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Creamy Reuben Soup

Creamy Reuben Soup for Unforgettable Comfort on Chilly Days

This Creamy Reuben Soup is a warm, hearty dish perfect for chilly days, capturing the classic flavors of a Reuben sandwich.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1/2 cup Unsalted Butter Add richness and helps sauté vegetables; substitute with olive oil for a dairy-free option.
  • 1 medium Onion, chopped Provides a sweet base flavor; use shallots for a milder taste.
  • 2 cloves Garlic, minced Enhances the aromatic profile; granulated garlic can be used in a pinch.
  • 1/4 cup All-Purpose Flour Creates a roux for thickening; use cornstarch or a gluten-free flour blend as a substitute.
  • 4 cups Chicken Broth Forms the soup's base; vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Cream Offers a creamy texture; replace with half-and-half or a non-dairy cream for a lighter version.
  • 1/2 pound Corned Beef, chopped Provides protein and the iconic Reuben flavor; use pastrami for a different taste or turkey for a leaner option.
  • 1 cup Sauerkraut, drained Adds tang and probiotics, integral to the flavor; fresh cabbage can be substituted for homemade ferment.
  • 1 cup Swiss Cheese, shredded Contributes creaminess and flavor; Gruyère is a good alternative for a sharper taste.
  • 1/4 cup Russian or Thousand Island Dressing Adds a touch of sweetness and creaminess; make a homemade version for tailored flavor.
  • Salt and Pepper For seasoning to taste.
For Garnish
  • Rye Bread Croutons Provides crunch, mirroring the sandwich's texture; store-bought croutons or homemade versions can be used.
  • Chopped Parsley Enhances presentation and adds freshness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Creamy Reuben Soup
  1. Melt unsalted butter in a large pot over medium heat. Once bubbly, add chopped onion and minced garlic. Sauté for about 5 minutes until translucent and fragrant.
  2. Sprinkle all-purpose flour into the pot, stirring constantly to create a roux. Cook for 2 minutes until the flour is golden.
  3. Gradually whisk in chicken broth, ensuring there are no lumps. Raise heat to bring to a simmer for about 5 minutes.
  4. Lower heat and pour in heavy cream, stirring until fully blended. Heat through for another 3–5 minutes.
  5. Stir in chopped corned beef and drained sauerkraut, mixing well. Heat through for 3–4 minutes.
  6. Remove from heat and stir in shredded Swiss cheese and Russian dressing, mixing until cheese is melted.
  7. Taste and season with salt and pepper as needed.
  8. Let the soup simmer on low heat for an additional 10 minutes, stirring occasionally.
  9. Ladle the soup into bowls, garnishing with rye bread croutons and chopped parsley.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

For the best flavor, use high-quality ingredients and adjust for personal taste preferences.

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