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Creamy Reuben Soup Recipe
Creamy Reuben Soup Recipe photo by Taste of Home

Creamy Reuben Soup Recipe

Read Reviews (15)
4.83 15
Publisher Photo
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! —Jay Davis, Knoxville, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup beef broth
  • 2 cups half-and-half cream
  • 1/4 pound sliced deli corned beef, coarsely chopped
  • 3/4 cup sauerkraut, rinsed and well drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

1 cup (prepared with reduced-sodium broth) equals 340 calories, 26 g fat (17 g saturated fat), 105 mg cholesterol, 783 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted. Yield: 5 cups.
Originally published as Creamy Reuben Soup in Cooking for 2 Spring 2009, p31

Nutritional Facts

1 cup (prepared with reduced-sodium broth) equals 340 calories, 26 g fat (17 g saturated fat), 105 mg cholesterol, 783 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.

Reviews for Creamy Reuben Soup(15)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 23, 2014

I was disappointed in this recipe. It sounded better than it tasted. I made it exactly as written.

MY REVIEW
Reviewed Mar. 20, 2014

Made with half the butter and used fat free half and half, and it was great. Will make again!

MY REVIEW
Reviewed Mar. 13, 2014

Finallyl, a recipe the entire family loved (4)! This was a wonderful soup and the flavor was excellent. I expected it to taste different than it did, with the sauerkraut, etc., but it really good. Will definitely make this again! BTY, I doubled everything and there was only one small portion left. I cooked the onions, etc. in 4 Tbsp. butter and added the other 4 Tbsp. when I was ready for the flour.

MY REVIEW
Reviewed Mar. 10, 2014

Sounds wonderful going to try it soon! I've made a version of the reuben where I mix the corned beef, sauerkraut and the thousand island dressing in the saucepan and heat all of it up, put it on a bun and a slice of swiss cheese. Easy and warming in the winter.

MY REVIEW
Reviewed Mar. 10, 2014

Absolutely wonderful! I will be taking this to our church's St. Paddy's Soup Supper. I will also make some rye croutons for garnish...PERFECT!!!

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