Golden Cream Soup Recipe

Serves 4


3 cups chopped cauliflower
1 cup water
1 cup chopped broccoli
½ cup celery slices
½ cup carrot slices
¼ cup chopped onion
1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
Dash of pepper
1 chicken bouillon cube
1 ½ cups skim milk
2 tablespoons flour
4 ounces reduced fat cream cheese
4 ounces shredded sharp cheddar cheese


  1. Combine all vegetables, water and seasonings. Cover, simmer 15 minutes, or until vegetables are tender. (If using peas, spinach or cooked meats, stir these in at the end.)
  2. Gradually add milk to flour, stirring until well blended.
  3. Add milk mixture to vegetables; cook until thickened.
  4. Add cream cheese and cheddar cheese; stir until melted.


  • 1 cup of vegetable or chicken broth may be used instead of the cup of water and bouillon cube.
  • This is another one of those super adaptable recipes that you can just clean out your refrigerator into! Potatoes may be used instead of cauliflower. Mushrooms, chopped kale, smoked turkey, ham or sausage may be added. Frozen peas or chopped spinach may be stirred in at the end. No more than 6 cups of ingredients should be added to the sauce.
  • Use your imagination, you can NOT fail!

Source: Adapted from a 35-year-old Kraft recipe, by Extension Master Food Volunteer Gerry Buehler.

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