Quick Creamy Reuben Soup Recipe

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

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.

Stir corned beef half-and-half 1 cup Swiss cheese and sauerkraut into pot. Cook stirring frequently until soup thickens about 30 minutes.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.

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