Creamy Paleo Pizza Soup – Better Than Takeout

Creamy Paleo Pizza Soup – A comforting, better-than-takeout soup that’s easy, low carb, and packed with flavor. After making this many times, I’ve discovered the trick to the perfect, creamy texture is blending half the soup. The golden, melty cheese topping makes it irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cozy Rhubarb Bars with Cream Cheese and Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri.

What You'll Need for Creamy 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 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 head cauliflower, riced
• 1 can (14 oz) coconut milk
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 cup shredded cheese (optional, omit for paleo)
• Toppings: fresh basil, sliced olives, diced bell peppers
• oregano
• basil
• garlic
• tomatoes
• cauliflower rice
• coconut milk
• beef broth
• salt
• pepper
• red pepper flakes
• Optional: shredded cheese
• Optional: fresh basil
• Optional: sliced olives
• Optional: diced bell peppers

How to Make Creamy Paleo Pizza Soup – Better Than Takeout

1. Step 1: In a large pot, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
2. Step 2: Add diced tomatoes, cauliflower rice, coconut milk, beef broth, oregano, basil, salt, pepper, and red pepper flakes. Stir well to combine.
3. Step 3: Bring to a boil, then reduce heat and simmer for 20 minutes, or until cauliflower is tender.
4. Step 4: Using an immersion blender, blend half the soup until smooth and creamy. Alternatively, blend half the soup in a blender and return it to the pot.
5. Step 5: Stir in shredded cheese, if using. Top with fresh basil, sliced olives, and diced bell peppers before serving.

Storing & Reheating Creamy 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 and reheated for an easy meal.

Freezing Creamy Paleo Pizza Soup – Better Than Takeout

Freeze leftovers in individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: Substitute ground turkey or Italian sausage for the ground beef.
• Make-ahead: This soup can be made ahead and reheated for an easy meal.
• 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 more beef broth.

Creamy Paleo Pizza Soup – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

6 servings

🥗

Diet

Paleo, Low Carb

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 head cauliflower, riced
• 1 can (14 oz) coconut milk
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 cup shredded cheese (optional, omit for paleo)
• Toppings: fresh basil, sliced olives, diced bell peppers

Seasonings

• oregano
• basil
• garlic
• tomatoes
• cauliflower rice
• coconut milk
• beef broth
• salt
• pepper
• red pepper flakes

Optional Toppings

• shredded cheese
• fresh basil
• sliced olives
• diced bell peppers

Instructions

1. Step 1: In a large pot, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
2. Step 2: Add diced tomatoes, cauliflower rice, coconut milk, beef broth, oregano, basil, salt, pepper, and red pepper flakes. Stir well to combine.
3. Step 3: Bring to a boil, then reduce heat and simmer for 20 minutes, or until cauliflower is tender.
4. Step 4: Using an immersion blender, blend half the soup until smooth and creamy. Alternatively, blend half the soup in a blender and return it to the pot.
5. Step 5: Stir in shredded cheese, if using. Top with fresh basil, sliced olives, and diced bell peppers before serving.

Notes

• Chef tip: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: Substitute ground turkey or Italian sausage for the ground beef.
• Make-ahead: This soup can be made ahead and reheated for an easy meal.
• 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 more beef broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers in individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead and reheated for an easy meal.

Nutrition Per Serving

• Calories: 350
• Protein: 25g
• Fat: 22g
• Carbs: 10g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 80mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Paleo Pizza Soup – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy 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!