Creamy Reuben Soup

Total time: 30 mins | Serves: 8

We took inspiration from everybody’s favorite Reuben and made a cheesy bread topping for our French Onion Soup. If you like Reuben, you’re going to adore this soup!

It’s unreal how good this is!

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INGREDIENTS

1 yellow onion, chopped

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

3 cloves garlic, minced

1 (8 ounce) package sauerkraut, rinsed and drained

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

4 carrots, chopped

1 tsp oregano

1 bay leaf

1 c. heavy cream

1/3 c. cold water

1/4 c. cornstarch

2 tbsp extra-virgin olive oil

1 (12 ounces) package of Swiss cheese, sliced

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

In a large stock pot, heat the olive oil on medium-high heat. Once hot, add the onion and carrots. Saute for about 7 to 9 minutes until tender.

Then, add the garlic along with the diced corned beef. Continue to cook for 1 to 2 minutes more or until aromatic. To taste, season with salt, pepper, and oregano.

Into the stock pot, pour in the chicken stock. Next, stir in the sauerkraut. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 20 minutes.

To make the slurry, whisk the cornstarch with water in a small bowl.

Discard the bay leaf, then stir in the slurry. Continue to cook the soup for additional 5 to 10 minutes or until thickened.

Add the heavy cream and Swiss cheese. Stir well and cook for 5 minutes more or until the soup is heated through.

Into serving bowls, ladle the soup and serve hot with rye bread croutons on top. Enjoy!

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Creamy Reuben Soup

We took inspiration from everybody's favorite Reuben and made a cheesy bread topping for our French Onion Soup. If you like Reuben, you're going to adore this soup!

Print Recipe Pin Recipe

Total Time 30 mins

Course Main Course

Cuisine French

Servings 8 people

Ingredients

  

• 1 yellow onion chopped
• 1 32 ounces carton of low-sodium chicken or beef stock
• 3 cloves garlic minced
• 1 8 ounce package sauerkraut, rinsed and drained
• 1 lb cooked corned beef or pastrami diced, fat removed
• 4 carrots chopped
• 1 tsp oregano
• 1 bay leaf
• 1 c. heavy cream
• 1/3 c. cold water
• 1/4 c. cornstarch
• 2 tbsp extra-virgin olive oil
• 1 12 ounces package of Swiss cheese, sliced
• 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

 

• In a large stock pot, heat the olive oil on medium-high heat. Once hot, add the onion and carrots. Saute for about 7 to 9 minutes until tender.
• Then, add the garlic along with the diced corned beef. Continue to cook for 1 to 2 minutes more or until aromatic. To taste, season with salt, pepper, and oregano.
• Into the stock pot, pour in the chicken stock. Next, stir in the sauerkraut. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 20 minutes.
• To make the slurry, whisk the cornstarch with water in a small bowl.
• Discard the bay leaf, then stir in the slurry. Continue to cook the soup for additional 5 to 10 minutes or until thickened.
• Add the heavy cream and Swiss cheese. Stir well and cook for 5 minutes more or until the soup is heated through.
• Into serving bowls, ladle the soup and serve hot with rye bread croutons on top. Enjoy!