Description
Reuben Soup is a comforting and hearty dish inspired by the classic Reuben sandwich. This savory soup combines tender diced corned beef or pastrami with tangy sauerkraut, aromatic vegetables, and creamy Swiss cheese, all simmered in a flavorful broth and topped with crispy marbled rye croutons.
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 and sauté the chopped onion and carrots until softened, about 7-9 minutes.
- Add Garlic and Meat: Add the minced garlic and diced corned beef to the pot and cook for another 1-2 minutes until fragrant. Season with salt, pepper, and oregano.
- Simmer Soup: Pour the low-sodium chicken or beef stock into the pot, then stir in the rinsed and drained sauerkraut and the bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Thicken 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 in the slurry. Continue cooking for another 5-10 minutes until the soup thickens.
- Add Cream and Cheese: Stir in the heavy cream and sliced Swiss cheese, cooking for another 5 minutes until heated through and the cheese is melted.
- Prepare Croutons: Preheat the oven to 375°F (190°C). Brush the marbled rye bread slices with melted extra-virgin olive oil or butter, season with kosher salt and freshly ground pepper, then bake on a baking sheet until crisp and golden, about 10 minutes. Cut into crouton-sized pieces.
- Serve: Ladle the hot soup into bowls, top with the rye bread croutons, and serve immediately.
Notes
- For a richer flavor, use beef stock instead of chicken stock.
- You can substitute Swiss cheese with Gruyere or Emmental for a different twist.
- To reduce fat, replace heavy cream with half-and-half or a lactose-free alternative.
- Make croutons ahead of time and store in an airtight container for up to two days.
- Remove excess fat from the diced corned beef to keep the soup from becoming greasy.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
