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.

Prep:25minutes mins
Cook:25minutes mins
Total Time: 50 Minutes


3 ribs celery, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
5 cloves garlic, minced
4 cups low sodium chicken broth
1 (8-ounce) brick cream cheese
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


1-Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.

2-Cook Veggies: Heat olive oil in large pot 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.

3-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, 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.

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


(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.


ServingsAmount Per Serving (1 cup):
Total Fat18g 28%
Saturated Fat8g 40%
Cholesterol44mg 15%
Sodium820mg 34%
Net Carb5g
Total Carb6.5g 2%
Dietary Fiber1.5g 6%
Vitamin A 61% · Vitamin C 26% · Calcium 21% · Iron 4%