Recipe by shannon
"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
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.
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!
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.
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!
I had been looking for a soup with sauerkraut for a while so I decided to try this one. I left out the celery, red pepper, and caraway (because I couldn't find any). I also substituted polish kielbasa b/c I didn't want to use canned or deli corned beef. I cut the butter in half. Love it! I can't wait to make it for my Dad who loves reubens!
This was super good, but not quite Russ' Ruben soup. I found that it was even better the next day.
Great recipe, but I lowered the fat content and it turned out wonderful. You really only need about 3 tblsp. of butter. Just thicken the soup by shaking the flour with low fat condensed milk and low fat milk combined ( not half-half), then add after the vegetable saute' and beef broth simmer have cooked the vegetables through. I run the flour/milk mix thru a sieve to catch any lumps. Followed rest of recipe pretty much, but did add a couple Tblsp. of sugar to boost the flavors and add dimension like the 1000 island dressing would for the sandwich.
I just found this recipe today. I have not tried it yet but wanted to say thank you to Shannon for submitting it and allrecipes for publishing it. My inlaws live in Michigan and I have been having this soup there for about 25 years. I go there every summer and order this soup but could never find a recipe till today. My husband and I are excited to try it. I will be making this next weekend and can't wait . I will report back. It was so nice to see that someone else knows Russ restaurants . As I live in New Jersey and no one out here knows it . I will report back when I make it .
* 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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