Creamy Reuben Soup
A comforting twist on a classic Reuben sandwich, this creamy soup blends savory corned beef, tangy sauerkraut, and melty Swiss cheese in a rich broth, perfect for chilly weather.
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour For thickening the soup
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian version
- 1 cup heavy cream Can be replaced with half-and-half for a lighter option
Main Ingredients
- 1/2 pound corned beef, chopped Can be substituted with turkey
- 1 cup sauerkraut, drained Can be substituted with pickled cabbage
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- to taste Salt and pepper Adjust according to preference
Garnish
- Rye bread croutons For garnishing
- Chopped parsley For garnishing
Instructions
Preparation
- 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 to avoid lumps, then bring to a simmer.
- Reduce the heat to low, add the heavy cream, and mix well.
Cooking
- Incorporate the chopped corned beef and drained sauerkraut, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese melts into a creamy consistency.
- Season with salt and black pepper to taste, adjusting as necessary.
- Simmer for another 10 minutes to allow all the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat. For a creamier texture, use a hand blender to puree a portion. Consider adding a pinch of red pepper flakes for spice.