Reuben Soup

Reuben Soup

71
MARBALET 50

"Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese."
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Ingredients

1 h 15 m servings 465 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1127 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
  2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
  3. Preheat broiler.
  4. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Reviews

71
  1. 88 Ratings

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Most helpful positive review

This soup has outstanding flavor! However, I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk, a half cup of 1% and a half cup of half-and-half cream. I also cut do...

Most helpful critical review

I've had Reuben soup in a restaurant before, but this doesn't compare. It tastes like sauerkraut and corned beef in a creamyish base. Not worth the work and won't be making again.

This soup has outstanding flavor! However, I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk, a half cup of 1% and a half cup of half-and-half cream. I also cut do...

I was looking for a soup for St. Pat's Day, something different. I found this and thought I would try it. I made it for my co-workers, threw it together the night before and took it to the off...

I made this for a potluck at church and it was all gone. I put it in a crock pot and served toasted rye bread and shredded swiss on the side. Several people asked for the recipe. All I added ...

I do NOT like sauerkraut but since my husband loves reuben sandwiches, I thought I'd give this a try. Wow, was it ever good and so easy to make. I followed the recipe exactly but rinsed the sa...

I have to give this soup 5 stars. This was amazing. I added ground mustard, a dash of worceshire sauce and some caraway seeds. It was delicious and filing.

This was a popular soup at our annual library luncheon. We added some caraway seeds and used bratwurst instead of corned beef. Mmmmmmmmmmmmm!

My wife says this is her new favorite soup off all time. Soups got game!! One bowl is all you can eat though rich! I also would have a couple of small toasted pices off rye to soak up the botto...

Loved it!! I used a 12 oz. can of Libby's Corned Beef and it turned out great.

I was very weary about trying out this recipe! But, boy am I glad I finally made it! My husband and I loved it! Hint: We toasted the rye bread and cut it in pieces before dropping in the soup...