Creamy Reuben Soup

Name: Creamy Reuben Soup
Prep time: 10 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: Extra-virgin olive oil; 6 slices rye bread, cut into 1" cubes; 1 small onion, finely diced; 1 carrot, peeled and finely chopped; 1 clove garlic, minced; 1 tsp. McCormick caraway seeds (optional); McCormick Ground black pepper; 4 c. low-sodium chicken broth; 1/2 lb. sliced corned beef, cut into 1" cubes; 8 oz. sauerkraut; 1/2 c. heavy cream; 1/4 c. freshly chopped parsley; McCormick salt; 1/2 lb. shredded Gruyere or Swiss

By Laura Rege

Nov 21, 2019

Everyone loves the cheesy bread topping on French Onion Soup so we stole from our favorite Reuben and turned it into soup! Filled with everything you love about a reuben, this is about to be your favorite soup.

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Yields: 6 - 8 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 55 mins

Ingredients

Extra-virgin olive oil

slices rye bread, cut into 1" cubes

small onion, finely diced

carrot, peeled and finely chopped

clove garlic, minced

1 tsp.

McCormick caraway seeds (optional)

McCormick Ground black pepper

4 c.

low-sodium chicken broth

1/2 lb.

sliced corned beef, cut into 1" cubes

8 oz.

sauerkraut

1/2 c.

heavy cream

1/4 c.

freshly chopped parsley

McCormick salt

1/2 lb.

shredded Gruyere or Swiss

Directions

In a large pot over medium-high heat, in batches toss together 2 tablespoons oil and bread cubes, stir until well coated and golden brown on all sides. Transfer to a bowl and set aside.
In the same pot, heat 2 tablespoons oil over medium-low. Add onions and cook until softened, about 5 minutes. Stir in carrots, garlic, caraway seed and ½ teaspoon McCormick Black Pepper, stir until softened, about 5 minutes. Add ½ cup water and chicken broth, bring to a boil and simmer on low for 20 minutes.
Add corned beef, sauerkraut, and heavy cream; bring to a boil and simmer for 5 minutes. Stir in parsley and add salt if needed. If it’s too salty adjust by adding small amounts of water and bring back to a boil.
Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Emily Hlavac Green

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