Description
Creamy Reuben Soup is a cozy, creamy twist on the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese in a comforting bowl.
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked corned beef, chopped (use halal corned beef or turkey corned beef)
- 1 cup sauerkraut, drained and chopped
- 3 cups beef or vegetable broth
- 1½ cups heavy cream or half-and-half
- 2 cups shredded Swiss cheese
- 1 tbsp Dijon mustard
- 2 tbsp flour
- Salt and pepper, to taste
- Croutons or rye bread, for serving
- Chopped parsley, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and sauté until soft and translucent.
- Stir in garlic and flour, cooking for 1 minute until lightly golden.
- Slowly whisk in broth and bring to a gentle simmer.
- Add chopped corned beef and sauerkraut, then stir in Dijon mustard. Let simmer for 10–15 minutes.
- Reduce heat to low, add heavy cream, and stir in shredded Swiss cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, topped with croutons or rye bread and a sprinkle of parsley.
Notes
- For a gluten-free version, use gluten-free flour or a thickener of your choice.
- Use halal corned beef or turkey corned beef to keep the dish Halal-friendly.
- Leftovers can be refrigerated for up to 3 days.
- To adjust richness, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 550–800 per serving
- Sugar: ~6 g
- Sodium: Approx. 900–1300 mg
- Fat: ~35–50 g
- Saturated Fat: ~20–30 g
- Unsaturated Fat: ~10–20 g
- Trans Fat: 0 g
- Carbohydrates: ~20–25 g
- Fiber: ~1 g
- Protein: ~30–45 g
- Cholesterol: ~150–250 mg
Keywords: Creamy Reuben Soup, Reuben soup, corned beef soup, sauerkraut soup, Swiss cheese soup, comfort food, recipe, make-ahead soup