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Creamy Reuben Soup
Creamy Reuben Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Creamy Reuben chowder with classic sandwich flavors, topped with rye croutons.
Ingredients:
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 cup butter
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried tarragon
  • 0.5 teaspoon caraway seeds
  • 0.5 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
  • 2.5 cups shredded Swiss cheese, divided
  • 1 (6 ounce) package rye croutons
Instructions:
  • In a large stockpot over medium heat, sauté onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds until vegetables are tender, about 6 to 8 minutes.
  • Gradually add flour to the vegetable mixture while stirring gently. Cook over low heat, stirring constantly, until the flour is lightly browned, approximately 10 minutes.
  • Combine beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper in a pot. Simmer on low heat for 30 minutes until soup is hot and slightly thickened.
  • Gently fold 2 cups of Swiss cheese into the soup until it's fully melted. Serve the soup in individual bowls and garnish with rye croutons and the remaining 1/2 cup of Swiss cheese on top.

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