Quick Creamy Reuben Soup Recipe

  • 6 slices rye bread
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup all-purpose flour
  • 3 cups water
  • 4 teaspoons beef bouillon
  • 1 1/4 pounds shredded corned beef
  • 3 cups half-and-half
  • 3 cups shredded Swiss cheese, divided
  • 1 cup sauerkraut, drained
  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.