Creamy Reuben Soup: A Cozy Twist on Comfort Food Classics

Creamy Reuben Soup is a cozy, hearty dish that offers a delightful twist on the classic Reuben sandwich, perfect for chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Unsalted Butter Adds richness; substitute with olive oil for dairy-free version.
1 medium Onion, chopped Provides base flavor; enhances sweetness when sautéed.
2 cloves Garlic, minced Infuses the soup with aromatic flavor.
1/4 cup All-Purpose Flour Thickens the soup; can use gluten-free flour for gluten-sensitive version.
4 cups Chicken Broth Acts as the soup base; use low-sodium broth to control salt levels.
1 cup Heavy Cream Contributes to the soup's luxurious creaminess.

For the Main Ingredients

1/2 pound Corned Beef, chopped Provides protein and Reuben flavor; substitute with turkey or chicken for a lighter version.
1 cup Sauerkraut, drained Adds tanginess; rinse for less saltiness.
1 cup Shredded Swiss Cheese Melts into the soup for flavor; could substitute with Gruyère.
1/4 cup Russian or Thousand Island Dressing Enhances the sandwich flavor.

For Final Touches

Salt and Pepper To taste; essential for seasoning.
Rye Bread Croutons Provides crunch; make homemade for extra flavor.
Chopped Parsley For garnish; adds color and fresh note.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped onion and 2 minced garlic cloves, cooking for about 5 minutes until the onion is translucent.
Stir in 1/4 cup of all-purpose flour, mixing well. Cook for an additional 2 minutes until the mixture is lightly golden.
Gradually whisk in 4 cups of chicken broth, bringing the mixture to a gentle simmer over medium heat.
Reduce the heat to low, and stir in 1 cup of heavy cream until fully combined.
Add in 1/2 pound of chopped corned beef and 1 cup of drained sauerkraut. Stir well and heat through for 2-3 minutes.
Mix in 1 cup of shredded Swiss cheese and 1/4 cup of dressing. Continue to stir until the cheese is melted.
Season with salt and pepper according to your taste.
Let the soup simmer on low heat for an additional 10 minutes, stirring occasionally.
Ladle the soup into bowls, topping with crispy rye bread croutons and chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Use high-quality corned beef and fresh ingredients for best flavor. Adjust tanginess with vinegar if desired. Homemade croutons enhance flavor and texture.

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