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Creamy Reuben Soup Recipe

Creamy Reuben Soup Recipe
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★★★★★

5.2 from 21 reviews

Creamy Reuben Soup offers a delicious twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich, creamy broth. This comforting soup is enriched with Russian dressing and finished with crispy rye bread croutons and fresh parsley for a perfect balance of flavors and textures.

Ingredients

Scale

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

Seasonings and Garnish

  • Salt and pepper to taste
  • Rye bread croutons for garnish
  • Chopped parsley for garnish

Instructions

  1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
  2. Make the Roux: Stir in the all-purpose flour to the melted butter and onion mixture to form a roux. Cook this for an additional 2 minutes to eliminate the raw flour taste and slightly thicken the base.
  3. Add Broth: Gradually whisk in the chicken broth, ensuring to break up any lumps from the roux, and bring the mixture to a gentle simmer.
  4. Incorporate Cream: Reduce the heat to low and stir in the heavy cream thoroughly to create a rich, smooth base for the soup.
  5. Add Main Ingredients: Mix in the chopped corned beef and drained sauerkraut, stirring until everything is evenly combined.
  6. Melt Cheese and Add Dressing: Stir in the shredded Swiss cheese and the Russian or Thousand Island dressing, continuing to mix until the cheese has fully melted and the soup becomes creamy and flavorful.
  7. Season Soup: Taste the soup and season with salt and pepper as needed, keeping in mind that the corned beef and sauerkraut already contribute saltiness.
  8. Simmer for Flavor: Let the soup simmer gently for another 10 minutes so the flavors can meld together beautifully.
  9. Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with crispy rye bread croutons and a sprinkle of chopped parsley for a fresh finish.

Notes

  • Use low-sodium chicken broth to better control the overall salt content in the soup.
  • Rye bread croutons can be made by cubing rye bread, tossing with butter or oil, and toasting until crispy.
  • For a vegetarian option, substitute corned beef with smoked mushrooms or seitan and use vegetable broth.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove to prevent the cream from curdling.

Nutrition

Keywords: Creamy Reuben Soup, Corned Beef Soup, Swiss Cheese Soup, Sauerkraut Soup, Russian Dressing Soup, Rye Croutons, Comfort Food Soup

Find it online: https://islawhite.com/creamy-reuben-soup-recipe/