Creamy Reuben Soup
A velvety soup inspired by the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich broth.
Ingredients
Vegetable Base
- 2 tablespoons unsalted butter
- 1 cup onion diced
- 0.5 cup carrot diced
- 0.5 cup celery diced
- 2 cloves garlic minced
Thickener
- 0.33 cup all-purpose flour
Soup
- 4 cups chicken broth
- 2 cups corned beef diced
- 1 cup sauerkraut drained and chopped
Finishing
- 1 cup Swiss cheese shredded
- 0.5 cup heavy cream
- 2 tablespoons Thousand Island dressing
- salt and pepper to taste
Instructions
Vegetable Base
- In a large pot over medium heat, melt the butter. Add onion, carrot, and celery; cook until vegetables soften and edges look glossy, about 5 minutes.2 tablespoons unsalted butter, 1 cup onion, 0.5 cup carrot, 0.5 cup celery
- Stir in garlic and cook until fragrant, about 30 seconds.2 cloves garlic
Thickener
- Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste.
Soup
- Gradually whisk in chicken broth, scraping any bits from the pot. Bring to a gentle boil, then stir in corned beef and sauerkraut. Reduce heat and simmer until flavors meld, about 10 minutes.0.33 cup all-purpose flour, 4 cups chicken broth
Finishing
- Remove from heat and stir in Swiss cheese until it melts into a silky ribbon.2 cups corned beef
- Return to low heat, stir in heavy cream and Thousand Island dressing, and season with salt and pepper to taste.1 cup sauerkraut, 1 cup Swiss cheese
Notes
During prep, I found that cutting onion, carrot, and celery into uniform dice ensures even cooking.
When melting Swiss cheese, adding it off the heat helps maintain a silky texture.
From storage tests, frozen soup reheats evenly without separating when stirred halfway through.
Nutrition
Serving: 400gCalories: 350kcalCarbohydrates: 15g
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