If you love the classic flavors of a Reuben sandwich, you’ll enjoy this Creamy Reuben Soup. This comforting dish brings together the beloved ingredients of corned beef, sauerkraut, Swiss cheese, and Russian dressing in a rich, creamy soup. It’s perfect for a cozy lunch or dinner, making it a fun twist on the traditional sandwich.
Table of Contents
Why make this recipe
Creamy Reuben Soup is an excellent choice for several reasons. First, it’s a unique way to enjoy the classic Reuben sandwich flavors without the fuss of bread. Second, this soup is hearty and filling, making it great for chilly days. Lastly, it’s easy to prepare and can be made in just under 30 minutes, making it a perfect weeknight meal.
How to make Creamy Reuben Soup
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
Directions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Creamy Reuben Soup
A comforting soup that combines the classic flavors of a Reuben sandwich with a creamy twist, featuring corned beef, sauerkraut, Swiss cheese, and Russian dressing.
- Total Time: 30 minutes
- Yield: 4 servings 1x
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
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For a thicker soup, let it simmer longer or add a bit more flour. This soup can be made gluten-free with appropriate substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
How to serve Creamy Reuben Soup
Serve this delicious soup hot in bowls. Garnish each serving with rye bread croutons for a crunchy texture and sprinkle some chopped parsley on top for color. Pair the soup with a simple side salad or some fresh bread if you want a more filling meal.
How to store Creamy Reuben Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store the soup in the refrigerator for up to 3 days. To reheat, warm it gently on the stove, stirring occasionally to keep it creamy.
Tips to make Creamy Reuben Soup
- Use leftover corned beef from a previous meal for even quicker preparation.
- If you prefer a thicker soup, let it simmer longer after adding the cheese, or add a bit more flour.
- For extra flavor, try adding a splash of Worcestershire sauce or horseradish to the soup.
Variation
You can make this soup gluten-free by substituting all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Also, consider using turkey or chicken instead of corned beef for a lighter version.
For more cozy soup inspirations, check out this hearty soup collection.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator and reheat it when ready to serve.
2. How do I adjust the creaminess of the soup?
For a richer soup, use more heavy cream. For a lighter version, reduce the amount of heavy cream and add more chicken broth.
3. Can I freeze Creamy Reuben Soup?
Freezing the soup is not recommended because the cream may separate when thawed. It’s best enjoyed fresh or stored in the fridge.
Conclusion
Creamy Reuben Soup is a delightful way to enjoy the classic flavors of a Reuben sandwich in a warm, comforting format. Easy to make and full of flavor, it’s perfect for any meal. Give it a try, and you may find it becoming a favorite in your kitchen!
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