Name: Creamy Reuben Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; Rye bread croutons for garnish; Chopped parsley for garnish

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Why make this recipe

Creamy Reuben Soup is a fun and comforting twist on the classic Reuben sandwich. It combines all the delicious flavors you love into a warm and creamy bowl of goodness. This soup is perfect for chilly days, or when you crave something hearty yet easy to make. Plus, it’s a great way to enjoy the classic ingredients of a Reuben sandwich in a new form!

How to make Creamy Reuben Soup

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
Rye bread croutons for garnish
Chopped parsley for garnish

Directions

In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the flour to form a roux and cook for an additional 2 minutes.
Gradually whisk in the chicken broth to avoid lumps, and bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream, mixing well.
Add the chopped corned beef and drained sauerkraut, stirring until well combined.
Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
Season with salt and black pepper to taste, adjusting as needed.
Simmer the soup for another 10 minutes to meld the flavors together.
Serve hot, garnished with rye bread croutons and chopped parsley.

How to serve Creamy Reuben Soup

Serve Creamy Reuben Soup hot in bowls. You can top it with crispy rye bread croutons and sprinkle some chopped parsley for a fresh touch. This soup pairs well with a simple side salad or additional rye bread.

How to store Creamy Reuben Soup

If you have leftovers, let the soup cool down before transferring it to an airtight container. You can store it in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat, stirring occasionally until heated through. Note that the soup may thicken when stored, so you might want to add a little extra broth or cream while reheating.

Tips to make Creamy Reuben Soup

For extra flavor, sauté the onions until they are golden brown before adding garlic.
You can use leftover corned beef for this recipe; it saves time and enhances the taste.
If you prefer a lighter version, you can substitute half of the heavy cream with more chicken broth or low-fat cream.

Variation

Try adding some diced carrots or celery to the soup for added vegetables. You can also switch the cheese to a different kind, like cheddar, for a unique twist on the flavor.

FAQs

Can I freeze Creamy Reuben Soup?
It’s not recommended to freeze this soup because dairy can change texture when frozen. It’s best enjoyed fresh.

Can I use turkey instead of corned beef?
Yes, you can substitute corned beef with turkey or even ham if you prefer a different flavor profile.

What can I serve with Creamy Reuben Soup?
This soup pairs nicely with a simple side salad or with a classic Reuben sandwich for a complete meal.

Creamy Reuben Soup

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

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Description

A comforting twist on the classic Reuben sandwich, this creamy soup combines all the delicious flavors you love in a hearty bowl.

Instructions

In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the flour to form a roux and cook for an additional 2 minutes.
Gradually whisk in the chicken broth to avoid lumps, and bring the mixture to a simmer.
Reduce the heat to low and stir in the heavy cream, mixing well.
Add the chopped corned beef and drained sauerkraut, stirring until well combined.
Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
Season with salt and black pepper to taste, adjusting as needed.
Simmer the soup for another 10 minutes to meld the flavors together.
Serve hot, garnished with rye bread croutons and chopped parsley.