Savory Reuben Soup
This Savory Reuben Soup is the ultimate comfort in a bowl, perfect for when you’re craving something hearty but quick. Imagine all the best parts of a Reuben sandwich—tender corned beef, tangy sauerkraut, melty Swiss cheese—transformed into a creamy, satisfying soup that’s ready in just 30 minutes. The flavor is rich and savory with a hint of tang from the sauerkraut, and the rye croutons on top add the perfect crunch. It’s the kind of meal that warms you from the inside out, and honestly, one bowl just isn’t enough!
8 Servings
Ingredients
- 1 32 ounces carton low-sodium chicken or beef stock
- 1 lb cooked corned beef or pastrami diced and with the fat trimmed
- 1 8 ounces package of sauerkraut, rinsed and drained
- 1 yellow onion chopped
- 4 carrots chopped
- 3 cloves of garlic minced
- 1 tsp oregano
- 1 bay leaf
- 1/3 c cold water
- 1/4 c cornstarch
- 1 c heavy cream
- 1 12 ounces package Swiss cheese, sliced
- 2 tbsp extra-virgin olive oil
For the croutons:
- 6 slices of marbled rye bread
- 2-3 tbsp extra-virgin olive oil or melted butter
- kosher salt and freshly ground black pepper to taste
Instructions
- Start by heating up the olive oil in a big stock pot over medium-high heat. Toss in the chopped onion and carrots, and let them cook for about 7-9 minutes until they soften up nicely.
- Next, add the minced garlic and diced corned beef, giving everything a stir. Let it cook for another minute or two, just until your kitchen starts smelling absolutely incredible. Season it with salt, pepper, and a sprinkle of oregano for extra flavor.
- Now, pour in the chicken (or beef) stock and stir in the sauerkraut. Bring it to a boil, then lower the heat and let it simmer for about 20 minutes so all the flavors come together.
- While that’s happening, whisk together the cornstarch and cold water in a small bowl to make a slurry. Once the soup’s done simmering, pull out the bay leaf, then slowly whisk in the slurry. Let it cook for another 5-10 minutes, stirring occasionally, until it thickens up.
- Now, go ahead and stir in the heavy cream and Swiss cheese, letting all that creamy goodness blend together. Let it all melt together for about 5 minutes until it’s nice and creamy. Ladle the soup into bowls, top with crunchy rye croutons, and serve it hot.
- Enjoy every spoonful!
Notes
Want to make this Savory Reuben Soup gluten-free? No problem! Just swap out the rye bread for your favorite gluten-free bread to make the croutons, or leave the croutons out entirely if you prefer. Also, be sure to check that the corned beef you’re using is gluten-free—sometimes deli meats can sneak in gluten as a filler. With those easy swaps, you can enjoy all the rich, creamy flavors of this soup without any gluten worries. It’s still just as delicious!