Description
This Creamy Reuben Soup transforms the classic deli sandwich into a rich, savory soup loaded with corned beef, sauerkraut, Swiss cheese, and creamy broth. Perfect for chilly nights and hearty appetites.
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
- 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
- Rye bread croutons, for garnish
- Chopped parsley, for garnish
Instructions
1. In a large pot, melt butter over medium heat.
2. Add onion and garlic, cook until translucent (about 5 minutes).
3. Stir in flour and cook 2 minutes to form a roux.
4. Gradually whisk in chicken broth, ensuring no lumps, then bring to a simmer.
5. Reduce heat and add heavy cream, stirring until smooth.
6. Add corned beef and sauerkraut, stirring to combine.
7. Mix in Swiss cheese and Russian dressing until melted and creamy.
8. Season with salt and pepper to taste, then simmer 10 minutes to blend flavors.
9. Serve hot, topped with rye bread croutons and parsley.
Notes
Drain sauerkraut well to prevent excess liquid. Grate cheese fresh for better melting. Add a splash of pickle juice for tang. Store leftovers up to 3 days in the fridge and reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 820
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 22
- Cholesterol: 85