Description

A rich and cozy twist on the classic Reuben sandwich, this soup blends corned beef, sauerkraut, Swiss cheese, and Russian dressing into a creamy, tangy, and hearty bowl of comfort. Perfect for chilly evenings, it’s ready in under an hour and delivers nostalgic flavors with a spoonable twist.

Ingredients

Scale

2 tablespoons (28 g) unsalted butter
1 medium onion (150 g), chopped
2 cloves garlic, minced
¼ cup (30 g) all-purpose flour
4 cups (950 ml) chicken broth
1 cup (240 ml) heavy cream
½ pound (225 g) corned beef, chopped
1 cup (150 g) sauerkraut, drained
1 cup (100 g) shredded Swiss cheese
¼ cup (60 ml) Russian or Thousand Island dressing
Salt and pepper, to taste
Rye bread croutons, for garnish
Chopped parsley, for garnish

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Instructions

In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
Stir in flour to form a roux. Cook 2 minutes, stirring constantly.
Slowly whisk in chicken broth until smooth. Bring to a gentle simmer.
Lower the heat and stir in heavy cream.
Add corned beef, sauerkraut, Swiss cheese, and dressing. Stir until cheese melts.
Season with salt and pepper. Simmer 10 minutes to blend flavors.
Ladle into bowls and top with rye croutons and parsley before serving.

Notes

Cook the roux thoroughly to avoid a raw flour taste.

Season lightly—ingredients are already salty.

Swap heavy cream for half-and-half for a lighter version.

Use sourdough croutons if rye isn’t available.

Mushrooms make a great vegetarian substitute for beef.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American