Creamy Reuben Soup: A Delicious Twist on a Classic Recipe

Introduction

This Creamy Reuben Soup is a comforting and flavorful twist on the classic Reuben sandwich. Combining tender corned beef, tangy sauerkraut, and rich Swiss cheese in a creamy broth makes for a satisfying meal perfect for cooler days.

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

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Step 2: Stir in the flour to create a roux and cook for 2 minutes, stirring frequently to prevent burning.
3. Step 3: Gradually whisk in the chicken broth, making sure no lumps form. Bring the mixture to a simmer.
4. Step 4: Reduce the heat and stir in the heavy cream until fully combined.
5. Step 5: Add the chopped corned beef and drained sauerkraut to the pot, stirring well to incorporate.
6. Step 6: Mix in the shredded Swiss cheese and Russian or Thousand Island dressing, stirring until the cheese melts and the soup becomes creamy.
7. Step 7: Season the soup with salt and pepper to taste, then let it simmer gently for an additional 10 minutes to blend the flavors.
8. Step 8: Serve the soup hot, garnished with rye bread croutons and chopped parsley for added texture and freshness.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and use smoked tofu instead of corned beef.
• Use Dijon mustard in place of Russian dressing for a tangier flavor.
• Add a pinch of caraway seeds for an extra hint of traditional Reuben spice.
• If you prefer a thicker soup, increase the amount of flour slightly when making the roux.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream is added to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover corned beef for this soup?

Yes, leftover corned beef works perfectly. Just chop it finely and add it as directed in the recipe.

What can I use if I don’t have Russian dressing?

If you don’t have Russian dressing, Thousand Island dressing is a suitable substitute and offers a similar creamy, tangy flavor.

Creamy Reuben Soup: A Delicious Twist on a Classic Recipe

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★★★★★

4.6 from 90 reviews

Creamy Reuben Soup is a delightful twist on the classic Reuben sandwich, transforming its iconic flavors into a rich and creamy soup. This hearty soup combines tender corned beef, tangy sauerkraut, melted Swiss cheese, and a touch of Russian dressing, all simmered together to create a comforting and flavorful meal perfect for any season.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Base 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

Main Flavor Components

• 1/2 pound corned beef, chopped
• 1 cup sauerkraut, drained
• 1 cup shredded Swiss cheese
• 1/4 cup Russian or Thousand Island dressing

Seasonings and Garnish

• Salt and pepper to taste
• Rye bread croutons for garnish
• Chopped parsley for garnish

Instructions

1. Sauté aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent, which should take about 5 minutes. This step builds the flavor base for the soup.
2. Create a roux: Stir in the all-purpose flour to the sautéed onion and garlic, cooking the mixture for 2 minutes. This will help thicken the soup later on.
3. Add broth: Gradually whisk in the chicken broth, making sure to stir continuously to avoid lumps. Bring the mixture to a simmer to activate the thickening from the roux.
4. Incorporate cream: Reduce the heat and slowly stir in the heavy cream until the soup base is smooth and well combined, enhancing the soup’s creamy texture.
5. Add main ingredients: Stir in the chopped corned beef and drained sauerkraut, mixing thoroughly to blend their distinctive flavors into the soup.
6. Mix in cheese and dressing: Add the shredded Swiss cheese and Russian or Thousand Island dressing, stirring until the cheese is melted and the soup is creamy and cohesive.
7. Season and simmer: Season the soup with salt and pepper to your preference. Let it simmer gently for an additional 10 minutes to meld all the flavors together.
8. Serve and garnish: Ladle the hot soup into bowls and garnish with crunchy rye bread croutons and freshly chopped parsley for a final touch of texture and color.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth and omit corned beef.
• The soup can be prepared in advance and reheated gently over low heat.
• If Russian or Thousand Island dressing is not available, a mix of mayonnaise, ketchup, and a dash of Worcestershire sauce can be used as a substitute.
• Rye bread croutons can be made by toasting rye bread cubes tossed in butter and garlic powder.
• Adjust salt carefully as both corned beef and sauerkraut can be salty.

Keywords: Reuben soup, creamy soup, corned beef soup, sauerkraut soup, Swiss cheese soup, Russian dressing soup, comfort food