Description
A comforting twist on the classic Reuben sandwich, this creamy soup combines corned beef, sauerkraut, and Swiss cheese for a nostalgic bowl of warmth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (gluten-free if needed)
- 4 cups chicken broth (low-sodium recommended)
- 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, cooking until the onion is translucent, about 5–7 minutes.
- Stir in the flour to form a roux and cook for an additional 2 minutes.
- Gradually whisk in the chicken broth and bring the mixture to a simmer, about 2–3 minutes.
- Reduce the heat to low and stir in the heavy cream until combined.
- Add the chopped corned beef and drained sauerkraut, stirring until well mixed.
- Mix in the shredded Swiss cheese and Russian dressing until melted and creamy.
- Season with salt and black pepper to taste.
- Simmer for another 10 minutes to meld the flavors.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
If the soup is too thick, whisk in a bit more chicken broth. For a vegan option, substitute corned beef for sautéed mushrooms and use coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg