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Creamy Reuben Soup

A comforting and creamy soup that brings together the classic flavors of a Reuben sandwich with corned beef, sauerkraut, and Swiss cheese in a velvety broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

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
Main Ingredients
  • 1/2 pound corned beef, chopped
  • 1 cup sauerkraut, drained
  • 1 cup shredded Swiss cheese
  • 1/4 cup Russian or Thousand Island dressing
Seasoning & Garnish
  • Salt and pepper to taste
  • Rye bread croutons for garnish
  • Chopped parsley for garnish

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 make a roux and cook for an additional 2 minutes.
  4. Gradually whisk in the chicken broth, ensuring no lumps remain, and bring it to a simmer.
Cooking
  1. Lower the heat and stir in the heavy cream, mixing well.
  2. Toss in the chopped corned beef and drained sauerkraut, stirring until well combined.
  3. Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
  4. Season with salt and black pepper to taste, adjusting as necessary.
  5. Let the soup simmer for another 10 minutes for the flavors to meld together.
Serving
  1. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating. For variations, consider adding caraway seeds, different cheeses, or using plant-based substitutes.