Quick Creamy Reuben Soup recipe

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Ingredients

6 slices rye bread
3 tablespoons butter
½ cup chopped onion
¼ cup chopped celery
¼ cup all-purpose flour
3 cups water
4 teaspoons beef bouillon
1 ¼ pounds shredded corned beef
3 cups half-and-half
3 cups shredded Swiss cheese, divided
1 cup sauerkraut, drained

Nutrition Info

691.9 calories
carbohydrate: 26.2 g
cholesterol: 175.5 mg
fat: 46 g
fiber: 2.2 g
protein: 44 g
saturatedFat: 27.7 g
servingSize: -
sodium: 1699.1 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toast rye bread in a toaster until lightly browned. Cut into cubes.

  2. Melt butter in a large pot over medium-high heat. Cook and stir onion and celery in butter until tender, 5 to 10 minutes. Stir flour into onion mixture. Gradually stir water and bouillon into onion mixture. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

  3. Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.

  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  5. Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.

  6. Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

Recipe Yield

8 servings

Recipe Note

Perfect for New Year's Day, a family favorite passed down through generations. It takes work but is more than worth it! You can use rye or pumpernickel bread.

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