Creamy Reuben Soup recipe

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Ingredients

1 large onion, chopped
4 stalks celery, chopped
1 red bell pepper, chopped
1 cup butter
2 cloves garlic, minced
½ teaspoon dried tarragon
½ teaspoon caraway seeds
½ cup all-purpose flour
4 cups beef stock
1 quart half-and-half
1 pound cooked corned beef, chopped
1 cup sauerkraut
1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
freshly ground black pepper to taste
2 ½ cups shredded Swiss cheese, divided
1 (6 ounce) package rye croutons

Nutrition Info

589.9 calories
carbohydrate: 24.8 g
cholesterol: 141.7 mg
fat: 42.7 g
fiber: 2 g
protein: 27.6 g
saturatedFat: 25.9 g
servingSize: -
sodium: 1004.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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.

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