Creamy Reuben Soup: Your Cozy Go-To for Comfort Food Bliss

Creamy Reuben Soup is a comforting twist on the classic sandwich, filled with corned beef, sauerkraut, and Swiss cheese for a delightful taste and texture.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons unsalted butter Adds richness and flavor; use olive oil for a lighter version.
1 medium onion, chopped Provides savory depth; substitute with shallots for a milder flavor.
2 cloves garlic, minced Adds aromatic flavor; pre-minced garlic can be used in a pinch.
1/4 cup all-purpose flour Used to thicken the soup; for gluten-free, substitute with cornstarch.
4 cups chicken broth Serves as the soup base; vegetable broth can be used for a vegetarian version.

For the Creaminess

1 cup heavy cream Provides creaminess; use half-and-half or a dairy-free alternative for a lighter version.
1 cup Swiss cheese, shredded Adds richness and melt; Gruyère or a dairy-free cheese can be used.

For Flavor and Texture

1/2 pound corned beef, chopped Key protein ingredient; substitute with cooked turkey or pastrami for variations.
1 cup sauerkraut, drained Adds tang and texture; homemade or store-bought works well.
1/4 cup Russian or Thousand Island dressing Enhances flavor with acidity; substitute with homemade dressing if preferred.
salt and pepper Essential seasoning to taste; use low-sodium versions to reduce salt levels.

For Optional Garnish

rye bread croutons For garnish and crunch; gluten-free bread may be used for a gluten-free option.
chopped parsley Adds freshness; green onions or chives can be used for variation.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot over medium heat, melt unsalted butter until bubbling. Add chopped onion and minced garlic, cooking for about 5 minutes until translucent and fragrant.
Sprinkle in all-purpose flour, stirring constantly for about 2 minutes to form a roux.
Gradually whisk in chicken broth, bringing the mixture to a gentle simmer.
Lower the heat and pour in heavy cream, stirring to blend thoroughly.
Stir in chopped corned beef and drained sauerkraut, letting them simmer together for 5 to 7 minutes.
Add shredded Swiss cheese and dressing to the pot, stirring until the cheese is melted.
Taste and season with salt and pepper, allowing to simmer for an additional 10 minutes.
Ladle into bowls and garnish with croutons and parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 18gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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