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A bowl of creamy Reuben soup topped with rye bread croutons and fresh parsley, served as a comforting weeknight dinner

Creamy Reuben Soup

A rich and comforting soup that captures every bold flavor of a classic Reuben sandwich in a creamy, satisfying bowl. Ready in about 35 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 lb corned beef chopped, deli-sliced preferred
  • 1 cup sauerkraut drained well and pressed dry
  • 1 cup shredded Swiss cheese shredded from block for best melt
  • 1/4 cup Russian or Thousand Island dressing
  • salt and black pepper to taste
  • rye bread croutons for garnish, add fresh at serving
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Whisk

Method
 

  1. Melt butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, stirring often, until the onion turns soft and translucent.
  2. Sprinkle the flour over the onion and garlic. Stir well to coat everything and form a roux. Cook for 2 full minutes, stirring constantly until the mixture looks slightly golden and smells nutty.
  3. Gradually whisk in the chicken broth in a slow, steady stream. Bring to a gentle simmer over medium heat, about 3 to 5 minutes, whisking as you go until the base is smooth and slightly thickened.
  4. Reduce heat to low and stir in the heavy cream. Add the chopped corned beef and drained sauerkraut. Stir until well combined and heated through, about 2 to 3 minutes.
  5. Reduce to the lowest heat setting. Add the shredded Swiss cheese a small handful at a time, stirring after each addition until fully melted before adding more. Stir in the Russian dressing. Adding cheese gradually off a rolling boil prevents it from going grainy.
  6. Taste and season with salt and black pepper. Simmer gently on low for 10 more minutes to let all the flavors meld. Serve hot, topped with rye bread croutons and a sprinkle of fresh parsley.

Notes

Use low-sodium chicken broth to manage sodium since sauerkraut and corned beef are naturally salty. Drain and press sauerkraut dry before adding. Add Swiss cheese gradually off high heat for a smooth, creamy melt. For a lighter version, substitute half-and-half for the heavy cream. Optional additions: caraway seeds for rye flavor, or hot sauce for heat. Leftovers keep well for up to 3 days in the refrigerator. Store croutons separately to keep them crisp.