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Creamy Reuben Soup

 Creamy Reuben Soup
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
5 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 cup (prepared with reduced-sodium broth) equals 340 calories,

2 of 2

Creamy Reuben Soup (continued)

Nutritional Facts: 26 g fat (17 g saturated fat), 105 mg cholesterol, 783 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.