Creamy Reuben Soup

Introduction:
Creamy Reuben Soup takes everything you love about the iconic deli sandwich—corned beef, Swiss cheese, sauerkraut, and Thousand Island flavor—and transforms it into a warm, silky soup. It’s tangy, hearty, cheesy, and perfect with rye croutons on top!

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Ingredients:

• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups beef broth
• 1 cup heavy cream or half-and-half
• 1 1/2 cups chopped cooked corned beef
• 1 cup sauerkraut, drained and chopped
• 1 1/2 cups shredded Swiss cheese
• 1/4 cup Thousand Island dressing
• Salt and black pepper, to taste
• Optional garnish: rye croutons, fresh dill, or extra shredded cheese

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Instructions:

1. Sauté Base:
   In a large pot, melt butter over medium heat. Add onion and garlic; cook until soft and fragrant (about 3–4 minutes).
2. Make Roux:
   Stir in flour and cook for 1 minute. Slowly whisk in beef broth and bring to a gentle simmer.
3. Add Cream & Flavor:
   Stir in heavy cream and Thousand Island dressing. Let the soup thicken slightly.
4. Add the Stars:
   Add corned beef, sauerkraut, and Swiss cheese. Stir until the cheese is melted and the soup is creamy and rich. Season with salt and pepper to taste.
5. Serve:
   Ladle into bowls and top with crispy rye croutons or a sprinkle of fresh dill for the full Reuben effect.

Enjoy !!