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Creamy Reuben Soup

Creamy Reuben Soup: Cozy Comfort in a Bowl

Creamy Reuben Soup is a delightful and indulgent meal perfect for winter evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons butter Use olive oil for a lighter option.
  • 1 medium onion Substitute with shallots for a milder taste.
  • 2 cloves garlic Fresh garlic is preferred; garlic powder can be used in a pinch.
  • 1/4 cup flour Gluten-free flour can be used as a substitute.
  • 4 cups chicken broth Vegetable broth works for a vegetarian option.
  • 1 cup heavy cream Use half-and-half for a lighter version.
For the Flavor
  • 2 cups chopped corned beef Replace with diced cooked chicken or tempeh for a different protein.
  • 1 cup drained sauerkraut Can be omitted for a less tangy flavor.
  • 1 cup shredded Swiss cheese Gruyère can be substituted for a more robust cheese flavor.
  • 1/4 cup Russian dressing Thousand Island dressing may be used as an alternative.
  • salt Season to taste for balanced flavor.
  • black pepper Optional spices like paprika can enhance depth.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Creamy Reuben Soup
  1. Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, stirring until the onion is translucent, about 5 minutes.
  2. Sprinkle in flour, stirring to combine. Cook the roux for about 2 minutes until it turns a light golden color.
  3. Gradually whisk in chicken broth, bringing the soup to a gentle simmer for about 5 minutes.
  4. Reduce heat and stir in heavy cream until smooth, heating through for 2–3 minutes.
  5. Fold in chopped corned beef and sauerkraut, mixing well and heating through for 3-4 minutes.
  6. Add Swiss cheese and Russian dressing, stirring until the cheese melts and the soup becomes creamy.
  7. Season with salt and black pepper, simmering for an additional 10 minutes.
  8. Ladle soup into bowls and garnish with rye bread croutons and chopped parsley.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 28gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, use fresh ingredients and avoid boiling after adding cream.

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