Creamy Reuben Soup
This Creamy Reuben Soup is a delicious blend of corned beef, sauerkraut, and Swiss cheese, perfect for a cozy meal.
Equipment
- large stock pot
Ingredients
Soup Ingredients
- 1 carton low-sodium chicken or beef stock 32 oz.
- 1 pound cooked corned beef or pastrami diced, fat removed
- 1 package sauerkraut 8 oz., rinsed and drained
- 1 medium yellow onion chopped
- 4 medium carrots chopped
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 leaf bay leaf
- ⅓ cup cold water
- ¼ cup cornstarch
- 1 cup heavy cream
- 1 package Swiss cheese 12 oz., 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
Preparation Steps
- Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened, about 7-9 minutes.
- Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper and oregano.
- Pour chicken stock into stock pot, then stir in sauerkraut and bay leaf. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Create slurry by whisking cornstarch and cold water together in a small bowl. Remove bay leaf from soup, then whisk in slurry. Cook for another 5-10 minutes, or until soup thickens.
- Stir in heavy cream and Swiss cheese and cook for another 5 minutes, or until heated through, then ladle into serving bowls.
- Top with rye bread croutons and serve hot.
Notes
For an extra flavor boost, let the soup sit for a while before serving to allow the ingredients to meld together.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 1200mgPotassium: 650mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 2.5mg
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