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.
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
