Description
Reuben Soup is a comforting and hearty dish inspired by the classic Reuben sandwich. Featuring tender corned beef, tangy sauerkraut, rich Swiss cheese, and a creamy broth, this soup offers layered flavors perfect for a cozy meal. Topped with homemade marbled rye croutons, it blends savory, creamy, and tangy notes into one satisfying bowl.
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 yellow onion and carrots, cooking for 9 minutes until softened.
- Add Garlic and Corned Beef: Stir in the minced garlic and diced corned beef. Cook for 2 minutes until fragrant, then season with salt, pepper, and 1 teaspoon oregano.
- Add Stock and Sauerkraut: Pour in the chicken or beef stock and add the rinsed sauerkraut along with 1 bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to blend flavors.
- Thicken Soup: Whisk 1/4 cup cornstarch with 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 until the soup thickens.
- 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 oven to 375°F. Brush 6 slices of marbled rye bread with 2-3 tablespoons melted extra-virgin olive oil or butter, season with salt and pepper. Bake for 10 minutes or until crispy to form croutons.
- Serve: Ladle the hot soup into bowls, top with rye bread croutons, and serve immediately.
Notes
- For a vegetarian version, substitute corned beef with smoked tempeh or mushrooms and use vegetable stock.
- Use low-sodium stock to control salt levels since sauerkraut and corned beef are already salty.
- Rinsing sauerkraut reduces excess tanginess; adjust to taste.
- If Swiss cheese is unavailable, Gruyère or provolone can be used as alternatives.
- Make croutons ahead of time and store in an airtight container for up to 2 days.
- To thicken the soup without cornstarch, use flour or arrowroot powder as substitutes.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
