Creamy Reuben Soup with Rye Croutons
Creamy Reuben Soup tastes amazingly like an iconic Reuben sandwich, complete with the grilled rye bread! You'll be blown away by the flavor and how fast and easy this soup is to make.
Servings: 6 servings
Calories: 606kcal
Equipment
- Dutch oven optional
- soup pot optional
- 5 inch Serrated Knife optional for cubing the rye bread
- box grater optional for grating the cheese
- cheese grater optional
- strainer for draining the sauerkraut
- can opener optional
- wooden spoon optional
- silicone spoon optional
Ingredients
For the soup:
- 2 cups cooked corned beef chopped (leftovers are great if you have them)
- ½ cup finely chopped onion I used yellow onion
- ¼ cup minced shallots
- 3 tablespoons olive oil I used extra-virgin
- 2 tablespoons butter I use salted butter
- 3 (heaping) tablespoons all-purpose flour
- 4 cups beef broth I used low-sodium
- 1 can (15 ounces) sauerkraut drained (rinsed, if desired)
- 1 tablespoon Dijon mustard I used stone-ground
- ⅛ teaspoon freshly grated nutmeg ground nutmeg also works
- ½ teaspoon caraway seeds
- 2 cups grated Swiss cheese
Instructions
To make the soup:
- Add the oil and butter to a soup pot or Dutch oven over medium heat to melt.
- Stir in the prepared onion and shallots, Cook, stirring occasionally for 4-5 minutes.Add the flour into the pot and stir well to combine. Cook, stirring occasionally for 3-4 minutes.
- Add the prepared corned beef into the pot along with the beef broth. Stir frequently.The soup will begin to thicken as it heats.
- Stir the sauerkraut into the pot, along with the shredded Swiss cheese, Dijon mustard, nutmeg and caraway seed.Reduce the heat to low and simmer the soup for 10 minutes while preparing the rye bread croutons.
To make the rye bread croutons:
- In a large skillet heat the butter and olive oil over medium heat. Add the cubed rye bread into the skillet and allow the bread to sit for 1-2 minutes before stirring. Stir the croutons occasionally so they don't burn. Once the croutons are golden and crispy, remove them from the heat.
Serving suggestions:
- Ladle the soup into bowls and top with the crispy rye croutons right before serving. Garnish with chopped parsley, if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Cool completely and store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat over medium/low heat on the stovetop.
Nutrition
Serving: 1serving | Calories: 606kcal | Carbohydrates: 25g | Protein: 27g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 1969mg | Potassium: 479mg | Fiber: 3g | Sugar: 3g | Vitamin A: 538IU | Vitamin C: 23mg | Calcium: 379mg | Iron: 3mg
