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!
I have big dreams…about upping my game with outdoor holiday decor.
Do you know how it feels to drive through your neighborhood when every has their spooky lights and ghosts hanging from trees, then pumpkins and gords all over their doorsteps, then Griswold-style Christmas yards – and you pull into your driveway to like, one little wreath hanging on your door? It’s sad guys.
One day I WILL join forces with the festive people. One day. But today is not my day.
Luckily my kids are too young to understand that mommy and daddy are lame and don’t go all out like the other mommies and daddies in the ‘hood. They’re just thrilled seeing everyone else’s lights and fun holiday scenes (and I’m perfectly ok riding on my neighbor’s coattails). For now…
Ask my husband – every year I nag him, whining, “NEXT year let’s make all these fun things to spruce up our yard. Let’s get so many pumpkins it’s hard to see our doorstep! Let’s do one of those light shows for Christmas you see on YouTube!!”
I know what he’s thinking, “she wants ME to do all that…”
And he’s correct. That’s what the men are supposed to do, right? Engineer a light show perfectly timed to Jingle Bell Rock, with Santa riding a dinosaur-leading sled team, complete with a fireworks display at the end that reads “Merry Christmas!”. Honey, I’M NOT ASKING TOO MUCH. I gave birth to our kids.
Enough said.
So the 2017 holiday season may not mean a yard mistaken for an amusement park, but it does mean warm and comforting dinners. I got that in the bag.
What could be more festive that eating this tomato basil bisque with Italian meatballs while watching every single holiday movie scheduled on the Hallmark channel? It’s better than a giant outdoor reindeer constructed of PCV pipe and says, “Feliz Navidad” over a loudspeaker.
And when a comfort-style meal is paleo, Whole30 compliant, and made with MINIMAL effort, you’ll have time (and energy) to wrap your house with lights four times over.
Forget roasting the tomatoes and stewing them for hours on end. I took a few shortcuts to make this simple tomato basil bisque with Italian meatballs easy for the overwhelmed-holiday-mom. And those meatballs you ask? Just a few dried herbs with ground beef – baked in the oven in less than 15 minutes. BOOM. I mean, HAPPY HOLIDAYS you filthy animal toddler.
I know, I know, I’m missing the ground pork in this recipe – but it’s really not necessary. Promise. But add it if you wish! I’ll never hold it against ya.
You’re bound to love this dairy free tomato basil bisque with Italian meatballs. Simple ingredients, big flavor, made for bellies in both the north and south poles (and everywhere in between).
Here are some other comfort soups to warm your soul this winter! Freezer-friendly Whole30 slow cooker beef stew, skinny fiesta chicken soup, white bean and potato salmon chowder, hearty Midwest vegetable stew, and this parsnip leek butternut squash soup.
Tomato Basil Bisque with Italian Meatballs
A dairy free and Whole30 compliant comfort-style soup packed with flavor and hearty meatballs!
- Yield: 4 1x
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
SaveSave
Just found what I’ll be making the night my in-laws arrive in town in a few weeks! Thank youuuu!
Awesome!! I hope they all loved it Erica!
Why did you not list nutritional values? This would be truly helpful.
This was delicious and so easy! It seriously tastes like it had simmered day! Definitely moving this recipe to my ‘repeat’ list! It turned out just like your picture too.
“And he’s correct. That’s what the men are supposed to do, right? Engineer a light show perfectly timed to Jingle Bell Rock, with Santa riding a dinosaur-leading sled team, complete with a fireworks display at the end that reads “Merry Christmas!”. Honey, I’M NOT ASKING TOO MUCH. I gave birth to our kids.”
This had me cracking up. I use the birth card all.the.time.
It’s a great card to use FOR ETERNITY! 😉
Made this for dinner tonight and it is SO delicious!!! Love how easy it is too!
Glad you liked it Caitlin!
I made this for dinner tonight and it was amazing!!! Great flavor!!!!
Glad you loved it Shari!
Made this yesterday for dinner. Hubby and I loved it! I did add in some garlic and a splash of white wine. I also cooked everything together, then used my immersion blender. Easy and tasty! Thanks for sharing.
I’m so happy to hear that Danielle! Great additions!
Anything with meatballs are my JAM (though I turkey/pork mix because I’m off beef this year) but this looks FANTASTIC. So warm and cozy and delicious
Turkey and pork should work great too! Thanks Laura!
This does not turn out like the picture at all. Does not turn creamy and pink with 1/3 c coconut milk. The flavor is not good of this sauce. I was disappointed. Doctored it up.
Sorry this didn’t turn out as you wished Liz! Feel free to share how you doctored it up for anyone reading. And as for the photo – my food is styled and shot in specific light as most food photographers do, so sometimes getting the same ‘look’ is hard to achieve.
Mine turned out looking almost exactly like the picture, but I added half of a can of coconut milk, which is more than 1/3 cup. I also use two leeks cause I love leeks. Flavor is amazing!
Glad you liked it Christy. Thanks for the feedback!
When you say full fat coconut milk do you mean in the can or bottle? I’m so confused by coconut milk. And the can kind of grosses me out for some reason. I have used for some of your other meals though, and they all turned out great!! Want to get it right for the soup this weekend . Thanks
Definitely the can. It always has the nice cream on the top (which is what makes the dish so creamy and delicious!). So glad you are digging my recipes!
NAILED IT! I actually mixed the meat in my kitchen aid, scooped with a cookie scooper, and made the soup part in my vitamix. It turned out perfect! The color was beautiful and tasted magical. (I did over cook my balls a little… bit still SO DELICIOUS!!)
I’m SO happy to hear this Laura! Thanks!
Hi there! I have a severe allergy to any and all things cocout, is there something I could sub in for the full fat coconut milk that wouldn’t totally change the consistency of the soup? I’m new to this Whole30 life style but so far I’m loving it and have used a couple of your recipes already!
Thanks!
You could try almond milk, but it won’t be as thick and creamy! That’s my best suggestion.
What about cashew milk? That’s pretty thick and creamy. You could even add some unsweetened cashew butter to really get that creaminess! It’s actually an Indian cooking trick! 😉
That might just work!
You can even make your own cashew cream by blending cashews with a little water. Then you can choose how thick you want it. I haven’t tried it in this recipe, but I imagine it would be a lot better than almond milk, which is thin in my experience.
Made this delish meal last night for dinner. Only my hubby, oldest and I ate the meatballs but we all (five of us) ate the soup!!! I did add some salt to the soup and cracked black pepper to mine but overall everything was delish! And it was my 1st time making meatballs…so easy and so good! Who knew?!?!
Awesome Rebecca! I’m so happy to hear this!
I’m so excited to cook this tonight – do you by chance have the nutritional info on this meal?
I’m sorry, I do not!
Just made this for dinner. Easy and delicious! If I give you photo cred and direct to your blog, may I use your photo for an IG post? I like to share great recipes.
Sure Valerie. Thanks for asking!
I don’t have any fresh basil would dried work?
I wouldn’t used dried basil for this recipe – definitely fresh.
This was absolutely delicious!! I’ve made it twice this week!!
Thank you!
So happy to hear that Becca!
Delicious, & husband approved! I had some sprouted grain toast with it to sop it all up.
Whoo hoo!!! Awesome to hear!
I have never had the canned coconut milk. Does it add a coconut taste at all?
It does have a slight coconut taste but I can’t detect it in this recipe because the basil and tomato flavor overpowers it!
I’m planning to make this tonight but I don’t have any leeks. Can I substitute onion? Or green onion?
A yellow onion will work just fine. Green would too!
Could you describe how to cut a leek? I think I added in too much of the green part . It still tastes ok but would just like clarification. Thank you!!
I usually start in the middle and definitely include all the white (that’s where all the flavor it). Slicing it thinly is best.
This recipe is great! So simple and delicious. I also like to add a roasted red pepper to mine. Tonight I’m making just the bisque without the meatballs. Thanks for a yummy recipe!
Oh love the roasted red pepper idea! YUM!
Can this be made a head of time and frozen? Trying to prep my meals on the weekend.
My guess is yes – I actually have a batch in my freezer but I haven’t yet defrosted and tried it!
Would this recipe be ruined without the leek/onion addition? My husband can’t eat them.
I the leek definitely enhances the flavor – maybe try sautéing carrots and celery instead of onion
Any chance I can sub ground chicken in for the meatball recipe? thx!
Can you please give me the nutritional information? Carbs, fiber, etc.
Made this recipe as is and those meatballs are incredible! I used the 93% lean ground beef I found in my fridge, and the meatballs turned out picture perfect and tasty – not dried out as I feared using lean meat and not using a sausage/pork combo. The bisque portion probably would have turned out better had I remembered to puree the fresh basil in the blender with the rest of the sauce/soup. Also, next time I may chop up two of the meatballs and simmer it in the sauce to add some of the meat flavor to the soup. The roasted red pepper sounds like a great idea!
Do you think this soup would freeze well?
Made this for our cool fall day today. Tastes great and I so appreciate that is it Whole 30 friendly. I did modify by adding some salt, pepper, fresh garlic, and dried oregano to bisque during the blending process. Gave it extra flavor that was helpful.
This was really great! Made it tonight. Thank you!! Followed everything exactly ?
This was so easy. Tasted amazing on this cold rainy day. Thanks for getting me through my Whole 30!
Delicious! My husband and his friend were huge fans. So much flavor + extra points for people while 30!
It’s a hit my lovely young bride loves it. I added the red bell pepper and substituted heavy whipping cream in the place of the other milk
There’s no binder in the meatballs. Do they stay together? Also, what part of the leek do I use?
I’ve made this like 10x. This needs more reviews cause the world needs to know how awesome this recipe is! Thank you for introducing me to leeks – they are what make this so flavorful!
Made this today and it was pretty yummy! I would half the salt in the meatballs next time, they are a little salty for my liking, but otherwise yummy! I also didn’t have leeks but I had everything else, so I subbed it for an onion and it tasted great!
Can we use half&half instead of coconut milk. I’m cooking for my mom and she despises it. Clearly not worried about being healthy tonight! Haha
Sorry. Heavy cream not half&half.
Love it! Making for the 2nd time. I have been looking for tomato bisque and this it! Try it 🙂
Thanks for sharing!
Made this for dinner tonight and I absolutely loved it. It had a ton of flavor and the meatballs were a GREAT addition to the bisque. I will definitely add this into my dinner rotation! Thank you for an amazing recipe!
Amazing recipe
Would I be able to throw the ingredients into a crockpot? Just wondering if anyone has tried that and had good results still.
What is the nutritional value on this meal?
Wow! I cannot believe that I made something so tasty with such little effort! Thank you for this recipe, it is perfect for my very grain free life and my fiancé loves it! Mine turned out very green but that can likely be attributed to my lack of measuring…still tasty!
This looks so good! What a great way to beef up a soup to make it more filling!
Thanks for sharing! Does the soup keep long?
Thank you so much for this recipe. Pretty foods make cooking feel like an act of love. I’m so happy to find an inexpensive meal that makes it feel like I’m still loving my family when I cook. It’s a permanent staple on my Pinterest board. 🙂
Great looking recipe that I’m going to try. Please put link to full recipe at top of your post so readers can skip the history/backstory if they want to get to the nitty gritty. That would be sooooooo helpful.
Is there any nutrition information for this recipe?
Is this Keto friendly?
Can you use fresh baby tomatoes instead of canned and just dice them?
I am so excited to make the soup next week but I was curious to know what was the rationale behind choosing leeks specifically for this meal and what would you suggest as a potential substitute as I have a hard time finding those at my grocery store?
absolutely delicious and so filling! I provided petite toasts on the side ’cause they’re just so stinkin’ cute:) I really couldn’t believe that I came home from work at 5:15 and we were sitting down to eat such a wholesome meal at 5:50. I appreciate your work!
Any idea of the nutritional info or calories on it?
Delish recipe! Took the tip from another user and added garlic into the soup. Next time, I would cook the meatballs for 10 minutes then put them in the soup and let them cook in the soup for another 10 minutes on low. For an extra fatty flavor we cooked meatballs on a parchment paper so you can drain fat into the soup. Served with a side of broccoli rabe! Thanks!
This recipe is delicious! I have added it to my ‘I’ll definitely make this over and over again “ list. I add a pinch of clove for a little….hmmm what’s that flavor? Thank you for sharing 😊