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Creamy Reuben Soup

by Rebecca October 6, 2022

Total time: 30 mins | Serves: 8

Enjoy your favorite Reuben sandwich with this rich and creamy Reuben soup. This soup has the perfect balance of flavor that everyone loves. Serve a big serving of this soup with rye bread croutons for a comforting and easy weeknight dinner.

INGREDIENTS

1 lb cooked corned beef or pastrami, diced, fat removed

1 (32 ounces) carton of low-sodium chicken or beef stock

1 (8 ounces) package sauerkraut, rinsed and drained

4 carrots, chopped

1 yellow onion, chopped

3 cloves garlic, minced

1/3 c. cold water

1 (12-ounce) package of Swiss cheese, sliced

1/4 c. cornstarch

1 c. heavy cream

2 tbsp extra-virgin olive oil

1 tsp oregano

1 bay leaf

Croutons:

2-3 tbsp extra-virgin olive oil or butter, melted

kosher salt and freshly ground pepper, to taste

6 slices marbled rye bread

How to make Creamy Reuben Soup

Step 1: In a large stock pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and carrot to the pot and saute for about 7 to 9 minutes until tender.

Step 2: Then, add the garlic along with the corned beef and cook for an additional 1 to 2 minutes or until aromatic. To taste, season with salt, pepper, and oregano.

Step 3: Into the pot, pour in the chicken stock. Next, add the sauerkraut. Stir well and bring everything to a boil. Once boiling, decrease the heat and allow the mixture to simmer for about 20 minutes.

Step 4: To make the slurry, whisk the cornstarch with cold water until well blended.

Step 5: Remove the bay leaf and discard, then stir the slurry into the soup. Continue to cook for 5 to 10 minutes more or until the soup has thickened.

Step 6: To the pot, add the heavy cream and Swiss cheese. Stir well and cook for additional 5 minutes or until the soup is thoroughly heated.

Step 7: To serve, ladle the soup into serving bowls and enjoy immediately with rye bread croutons.

Creamy Reuben Soup

Rebecca Total time: 30 mins | Serves: 8 Enjoy your favorite Reuben sandwich with this rich and creamy Reuben soup. This soup has the perfect balance of flavor that everyone loves.… General Recipes Creamy Reuben Soup European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb cooked corned beef or pastrami, diced, fat removed
  • 1 (32 ounces) carton of low-sodium chicken or beef stock
  • 1 (8 ounces) package sauerkraut, rinsed and drained
  • 4 carrots, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/3 c. cold water
  • 1 (12-ounce) package of Swiss cheese, sliced
  • 1/4 c. cornstarch
  • 1 c. heavy cream
  • 2 tbsp extra-virgin olive oil
  • 1 tsp oregano
  • 1 bay leaf
  • Croutons:
  • 2-3 tbsp extra-virgin olive oil or butter, melted
  • kosher salt and freshly ground pepper, to taste
  • 6 slices marbled rye bread

Instructions

Step 1: In a large stock pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and carrot to the pot and saute for about 7 to 9 minutes until tender.

Step 2: Then, add the garlic along with the corned beef and cook for an additional 1 to 2 minutes or until aromatic. To taste, season with salt, pepper, and oregano.

Step 3: Into the pot, pour in the chicken stock. Next, add the sauerkraut. Stir well and bring everything to a boil. Once boiling, decrease the heat and allow the mixture to simmer for about 20 minutes.

Step 4: To make the slurry, whisk the cornstarch with cold water until well blended.

Step 5: Remove the bay leaf and discard, then stir the slurry into the soup. Continue to cook for 5 to 10 minutes more or until the soup has thickened.

Step 6: To the pot, add the heavy cream and Swiss cheese. Stir well and cook for additional 5 minutes or until the soup is thoroughly heated.

Step 7: To serve, ladle the soup into serving bowls and enjoy immediately with rye bread croutons

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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