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Creamy Reuben Soup

Rated as 4.59 out of 5 Stars

"I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list."
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1 h 10 m servings 590
Original recipe yields 12 servings


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  1. 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.
  2. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
  3. 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.
  4. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.


  • Cook's note:
  • You can hold this in a slow cooker, but you must complete the steps through the flour on the stove top in order to brown the flour. If you hold it in a crock pot, do not add any cheese until about 20 minutes before serving.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 590 calories; 42.7 24.8 27.6 142 964 Full nutrition

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Read all reviews 20
  1. 27 Ratings

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Most helpful positive review

This is soooo good! One of my favorite sandwiches is a reuben, so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of a...

Most helpful critical review

This soup was good but the flavors were lost some how. There wasn't any favor that stud out that made it a Reuben flavor. All I could taste was the creamy taste. Very rich in cream.

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Least positive

This is soooo good! One of my favorite sandwiches is a reuben, so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of a...

Great soup! I used carrots instead of the red bell pepper, reduced the butter, added more caraway seeds and used milk instead of half and half with great results.

I also subbed red pepper for carrots. I had 11 oz. of corned beef so adjusted ingredients accordingly. My hubby is lactose intolerant so I did 4 cups of beef broth and 2 cups half and half. T...

Good, not great. Was expecting more flavor based on comparison to other Reuben soups I’ve tried in restaurants. I’m not a fan of caraway seeds or Swiss cheese so I skipped the caraway and substi...

I thought this was a good, solid, 4-star recipe. Maybe it would have been a 5-star for me if I'd used the full 1-cup of butter, but since I'm always trying to cut bad fats (and salt), I just co...

I made this recipe for my wife on her birthday and she loved it. I made the recipe exactly as it says here and it turned out great. I debated on making some corned beef for this but instead I fo...

I have wanted this recipe ever since I first tried it at Russ's restaurant. I followed the recipe except added 1packet of Swanson's beef flavor boost since I wanted a beefier taste. Excellent re...

Delicious, unique, and creative! If you love Reubens, you will love this. I followed the recipe exactly, but cut it in half since it makes a large batch. I thought the addition of red pepper...

I had been looking for a soup with sauerkraut for a while so I decided to try this one. I left out the celery, red pepper, and caraway (because I couldn't find any). I also substituted polish ...