This keto Reuben soup with homemade croutons is amazingly rich, creamy, and delicious! This is comfort food in a bowl!
When you want a savory and satisfying soup, this keto Reuben soup with homemade croutons is an awesome choice! We combine traditional Reuben ingredients with a rich and creamy broth, then add some homemade keto croutons to top it all off with. Yum!
Let’s talk about our Reuben ingredients!
Traditional Reubens start with corned beef brisket and that’s what we’re using in our soup. For my soup, I made homemade corned beef in the instant pot and used the seasoning packet it came with. Corned beef comes in two different cuts, flat cut and point cut. The flat cut is leaner than the point cut and more uniform in size. I used a point cut brisket, but either would work great. If you’d like, you can use cooked deli corned beef for your soup. The other main Reuben ingredients we’re using for our soup are sauerkraut, Swiss cheese, and thousand island dressing. A good thing to know about sauerkraut is the regular contains just cabbage, water, and salt; but Bavarian sauerkraut adds both caraway seeds and sugar. Because there are no added ingredients and it melts better, I recommend using a block of Swiss cheese and shredding it yourself!
What kind of dressing did you use for this keto Reuben soup with homemade croutons?
I used homemade thousand island dressing for my Reuben soup. Some people prefer Russian dressing for their Reubens. Russian dressing is spicier than thousand island as it contains horseradish. Some add chili sauce, Worcestershire sauce, or even hot sauce. In comparison, thousand island dressing is a sweeter dressing because it contains sweet pickle relish. For my homemade dressing, I use unsweetened dill relish and add keto sugar to it. You can use either thousand island or Russian dressing for your soup. When buying, you’ll want to check nutritional labels to make sure there are no added ingredients you don’t want. You can also easily make your own dressing if you’d like. I love making homemade dressings and love knowing exactly what goes into them. It’s also great to be able to customize them for your taste preference.
How do you make the croutons for this Reuben soup?
Our croutons are made from chaffles. The word chaffle means cheese waffle! Basic chaffles contain just 2 ingredients, eggs and shredded cheese. To give our croutons a little more texture, I also added almond flour and baking powder. I use a Dash mini maker to make my chaffles and it’s one of my favorite kitchen appliances! To make chaffles, you simply mix your batter together, and once heated, spray both sides of the mini waffle maker with avocado oil spray. Add about ¼ cup batter and cook for approximately 3 minutes, or until the chaffles are nicely browned. Re-spray and continue until all your batter is used up. Then to make our croutons, we cut the chaffles into crouton sized pieces, toss in butter and caraway seeds, and bake for about 15 minutes. I like to stir them once while baking so they’ll be crisp on both sides.
Need a salad to pair with your keto Reuben soup with homemade croutons? Here are a few I think you’ll enjoy!
Asparagus Salad with Dijon Vinaigrette
Helpful Hints:
*You can use homemade corned beef or cooked deli corned beef for this soup.
*You can omit the xanthan gum if you’d like. Just know your soup won’t be quite as thick.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Blessed are those who dwell in Your house; They will still be praising You. Selah Psalm 84:4***
Keto Reuben Soup with Homemade Croutons
This keto Reuben soup with homemade croutons is amazingly rich, creamy, and delicious! This is comfort food in a bowl!
Ingredients
For the soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ⅓ cup diced celery
- ⅓ cup diced onion
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 cups heavy whipping cream
- 1 cup keto thousand island dressing
- 1 pound cooked and chopped corned beef
- 1 (14.5 ounce) can sauerkraut, drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon xanthan gum
- 1½ cups shredded Swiss cheese
For the croutons:
- 2 eggs
- ¼ cup almond flour
- ½ teaspoon baking powder
- 1 cup shredded mozzarella cheese
- Avocado oil spray
- 1 tablespoon butter, melted
- ½ teaspoon caraway seeds
Instructions
For the soup:
1. In a large stockpot, over medium heat, add butter and olive oil. When pot is hot, add celery and onions. Saute until vegetables start to soften, 5-7 minutes. Add garlic during last minute.
2. Add broth, heavy whipping cream, thousand island dressing, corned beef, sauerkraut, salt, and pepper. Increase heat to medium high and bring soup to a boil.
3. Decrease heat and simmer for 15-20 minutes.
4. Sprinkle xanthan gum over soup and whisk in to combine. Let simmer for 2-3 minutes, or until soup starts to thicken.
5. Add Swiss cheese and simmer until cheese is melted.
6. Serve soup and top with croutons. Top with additional shredded Swiss cheese if desired.
For the croutons:
1. Preheat oven to 350 degrees.
2. Plug in mini waffle maker to heat.
3. In a medium sized bowl, add eggs and beat lightly.
4. Add almond flour and baking powder. Stir until completely combined. Add mozzarella cheese and stir until combined.
5. When waffle maker is hot, spray top and bottom surfaces with avocado oil. Add approximately ¼ cup of chaffle batter to waffle maker. Close cover and heat for 3 minutes or until browned.
6. Remove chaffle and set aside. Repeat process of spraying with avocado oil and heating chaffles until all batter is used.
7. Cut up chaffles into crouton sized pieces. Place in an 8x8 inch pan. Pour melted butter over chaffles. Sprinkle caraway seeds over chaffles pieces. Stir to combine.
8. Bake for 15 minutes, stirring croutons at the halfway point.
Notes
Nutritional data will vary based on the kind of corned beef and thousand island dressing you use. Nutritional data provided is using a point cut corned beef brisket and my homemade thousand island dressing.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 565Total Fat: 52gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 169mgSodium: 1352mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 4gProtein: 17g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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