Creamy Reuben Soup
A delicious and easy Creamy Reuben Soup inspired by a charming mom-and-pop diner, perfect for all occasions.
Equipment
- large stockpot
Ingredients
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 medium 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
- Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
- Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
- Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
- Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining ½ cup Swiss cheese.
Notes
You can hold this in a slow cooker, but you must complete the steps through the flour on the stovetop to brown the flour. Also, do not add any cheese until about 20 minutes before serving.
Nutrition
Serving: 1bowlCalories: 590kcalCarbohydrates: 25gProtein: 28gFat: 43gSaturated Fat: 26gCholesterol: 142mgSodium: 1005mgPotassium: 452mgFiber: 2gSugar: 3gVitamin C: 17mgCalcium: 530mgIron: 2mg
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