Reuben Soup with Homemade Rye Croutons

This Reuben Soup is basically like a deconstructed version of a Reuben. Man oh man.. is it delicious! It has a cream base. It’s filled with vegetables & corned beef. Then it’s topped off with the most perfect little croutons (I literally could not stop eating the croutons…by themselves .. like they were chips). They are just so good and they compliment the soup wonderfully giving it the crunch it craves!

This soup is great for any Reuben lover. It also makes a fantastic St. Patrick’s Day Dinner or Starter. It’s a great way to get your Corned Beef and Cabbage (or sauerkraut) in a more subtle way.

By making this in the Crock pot, the prep time is purely minimal. Throw in your ingredients, let it come to a boil, and then let it simmer while you make the croutons (and until you’re ready to serve)!

Reuben Soup

Turn your crockpot on high. Place 2 1/2 Chicken Bouillon Cubes. Add 6 cups of Hot water. Let the cubes dissolve a little. Next, add your Oregano, Onions, Coleslaw Mix, Saurkraut, and Garlic.

Let that simmer for about an hour. Stirring occasionally.

Add your Corned Beef. I purchased Corned Beef at my local deli and asked them to shave as thin as possible. Then i chopped it into smaller pieces before adding it into the soup!

Finally, add your Heavy Cream, and Swiss Cheese. When the soup starts to boil turn it down to warm. Let it simmer for at least an hour or until ready to serve.

Marbled Rye Croutons

These croutons are the real deal. Easy to make and so satisfying. I have to tell you I hunted everywhere looking for Marbled Rye. I was ready to surrender for Pumpernickel.. when I finally found the perfect loaf of marbled rye.

Ideally, you want your bread to be a little stale when you’re making croutons. This is easy to achieve by leaving your bread slices out on the counter overnight, or for as long as you can prior to baking.

When you’re ready to make your croutons, preheat your oven to 375 degrees. On a baking sheet, place a piece of parchment paper. Spray the parchment paper with non-stick cooking spray. Cut your bread slices into smaller squares. Drizzle them generously with melted butter. Sprinkle garlic powder all over the bread. Then arrange them in a single layer on the parchment paper.

Bake for about 8 minutes, flip them over and bake for another 3-5 minutes keeping an eye on them. They are done when they reach your desired crispiness. I was looking for a golden brown. My first batch came out that way. The second batch I forgot about and it came out slightly darker, but honestly that batch was even tastier!

When you’re ready to serve your soup. Place soup in a bowl, top with a little extra shredded swiss cheese & a handful of rye croutons! I also added a little green onion for color & flavor!

Happy St. Patrick’s Day

Reuben Soup with Homemade Rye Croutons
Print Recipe
Serves: About 6 Cooking Time: 20 minute prep time (2-3 hours in crock pot)

Ingredients

.75 Lb. Corned Beef (cooked)

7 oz. Saurkraut

2 Cups Coleslaw Mix (Shredded Cabbage & Carrots)

3 Tbsp Cornstarch

2 Tsp Black Pepper

4 Tbsp Garlic Powder

1 White Onion (Chopped)

1 Tsp Oregano

5 1/2 cups Hot Water

2 1/2 Bouillon Cubes

1 Cup Heavy Cream

10 oz. Shredded Swiss Cheese

Instructions

1

Turn crock pot on high.

2

Place 2 1/2 Chicken Bouillon Cubes in crock pot.

3

Add 6 cups of Hot water. Let cubes dissolve a little.

4

Add Oregano, Onions, Coleslaw Mix, Sauerkraut, and Garlic. Simmer for about an hour.

5

Stirring occasionally. Add your Corned Beef, Heavy Cream, and Swiss Cheese.

6

When soup starts to boil turn it down to warm. Let it simmer for at least an hour or until ready to serve.

7

To make croutons : Leave sliced marbled rye out to achieve staleness. preheat your oven to 375 degrees. On a baking sheet, place a piece of parchment paper. Spray parchment paper with non-stick cooking spray. Cut bread slices into smaller squares. Drizzle them generously with melted butter. Sprinkle garlic powder all over the bread. Then arrange them in a single layer on the parchment paper. Bake fpr about 8 minutes, flip bread squares. Bake an additional 3-5 minutes.