A Creamy Reuben Soup takes the classic Reuben sandwich flavors—corned beef, sauerkraut, Swiss cheese, and a tangy dressing—and turns them into a rich, comforting soup. 🥣
Ingredients (4–6 servings)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 4 cups chicken or beef broth
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 2 tablespoons Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye croutons or bread for serving (optional)
Instructions
- Sauté aromatics
In a large pot, melt butter over medium heat. Add onions and garlic; cook until softened. - Make a roux
Sprinkle in the flour and stir for 1–2 minutes to form a thick paste. - Add broth
Gradually pour in the chicken or beef broth while stirring to avoid lumps. Bring to a gentle simmer. - Add the main flavors
Stir in corned beef, sauerkraut, and half of the Swiss cheese. Simmer for 5–7 minutes to blend flavors. - Add cream and dressing
Lower the heat and stir in heavy cream and Russian/Thousand Island dressing. Heat gently until warmed through, but don’t boil. - Finish with cheese
Stir in remaining Swiss cheese until melted. Season with salt and pepper to taste. - Serve hot
Garnish with rye croutons or a sprinkle of extra cheese if desired.
✨ Tip: This soup is tangy, cheesy, and hearty—perfect for colder days, and it tastes even better the next day after the flavors meld.
If you want, I can also give you a shortcut version you can make in 20 minutes using canned ingredients that tastes just as indulgent.
