Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

465 calories; 30.5 g total fat; 107 mg cholesterol; 1127 mg sodium. 24.3 g carbohydrates; 24.7 g protein; Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2004
This soup has outstanding flavor! However I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again. Read More
(51)

Most helpful critical review

Rating: 1 stars
01/10/2011
I've had Reuben soup in a restaurant before but this doesn't compare. It tastes like sauerkraut and corned beef in a creamyish base. Not worth the work and won't be making again. Read More
(2)
98 Ratings
  • 5 star values: 67
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/23/2004
This soup has outstanding flavor! However I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again. Read More
(51)
Rating: 5 stars
01/23/2004
This soup has outstanding flavor! However I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again. Read More
(51)
Rating: 5 stars
03/20/2005
I was looking for a soup for St. Pat's Day something different. I found this and thought I would try it. I made it for my co-workers threw it together the night before and took it to the office in the slow cooker for lunch. As soon as they tasted it they couldn't believe how good it was. Word spread fast around the office and 15 people asked me for the recipe. The ONLY thing I changed was the half & half I used 1 small container of it and the rest was a combination of skim milk and whole milk. A couple of people thought it was a bit salty so next time I would replace the bouillon with beef broth. Otherwise this is an excellent soup worth trying. 5 stars!!!!!!!! Read More
(40)
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Rating: 5 stars
10/28/2003
I made this for a potluck at church and it was all gone. I put it in a crock pot and served toasted rye bread and shredded swiss on the side. Several people asked for the recipe. All I added was a little lemon pepper which seemed to add that extra dimension of flavor. I will definitely make this again! Read More
(22)
Rating: 5 stars
04/12/2007
I have to give this soup 5 stars. This was amazing. I added ground mustard a dash of worceshire sauce and some caraway seeds. It was delicious and filing. Read More
(12)
Rating: 4 stars
09/07/2010
I do NOT like sauerkraut but since my husband loves reuben sandwiches I thought I'd give this a try. Wow was it ever good and so easy to make. I followed the recipe exactly but rinsed the sauerkraut a little bit and also used no-salt swiss and 1/2 of the bouillon was no-salt. Tasted perfect to us. We loved it. A keeper for sure! Read More
(12)
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Rating: 5 stars
10/11/2003
This was a popular soup at our annual library luncheon. We added some caraway seeds and used bratwurst instead of corned beef. Mmmmmmmmmmmmm! Read More
(10)
Rating: 5 stars
01/23/2009
i thought this was a great soup but i did do a couple of steps different. made the soup but instead of putting in the broiler i made croutons by cutting up rye bread in to bite size pieces brushing with lots of melted butter and sprinkling with salt. put in the oven for 15 mins on 350 or until crunchy. put those on top of soup and sprinkled with swiss cheeses then drizzled with thousand island dressing. Read More
(9)
Rating: 5 stars
10/11/2003
My wife says this is her new favorite soup off all time. Soups got game!! One bowl is all you can eat though rich! I also would have a couple of small toasted pices off rye to soak up the bottom of the bowl! Dingo out! Read More
(8)
Rating: 5 stars
11/04/2009
Loved it!! I used a 12 oz. can of Libby's Corned Beef and it turned out great. Read More
(7)
Rating: 1 stars
01/10/2011
I've had Reuben soup in a restaurant before but this doesn't compare. It tastes like sauerkraut and corned beef in a creamyish base. Not worth the work and won't be making again. Read More
(2)