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Creamy Reuben Soup

A comforting and creamy take on the classic Reuben sandwich, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base and Seasoning
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth homemade for richer flavor recommended
  • 1 cup heavy cream can substitute with half-and-half or evaporated milk
  • 1/2 pound corned beef, chopped can substitute with pastrami
  • 1 cup sauerkraut, drained can substitute with pickled relish
  • 1 cup shredded Swiss cheese can add Gruyère or sharp cheddar
  • 1/4 cup Russian or Thousand Island dressing
  • to taste salt and pepper
  • as needed rye bread croutons for garnish
  • as needed chopped parsley for garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
  3. Stir in the flour to form a roux, allowing it to cook for about 2 minutes.
  4. Gradually whisk in the chicken broth, ensuring there are no lumps, and bring it to a simmer.
  5. Reduce the heat to low, then stir in the heavy cream until well combined.
  6. Add the chopped corned beef and drained sauerkraut, stirring to combine everything perfectly.
  7. Mix in the shredded Swiss cheese and the Russian dressing, stirring until the cheese is melted, creating a creamy texture.
  8. Adjust seasoning with salt and black pepper to taste. Allow the soup to simmer for 10 minutes, letting the flavors meld.
  9. Garnish with rye bread croutons and chopped parsley, then serve hot.

Notes

This soup can be made ahead, as it tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is an option but may change the texture.