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Swiss-Topped Cauliflower Soup

Total Time

Prep: 10 min. Cook: 70 min.


8 servings

Since I came across this recipe a few years ago, it's become my husband's favorite soup. With fresh bread, we enjoy this as a hearty supper in winter. —C.C. McKie, Chicago, Illinois


  • 2 medium onions
  • 4 whole cloves
  • 4 cups water
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted or 2 cans (14-1/2 ounces) vegetable broth
  • 3 medium leeks (white portion only), sliced
  • 3 medium carrots, sliced
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper
  • 1 medium head cauliflower, broken into florets and thinly sliced (about 6 cups)
  • 1 tablespoon cornstarch
  • 1/2 cup heavy whipping cream
  • 2 large egg yolks, beaten
  • 1/2 pound sliced Swiss cheese, cut into 4-inch x 1/2-inch strips


  1. Quarter one onion; stuff the cloves into the second onion. In a large saucepan, combine water and broth; add onions, leeks, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add cauliflower; simmer, uncovered, for 30 minutes or until vegetables are tender. Remove from the heat.
  2. In a small bowl, combine cornstarch and cream until smooth. Stir in egg yolks. Stir in a small amount of hot soup into cream mixture; return all to the pan, stirring constantly. Simmer, uncovered, for 15 minutes. Discard the whole onion.
  3. Ladle soup into individual ramekins. Top with cheese strips. Broil 4-6 in. from the heat for 3-5 minutes or until cheese is bubbly. Serve immediately.

Nutrition Facts

1 cup: 258 calories, 16g fat (10g saturated fat), 105mg cholesterol, 623mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 13g protein.

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