Creamy Reuben Soup

A rich and comforting soup that captures all the classic flavors of a Reuben sandwich in a warm, creamy bowl. Topped with homemade rye croutons for the perfect crunch.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 4 carrots, chopped

• 3 cloves garlic, minced

• 1 pound cooked corned beef or pastrami, diced (fat removed)

• 1 teaspoon dried oregano

• 1 (32 oz.) carton low-sodium chicken or beef stock

• 1 (8 oz.) package sauerkraut, rinsed and well-drained

• 1 bay leaf

• 1/4 cup cornstarch

• 1/3 cup cold water

• 1 cup heavy cream

• 1 (12 oz.) package Swiss cheese, shredded

• Kosher salt and freshly ground black pepper, to taste

For the Rye Croutons:

• 6 slices marbled rye bread, cut into 1/2-inch cubes

• 2-3 tablespoons extra-virgin olive oil or melted butter

• Pinch of kosher salt and black pepper

Instructions:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends