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Creamy Reuben soup with corned beef, sauerkraut, Swiss cheese, rye croutons, and dressing

Creamy Reuben Soup with Corned Beef and Swiss Cheese

Creamy Reuben soup combines tender corned beef, sauerkraut, Swiss cheese, and tangy dressing in a rich, comforting broth. This easy, hearty soup is perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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 (8 ounces / 227 g) 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

Method
 

Cooking
  1. Melt the unsalted butter in a large pot over medium heat.
  2. Add the onion and garlic. Cook for about 5 minutes, until the onion is translucent.
  3. Sprinkle the flour over the onion and garlic mixture. Stir and cook for 2 minutes to make a roux.
  4. Slowly whisk in the chicken broth, keeping the mixture smooth and free of lumps. Bring the broth to a simmer.
  5. Lower the heat and stir in the heavy cream.
  6. Add the corned beef and sauerkraut, stirring until evenly combined.
  7. Stir in the Swiss cheese and Russian or Thousand Island dressing. Continue stirring until the cheese has melted and the soup is creamy.
  8. Season with salt and pepper to taste.
  9. Simmer for 10 minutes so the flavors can blend.
Serving
  1. Serve the soup hot, topped with rye bread croutons and chopped parsley.

Notes

For a smoother soup, whisk the chicken broth into the roux gradually to prevent lumps. Refrigerate leftovers in an airtight container for up to 3 days.