reuben soup

Ever considered bringing a delicious, hearty deli favorite sandwich to life in a soup? Enter corned beef and sauerkraut soup. With a medley of veggies, starchy potatoes and melty cheese, this Reuben Soup recipe is sure to become a family favorite. Get ready to impress, because the crunchy croutons and finishing drizzle of Thousand Island dressing make this the very best Reuben Soup recipe around.

Reuben Soup

(1-inch) pumpernickel or rye bread

butter, melted

caraway seed

butter

large onion, chopped (1 cup)

celery, chopped (1/2 cup)

garlic

carton

red potatoes, unpeeled, quartered (about 3 cups)

lb cooked corned beef,

refrigerated sauerkraut, drained

salt

Swiss cheese and Thousand Island dressing, if desired

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.

Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

https://www.bettycrocker.com/videos/reuben-soup

A delicious hearty deli favorite sandwich comes to life in a soup!


How to Make Reuben Soup Video

This soup takes all of the Reuben flavors we love and combines them in a steaming hot bowl of soup, perfect for chilly nights.

onion

garlic (minced)

red pepper flakes

all-purpose flour

chicken broth (about 5 cups)

sauerkraut (drained)

potatoes

Worcestershire sauce

pickling spices

caraway seeds

bay leaves

heavy cream

kosher salt (to taste, ONLY as needed)

black pepper (adjust to taste)

beef

Swiss cheese (shredded)

rye bread (for serving OPTIONAL)

Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes.

Add the garlic and red pepper and saute an additional minute. Sprinkle the onions with flour, stir to coat, and continue stirring while the flour cooks with the onion for about 3 minutes.

Add the broth and stir to scrape up any bits off the bottom of the pan. Add the potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves.

Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender. Remove from the heat and remove the bay leaves and any large pieces from the pickling spices.

Stir in the cream. Add the corned beef. Taste and add salt (only if needed) and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!

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Reuben Soup

Reuben Soup

Top 2 reuben soup recipes from across the web

The most viewed reuben soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reuben Soup

Reuben Soup

The most viewed reuben soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine