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Creamy Reuben Soup

Creamy Reuben Soup: A Cozy Bowl of Comforting Flavor

Creamy Reuben Soup combines tender corned beef, tangy sauerkraut, and creamy Swiss cheese for a comforting dish that warms the heart.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons unsalted butter or olive oil for a lighter option
  • 1 medium onion, chopped can use shallots for a milder taste
  • 2 cloves garlic, minced or garlic powder as a quick substitute
  • 1/4 cup all-purpose flour or gluten-free flour for an alternative
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 1 cup heavy cream or half-and-half for a lighter version
For the Flavor
  • 1/2 pound corned beef, chopped or turkey/chicken for a lighter alternative
  • 1 cup sauerkraut, drained homemade is encouraged for lower sodium
  • 1 cup shredded Swiss cheese or Gruyère/dairy-free cheese
  • 1/4 cup Russian or Thousand Island dressing homemade version encouraged
  • salt and pepper to taste
For Garnishing
  • rye bread croutons or regular croutons, optional
  • chopped parsley for freshness

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add 1 chopped medium onion and 2 minced garlic cloves, stirring frequently for about 5 minutes until the onion is translucent.
  2. Sprinkle in 1/4 cup of all-purpose flour, stirring constantly to create a roux. Cook this mixture for an additional 2 minutes until the flour turns light golden.
  3. Gradually whisk in 4 cups of chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer and allow it to bubble softly for about 5 minutes.
  4. Lower the heat and mix in 1 cup of heavy cream, stirring until well combined. Heat gently, avoiding any boil to keep the cream from curdling.
  5. Stir in 1/2 pound of chopped corned beef and 1 cup of drained sauerkraut. Allow the mixture to warm through for about 5 minutes.
  6. Add 1 cup of shredded Swiss cheese and 1/4 cup of dressing, stirring until the cheese is fully melted and creamy.
  7. Season with salt and pepper to taste and let it simmer gently for an additional 10 minutes.
  8. Ladle the soup into bowls, garnishing with rye bread croutons and a sprinkle of chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Avoid cooking the roux too long and add cream gently to prevent curdling. Feel free to customize ingredients to your preference.

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