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Creamy Reuben Soup

Creamy Reuben Soup: Your Cozy Comfort Food Dream

Enjoy a comforting bowl of Creamy Reuben Soup, blending rich flavors and hearty ingredients for a perfect meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Unsalted Butter Can use olive oil for a dairy-free version.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 cloves Garlic Garlic powder can be used in smaller amounts.
  • 1/4 cup All-Purpose Flour Gluten-free flour can be substituted.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 cup Heavy Cream Half-and-half or non-dairy milk alternative for lighter options.
For the Flavor
  • 2 cups Chopped Corned Beef Cooked turkey or pastrami can be used.
  • 1 cup Drained Sauerkraut Rinse to reduce sodium if desired.
  • 1 cup Shredded Swiss Cheese Gruyere or provolone can be used.
  • 1/4 cup Russian or Thousand Island Dressing Homemade dressing for healthier options.
  • Salt and Pepper Adjust according to seasoning preferences.
For the Garnish
  • 1 cup Rye Bread Croutons Can be made by toasting bread cubes.
  • Chopped Parsley Chives can be used for a different flavor.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of unsalted butter in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for about 5 minutes until the onion is translucent.
  2. Sprinkle 1/4 cup of all-purpose flour, stirring to combine with the butter. Cook for an additional 2 minutes to eliminate the raw flour taste.
  3. Gradually whisk in 4 cups of chicken broth, ensuring no lumps form. Bring to a gentle simmer, allowing to thicken slightly for about 5 minutes.
  4. Reduce heat to low and stir in 1 cup of heavy cream slowly, being cautious not to boil to avoid curdling. Warm for 2–3 minutes.
  5. Stir in 2 cups of chopped corned beef and 1 cup of drained sauerkraut, blending thoroughly, and heat for another 5 minutes.
  6. Incorporate 1 cup of shredded Swiss cheese and 1/4 cup of dressing until the cheese melts completely.
  7. Season generously with salt and pepper to taste, letting it simmer on low heat for an additional 10 minutes.
  8. Ladle the soup into bowls and top with rye bread croutons and chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 28gProtein: 22gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best flavor, rinse canned sauerkraut before use. Store leftovers in an airtight container for up to 3 days.

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