Creamy Reuben Soup: A Delicious Twist on a Classic Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Add main ingredients: Stir in the chopped corned beef and drained sauerkraut, mixing thoroughly to blend their distinctive flavors into the soup.
- 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.
- 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.
- 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
