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Creamy Reuben Soup

Creamy Reuben Soup delivers the nostalgic flavors of a classic Reuben sandwich in a warm, rich, and creamy dish that's perfect for chilly evenings and easy cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 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
For the Flavor
  • 1/2 pound corned beef, chopped
  • 1 cup sauerkraut, drained
  • 1 cup shredded Swiss cheese
  • 1/4 cup Russian or Thousand Island dressing
For Garnish
  • Rye bread croutons
  • Chopped parsley

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
  3. Stir in the flour to form a roux; cook for an additional 2 minutes.
  4. Gradually whisk in the chicken broth, ensuring no lumps remain, and bring to a simmer.
  5. Reduce heat to low and stir in the heavy cream, mixing well.
  6. Add the chopped corned beef and drained sauerkraut; stir until well combined.
  7. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
  8. Season with salt and black pepper to taste, adjusting as needed.
  9. Simmer for another 10 minutes, letting the flavors meld together.
  10. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

This soup keeps well in the fridge for about 3-4 days and can be frozen for up to 3 months. Reheat gently on the stove to maintain creaminess.