Warm up with a bowl of Creamy Reuben Soup, a comforting blend of classic Reuben sandwich flavors transformed into a rich and hearty soup. This recipe brings together tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a delightful way that’s sure to please any fan of the traditional Reuben. It’s perfect for a cozy night in, offering all the satisfaction of the beloved sandwich but in a spoonable form.
A Soup That’s Like a Hug in a Bowl
Whether you’re looking to shake up your soup routine or need a new way to enjoy the flavors of a Reuben, this recipe is a flavorful twist on the familiar. The combination of savory meat, sauerkraut, and melted cheese, topped with homemade rye croutons, makes each bite a delectable experience.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 6
Creamy Reuben Soup
This Creamy Reuben Soup captures the essence of the sandwich but in a comforting, warm bowl. The creamy base, combined with robust flavors from the corned beef and sauerkraut, and topped with crispy rye croutons, makes for a satisfying meal that’s sure to become a new favorite during the colder months. Enjoy the depth of flavor and creamy texture that this soup offers, ensuring a delightful culinary experience.
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
- Salt and freshly ground pepper, to taste
For the Croutons:
- 6 slices marbled rye bread
- 2-3 tablespoons extra-virgin olive oil or butter, melted
- Kosher salt and freshly ground pepper, to taste
Directions:
- Heat the olive oil in a large stock pot over medium-high heat. Sauté the onion and carrots until they are softened, about 7-9 minutes.
- Add the garlic, diced corned beef, and season with salt, pepper, and oregano. Cook for another 1-2 minutes until fragrant.
- Pour the chicken or beef stock into the pot. Stir in the sauerkraut and add the bay leaf. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- In a small bowl, create a slurry by whisking together the cornstarch and cold water. Remove the bay leaf from the soup, then whisk in the slurry. Continue cooking for another 5-10 minutes, or until the soup thickens.
- Stir in the heavy cream and Swiss cheese. Cook for another 5 minutes, or until the cheese is melted and the soup is heated through.
- Meanwhile, make the croutons: Preheat the oven to 375°F (190°C). Brush the rye bread slices with olive oil or melted butter, and season with salt and pepper. Cut into cubes and spread on a baking sheet. Bake for about 10 minutes or until crispy.
- Ladle the soup into serving bowls and top with the rye bread croutons.