Description
Reuben Soup is a hearty and savory dish inspired by the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, and melty Swiss cheese in a creamy broth. This comforting soup combines robust flavors with crispy rye croutons, making it perfect for chilly days or a satisfying meal any time.
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, sautéing for 9 minutes or until softened.
- Add Aromatics and Meat: Stir in the minced garlic and diced corned beef. Cook for 2 minutes until fragrant. Season with salt, freshly ground pepper, and 1 teaspoon oregano.
- Add Broth and Sauerkraut: Pour in the 32 oz. low-sodium chicken or beef stock. Stir in the rinsed and drained sauerkraut and 1 bay leaf. Bring the mixture 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 create a slurry. Remove the bay leaf from the pot, then slowly whisk in the slurry. Continue cooking for 10 minutes or until the soup thickens.
- Add Cream and Cheese: Stir in 1 cup heavy cream and the sliced Swiss cheese. Cook for 5 minutes, stirring occasionally, until the cheese melts and the soup is heated through.
- Prepare Croutons: Preheat oven to 375°F (190°C). Brush the rye bread slices with 3 tablespoons melted olive oil or butter. Season with kosher salt and pepper. Place on a baking sheet and bake for 10-12 minutes until crispy and golden.
- Serve: Ladle the soup into bowls and top each serving with rye bread croutons. Serve hot for best flavor.
Notes
- To reduce fat, use lean corned beef and low-fat dairy alternatives.
- For a vegetarian version, substitute beef stock with vegetable broth and use plant-based cheese.
- Ensure the sauerkraut is well rinsed and drained to avoid excessive saltiness.
- Croutons can be made ahead and stored in an airtight container to maintain crispness.
- Adjust seasoning at the end, as sauerkraut and cheese add saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
