Delicious Cream of Reuben Soup

Submitted by Kittencalrecipezazz

"If you are a lover of sauerkraut then you will *love* this soup! --- add the croutons they go very well with the soup."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Yields: 12 cups (approx)

ingredients

• 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 1⁄2 - 1 teaspoon dried thyme
• 1⁄4 teaspoon dried tarragon
• 1 teaspoon dried chili pepper flakes (optional or to taste)
• 6 cups chicken broth
• 1⁄2 - 3⁄4 lb corned beef, chopped
• 1 (10 ounce) can chopped sauerkraut, drained
• 2 medium carrots, peeled and grated
• 1 bay leaf
• 3 tablespoons cornstarch
• 1⁄3 cup water
• 2 1⁄2 cups grated swiss cheese
• 1 cup whipping cream
• salt and pepper
• crouton (to garnish, or use toasted pumpernickel or rye bread cubes)

directions

1. In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
2. Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
3. In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
4. Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
5. Ladle in bowls and top with croutons or toasted bread cubes.
6. DELICIOUS!

Reviews

[iris5555]

This is wonderful even with some of the calorie saving changes I made. I used skim milk instead of cream and halved the amount of cheese. I know this would have been even better prepared as written, but it still tasted rich and delicious.

 

[Twojoinedbygod]

This was fantastic. Only had canned corned beef and (2) cups of swiss cheese. The finished product was absolutely delicious. Without question, this will become a regular meal in our household. I have already emailed the recipe to two friends. THANK YOU for posting. BTW - everything that I have made of yours has turned out great. You have a gift.

 

[Heather U.]

I really enjoyed this soup. Yum. I think the only thing I'll do differently next time is to simmer the corned beef for a couple of hours-- 45 min isn't really sufficient to make it tender. I used petite baby carrots and added one large russet potato in chunks too. I also added maybe 1/2 tsp of caraway seeds and 1 T of chives. Delicious. Thanks for posting!

 

[ShortieNJ]

oh, yummmm. i left out the tarragon and bay leaf because i didn't have them, and the carrots, because i forgot them by accident...used fat free half and half thanks to another reviewer, and used a 14 oz. can of sauerkraut because that's what i had. i'll be making this again for sure

 

[Bobbie S.]

This is such a comforting and soothing soup. The weather "outside was frightful" and this soup "inside was delightful". Instead of the whipping cream, I used non-fat half and half. I'm not saying I couldn't tell the difference (since I haven't had it with the real stuff), but I'll say it tasted rich and creamy just the same. I made home made croutons "Recipe #93223" -- I had some dark rye bread and it was the prefect bread to use for the croutons. If you like Reubens, this soup won't disappoint. Thanks, Kitten -- we so enjoyed this.