Creamy Reuben Soup: A Hearty Twist on Comfort Food

Creamy Reuben Soup is a warm, comforting dish that combines corned beef, sauerkraut, and Swiss cheese in a rich broth.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: SOUPS

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 tablespoons Unsalted Butter Adds richness and flavor; using unsalted helps control the soup's salt content.
1 medium Onion Provides sweetness and depth; yellow or sweet onions work best.
3 cloves Garlic Enhances the flavor profile; fresh minced garlic is preferred.
1/4 cup All-Purpose Flour Creates a roux for thickening; gluten-free options can be used.
4 cups Chicken Broth Serves as the flavor base; low-sodium varieties help manage salt levels.
1 cup Heavy Cream Contributes creaminess and richness; half-and-half can be used.

For the Main Ingredients

2 cups Corned Beef The star protein; can substitute with turkey or pastrami.
1 cup Sauerkraut Provides tanginess; rinse to reduce excess sodium.
1 cup Swiss Cheese Melts beautifully into the soup; Gruyère can be used.
1/2 cup Russian or Thousand Island Dressing Adds a sweet-tangy touch; homemade is best.

Seasoning and Garnishing

to taste Salt Essential for enhancing the overall flavor.
to taste Pepper Adjust to your taste preference.
1 cup Rye Bread Croutons Perfect for garnish, adding crunch.
1/4 cup Chopped Parsley Offers a fresh aesthetic touch; can substitute chives.

Equipment

large pot

Method

How to Make Reuben Soup

Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
Stir in all-purpose flour to form a roux. Cook for an additional 2 minutes, stirring continuously.
Whisk in chicken broth gradually, ensuring no lumps remain. Bring to a gentle simmer.
Lower the heat and stir in heavy cream until well combined.
Add chopped corned beef and drained sauerkraut, mixing thoroughly.
Incorporate shredded Swiss cheese and your choice of dressing into the pot. Stir until melted.
Season with salt and pepper to taste, letting the soup simmer for 10 more minutes.
Serve hot, garnished with crispy rye bread croutons and chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Optional: Add a sprinkle of caraway seeds for that authentic Reuben flavor. Store leftovers in an airtight container and reheat gently to maintain creaminess.

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