Description
Reuben Soup is a comforting and flavorful dish inspired by the classic Reuben sandwich, combining savory corned beef, tangy sauerkraut, and creamy Swiss cheese into a hearty soup perfect for chilly days.
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 olive oil in a large stock pot over medium-high heat and sauté chopped onion and carrots until softened, about 7-9 minutes.
- Add Aromatics and Meat: Add minced garlic and diced corned beef to the pot and cook for an additional 1-2 minutes until fragrant. Season with salt, pepper, and oregano.
- Simmer Soup Base: Pour the chicken or beef stock into the pot, stir in rinsed and drained sauerkraut and add the bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
- Thicken the Soup: In a small bowl, whisk together cornstarch and cold water to create a slurry. Remove the bay leaf from the soup, then whisk in the slurry and cook for another 5-10 minutes until the soup thickens.
- Add Cream and Cheese: Stir in the heavy cream and sliced Swiss cheese. Cook for an additional 5 minutes until the cheese is melted and the soup is heated through.
- Prepare Croutons: Brush marbled rye bread slices with melted olive oil or butter and season with kosher salt and freshly ground pepper. Toast or fry until crisp and golden brown.
- Serve: Ladle the hot soup into bowls, top with the rye bread croutons, and serve immediately for a comforting and delicious meal.
Notes
- For a vegetarian version, substitute the corned beef with smoked mushrooms or tempeh and use vegetable broth instead of chicken or beef stock.
- Rinsing the sauerkraut helps reduce excess saltiness and acidity, balancing the soup’s flavor.
- If Swiss cheese is unavailable, Gruyère or another mild melting cheese can be used as a substitute.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra crunch, add toasted rye breadcrumbs instead of bread croutons.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
