Cozy Paleo Pizza Soup: Better Than Takeout
Make the best Paleo Pizza Soup at home, with better-than-takeout flavors and a cozy, comforting texture. After making this many times, I discovered the secret to a rich, tomato-y base is to cook the vegetables until they caramelize. If you love recipes like this, you’ll also enjoy Easy Breakfast Enchiladas and Irresistibly Creamy Smothered Chicken and Rice Recipe Tonight.
Why This Cozy Paleo Pizza Soup: Better Than Takeout Is Pure Comfort
- Easy to make with simple ingredients
- Packed with flavor, just like pizza
- Comforting and satisfying, perfect for a cozy night in
- Better than takeout, healthier, and more affordable
What You'll Need for Cozy Paleo Pizza Soup: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 8 oz pepperoni, sliced
- 8 oz mozzarella cheese, shredded
- Oregano
- Basil
- Garlic
- Pepperoni
- Mozzarella cheese
- Optional: Fresh basil, chopped
- Optional: Parmesan cheese, grated
📝 Ingredient Notes
- ground beef: You can substitute ground turkey or Italian sausage if you prefer.
🛒 Tools & Equipment I Recommend
- High-quality cast iron skillet — Evenly cooks the ground beef and vegetables, and adds a rich flavor to the soup. → See on Amazon
- Immersion blender — Makes it easy to blend the soup right in the pot, ensuring a smooth and creamy texture. → See on Amazon
How to Make Cozy Paleo Pizza Soup: Better Than Takeout
- Step 1: In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Step 2: Add onion, bell pepper, and garlic to the pot. Cook until softened and caramelized.
- Step 3: Stir in crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a boil.
- Step 4: Reduce heat and let the soup simmer for 20 minutes.
- Step 5: Add pepperoni and mozzarella cheese. Stir until cheese is melted and pepperoni is heated through.
- Step 6: Blend the soup until smooth (optional). Garnish with fresh basil and parmesan cheese. Serve hot.
Cook's Tips for Perfect Cozy Paleo Pizza Soup: Better Than Takeout
- Common mistake and fix: Don't skip caramelizing the vegetables. This step adds depth of flavor to the soup.
- Tip: For a spicy kick, add some red pepper flakes or diced jalapeños when cooking the vegetables.
- Tip: Make a big batch and freeze individual portions for an easy meal later.
Storing & Reheating Cozy Paleo Pizza Soup: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated when ready to serve.
Freezing Cozy Paleo Pizza Soup: Better Than Takeout
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: To make this soup gluten-free, ensure all your ingredients are certified gluten-free.
- Best substitution: Instead of pepperoni, you can use cooked Italian sausage or diced ham.
- Make-ahead: This soup can be made up to 2 days ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional beef broth.
Want to level up this recipe?
High-quality pizza cutter — Makes it easy to slice and serve the pepperoni, ensuring perfect portions every time. → Check price on Amazon
Cozy Paleo Pizza Soup: Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 8 oz pepperoni, sliced
- 8 oz mozzarella cheese, shredded
Seasonings
- Oregano
- Basil
- Garlic
- Pepperoni
- Mozzarella cheese
Optional Toppings
- Fresh basil, chopped
- Parmesan cheese, grated
Instructions
- Step 1: In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Step 2: Add onion, bell pepper, and garlic to the pot. Cook until softened and caramelized.
- Step 3: Stir in crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a boil.
- Step 4: Reduce heat and let the soup simmer for 20 minutes.
- Step 5: Add pepperoni and mozzarella cheese. Stir until cheese is melted and pepperoni is heated through.
- Step 6: Blend the soup until smooth (optional). Garnish with fresh basil and parmesan cheese. Serve hot.
Notes
- Chef tip: To make this soup gluten-free, ensure all your ingredients are certified gluten-free.
- Best substitution: Instead of pepperoni, you can use cooked Italian sausage or diced ham.
- Make-ahead: This soup can be made up to 2 days ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional beef broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 420
- Protein: 32g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Paleo Pizza Soup: Better Than Takeout FAQs
Yes, this soup can be made up to 2 days ahead of time and reheated when ready to serve.
The key to a flavorful soup is to caramelize the vegetables. Make sure to cook them until they're soft and slightly browned.
Yes, you can make this soup in the slow cooker. Cook the ground beef and vegetables on the stovetop, then transfer to the slow cooker. Cook on low for 4-6 hours.
No, the air fryer is not the best tool for making soup. It's better suited for cooking smaller, individual portions of food.
Yes, this soup freezes well. Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Cozy Paleo Pizza Soup: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
