Creamy Reuben Soup

Creamy Reuben Soup

14
Shannon Felgner 1

"I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list."

Ingredients

1 h 10 m servings 590 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 590 kcal
  • 29%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
  2. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
  3. Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
  4. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

Footnotes

  • Cook's note:
  • You can hold this in a slow cooker, but you must complete the steps through the flour on the stove top in order to brown the flour. If you hold it in a crock pot, do not add any cheese until about 20 minutes before serving.

Reviews

14
  1. 17 Ratings

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Most helpful

This is soooo good! One of my favorite sandwiches is a reuben, so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of a...

Most helpful critical

This was a tasty soup, but not as good as Russ'.

This is soooo good! One of my favorite sandwiches is a reuben, so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of a...

Great soup! I used carrots instead of the red bell pepper, reduced the butter, added more caraway seeds and used milk instead of half and half with great results.

I also subbed red pepper for carrots. I had 11 oz. of corned beef so adjusted ingredients accordingly. My hubby is lactose intolerant so I did 4 cups of beef broth and 2 cups half and half. T...

I thought this was a good, solid, 4-star recipe. Maybe it would have been a 5-star for me if I'd used the full 1-cup of butter, but since I'm always trying to cut bad fats (and salt), I just co...

I made this recipe for my wife on her birthday and she loved it. I made the recipe exactly as it says here and it turned out great. I debated on making some corned beef for this but instead I fo...

I have wanted this recipe ever since I first tried it at Russ's restaurant. I followed the recipe except added 1packet of Swanson's beef flavor boost since I wanted a beefier taste. Excellent re...

Delicious, unique, and creative! If you love Reubens, you will love this. I followed the recipe exactly, but cut it in half since it makes a large batch. I thought the addition of red pepper...

I had been looking for a soup with sauerkraut for a while so I decided to try this one. I left out the celery, red pepper, and caraway (because I couldn't find any). I also substituted polish ...

This was a tasty soup, but not as good as Russ'.