Creamy Reuben Soup
This creamy soup incorporates the classic flavors of a Reuben sandwich, including corned beef, sauerkraut, and Swiss cheese, offering a warm and comforting meal perfect for any occasion.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter Butter is used for sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour For thickening
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option
- 1 cup heavy cream Can use coconut milk for dairy-free
Main Ingredients
- ½ pound corned beef, chopped Can substitute with turkey or omit for vegetarian
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese Gruyère or mozzarella can be used
- ¼ cup Russian or Thousand Island dressing For flavor enhancement
- to taste Salt and pepper Adjust according to preference
Garnishes
- Rye bread croutons Optional, for garnish
- Chopped parsley For garnish
Instructions
Preparation
- Gather all your ingredients, chopping onion and garlic ahead of time for a smooth cooking process.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes, then add the minced garlic and sauté for another minute.
- Stir in the flour and cook for 2 minutes to create a roux.
Cooking
- Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer.
- Reduce heat to low, stir in the heavy cream, and mix until creamy.
- Add the corned beef and sauerkraut, stirring until warmed through.
- Mix in the Swiss cheese and dressing, stirring until the cheese is melted.
- Season to taste with salt and black pepper.
- Let the soup simmer for another 10 minutes before serving.
Notes
Store leftover soup in an airtight container for 3-4 days. For long-term storage, freeze for up to 3 months. Reheat gently on the stovetop over low heat.