  • 4 cups Chicken Broth Forms the soup base; swap with vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Brings creaminess; consider half-and-half or low-fat milk for a lighter choice.
For the Heartiness
  • 1/2 pound Corned Beef, chopped Provides protein and texture; turkey or chicken can be swapped for a leaner option.
  • 1 cup Sauerkraut, drained Adds tangy flavor; kimchi can provide a spicy kick.
  • 1 cup Shredded Swiss Cheese Contributes a creamy texture; opt for dairy-free cheese for a non-dairy version.
  • 1/4 cup Russian or Thousand Island Dressing Infuses the signature Reuben taste; homemade dressing allows ingredient control.
For Garnishing
  • Salt and Pepper Essential for seasoning; adjust based on the sodium levels of your broth.
  • Rye Bread Croutons Offers a crunchy texture; gluten-free croutons work well too.
  • Chopped Parsley Adds freshness and brightens the dish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 4 tablespoons of unsalted butter until it bubbles and coats the bottom.
  2. Add 1 medium chopped onion and 2 cloves of minced garlic to the melted butter. Stir and cook for about 5 minutes until translucent.
  3. Sprinkle 1/4 cup of all-purpose flour into the pot, stirring continuously for 2 minutes to create a roux.
  4. Gradually whisk in 4 cups of chicken broth, stirring until the mixture simmers, about 4–5 minutes.
  5. Reduce heat to low and slowly mix in 1 cup of heavy cream, stirring continuously until well combined.
  6. Stir in 1/2 pound of chopped corned beef and 1 cup of drained sauerkraut, and cook for about 5 minutes.
  7. Add 1 cup of shredded Swiss cheese and 1/4 cup of dressing to the pot, stirring until the cheese melts.
  8. Season the soup with salt and pepper to taste, and let it simmer on low heat for an additional 10 minutes.
  9. Ladle the hot soup into bowls and top with crispy rye bread croutons and chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 20gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

This soup can be high in sodium; opting for homemade broth can help manage this. Don’t forget to store properly to maintain its freshness.

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