Creamy Reuben Soup

Creamy Reuben Soup

11 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
shannon
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

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.

Share It

Reviews (11)

Rate This Recipe
Pippi
8

Pippi

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
6

jrbaker

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
4

samiam3

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.

More Reviews

Similar Recipes

Creamy Mushroom Soup
(154)

Creamy Mushroom Soup

Creamy Spinach Soup
(90)

Creamy Spinach Soup

Reuben Soup
(67)

Reuben Soup

Mom's Creamy Tortellini Tomato Soup
(18)

Mom's Creamy Tortellini Tomato Soup

Spicy and Creamy Vegetable Soup
(8)

Spicy and Creamy Vegetable Soup

Creamy Escargot Soup
(6)

Creamy Escargot Soup

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Spinach Soup

>

next recipe:

Quick Creamy Reuben Soup