Creamy Reuben Soup Recipe - Allrecipes.com
Creamy Reuben Soup Recipe
  • READY IN ABOUT hrs

Creamy Reuben Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
  2. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
  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.
  4. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
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Footnotes

  • Cook's note:
  • You can hold this in a slow cooker, but you must complete the steps through the flour on the stove top in order to brown the flour. If you hold it in a crock pot, do not add any cheese until about 20 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2013

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!

 
Most Helpful Critical Review
Sep 30, 2014

This was a tasty soup, but not as good as Russ'.

 
Apr 08, 2012

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.

 
Mar 23, 2013

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.

 
Jan 10, 2015

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. :-)

 
Dec 19, 2014

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.

 
Apr 13, 2013

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!

 
Apr 09, 2013

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!

 

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Nutrition

  • Calories
  • 590 kcal
  • 29%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 42.7 g
  • 66%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 964 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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