A dreamy and creamy, dairy free comfort-style soup this winter! Tomato basil bisque with Italian meatballs is an amazing paleo and Whole30 compliant dinner with very little prep and takes just minutes to make. It’s too good NOT to be on rotation!
Do you know how it feels to pass through your local when each has their creepy lights and phantoms swinging from trees, at that point pumpkins and gords everywhere on their doorsteps, at that point Griswold-style Christmas yards – and you maneuver into your carport to like, one little wreath holding tight your entryway? It’s miserable folks.
Fortunately my children are too youthful to even think about understanding that mama and daddy are weak and don’t go full scale like different mothers and daddies in the ‘hood. They’re simply excited seeing every other person’s lights and fun occasion scenes (and I’m entirely alright enjoying the fruit of my neighbor’s labor).
What could be more bubbly that eating this tomato basil bisque with Italian meatballs while observing each and every occasion film planned on the Hallmark channel? It’s superior to a goliath outside reindeer built of PCV line and says, “Feliz Navidad” over an amplifier.
A dairy free and Whole30 compliant comfort-style soup packed with flavor and hearty meatballs!
Ingredients
- 1 leek stalk, sliced thinly
- 1 tablespoon olive oil
- 1 28-ounce can diced tomatoes
- 1/3 cup fresh chopped basil
- 1/3 cup full-fat coconut milk
- *optional: 1 tablespoon honey or agave
- 1 pound ground beef
- 2 teaspoons garlic powder
- 3 teaspoons dried oregano
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 400 degrees
- Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a 1/4 measuring up, scoop the meat mixture then form into a ball
- Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes
- While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes
- Pour the the sautéed leeks from the saucepan into a blender, then add the diced tomatoes (with juice), fresh basil, and coconut milk. Blend until you reach the desired consistency (pulsing for a chunkier texture, blending on high for a creamy bisque)
- Pour the tomato basil bisque back into the saucepan and turn heat to medium-low, just to warm throughout. Add the honey or agave if desired (this helps cut the acidity a bit – add more sweetener as needed)
- Once the meatballs are finished cooking, add to the bisque
- Serve with grated parmesan or pecorino cheese if desired
