Creamy Reuben Soup
Hearty, creamy, and delicious! This cozy Reuben Soup will surely warm you up inside, and out. Top this with toasted croutons for that ultimate soup of your dreams!
8 Servings
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.