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Swiss-Topped Cauliflower Soup

Rated as 4 out of 5 Stars

"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"
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1 h 20 m servings
Original recipe yields 6 servings


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  1. Quarter one onion; stuff the cloves into he 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 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.


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The changes I made were: I used both onions, and just added the cloves by themselves (removed them when the soup was done, obviously); I omitted the nutmeg, and I used regular black pepper. My v...