Description
Reuben Soup is a comforting and hearty twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and creamy Swiss cheese into a rich and flavorful soup. Perfect for cozy dinners, this soup features a savory broth enriched with cream and topped with crispy marbled rye croutons.
Ingredients
Scale
Soup
- 1 (32 oz.) carton low-sodium chicken or beef stock
- 1 pound cooked corned beef or pastrami, diced, fat removed
- 1 (8 oz.) package sauerkraut, rinsed and drained
- 1 yellow onion, chopped
- 4 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 bay leaf
- 1/3 cup cold water
- 1/4 cup cornstarch
- 1 cup heavy cream
- 1 (12 oz.) package Swiss cheese, sliced
- 2 tablespoons extra-virgin olive oil
Croutons
- 6 slices marbled rye bread
- 2-3 tablespoons extra-virgin olive oil or butter, melted
- Kosher salt and freshly ground pepper, to taste
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large stock pot over medium-high heat. Add chopped onion and carrots, and sauté for 9 minutes or until softened.
- Add Garlic and Corned Beef: Stir in minced garlic and diced corned beef. Cook for 2 minutes until fragrant. Season with salt, pepper, and 1 teaspoon oregano.
- Add Stock and Sauerkraut: Pour in the chicken or beef stock. Stir in the drained sauerkraut and add 1 bay leaf. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Thicken Soup: In a small bowl, whisk together 1/4 cup cornstarch and 1/3 cup cold water to make a slurry. Remove bay leaf from the soup, then slowly whisk in the slurry. Continue cooking for 10 minutes until the soup thickens.
- Add Cream and Cheese: Stir in 1 cup heavy cream and the sliced Swiss cheese. Cook for an additional 5 minutes until the cheese is melted and the soup is heated through.
- Prepare Croutons: Preheat oven to 375°F. Brush marbled rye bread slices with 2-3 tablespoons melted olive oil or butter, then season with kosher salt and freshly ground pepper. Bake on a baking sheet for 10 minutes or until crisp.
- Serve: Ladle the hot soup into bowls and top with rye bread croutons. Serve immediately.
Notes
- For a vegetarian version, substitute vegetable broth and omit corned beef, adding mushrooms for umami.
- Use low-fat cream or half-and-half for a lighter soup.
- Rinsing sauerkraut helps control the acidity; adjust to taste.
- The soup can be reheated on the stovetop; add a splash of cream if it thickens too much.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Croutons can be made ahead and stored in an airtight container for up to 2 days for added convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
