Description
Reuben Soup is a comforting, hearty soup inspired by the classic Reuben sandwich. Packed with tender corned beef, tangy sauerkraut, aromatic vegetables, and rich Swiss cheese, this soup combines robust flavors with a creamy texture. Topped with crispy rye bread croutons, it’s perfect for a satisfying lunch or dinner on a chilly day.
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 extra-virgin olive oil in a large stock pot over medium-high heat. Add the chopped onion and carrots, cooking for 9 minutes until softened.
- Add Garlic and Meat: Stir in minced garlic and diced corned beef or pastrami. Cook for 2 minutes until fragrant, then season with salt, pepper, and 1 teaspoon oregano.
- Add Stock and Sauerkraut: Pour the 32 oz. carton of low-sodium chicken or beef stock into the pot. Stir in the rinsed and drained sauerkraut and 1 bay leaf. Bring the mixture to a boil, then reduce heat to simmer for 20 minutes.
- Create and Add Slurry: In a small bowl, whisk together 1/4 cup cornstarch and 1/3 cup cold water to make a slurry. Remove the bay leaf from the soup, then slowly whisk in the slurry. Cook for an additional 10 minutes or until the soup thickens.
- Finish Soup: Stir in 1 cup heavy cream and the sliced Swiss cheese. Cook for another 5 minutes until the cheese has melted and the soup is heated through. Ladle into serving bowls.
- Prepare Croutons: Preheat the oven to 375 degrees Fahrenheit. Brush the marbled rye bread slices with 2-3 tablespoons of melted extra-virgin olive oil or butter. Season with kosher salt and freshly ground pepper. Place on a baking sheet and toast in the oven for 10 minutes or until crisp and golden.
- Serve: Top each bowl of soup with the warm rye bread croutons and serve hot for a delicious meal.
Notes
- To make this soup vegetarian, substitute vegetable stock and omit the corned beef and adjust seasonings accordingly.
- For a lower fat option, use half-and-half or milk instead of heavy cream.
- Rinsing sauerkraut reduces excess salt and acidity, balancing the flavor.
- Croutons can be made in a skillet over medium heat if you prefer not to use the oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
