Total time: 30 mins | Serves: 8
We took inspiration from everybody’s favorite Reuben and made a cheesy bread topping for our French Onion Soup. If you like Reuben, you’re going to adore this soup!
It’s unreal how good this is!
INGREDIENTS
1 yellow onion, chopped
1 (32 ounces) carton of low-sodium chicken or beef stock
3 cloves garlic, minced
1 (8 ounce) package sauerkraut, rinsed and drained
1 lb cooked corned beef or pastrami, diced, fat removed
4 carrots, chopped
1 tsp oregano
1 bay leaf
1 c. heavy cream
1/3 c. cold water
1/4 c. cornstarch
2 tbsp extra-virgin olive oil
1 (12 ounces) package of Swiss cheese, sliced
Croutons:
2-3 tbsp extra-virgin olive oil or butter, melted
kosher salt and freshly ground pepper, to taste
6 slices marbled rye bread
How to make Creamy Reuben Soup
In a large stock pot, heat the olive oil on medium-high heat. Once hot, add the onion and carrots. Saute for about 7 to 9 minutes until tender.
Then, add the garlic along with the diced corned beef. Continue to cook for 1 to 2 minutes more or until aromatic. To taste, season with salt, pepper, and oregano.
Into the stock pot, pour in the chicken stock. Next, stir in the sauerkraut. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 20 minutes.
To make the slurry, whisk the cornstarch with water in a small bowl.
Discard the bay leaf, then stir in the slurry. Continue to cook the soup for additional 5 to 10 minutes or until thickened.
Add the heavy cream and Swiss cheese. Stir well and cook for 5 minutes more or until the soup is heated through.
Into serving bowls, ladle the soup and serve hot with rye bread croutons on top. Enjoy!
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