Description
A hearty and comforting Reuben Soup inspired by the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a savory broth, topped with crispy marbled rye croutons.
Ingredients
Scale
Soup Ingredients
- 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 olive oil in a large stock pot over medium-high heat and sauté the chopped onion and carrots until softened, about 7-9 minutes.
- Add Garlic and Meat: Add minced garlic and diced corned beef to the pot, cooking for another 1-2 minutes until fragrant. Season with salt, pepper, and oregano to taste.
- Add Stock and Sauerkraut: Pour in the chicken or beef stock, then stir in the rinsed and drained sauerkraut along with the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Remove the bay leaf from the soup, then whisk the slurry into the pot. Cook for an additional 5-10 minutes, stirring until the soup thickens.
- Add Cream and Cheese: Stir in the heavy cream and Swiss cheese slices, cooking for another 5 minutes or until the cheese has melted and the soup is heated through.
- Prepare Croutons: While the soup simmers, cut the marbled rye bread into cubes. Toss the bread cubes with melted olive oil or butter, then season with kosher salt and freshly ground pepper. Toast in a skillet over medium heat or in the oven until golden and crispy.
- Serve: Ladle the hot soup into bowls and top generously with the rye bread croutons. Serve immediately for the best experience.
Notes
- For a vegetarian version, substitute the corned beef with smoked mushrooms and use vegetable stock.
- Be sure to rinse the sauerkraut well to reduce its saltiness and tang.
- If you prefer a thicker soup, add a bit more cornstarch slurry incrementally.
- Swiss cheese can be substituted with Gruyère for a nuttier flavor.
- Croutons can be toasted in the oven at 375°F for 10 minutes as an alternative to stovetop toasting.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently to prevent the cream from breaking.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
