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Creamy Reuben Soup

Delicious Creamy Reuben Soup in a Bowl
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This Creamy Reuben Soup captures all the classic flavors of a Reuben sandwich in a comforting and hearty soup. With tender corned beef, tangy sauerkraut, and a creamy broth, it’s a delicious twist on a classic!

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 8 ounces corned beef, chopped
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup sauerkraut, rinsed and drained
  • 1/2 cup heavy cream
  • 1/4 cup Thousand Island dressing
  • Salt and pepper to taste
  • Optional garnishes: Rye croutons, shredded Swiss cheese, fresh parsley

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, celery, and carrots and cook until softened, about 5-7 minutes.
  2. Add corned beef and cook for another 2-3 minutes, stirring occasionally.
  3. Pour in beef broth and diced tomatoes. Bring to a simmer.
  4. Stir in sauerkraut and simmer for 15-20 minutes, allowing the flavors to meld.
  5. Stir in heavy cream and Thousand Island dressing. Heat through, but do not boil.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with rye croutons, shredded Swiss cheese, and fresh parsley, if desired.

Notes

For a spicier soup, add a pinch of red pepper flakes. You can also use light cream instead of heavy cream for a slightly lighter version.

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