Description
A comforting twist on the classic Reuben sandwich, this soup features corned beef, sauerkraut, and Swiss cheese in a creamy base. Perfect for chilly days!
Ingredients
Scale
- 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
- 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
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux. Cook for an additional 2 minutes.
- Gradually whisk in the chicken broth while ensuring there are no lumps. Bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add chopped corned beef and drained sauerkraut to the pot. Stir until well combined.
- Mix in the shredded Swiss cheese and Russian dressing. Stir until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes to let the flavors blend together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For a lighter version, use low-fat milk instead of heavy cream. You can also replace the corned beef with turkey or chicken for a different profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Reuben soup, comfort food, creamy soup