Creamy Reuben Soup: A Delicious Twist on a Classic
Creamy Reuben Soup: A Delicious Twist on a Classic
This Creamy Reuben Soup transforms the iconic deli sandwich into a warm, savory, and indulgent bowl of comfort. Loaded with corned beef, sauerkraut, Swiss cheese, and a swirl of Russian dressing, every spoonful bursts with tangy, cheesy richness. Topped with crispy rye bread croutons, this soup delivers all the flavor of a Reuben — in cozy, creamy form.
- Total Time: 30 minutes
- Yield: 4 serves
Ingredients
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2 tablespoons unsalted butter
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1 medium onion, chopped
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2 cloves garlic, minced
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¼ cup all-purpose flour
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4 cups chicken broth
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1 cup heavy cream
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½ pound corned beef, chopped
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1 cup sauerkraut, drained
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1 cup shredded Swiss cheese
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¼ cup Russian or Thousand Island dressing
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Salt and pepper, to taste
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Rye bread croutons, for garnish
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Chopped parsley, for garnish
Instructions
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Melt butter: In a large pot, melt butter over medium heat.
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Sauté aromatics: Add chopped onion and minced garlic. Cook until the onion becomes soft and translucent, about 5 minutes.
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Make roux: Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
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Add broth: Gradually whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer.
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Add cream: Lower the heat and stir in heavy cream until the mixture is smooth and blended.
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Add main ingredients: Mix in chopped corned beef and drained sauerkraut. Stir well to combine.
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Add flavor & cheese: Stir in shredded Swiss cheese and Russian dressing. Mix until the cheese melts and the soup becomes thick and creamy.
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Season: Taste and season with salt and pepper as desired.
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Simmer: Let the soup simmer gently for about 10 minutes to allow flavors to blend.
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Serve: Ladle into bowls, top with rye croutons, and sprinkle with fresh parsley.
Notes
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Substitute chicken broth with beef broth for a richer, deeper flavor.
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For a lighter version, use half-and-half instead of heavy cream.
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Add a pinch of caraway seeds to enhance the classic Reuben flavor.
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Store leftovers in an airtight container for up to 3 days; reheat gently on the stove.
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Serve with extra rye bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: Roux + Simmering
- Cuisine: American / Deli-Inspired
- Diet: Gluten Free
Why Make This Recipe
Creamy Reuben Soup takes the classic Reuben sandwich and turns it into a cozy, hearty soup. It’s perfect for chilly days or anytime you crave something warm and comforting. This soup blends rich flavors, including corned beef, Swiss cheese, and sauerkraut, into a creamy base. It’s easy to make and sure to impress your family and friends.
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. Cook until the onion is soft and clear, about 5 minutes.
- Stir in the flour to make a roux and cook for another 2 minutes.
- Gradually whisk the chicken broth into the pot, making sure there are no lumps. Bring the mixture to a gentle simmer.
- Lower the heat and mix in the heavy cream until well blended.
- Add the chopped corned beef and drained sauerkraut. Stir until everything is combined.
- Mix in the shredded Swiss cheese and Russian dressing. Stir until the cheese melts and the soup becomes creamy.
- Season with salt and pepper to taste. Adjust as needed.
- Let the soup simmer for another 10 minutes to allow the flavors to blend.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people and each serving has about 350 calories, around 20 grams of protein, and 25 grams of fat. This soup is comforting and filling!
How To Serve Creamy Reuben Soup
Serve this soup hot in bowls. Top each bowl with crunchy rye bread croutons for added texture. You can also add a sprinkle of fresh parsley for a nice touch.
How To Store Creamy Reuben Soup
If you have leftover soup, let it cool down before putting it in an airtight container. Store it in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.
Tips To Make Creamy Reuben Soup
- Use fresh ingredients for the best flavor.
- If you like a bit of heat, add some black pepper or hot sauce.
- For a vegetarian version, use vegetable broth and substitute the corned beef with mushrooms or tofu.
Health And Benefits Of This Recipe
Creamy Reuben Soup offers several health benefits. It has a good amount of protein from the corned beef and Swiss cheese, which helps build muscle and keep you full. The sauerkraut adds fiber and probiotics, which are great for digestion. Using chicken broth enhances the flavor while keeping it lighter than a fully creamy soup.
Variation
You can make this soup gluten-free by using a gluten-free flour for the roux and checking that your broth and dressings are gluten-free as well. You can also try swapping Swiss cheese for a dairy-free cheese alternative.
FAQs
1. Can I freeze Creamy Reuben Soup?
Freezing cream-based soups can sometimes change their texture. If you freeze it, the cream may separate when reheating. It’s best to store leftovers in the fridge and eat them within a few days.
2. Can I use turkey instead of corned beef?
Yes! You can substitute corned beef with chopped turkey, ham, or even add veggies for a lighter version.
3. What should I serve with this soup?
This soup goes well with a simple side salad or some crusty bread. You may also consider pairing it with more rye bread for a full Reuben experience!
