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Creamy Reuben Soup

A Bowl of Creamy Reuben Soup
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This Creamy Reuben Soup takes all the flavors of a classic Reuben sandwich and transforms them into a comforting and flavorful soup. It’s packed with corned beef, sauerkraut, Swiss cheese, and a creamy broth.

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 cooked corned beef, chopped
  • 1 cup shredded Swiss cheese
  • 1/2 cup heavy cream
  • 1/4 cup Thousand Island dressing, plus more for garnish
  • Salt and pepper to taste
  • Optional: Rye bread croutons, for serving

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Pour in the beef broth and bring to a simmer.
  3. Add the sauerkraut and corned beef. Simmer for 15 minutes to allow the flavors to meld.
  4. Stir in the Swiss cheese and heavy cream until the cheese is melted and the soup is creamy.
  5. Stir in the Thousand Island dressing. Season with salt and pepper to taste.
  6. Serve hot, garnished with additional Thousand Island dressing and rye bread croutons, if desired.

Notes

For a thicker soup, you can blend a portion of it before adding the cheese and cream. You can also use leftover corned beef to make this recipe even easier!

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