Description
Reuben Soup is a comforting and hearty dish inspired by the classic Reuben sandwich. This soup features tender corned beef, tangy sauerkraut, rich Swiss cheese, and a creamy broth thickened with cornstarch. Served with crispy rye bread croutons, it’s perfect for a warming meal any time of year.
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 and meat: Heat 2 tablespoons of extra-virgin olive oil in a large stock pot over medium-high heat. Add the chopped yellow onion and carrots, sautéing for 9 minutes or until softened. Then add the minced garlic and diced corned beef, cooking for another 2 minutes until fragrant. Season with salt, pepper, and oregano.
- Add stock and sauerkraut: Pour the low-sodium chicken or beef stock into the pot. Stir in the rinsed and drained sauerkraut along with 1 bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to develop flavors.
- Thicken the soup: In a small bowl, whisk together 1/4 cup cornstarch and 1/3 cup cold water to create a slurry. Remove the bay leaf from the soup, then gradually whisk in the slurry. Continue cooking for 10 minutes or until the soup thickens to a creamy consistency.
- Add cream and cheese: Stir in 1 cup heavy cream and the sliced Swiss cheese. Cook for an additional 5 minutes until the cheese melts and the soup is heated through.
- Prepare croutons: While the soup simmers, preheat the oven to 375 degrees Fahrenheit. Brush the 6 slices of marbled rye bread with 2-3 tablespoons of melted extra-virgin olive oil or butter. Season with kosher salt and freshly ground pepper. Bake the bread slices on a baking sheet for about 10 minutes or until crisp and golden brown.
- Serve: Ladle the hot soup into bowls and top each with several rye bread croutons. Serve immediately and enjoy the rich, comforting flavors.
Notes
- Rinsing the sauerkraut reduces excess saltiness and acidity for a balanced flavor.
- For a vegetarian version, substitute the corned beef with smoked tempeh and use vegetable stock.
- Swiss cheese can be replaced with Gruyère for a nuttier taste.
- Make croutons ahead of time and store in an airtight container for up to 2 days.
- Add a dash of caraway seeds to the soup for additional traditional Reuben flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
