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

Creamy Reuben Soup Recipe

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5 18
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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 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

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 16, 2015

"This was actually super surprising... haha. I did make a couple of changes, added thousand island, sweet relish, and a tad of horseradish to the soup and added a bit more sauerkraut. Tasted just like a ruben, served it with a side of Rye toast :)"

MY REVIEW
Reviewed Oct. 10, 2015

"I didn't add the peppers, and I pureed the vegetables (because I know people that don't take kindly to onion or celery chunks) but this soup is great. Served with German rye. Reuben-esque as promised. Thank you!"

MY REVIEW
Reviewed Dec. 19, 2014

"Very good. Added a little more corned beef than the recipe calls for. I didn't have any rye croutons but will make some the next time I fix it. Thanks for the recipe."

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!"

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