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Creamy Reuben Soup

Creamy Reuben Soup

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shannon

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Pippi
9
4/8/2012

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.

jrbaker
8
2/17/2013

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 availability in my grocery store, but they were easy--cube rye bread and toast in the overn for a few minutes. They are a must with this soup to give it the full reuben flavor, and you'll want to generously top your soup with them. Thanks for warming up a cold day with a yummy recipe!

samiam3
5
3/23/2013

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. Turned out delish! Could have even done 5 cups broth and one cup half and half and still would have been creamy.