Creamy Reuben Soup

Ingredients

• 1 large onion, chopped
• 4 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 cup butter
• 2 cloves garlic, minced
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon caraway seeds
• 1/2 cup all-purpose flour
• 4 cups beef stock
• 1 quart half-and-half
• 1 pound cooked corned beef, chopped
• 1 cup sauerkraut
• 1 teaspoon seasoned salt (such as Spice Islands Beau Monde Seasoning)
• Freshly ground black pepper to taste
• 2 1/2 cups shredded Swiss cheese, divided
• 1 (6 ounce) package rye croutons

Directions

Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.

Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.

Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.

Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.