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–+ servings
Creamy Reuben Soup

Creamy Reuben Soup: A Cozy Bowl of Comfort and Flavor

Creamy Reuben Soup is a comforting bowl that transforms a classic sandwich into a hearty dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 1 medium Onion Can substitute with shallots for a milder flavor.
  • 2 cloves Garlic Fresh garlic is preferred over powdered.
  • 1/4 cup All-Purpose Flour Can swap with a gluten-free flour blend.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter version.
For the Main Ingredients
  • 2 cups Chopped Corned Beef Can use turkey or chicken for a lighter alternative.
  • 1 cup Sauerkraut Use homemade sauerkraut for lower sodium.
  • 1 cup Shredded Swiss Cheese Use Gruyère cheese for a gourmet twist.
  • 1/4 cup Russian or Thousand Island Dressing Can replace with homemade dressing for a fresher taste.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Garnish
  • 1 cup Rye Bread Croutons Can substitute with any bread croutons.
  • 2 tablespoons Chopped Parsley Optional for garnish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Creamy Reuben Soup
  1. In a large pot over medium heat, melt the unsalted butter. Add chopped onion and minced garlic, stirring for about 5 minutes or until the onion is translucent.
  2. Sprinkle in all-purpose flour, stirring continuously to create a roux. Cook for an additional 2 minutes.
  3. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a simmer, stirring continuously.
  4. Lower the heat to medium-low and stir in the heavy cream. Cook for another 2 minutes without boiling.
  5. Stir in chopped corned beef and drained sauerkraut. Mix until heated through, about 3 to 4 minutes.
  6. Add shredded Swiss cheese and Russian or Thousand Island dressing. Stir until the cheese is melted.
  7. Season with salt and pepper to taste, letting the soup simmer on low heat for 10 minutes.
  8. Ladle into bowls and top with rye bread croutons and chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 25gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

For best flavor, use quality ingredients and don't rush the simmering process.

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