Creamy Reuben Soup

This Reuben chowder has all the ingredients of the traditional sandwich combined with 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

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)
• 1 (6 ounce) package rye croutons
• 0.5 cup all-purpose flour
• 0.5 teaspoon dried tarragon
• 0.5 teaspoon caraway seeds
• 2.5 cups shredded Swiss cheese, divided

Recipe Instructions

Step 1

Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.

Step 2

Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.

Step 3

Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. 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 1/2 cup Swiss cheese.