Creamy Reuben Soup: A Delicious Twist on a Classic Recipe
Creamy Reuben Soup is a comforting twist on the classic Reuben sandwich, blending savory corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy broth enriched with Russian dressing. This hearty soup serves as a perfect meal for chilly days, offering all the beloved flavors of a Reuben in a warm, creamy bowl.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 5 minutes.
- Make Roux: Stir in the all-purpose flour to coat the onions and garlic, cooking this mixture for 2 minutes to form a roux that will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, ensuring that no lumps form. Bring the mixture to a gentle simmer to start thickening.
- Add Cream: Reduce the heat to low, then stir in the heavy cream until fully combined, creating a rich, creamy base.
- Incorporate Meats and Sauerkraut: Stir in the chopped corned beef and drained sauerkraut evenly throughout the soup.
- Add Cheese and Dressing: Mix in the shredded Swiss cheese and the Russian or Thousand Island dressing, stirring until the cheese melts completely and the soup becomes creamy.
- Season and Simmer: Season with salt and pepper to taste, then allow the soup to simmer gently for an additional 10 minutes to blend flavors.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with crunchy rye bread croutons and chopped fresh parsley before serving.
Notes
- Drain the sauerkraut well to avoid excess liquid making the soup too thin.
- Use fresh rye bread to make crispy croutons for the perfect garnish.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind the soup will be less rich.
- Adjust seasoning to taste, as the corned beef and sauerkraut can be salty.
