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Creamy Vegetable Soup

Updated Apr 17, 2020Published Jan 27, 2020 By Julia 16 CommentsThis post may contain affiliate links.

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.
vegetable soup served in white bowl

Vegetable Soup

5 from 9 votes
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Prep: 25 minutes mins
Cook: 25 minutes mins
Yield: 8 servings

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.
  • Finish & Serve: Turn off heat. Stir in bell pepper (Note 7) and parmesan cheese until well-mixed, about 1 minute. Serve (Note 8), passing around extra parmesan cheese for topping.

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  
Vitamin A 61% · Vitamin C 26% · Calcium 21% · Iron 4%

PHOTOS

vegetable soup served in white bowl
vegetable soup in dutch oven
using a ladle to serve vegetable soup

NOTES & TIPS

(1) Celery, Carrots, Onions. Use mirepoix to save you the time and effort of chopping vegetables. Mirepoix is a package of pre-chopped onions, carrots, and celery that you can often find in the refrigerated produce section of U.S. supermarkets.
(2) Chicken Broth. Substitute with vegetable broth to turn this into a vegetarian soup. I use chicken broth for two reasons: better flavor and lower carbs. At my local grocery store, I’m able to find chicken broth with zero carbs, but not vegetable broth. If you’re looking for an extra creamy soup, reduce broth to 3 cups for something more chowder-like with a greater ratio of vegetables in it.
(3) Cream Cheese. I use regular, full-fat cream cheese by Philadelphia. This is the key ingredient that lends a thick and smooth consistency to the soup, and delivers great keto macros (75% of the calories in this soup comes from fat).
(4) Parmesan Cheese. Same as 4 ounces weight. This is the kind of parmesan that has a sandy or almost powdery texture. Not shredded.
(5) Large Pot. I use a 6-quart dutch oven.
(6) Whisking. Initially, you’ll see many white cream cheese bits, but eventually they will dissolve after enough whisking. A whisk helps incorporate cream cheese into the soup so that it melts evenly. If you simply stir instead, it can take a long time to achieve the desired effect or not at all, ending up with white lumps of cream cheese in your soup. It’ll still taste good, but might look unappetizing.
(7) Bell Pepper. The bell pepper is added last so that it retains some juicy crunch and bright green color.
(8) Serving. Serve this soup for lunch or dinner alongside parmesan crisps, a simple salad, or keto garlic knots. Have extra parmesan cheese to pass around the table for topping the soup — it adds a sharp complex flavor. If you have soup leftovers, cover and store in the refrigerator. Reheat in the microwave or bring to a simmer on the stove.

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Filed Under: Low Carb, Per Serving: 5-10g Net Carbs, Soups Tagged With: 31-60min, bell pepper, carrot, celery, cream cheese, featured, garlic, gluten free, more10ingredients, onion, parmesan cheese, stovetop, tomato paste

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Brad

Just a suggestion, when ready to add cream cheese, ladle about a quart of hot broth with as few vegetables as possible into separate bowl to whisk cheese in. Then pour back in soup when fully incorporated…much easier.

Vote Up16Vote Down  Reply
3 years ago
Alice Sharping

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!

Vote Up8Vote Down  Reply
4 years ago
Jamila Encke

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.

Vote Up4Vote Down  Reply
4 years ago
Judy

My mouth is watering already. Thanks for all the yummy recipes. I am glad I found your site. Thanks again.

Vote Up2Vote Down  Reply
5 years ago
Susan

Is this freezer friendly?

Vote Up1Vote Down  Reply
2 years ago
Rita

I usually don’t care for cream soups but this was off the chart delicious. I cooked the recipe as directed. I will definitely make this at the next family gathering.

Vote Up1Vote Down  Reply
3 years ago
Lisa

I substituted a bad of frozen soup vegetables because it was what I had on hand, omitted salt due to husband’s heart, and added oregano. This was amazing! Wish I had made 2 batches because this soup is definitely a hit.

Vote Up0Vote Down  Reply
1 year ago
Sam

I added green beans and radishes and omitted the red peppers at the end. Delicious!! I imagine the original is good too but I just wanted a little more substance in it.

Vote Up0Vote Down  Reply
1 year ago
zayy

What if I dont want to use cream cheese ? is there an alternative

Vote Up0Vote Down  Reply
2 years ago
Carol

Can this be made in the crockpot?

Vote Up0Vote Down  Reply
2 years ago
Colleen

I rate this soup “super yummy.”

Vote Up0Vote Down  Reply
2 years ago
Hollis

Fantastic recipe! I added cauliflower, red pepper flakes, and smoked paprika. Definitely will make it again.

Vote Up0Vote Down  Reply
2 years ago
Michelle

I loved this soup!!! I used my emulsion blender and blended it up a bit! So yummy!!

Vote Up0Vote Down  Reply
3 years ago
Heather Elliott

I added green beans because I had them and needed to use them. Turned out delicious!

Vote Up0Vote Down  Reply
3 years ago
Martin

I’m just wondering about the photo. If the soup is basically finely chopped mirepoix with finely chopped green pepper added, what are all of those giant vegetable chunks in the photo? Is that all garnishing?

Vote Up0Vote Down  Reply
3 years ago
Julia

The vegetable chunks in the photo are the ones listed in the ingredients list. The vegetables don’t appear gigantic to me… there is a spoon in the first photo to compare with.

Vote Up3Vote Down  Reply
3 years ago

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