Reuben Soup With Swiss Cheese Recipe

Reuben Soup With Swiss Cheese Recipe

How To Make Reuben Soup With Swiss Cheese

This hearty Reuben soup is packed with savory corned beef, a creamy and thick broth, then topped with rye bread for a filling meal!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 6rye bread slices
  • 3tbspbutter
  • ½cuponion,chopped
  • ¼cupcelery,chopped
  • ¼cupall-purpose flour
  • 3cupswater
  • 4tspbeef bouillon
  • lbscorned beef,shredded
  • 3cupshalf-and-half
  • 3cupsSwiss cheese,shredded, divided
  • 1cupsauerkraut,drained


  1. Toast the rye bread in a toaster until lightly browned. Cut into cubes.

  2. Melt the butter in a large pot over medium-high heat. Cook and stir the onion and celery in the butter for 5 to 10 minutes until tender. Stir the flour into onion mixture.

  3. Gradually stir the water and bouillon into onion mixture. Bring to a boil, reduce the heat to low, then simmer for 5 minutes.

  4. Stir in the corned beef, half-and-half, 1 cup of Swiss cheese, and sauerkraut into a pot. Cook, stirring frequently, for 30 minutes until the soup thickens.

  5. Set the oven rack about 6 inches from the heat source, then preheat the oven’s broiler.

  6. Ladle the soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and ¼ cup of cheese.

  7. Broil the soup in the preheated oven for 2 to 3 minutes until the cheese is melted.

  8. Serve warm, and enjoy!


  • Calories: 520.45kcal
  • Fat: 39.33g
  • Saturated Fat: 21.44g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 12.90g
  • Polyunsaturated Fat: 1.48g
  • Carbohydrates: 13.97g
  • Fiber: 1.15g
  • Sugar: 5.55g
  • Protein: 27.64g
  • Cholesterol: 128.84mg
  • Sodium: 1099.82mg
  • Calcium: 509.19mg
  • Potassium: 435.09mg
  • Iron: 1.98mg
  • Vitamin A: 234.22µg
  • Vitamin C: 23.42mg
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