Soups & Salads

Creamy Reuben Soup

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. 


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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.