This Reuben soup has all the ingredients of the traditional sandwich. It combines corned beef, sauerkraut, Swiss cheese, and half-and-half to make a creamy soup topped with rye croutons.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
590 Calories
Recipe Instructions
Step 1
Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
Step 2
Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
Step 3
Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
Step 4
Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
Ingredients
1 cup butter
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 red bell pepper, chopped
4 cups beef stock
freshly ground black pepper to taste
1 quart half-and-half
1 cup sauerkraut
1 pound cooked corned beef, chopped
1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
