Creamy Reuben Soup

An Irresistible Twist on a Classic: Creamy Reuben Soup

When the chill of autumn sets in, there’s nothing quite like a comforting bowl of soup to warm you up. If you’re a fan of the classic Reuben sandwich, you’re in for a treat. Our Creamy Reuben Soup takes all the beloved flavors of this deli favorite and transforms them into a hearty, velvety soup that’s perfect for any breezy day.

Why You’ll Love This Recipe

This soup is the ultimate comfort food. It captures the essence of a Reuben sandwich with tender corned beef, tangy sauerkraut, and melted Swiss cheese, all brought together in a creamy broth. With homemade rye croutons adding a delightful crunch, each spoonful is a cozy experience you won’t want to miss.

Kitchen Equipment You’ll Need

• Large stock pot
• Chopping board and knife
• Wooden spoon or spatula
• Whisk
• Small bowl

Ingredients

• 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

Step-by-Step Instructions

1. Heat olive oil in a large stock pot over medium-high heat. Sauté the chopped onion and carrot until softened, about 7-9 minutes.
2. Add the minced garlic and diced corned beef to the pot and cook for another 1-2 minutes, or until fragrant. Season with salt, pepper, and oregano.
3. Pour the chicken stock into the pot and stir in the sauerkraut. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
4. 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. Cook for another 5-10 minutes, or until the soup thickens.
5. Stir in the heavy cream and Swiss cheese, and cook for another 5 minutes, or until heated through. Ladle the soup into serving bowls.
6. For the croutons, dice the rye bread and toss with melted butter or olive oil, salt, and pepper. Toast in a skillet or oven until golden brown.
7. Top each bowl of soup with the toasted rye bread croutons and serve hot.

Tips for Success

• Ensure your corned beef or pastrami is diced into bite-sized pieces for easy eating.
• For a thicker soup, add more cornstarch to the slurry.
• Don’t rush the sautéing process; allowing the onion and carrot to soften brings out their sweetness, enhancing the soup’s flavor.

Additional Tips & Variations

• Try adding a splash of pickle juice for extra tanginess.
• If you prefer a milder cheese flavor, consider using half Swiss and half Gruyère.
• For a gluten-free version, use gluten-free bread for the croutons or omit them altogether.

Nutritional Highlights (Per Serving)

This soup is a hearty meal that provides a good balance of protein from the corned beef, healthy fats from the olive oil and cheese, and essential vitamins from the vegetables.

Frequently Asked Questions (FAQ)

Can I use pastrami instead of corned beef?

Yes, pastrami is a great alternative and works just as well in this recipe.

How can I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally.

Can I freeze this soup?

Cream-based soups can be tricky to freeze, but if you do, be sure to reheat slowly and add a bit of fresh cream to restore the texture.

Conclusion

There you have it—a delightful Creamy Reuben Soup that transforms a classic sandwich into a bowl of comfort. We hope you enjoy this recipe as much as we do. Give it a try and let us know how it turns out by sharing your experience in the comments below!