Cream Of Reuben Soup
Cream of Reuben Soup combines savory corned beef, tangy sauerkraut, and a creamy broth, perfect for hearty comfort and fans of classic deli flavors.
Ingredients
Instructions
- In a large saucepan, sauté chopped celery, and caraway seed in 2 tablespoons of butter until slightly soft.
- Add chicken stock or chicken broth and bring to a boil.
- In a small saucepan, melt 1/2 cup of butter, then stir in flour to make a roux.
- Gradually add the roux to the boiling soup, stirring thoroughly to combine.
- Reduce heat to a simmer.
- Stir in drained sauerkraut and chopped cooked corned beef.
- Add salt and white pepper to taste.
- Just before serving, stir in half and half or light cream, heating through without boiling.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock. If you want a lighter version, use low-fat half and half or light cream. You can substitute the corned beef with shredded turkey for a different twist. Adding a splash of Worcestershire sauce can enhance the umami flavor. Be sure to whisk the roux into the broth gradually to avoid lumps.
Serving Suggestions
Serve this rich soup hot, garnished with fresh parsley or croutons for added texture. It pairs beautifully with a side of crusty rye bread or a simple green salad. For a full meal experience, consider complementing it with sides like Texas Cornbread Dressing or a light fruit salad to balance the flavors.
Storage & Reheating
Store leftover Cream Of Reuben Soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly over low heat, stirring frequently to prevent the cream from curdling. If the soup thickens too much in the fridge, add a little chicken broth or water to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Reuben Soup contains roughly 587 calories, with 18g protein, 58g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (51% of the Daily Value), iron (42% of the Daily Value), and protein (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2034mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe up to step 8, then refrigerate it. When you're ready to serve, gently reheat it on the stove, stirring in the cream just before serving to maintain its richness.
What can I use instead of sauerkraut?
If you're not a fan of sauerkraut, you can substitute it with pickled cabbage or kimchi for a different flavor profile. Alternatively, you can skip it entirely and add some diced pickles for a tangy touch.
How can I make this soup vegetarian?
To make a vegetarian version, replace the chicken stock with vegetable broth and omit the corned beef. You can add more vegetables, like diced carrots and bell peppers, and perhaps some plant-based protein for texture. Adjust the seasoning to enhance the flavors!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).