Creamy Reuben Soup

Creamy Reuben Soup
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 cup butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon caraway seeds
  • 1/2 cup all-purpose flour
  • 4 cups beef stock
  • 1 quart half-and-half
  • 1 pound cooked corned beef, chopped
  • 1 cup sauerkraut
  • 1 teaspoon 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 rye croutons


  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.

04/03/2018
Creamy Reuben Soup, recipe PT15M PT1H 5 455 calories

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