Cream of Reuben Soup | Midwest Living

Cream of Reuben Soup

Cream of Reuben Soup

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  • Makes: 8 servings
  • Prep 25 mins
  • Cook 40 mins

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You'll recognize the flavors in this main-dish soup. It's a Reuben sandwich in a bowl and is just the thing to warm you up on chilly days.


  • 5 cups chicken stock or 3, 14-ounce cans reduced-sodium chicken broth
  • 12 ounces fully cooked corned beef brisket, chopped, or 2-1/2 cups chopped deli franks
  • 1 8 - ounce can sauerkraut, rinsed and drained
  • 1/2 cup chopped onion
  • 1 -2 cloves garlic, minced
  • 3/4 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon ground white pepper
  • 1 bay leaf
  • 1/3 cup cold water
  • 3 tablespoons cornstarch
  • 2 large carrots, coarsely shredded
  • 12 ounces process Swiss cheese slices, cut up
  • 1 cup shredded natural Swiss cheese (4 ounces)
  • 1 cup whipping cream, half-and-half or light cream
  • Rye Bread Croutons (see note)


  1. In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30 minutes. Remove bay leaf.
  2. In a small bowl, stir together the cold water and cornstarch. Stir cornstarch mixture and carrots into soup. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  3. Reduce heat to low. Add the Swiss cheeses; cook and stir until melted. Stir in whipping cream; heat through. Top each serving with some of the Rye Bread Croutons. Makes 8 main-dish servings.


  • Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.

Nutrition Facts

(Cream of Reuben Soup)

Servings Per Recipe 8, carb. (g) 19, calcium (mg) 475, iron (mg) 2, vit. C (mg) 6, vit. A (IU) 4665, Fat, total (g) 34, chol. (mg) 131, sat. fat (g) 19, fiber (g) 3, sodium (mg) 1867, cal. (kcal) 485, pro. (g) 25

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