From glorious zucchini and garlic bisque to strawberry coconut dessert, these paleo soup recipes are as nutritious as they are mouth-watering. I’ve collated twenty gorgeous paleo friendly soups you can cook up every day.

I love eating a good soup! It’s the easiest way to get lots of veggies and nutrients in your body in one go. Plus, with thousands of possible soup combinations and flavours, I could never get bored with cooking it. While you can pick from my favourite soup recipes below, I’ve also provided a few general tips for making and eating delicious soups.

A few soup making TIPS 

• For a complete meal, make sure to add some protein if the soup contains none: hard boiled eggs, sliced grilled chicken, tinned fish, sliced turkey or ham, beef jerky, plant-based options and so on.
• Use good quality stock, either homemade or store purchased. This is the base of any good soup!  Use bone broth in soups to make them even more nutritious. Freeze leftover homemade stock in ice-cube trays or small containers.
• Soups are great for using cheaper cuts of meat and leftover vegetables.
• Soups can be eaten for breakfast. Fact!
• Try to make a big batch to freeze for later as most soups will keep well for a few months.
• Add winter herbs such as thyme and rosemary at the start and fresh herbs such as basil and parsley at the end of cooking.
• Add extra texture with raw ingredients, crispy bacon, shredded Parmesan, seeds and nuts.
• Don’t add too much salt at the beginning (just enough to season the meat or veggies). The liquid will reduce during cooking and you might end up with saltier soup than desired. Taste for salt towards the end and add more then. Also, remember that adding things like Parmesan cheese, bacon, anchovies, capers and store-bought stock will add saltiness.
• If heating up canned or boxed soup, add the following to freshen and spice them up: freshly chopped spinach, kale or spring onions, fresh arugula (rocket), sliced grilled chicken or crumbled bacon, sliced hard-boiled egg or poached egg, caramelised onions, grated sharp cheddar or Parmesan, spoonful of ricotta or yogurt, fresh herbs like parsley or basil, cracked pepper, chilli and fresh lime, grated carrot or beetroot, finely diced red peppers and tomatoes.

Okay, now that we have covered the basics of good soup making, here are my favourite paleo-friendly soup recipes.

This is a really lovely and simple paleo broccoli soup recipe that is also vegetarian and vegan-friendly. It’s thick and creamy without using any dairy or coconut cream. The starch in the potato is great for both thickening and making this soup more satiating. If avoiding nightshades, feel free to use sweet potato or swedes/rutabaga instead.

One of my favourite summer soups, gazpacho is a classic Spanish soup that requires no cooking and can be made in a blender.  It’s nut-free, egg-free, vegetarian and vegan-friendly, and Whole30.

Vegan and gluten-free, this detox-friendly Instant Pot vegetable soup is hearty and nutritious, filled with veggies, greens and mushrooms. It’s a great example of a traditional Italian farmhouse soup. Recipe from Instant Pot Eats.

Gorgeous soup that is a little spicy and full flavour. It’s super quick and easy to make (under 30 minutes), uses affordable ingredients and is nut-free, egg-free, Whole30, and low-carb. Use chicken broth for extra nutrients.

This Ukrainian borscht is a nut-free, egg-free, paleo and Whole30-friendly soup made with nutritious beetroot, cabbage and root vegetables. Serve with a dollop with cream or without. Can be made in a slow cooker or Instant Pot and is great for batch cooking ahead of time. The soup can be made without nightshades or meat. Suitable for those on the budget.

Quick and easy, this soup is great for anyone needing a little detox or a cleanse. It’s nut-free, egg-free, Whole30 and keto friendly.  Perfect for batch cooking and meal prep ahead of time. Flavours will develop more over a few days so it’s a great soup to store and to freeze. Just add some chicken on top for extra protein.

This fall off the bone, nourishing chicken soup recipe is one of my go-to dishes when I’m feeling under the weather or I want something comforting and warm. Tender chicken, nutritious veggies and hearty broth are magical together. This soup is nut-free, egg-free,  Whole30-friendly. Can be made with sweet potato instead of white potato.

CREAMY MUSHROOM, LEEK AND THYME SOUP

This is a great soup for a midweek dinner or for batch cooking and freezing for later. It’s budget-friendly, especially when mushrooms are in season, and is egg-free, dairy-free, vegan, keto and Whole30 friendly. 

While there is a lot of variation to this dish, the Croatian version is an easy and unassuming approach to making soup. Marinate some fish for a while (like cod), then throw everything together for a true one-pot dish. Adding shrimp and mussels also gives the stew a more rich and satisfying flavour. It’s nut-free, egg-free, and Whole30 friendly, very high in nutrients. This recipe is from The Domestic Man.

Try This Next Keto Short Rib Chili

The best part about a Laksa soup is that it can be a perfect Paleo dish! Ditch the noodles and tofu, add extra veggies, some protein and et voilà – you have a delicious meal with the desired ratio of proteins, carbs and fats. This laksa uses a homemade paste, which can then be used for curries and other stews. This recipe is nut-free, egg-free, ketoWhole30-friendly.

Cooked with creamy coconut milk and anti-inflammatory turmeric spice, this zucchini soup is healing and nutritious, perfect for those with digestion or gut-health issues or simply looking for a light yet satisfying meal. It’s paleo, vegan, gluten-free, keto and Whole30-friendly.

Whip up this creamy cauliflower puree soup in under 30 minutes.  It’s delicate and fluffy with little crispy bacon candy adding texture and saltiness. The creaminess would fool you into thinking the soup is made with added white potatoes, butter or cream but it’s all cauliflower with a little trick. Whole30, keto, nut-free.

spicy THAI pumpkin coconut soup

This Thai pumpkin soup is creamy and full of flavour, zest and spice. It’s filling enough for a meal or can be paired with shredded or diced chicken or grilled prawns for extra protein. It’s nut-free, egg-free, gluten-free, Whole30 and vegan-friendly. Slow cooker/Instant Pot-friendly and great for freezing.

Great soup for wild foragers or those looking for something different. It’s great in spring when nettle is young but you could also use spinach, sorrel and other greens. The soup contains nightshades (potatoes) but can be made with parsnips or artichokes.

This soup has complex flavours and will make you think you’re dining at an expensive restaurant. It’s great for entertaining and can be made ahead of time. Pumpkin and carrots could be used in place of sweet potato. It’s egg-free, Whole30, vegan-friendly.

Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load on garlic’s goodness with this bold and flavourful soup. Dairy-free, vegetarian, vegan-friendly, nut-free, egg-free.

My favourite part about this soup is how easy it is to make. My version has a few extra ingredients compared to the traditional egg drop soup but it still only takes 15 minutes to put together. You get all the benefits of the bone broth plus the protein from the eggs (and all the other good stuff), mushrooms, lovely herbs and spices, and a bonus serving of leafy greens.

Whole30 & paleo Tantanmen Ramen with creamy rich bone broth and juicy caramelized chicken. This healthy low carb ramen noodle soup comes with loads of fresh vegetables and ramen toppings. It’s a super quick dinner idea for tantanmen ramen lovers! Recipe from I Heart Umami.

Creamy and cozy chowder loaded with sweet potatoes, kale, and bacon. It’s hearty, nutritious and so comforting! Recipe from Savory Louts.

More useful tips & links

How to make bone broth

INSTANT POT CHICKEN BONE BROTH RECIPE

HOMEMADE VEGETABLE STOCK

Soup left out overnight: is it safe to eat?

5 SIMPLE TIPS FOR FREEZING ANY SOUP

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Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.

The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.

But this keto chili recipe definitely makes the short list.

Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.

And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.

What makes the best keto chili?

Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.

In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.

Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.

Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.

But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.

Can you make keto chili ahead of time?

I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.

It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.

So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.

The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!

Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.

Tips for making Short Rib Chili

Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.

Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.

Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.

Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.

Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.

Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.

Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.

Doesn’t this keto short rib chili sound like the perfect comfort food? 

Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.

Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

Popular Recipe Cream of Asparagus Soup – Dairy Free Keto Recipe

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Course: Main Course

Cuisine: American

Keyword: keto chili, keto chili recipe, short rib chili

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 40 minutes

Servings: 10 servings

Calories: 428kcal

Ingredients

• 3 lb bone in short ribs
• Salt and pepper
• ¼ cup bacon fat, lard, or other high-heat oil
• ½ cup chopped onion
• 1 large green pepper chopped
• 2 cloves garlic minced
• 1 medium jalapeno pepper minced (leave the seeds in for more heat)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne
• 15 ounce can fire roasted tomatoes
• ⅓ cup beef bone broth

Instructions

• Preheat the oven to 300F and season the short ribs all over with salt and pepper.

• In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.

• Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.

• Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.

• Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.

Nutrition Facts

Keto Short Rib Chili

Amount Per Serving (1 serving = about 1 cup)

Calories 428
Calories from Fat 319

% Daily Value*

Fat 35.4g54%

Carbohydrates 4g1%

Fiber 1.2g5%

Protein 22.6g45%

* Percent Daily Values are based on a 2000 calorie diet.

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