Creamy Reuben Soup

 

A rich and comforting soup that captures all the classic flavors of a Reuben sandwich in a warm, creamy bowl. Topped with homemade rye croutons for the perfect crunch.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 4 carrots, chopped

• 3 cloves garlic, minced

• 1 pound cooked corned beef or pastrami, diced (fat removed)

• 1 teaspoon dried oregano

• 1 (32 oz.) carton low-sodium chicken or beef stock

• 1 (8 oz.) package sauerkraut, rinsed and well-drained

• 1 bay leaf

• 1/4 cup cornstarch

• 1/3 cup cold water

• 1 cup heavy cream

• 1 (12 oz.) package Swiss cheese, shredded

• Kosher salt and freshly ground black pepper, to taste

For the Rye Croutons:

• 6 slices marbled rye bread, cut into 1/2-inch cubes

• 2-3 tablespoons extra-virgin olive oil or melted butter

• Pinch of kosher salt and black pepper

Instructions:

Preparation

1. Prepare the Croutons:
Preheat your oven to 375°F (190°C). Toss the cubed rye bread with olive oil (or melted butter), salt, and pepper. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crisp. Set aside.

2. Sauté the Aromatics:
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and carrot and sauté until softened, about 7-9 minutes.

3. Build the Flavor Base:
Add the minced garlic and diced corned beef to the pot. Cook for another 1-2 minutes until fragrant. Season with the oregano, and a pinch of salt and pepper.

4. Simmer the Soup:
Pour in the stock, then add the drained sauerkraut and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.

5. Thicken the Soup:
In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry. Remove and discard the bay leaf from the soup. While stirring the soup, slowly pour in the slurry. Bring the soup back to a simmer for 5-10 minutes, stirring occasionally, until it has thickened.

6. Add Cream and Cheese:
Reduce the heat to low. Stir in the heavy cream. Gradually add the shredded Swiss cheese, one handful at a time, stirring constantly until each addition is fully melted and the soup is smooth.

7. Serve:
Taste and adjust seasoning with more salt or pepper if needed. Ladle the hot soup into bowls and top generously with the prepared rye croutons. Serve immediately.