Creamy Reuben Soup: A Delicious Twist on a Classic Recipe
Creamy Reuben Soup is a rich and comforting twist on the classic Reuben sandwich, combining savory corned beef, tangy sauerkraut, creamy Swiss cheese, and a hint of Russian dressing into a luscious, hearty soup perfect for any cold day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Main 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
Garnish
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes.
- Make Roux: Stir in the all-purpose flour to the butter and onion mixture, cooking for an additional 2 minutes to form a roux that will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth to the roux, making sure to avoid lumps, and bring the mixture to a simmer.
- Add Cream: Reduce the heat to low and stir in the heavy cream thoroughly to create a rich, creamy base.
- Incorporate Main Ingredients: Add the chopped corned beef and drained sauerkraut to the pot, stirring well to combine all ingredients evenly.
- Melt Cheese and Blend Dressing: Mix in the shredded Swiss cheese and Russian dressing, stirring continuously until the cheese is fully melted and the soup achieves a smooth, creamy texture.
- Season: Season the soup with salt and freshly ground black pepper to taste, adjusting until balanced.
- Simmer: Let the soup simmer gently for another 10 minutes to allow flavors to meld perfectly.
- Serve: Serve the soup hot, garnished with crunchy rye bread croutons and a sprinkle of chopped parsley for a burst of freshness.
Notes
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Russian dressing can be replaced by Thousand Island dressing if preferred.
- For a vegetarian version, omit the corned beef and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent cream from separating.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 330
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
Keywords: Reuben soup, creamy soup, corned beef soup, sauerkraut soup, Swiss cheese soup, hearty winter soup
