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.
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
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.
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!
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.
My mouth is watering already. Thanks for all the yummy recipes. I am glad I found your site. Thanks again.
Is this freezer friendly?
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.
I loved this soup!!! I used my emulsion blender and blended it up a bit! So yummy!!
I added green beans because I had them and needed to use them. Turned out delicious!
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?
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.