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Creamy Reuben Soup Recipe

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4.5 from 58 reviews

Creamy Reuben Soup is a comforting twist on the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich, creamy broth flavored with Russian dressing and garnished with crispy rye bread croutons and fresh parsley.

Ingredients

Base 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

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
  • Salt and pepper to taste

Garnish

  • Rye bread croutons for garnish
  • Chopped parsley for garnish

Instructions

  1. Sauté the Aromatics: 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.
  2. Make the Roux: Stir in the flour to form a roux, cooking for an additional 2 minutes to eliminate the raw flour taste and thicken the soup base.
  3. Add Broth and Simmer: Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer to activate the thickening process.
  4. Incorporate Cream: Reduce the heat to low and stir in the heavy cream, mixing well to create a rich and creamy soup base.
  5. Add Protein and Sauerkraut: Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined for that distinctive Reuben flavor.
  6. Mix in Cheese and Dressing: Stir in the shredded Swiss cheese and Russian (or Thousand Island) dressing, heating until the cheese is fully melted and the soup becomes creamy.
  7. Season the Soup: Season with salt and black pepper to taste, adjusting the seasoning to your preference.
  8. Simmer to Meld Flavors: Let the soup simmer gently for another 10 minutes, allowing all flavors to fully blend together.
  9. Serve and Garnish: Ladle the soup into bowls and garnish with rye bread croutons and chopped parsley for added crunch and freshness.

Notes

  • Use good quality corned beef for best flavor.
  • Drain the sauerkraut well to prevent the soup from becoming too watery.
  • Russian dressing can be substituted with Thousand Island dressing if preferred.
  • For a richer taste, add extra Swiss cheese or cream cautiously to avoid overpowering the soup.
  • Adjust seasoning carefully as both corned beef and sauerkraut can be salty.
  • Serve with additional rye bread on the side for a classic Reuben experience.

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