reuben soup

★★★★☆ 11
a recipe by
Lynn Zak
Pittsburgh, PA

The great taste of a reuben with the bread (toast) floating on top of this tasty soup. Different and familiar at the same time!

Blue Ribbon Recipe

This soup combines the classic flavors of a Reuben sandwich into a rich, hearty soup.

— The Test Kitchen @kitchencrew
★★★★☆ 11
method Stove Top

Ingredients For reuben soup

  • 2 Tbsp
  • 12 slice
    cocktail rye bread
  • 1/2 lb
    deli corned beef, sliced
  • pepper to taste
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
  • 1
    bay leaf
  • 1 c
  • 4 c
    beef broth
  • 1 Tbsp
  • 1/2 c
    onion, chopped
  • 2 c
    swiss cheese, grated

How To Make reuben soup

  • 1
    Melt butter in a large pot.
  • 2
    Add onion and saute. Sprinkle flour over onion and mix well.
  • 3
    Add stock and stir in sauerkraut.
  • 4
    Add remaining ingredients except bread and cheese. Simmer for 30 minutes. Remove Bay leaf.
  • 5
    When soup is ready to serve, place bread under broiler for 2 minutes. Turn and sprinkle with cheese. Return to broiler until cheese melts. Place soup in bowls and place toast on top.