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Quick Creamy Reuben Soup

Rated as 4.75 out of 5 Stars

"Perfect for New Year's Day, a family favorite passed down through generations. It takes work but is more than worth it! You can use rye or pumpernickel bread."
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1 h servings 692
Original recipe yields 8 servings


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  1. Toast rye bread in a toaster until lightly browned. Cut into cubes.
  2. 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.
  3. Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.
  6. Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

Nutrition Facts

Per Serving: 692 calories; 46 26.2 44 175 1699 Full nutrition

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Read all reviews 4
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I'm rating 5 stars even though I put in less sauerkraut and swiss cheese to my liking. I also added a bit of red bell pepper. We loved it! If you do put in less ingredients, you will probably wa...

I followed the recipe exactly but found the soup to be too thick. I added 2 additional cups of water and 2 additional teaspoons of beef bouillon. That helped.

Added a 1/2 cup of Irish beer. Was a hit!

I didn't make this exactly like the recipe, however my wife and I loved this. It's going into my regular rotation. yummy!