Now, a good, old-fashioned reuben sandwich is just about always our top pick if we’re going to a deli or diner, but when the weather gets a bit colder and we’re looking for something to warm us up a bit more, what better way to do that than to turn our favorite sandwich into a soup! Which brings us to this creamy reuben soup. Having turned a lot of our favorite dishes into soups (cheeseburger soup, cabbage roll casserole soup, etc.) we can say that this one takes the cake – it’s so, ridiculously good.
So we’ve incorporated all the main ingredients in a reuben sandwich into our soup: corned beef (or pastrami, if that’s what you can find), sauerkraut, swiss cheese and rye bread, plus, some great extras that make this a stick-to-your-bones meal that’s perfect for any windy day. Start as you would your typical soup, by sautéing your onion and carrot and garlic, then add in your corned beef, chicken stock and sauerkraut. You’ll mix in a slurry to thicken things up, then pour in your heavy cream and (hefty amount of) Swiss cheese.
Don’t skimp with the cheese, you guys. You want a hearty amount to melt and make this soup velvety and delicious, so keep on slicing and then drop those bad boys in and let them melt into gooey perfection. Not only that, but you’re going to want to seriously butter up some diced rye bread and create some gorgeously toasted croutons to top your soup with. Oh man, this stuff is what dreams are made of, you’ll see.
1 (32 oz.) carton low-sodium chicken or beef stock
1 pound cooked corned beef or pastrami, diced, fat removed
1 (8 oz.) package sauerkraut, rinsed and drained
1 yellow onion, chopped
4 carrots, chopped
3 cloves garlic, minced
1 teaspoon oregano
1 bay leaf
1/3 cup cold water
1/4 cup cornstarch
1 cup heavy cream
1 (12 oz.) package Swiss cheese, sliced
2 tablespoons extra-virgin olive oil
6 slices marbled rye bread
2-3 tablespoons extra-virgin olive oil or butter, melted
Kosher salt and freshly ground pepper, to taste
Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened. 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. 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 ladly into serving bowls.
Top with rye bread croutons and serve hot.