Creamy Reuben Soup: You will not believe how great this is!
This creamy Reuben soup has always been my family’s top pick, especially when we want something to warm us up when the weather gets a little colder.
Reuben sandwich is a good, old-fashioned sandwich that I enjoy since I was little. Turning it into soup is a perfect idea! This easy recipe takes two of my favorites to heights! This creamy Reuben soup is ridiculously amazing!
This soup is packed with all the main ingredients in a Reuben sandwich of course with some wonderful extras! And the hearty amount of melted cheese makes this soup velvety and delicious! Top these all off with some gorgeously toasted croutons.
What You Need To Make This Creamy Reuben Soup
- Low-sodium chicken or beef stock
- Cooked corned beef or pastrami
- Sauerkraut
- Yellow onion
- Carrots
- Garlic
- Oregano
- Bay leaf
- Cold water
- Cornstarch
- Heavy cream
- Swiss cheese
- Extra-virgin olive oil
Croutons:
- Marbled rye bread
- Extra-virgin olive oil or melted butter
- Kosher salt and freshly ground pepper
Steps To Make Creamy Reuben Soup
Step 1: Sauté the onion and carrot in olive oil until tender.
Step 2: Next, add the garlic and the diced corned beef. Cook further until aromatic. To taste, season with salt, pepper, and oregano.
Diced corned beef:
Oregano:
Bay leaf:
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Step 3: Add the chicken stock and sauerkraut. Stir and bring to a boil. Once the mixture is boiling, decrease the heat and allow the soup to simmer.
Sauerkraut:
Step 4: Whisk the cornstarch and cold water to make the slurry. Stir the slurry into the soup and continue to cook until thickened.
Step 5: Add the heavy cream and Swiss cheese. Continue to cook until the cheese has melted and the soup is completely heated.
Swiss cheese:
Cook until the cheese has melted:
Step 6: Serve the soup hot into servings bowls topped with rye bread croutons.
Frequently Asked Questions
How to store leftover Reuben soup?
Place any leftovers in an airtight container and store them in the fridge for up to 3 – 4 days.
How to reheat?
Pop in the microwave until heated through. Splash in a little milk to thin out the soup.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Reuben Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb. cooked corned beef or pastrami diced, fat removed
- 1 32 ounces carton of low-sodium chicken or beef stock
- 1 8 ounces package sauerkraut, rinsed and drained
- 1 yellow onion chopped
- 1 tsp oregano
- 1 bay leaf
- 4 carrots chopped
- 3 cloves garlic minced
- 1 c. heavy cream
- 1 12 ounces package of Swiss cheese, sliced
- 1/3 c. cold water
- 1/4 c. cornstarch
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
- Heat the olive oil in a large stock pot over medium-high heat. Once hot, add the onion and carrots. Sauté for about 7 to 9 minutes until tender.
- Next, add the garlic along with the diced corned beef. Proceed to cook for additional 1 to 2 minutes or until the garlic is aromatic. To taste, season with salt, pepper, and oregano.
- Into the stock pot, add the chicken stock. Add in the sauerkraut and stir well. Bring everything to a boil. Once boiling, decrease the heat and simmer everything for about 20 minutes.
- To make the slurry, mix the cornstarch with cold water in a small bowl.
- Remove and discard the bay leaf. Whisk in the slurry and cook for additional 5 to 10 minutes until the soup has thickened.
- Add the heavy cream and Swiss cheese. Mix well and cook for another 5 minutes or until completely heated.
- Into serving bowls, ladle the soup and place the rye bread croutons on top. Serve the soup hot.
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
