Creamy Reuben Soup with Sweet Bavarian Kraut and Rye Croutons
Recipe and photography by Abby Mosler, @SweetRindandSalt. This Creamy Reuben Soup brings together the classic flavors of a deli-style Reuben with corned beef, Swiss cheese, Thousand Island dressing, and Frank’s Sweet Bavarian Kraut in a rich, comforting soup. Tangy Frank’s Bavarian sauerkraut and hearty corned beef add bold flavor while crispy homemade rye croutons deliver the signature rye bread element of a traditional Reuben. This hearty corned beef and sauerkraut soup recipe is perfect for Reuben lovers, St. Patrick’s Day meals, and cozy comfort food dinners.
Ingredients
For the Rye Croutons:
4 slices rye bread, cut into crouton-sized cubes (any type of rye bread works!)
2 tbsp. olive oil
Pinch of salt
Pinch of black pepper
For the Soup:
1 – 2 tbsp. olive or avocado oil (or other sauté oil)
3 medium carrots, peeled and diced
2 large celery stalks, diced
1 medium sweet or yellow onion, diced
3 cloves garlic, minced
3 tbsp. butter
¼ cup flour
32 oz. beef or chicken broth (about 4 cups)
1 lb. corned beef, diced (preferably thick cut)
1 (14 oz.) can Frank’s Kraut Sweet Bavarian Kraut (do not drain)
¾ cup thousand island dressing
1 tsp. dried oregano
1 tsp. dried thyme leaves
½ tbsp. dried parsley
2 cups half and half
2 cups finely shredded Swiss cheese (plus more for garnish, if desired)
Fresh minced parsley for garnish (optional)
Instructions
- First, make the croutons. Preheat your oven to 375 degrees F. Toss the rye bread cubes with olive oil and a pinch of salt and pepper. Spread them on a baking sheet in a single layer. Bake for 8 to 15 minutes, turning halfway though, until golden brown and crispy. Set aside to cool
- For the soup, add the oil to a dutch oven or soup pot set over medium heat. When the oil is hot, add the carrots, celery, and onion. Add a few dashes of salt and pepper and stir. Cook, stirring occasionally, until the vegetables begin to soften; about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the butter and whisk in until melted. Slowly sprinkle in the flour while continuously whisking until fully incorporated. Cook for 1 minute more while continuing to whisk to prevent burning.
- Next, slowly pour in the broth while continuously whisking. Add the corned beef, Frank’s Sweet Bavarian Kraut (plus the brine), thousand island dressing, oregano, thyme, and parsley. Mix well. Increase the heat to high and bring to a boil. Cover and reduce the heat to a low simmer. Simmer for 20 to 25 minutes, or until the carrots and celery are tender.
- Remove the lid and slowly pour in the half and half, mixing until fully incorporated. Remove the pot from the heat and add the shredded cheese, about ½ cup at a time, mixing well in between each addition. Season with salt and pepper to taste.
- Serve with the rye bread croutons and extra shredded cheese and minced parsley, if desired.
