Creamy Reuben Soup
Total TimePrep/Total Time: 30 min.
- 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 shredded Swiss cheese
- 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.
Nutrition Facts1 cup: 340 calories, 26g fat (17g saturated fat), 105mg cholesterol, 783mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 14g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 5, 2019
Hey not much to say great on a cold winter day tastes just like a reuben sandwich very impressed with this soup thanks
Apr 23, 2016
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.
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 :)
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!
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.
Mar 23, 2014
I was disappointed in this recipe. It sounded better than it tasted. I made it exactly as written.
Mar 20, 2014
Made with half the butter and used fat free half and half, and it was great. Will make again!
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.
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.
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!!!