A comforting and creamy soup that combines the rich flavors of a traditional Reuben sandwich with a velvety texture.
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Creamy Reuben Soup Recipe
Description
A comforting and creamy soup that combines the rich flavors of a traditional Reuben sandwich with a velvety texture.
Ingredients
Scale
- 2 tablespoonsunsalted butter
- 1medium onion, chopped
- 2cloves garlic, minced
- 1/4 cupall-purpose flour
- 4 cupschicken broth
- 1 cupheavy cream
- 1/2pound corned beef, chopped
- 1 cupsauerkraut, drained
- 1 cupshredded Swiss cheese
- 1/4 cupRussian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- Melt the unsalted butter in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent (about 5 minutes).
- Sprinkle in the flour to create a roux, cooking for about 2 minutes. Gradually whisk in the chicken broth and bring to a gentle simmer. Stir in the drained sauerkraut and let it simmer for a few minutes.
- Reduce heat to low and stir in the heavy cream. Add the chopped corned beef and shredded Swiss cheese, stirring until the cheese melts and the soup is creamy.
- Season with salt and black pepper to taste. Let the soup simmer for another 10 minutes to meld the flavors together.
Notes
Use high-quality deli corned beef for better flavor.
For a thicker soup, add more flour when making the roux.
Store leftovers in the fridge for up to three days; reheat gently.
For freezing, omit the cream and add it fresh when reheating.
Nutrition
- Calories: 350
- Sugar: 2 grams
- Fat: 25 grams
- Carbohydrates: 18 grams
- Protein: 18 grams
