Summary:
Made in a single pot on the stovetop, this flavorful soup is full of chopped vegetables in a creamy base made of broth and cream cheese. With over 75% of calories coming from fat, it’s perfect for anyone on a keto or low carb diet. Visit Soup Recipes for more cozy soups.

INGREDIENTS
- 3 ribs celery, finely chopped (Note 1)
- 2 carrots, finely chopped (Note 1)
- 1 onion, finely chopped (Note 1)
- 5 cloves garlic, minced
- 4 cups low sodium chicken broth (Note 2)
- 1 (8-ounce) brick cream cheese (Note 3)
- 3 tablespoons
tomato paste - 2 tablespoons olive oil
- 1.5 teaspoons table salt
- 1 teaspoon ground black pepper
For Finishing:
- 1 green bell pepper, finely chopped
- 1 cup finely grated parmesan cheese, plus more for serving (Note 4)
INSTRUCTIONS
- Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
- Cook Veggies: Heat olive oil in large pot (Note 5) over medium-high heat until very hot, a few minutes. Add celery, carrots, onions, salt, and black pepper. Cook until onions are translucent, stirring occasionally, about 5 minutes. Stir in garlic and tomato paste until incorporated and fragrant, about 1 minute. You may notice flavorful browned bits collecting on bottom of pot.
- Make Soup Base: Add broth to pot, and briefly scrape along bottom to loosen any browned bits. Bring to a boil over high heat, then reduce to medium. Vigorously whisk cream cheese cubes into soup until fully incorporated (Note 6), about 5 minutes. Reduce to medium-low heat. Simmer uncovered to let flavors combine, stirring occasionally, about 5 minutes. The soup should be smooth and creamy, with a pale orange color.
NUTRITION
Makes 8 Servings |
Amount Per Serving (1 cup): |
Calories 210 | |
Total Fat 18g | 28% |
Saturated Fat 8g | 40% |
Cholesterol 44mg | 15% |
Sodium 820mg | 34% |
Net Carb 5g | |
Total Carb 6.5g | 2% |
Dietary Fiber 1.5g | 6% |
Sugars 2.5g | |
Protein 9g |
PHOTOS



Soooooo Yummy!!!! I skipped the bell pepper and Parmesan because I didn’t have any, but it still turned out SOOOO YUMMM!!! it tastes like pink sauce but with veggies instead of pasta and it just all goes soooo good together.
I am not a big soup eater, but I LOVED this one. I added cooked chicken and chicken sausage for my guests, and they wanted the recipe. This weekend, I’m making it for a vegan friend so will sub out vegan cream cheese for cream cheese, vegetable broth instead of chicken broth, and nutritional yeast for the Parmesan. I am stingy with five stars, especially for soup, but this one earned it!
My mouth is watering already. Thanks for all the yummy recipes. I am glad I found your site. Thanks again.