Creamy Reuben Soup

1 large onion, chopped

4 stalks celery, chopped

1 red bell pepper, chopped

1 cup butter

2 cloves garlic, minced

½ teaspoon dried tarragon

½ teaspoon caraway seeds

½ 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 ½ cups shredded Swiss cheese, divided

1 (6 ounce) package rye croutons

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.