The 21-Day Sugar Detox shared the recipe for this Paleo Pizza Soup from Paleo Girl's Kitchen on their Facebook page about a week ago and, honestly, I had been dreaming of it ever since. All of your favorite pizza toppings (sans cheese) in a bowl of warm, comforting soup. It's Paleo and 21-Day Sugar Detox-friendly. Comfort food without any guilt. How could you go wrong?!
Yesterday the hubby and I did our weekly grocery shopping and I was sure to get the ingredients to make this soup. I couldn't wait to try it, so I whipped it up that very afternoon. Oh. my. gosh. Best decision ever!
This is definitely a new favorite and will be in frequent rotation. It's not the world's quickest soup, there are a few steps involved (and I even simplified the recipe a bit from the original); however, it's totally worth it! This is just what I needed to get me through the last weeks of winter. If you are following the 21-Day Sugar Detox and/or a Paleo diet, make sure you're mindful about checking the labels of your ingredients to make sure they're compliant. I had to do a bit of store hopping to find appropriate Italian sausage and pepperoni (Whole Foods to the rescue).
While incredibly comforting and homey, this soup is also special enough to serve guests! If you're not following a Paleo diet, you may find that a sprinkle of freshly grated Parmesan cheese and a breadstick or slice of focaccia for dipping will take this over the top. Enjoy it alone or serve it with a side salad. You really can't go wrong with this one.
Yesterday marked the 21st and last day of my detox. Check back later this week if you're interested in hearing my thoughts on the program, my experience, and why I plan to make this a part of my daily lifestyle for the foreseeable future.
Paleo Pizza Soup
adapted from Paleo Girl's Kitchen
2 tablespoons of ghee, divided
3 cloves of garlic, minced
3 sprigs of thyme, minced
1 yellow onion, diced & divided
6 oz. can tomato paste
28 oz. can petite diced tomatoes
1/4 cup water (or beef broth)
1 red bell pepper*
1 lb. Italian sausage
14 oz. can beef broth
salt and pepper, to taste
5 oz. pepperoni, cut into wedges
2.25 oz. can sliced black olives
red pepper flakes
fresh thyme leaves
In a large pot or dutch oven over medium-high heat, melt 1 tablespoon of ghee and add the garlic, thyme, and half of the onion. Sauté for 3-5 minutes or until the onion is translucent. Add the tomato paste, canned tomatoes, and water (or beef broth). Bring to a boil, then reduce the heat and simmer for 20 minutes. Next, puree the tomato base in a blender in two batches until completely smooth.
While the tomato base is simmering, melt the remaining tablespoon of ghee in a large frying pan over medium-high heat. Sauté the bell pepper and remaining onion for 5 minutes. Add the Italian sausage to the onion/pepper mixture and cook through.
Return the blended tomato base to the large pot, then add in the sausage mixture and beef broth. Simmer on low for 10-15 minutes, or until ready to serve. Taste and season accordingly (you may not need any salt and pepper as the ingredients will be pretty flavorful on their own).
Serve and top each individual portion with pepperoni slices, black olives, red pepper flakes, and a pinch of fresh thyme.
*The original recipe calls for 1/2 red bell pepper and 6 mushrooms. I'm not a fan of mushrooms so I omitted them and increased the red bell pepper.
If you aren't following The 21-Day Sugar Detox or a Paleo diet, this recipe is divine regardless. However, feel free to substitute olive oil for the ghee. I might also suggest serving the soup with a sprinkle of freshly grated Parmesan cheese and a bread stick or slice of focaccia for dipping. YUM!