Creamy Reuben Soup Recipe
- 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
- 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.
1 cup: 340 calories, 26g fat (17g saturated fat), 105mg cholesterol, 783mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 14g protein.
Reviews for Creamy Reuben Soup
"I have used toh recipe for years almost exclusively for my family. Generally the recipes are tasty, easy to make, and rarely if ever fail to please. Unfortunately, this was not my experience making creamy Reuben soup. My husband is German and loves sauerkraut served any number of ways. Also, we both love a good Reuben sandwich and seek them out whenever we have the deli experience. We found this recipe to be very flat, flavorless, and unappealing. I tried the previous suggestions including adding large amounts of Thousand Island dressing, as well as some other spices to try to give this a kick. I can truly say it is the only time I have ever made a Taste of Home recipe that was a contest winner that failed. No matter what I added, nothing made this other than bland. I was so sure we would love it, I made a double recipe. Some mistakes you don't make twice! This is one of maybe 3 dishes in my lifetime that went directly down the disposal. I am glad that others enjoyed this. However it just was not a winner for us and will not be made again."
"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 :)"
"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!"
"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."
"I was disappointed in this recipe. It sounded better than it tasted. I made it exactly as written."
"Made with half the butter and used fat free half and half, and it was great. Will make again!"
"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."
"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."
"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!!!"
"I have made this soup a couple years ago and really forgot about it. Shame on me! I used 1/2 lbs of deli corned beef and added 1 tea of pickling spice for a real authentic flavor. My wife and I are always looking for ways to use corned beef. This will be a first course on St Paddy's day. Note: if you are ever in Ireland on St Patrick's Day, you might be surprised to find it is not one of their traditional menu items like it is here in the USA."
"My son loved this soup so I will be making it again!!"
"This soup was so good. The only thing different I did was to use fat free half and half."
"very satisfying! needed to add more broth to loosen it up. next time will garnish with rye bread croutons."
"I lightened this up by omitting the sautéing vegetables step - hubby doesn't like green peppers, so used the beef broth, adding previously cooked cut-up potatoes, thickened with a potato starch paste. Added the corned beef, celery seed, onion powder and 2 tsps. butter for it's flavor, the salt & pepper & cheese."
"Amazing soup, even my 6 year old som loved it.. Will make it again.."
"This soup was fantastic!!! I would not change a thing about it."
"Thank you Jay! This recipe sounds wonderful!I can not wait to have the ingredients to make it. I might alter and/or add spices, but I will certainly not give you less than 5 stars if I should happen to do so. Too many commenters on this site alter the ingredients totally and then give one star and a bad review!! You have given me a wonderful idea to create a totally different soup! Thank you again, Jay!! Keep cookin'!!!Kitzer ~ >^..^< ~ meow"
"This soup is amazing!!! The flavors just mingle so well together. I put it on the menu for our hospital cafeteria and everyone just raved about it. Thanks!"