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.
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
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
- 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
- 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