Reuben Soup Recipe -
Reuben Soup Recipe
  • READY IN hrs

Reuben Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2004

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 down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again.

Most Helpful Critical Review
Jan 10, 2011

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.

Mar 20, 2005

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 office in the slow cooker for lunch. As soon as they tasted it they couldn't believe how good it was. Word spread fast around the office and 15 people asked me for the recipe. The ONLY thing I changed was the half & half, I used 1 small container of it and the rest was a combination of skim milk and whole milk. A couple of people thought it was a bit salty so next time I would replace the bouillon with beef broth. Otherwise this is an excellent soup worth trying. 5 + stars!!!!!!!!

Oct 28, 2003

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 was a little lemon pepper which seemed to add that extra dimension of flavor. I will definitely make this again!

Sep 07, 2010

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 sauerkraut a little bit, and also used no-salt swiss, and 1/2 of the bouillon was no-salt. Tasted perfect to us. We loved it. A keeper for sure!

Apr 12, 2007

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.

Oct 11, 2003

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

Oct 11, 2003

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 bottom of the bowl! Dingo out!


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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 1127 mg
  • 45%

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

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