Recipe by Shannon Felgner
"I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list."
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red bell pepper, chopped
cooked corned beef, chopped
seasoned salt (such as Spice Islands® Beau Monde Seasoning)
freshly ground black pepper to taste
2 1/2 cups
shredded Swiss cheese, divided
1 (6 ounce) package
This is soooo good! One of my favorite sandwiches is a reuben, so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of availability in my grocery store, but they were easy--cube rye bread and toast in the overn for a few minutes. They are a must with this soup to give it the full reuben flavor, and you'll want to generously top your soup with them. Thanks for warming up a cold day with a yummy recipe!
This was a tasty soup, but not as good as Russ'.
Great soup! I used carrots instead of the red bell pepper, reduced the butter, added more caraway seeds and used milk instead of half and half with great results.
I also subbed red pepper for carrots. I had 11 oz. of corned beef so adjusted ingredients accordingly. My hubby is lactose intolerant so I did 4 cups of beef broth and 2 cups half and half. Turned out delish! Could have even done 5 cups broth and one cup half and half and still would have been creamy.
I thought this was a good, solid, 4-star recipe. Maybe it would have been a 5-star for me if I'd used the full 1-cup of butter, but since I'm always trying to cut bad fats (and salt), I just couldn't make myself use that much butter! As it stands, I used just enough butter to sautee the vegetables (approx. 3 Tbsp.). I also did not use the seasoned salt as I didn't have any, but I rarely use salt so I don't think I missed it. I had leftovers the day after, and added additional sauerkraut, which I thought provided a nice flavor boost. I think additional caraway seeds will help, and I'll try that with my next bowl. I agree with the other reviewers who recommend making your own croutons if you can't find them in the store. They definitely add to the texture, if not the flavor, of this soup. Thanks Shannon for submitting the recipe. I don't know where Russ' Restaurant is, but I definitely want to try this soup there. :-)
I made this recipe for my wife on her birthday and she loved it. I made the recipe exactly as it says here and it turned out great. I debated on making some corned beef for this but instead I found that one of the grocery stores in the area carries corned beef in their deli.
I also couldn't find rye croutons at a store so I bought a loaf of rye bread and tore up a few pieces, put some butter on them and then baked them at 350 for about 15 minutes. They turned out great and went well with this soup.
I will be making this recipe again.
I have wanted this recipe ever since I first tried it at Russ's restaurant. I followed the recipe except added 1packet of Swanson's beef flavor boost since I wanted a beefier taste. Excellent recipe!
Delicious, unique, and creative! If you love Reubens, you will love this. I followed the recipe exactly, but cut it in half since it makes a large batch. I thought the addition of red peppers sounded odd, but found that it is a necessary ingredient in order to create the Thousand Island dressing taste that is a must on any classic Reuben. Whatever you do, don’t skip the croutons! While the soup is good by itself, it’s the crunch of the rye crouton that has you craving the next bite. Even salad croutons will work if you can’t find or make your own rye croutons. I used salad croutons that were made with black bread. Thank you so much, shannon, for sharing such a magnificent recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Reuben Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 590
** Calories from Fat: 384
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