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Creamy Reuben Soup

Bowl of Creamy Reuben Soup with Rye Croutons
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This Creamy Reuben Soup captures all the delicious flavors of a classic Reuben sandwich in a comforting, easy-to-make soup. Loaded with corned beef, sauerkraut, and Swiss cheese, it’s a hearty and satisfying meal.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup sauerkraut, drained and chopped
  • 1 pound corned beef, chopped
  • 1 cup shredded Swiss cheese
  • 1/2 cup heavy cream
  • 1/4 cup Thousand Island dressing, plus extra for garnish
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish (optional)
  • Rye croutons, for garnish (optional)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Pour in beef broth and bring to a simmer. Add sauerkraut and corned beef.
  3. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
  4. Stir in Swiss cheese until melted and smooth.
  5. Stir in heavy cream and Thousand Island dressing. Season with salt and pepper to taste.
  6. Ladle soup into bowls and garnish with chopped parsley, rye croutons, and a drizzle of Thousand Island dressing, if desired.

Notes

For an even creamier soup, use an immersion blender to partially blend the soup before adding the Swiss cheese and cream. Be careful not to over-blend, as you still want some texture.

Find it online: https://momsgate.com/creamy-reuben-soup/