Best 16 Reuben Soup Recipes

CREAMY REUBEN SOUP

Steps:

• 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.
• Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
• 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.
• Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

CREAMY REUBEN SOUP

Steps:

• In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.

REUBEN SOUP

Steps:

• 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.
• Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
• Preheat broiler.
• 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.

REUBEN SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

REUBEN SOUP

Steps:

• In a soup kettle, saute onion and celery in butter until tender.
• Add broth and baking soda.
• Combine cornstarch and water; add to pan.
• Bring to a boil; boil for 2 minutes, stirring occasionally.
• Reduce heat.
• Add sauerkraut, cream and corned beef.
• Simmer and stir 15 minutes.
• Add cheese; heat until melted.
• Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
• Garnish with rye croutons.
• **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.

REUBEN SOUP (MADER'S GERMAN RESTAURANT)

Steps:

• Combine onion, celery, peppers and butter in 3-quart saucepan.
• cook over very low heat until softened.
• Add flour; cook a few minutes, stirring occasionally.
• Add bay leaf and stocks; bring to boil.
• Reduce to simmer.
• Cut corned beef into julienne strips; add to soup.
• Add cheese and stir slowly until melted.
• Add sauerkraut, then roux.
• Let simmer 30 minutes.
• Add half-and-half and heat through.
• Remove bay leaf.
• Ladle soup into bowls and top with croutons.
• Roux:.
• Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

CREAMY REUBEN SOUP

Steps:

• 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 and simmer uncovered, 5 minutes.
• Add corned beef, saurkraut, half and half, and 1 cup cheese.
• Cook for 30 minutes, until slightly thickened, stirring frequently.
• Ladle into 8 oven proof bowls.
• Top each with toasted bread and 1/2 cup of cheese.
• Broil until cheese melts.

QUICK CREAMY REUBEN SOUP

Steps:

• Toast rye bread in a toaster until lightly browned. Cut into cubes.
• Melt butter in a large pot over medium-high heat. Cook and stir onion and celery in butter until tender, 5 to 10 minutes. Stir flour into onion mixture. Gradually stir water and bouillon into onion mixture. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.
• Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

TASTY REUBEN SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until cabbage and noodles are tender. Sprinkle with cheese.

HEARTY REUBEN SOUP

Steps:

• Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper.
• Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value.

REUBEN SOUP

Steps:

• Mix the first five ingredients well in a large saucepan.
• Heat; when hot, add cheese gradually.
• Do not boil.
• Serve hot.

HEARTY REUBEN SOUP

Steps:

• Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper. Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value

HEARTY REUBEN SOUP RECIPE

Steps:

• Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper. Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value

CREAMY REUBEN SOUP

Steps:

• 1. Dice or shred corned beef.
• 2. Combine corned beef with sauerkraut and set aside.
• 3. Melt butter in large soup pot over low heat.
• 4. Add flour and heat 3-5 minutes, stirring constantly to cook flour and make a roux.
• 5. Stir in cream and milk.
• 6. Add onions.
• 7. Increase heat to medium and continue cooking 7-10 minutes, stirring constantly, until soup thickens.
• 8. Add cheese and stir to blend.
• 9. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt.
• 10. Add corned beef and sauerkraut and stir until well-combined.

REUBEN SOUP

Steps:

• 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 another minute. Sprinkle 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 beef, 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.

REUBEN SOUP

Steps:

• 1. Melt butter in a large pot.
• 2. Add onion and saute. Sprinkle flour over onion and mix well.
• 3. Add stock and stir in sauerkraut.
• 4. Add remaining ingredients except bread and cheese. Simmer for 30 minutes. Remove Bay leaf.
• 5. When soup is ready to serve, place bread under broiler for 2 minutes. Turn and sprinkle with cheese. Return to broiler until cheese melts. Place soup in bowls and place toast on top.