Tomato Basil Bisque with Italian Meatballs

This dairy free and Whole30 compliant tomato basil bisque with Italian meatballs is an easy winter soup with simple ingredients!

4.8 from 4 reviews

A dairy free and Whole30 compliant comfort-style soup packed with flavor and hearty meatballs!




  1. Preheat oven to 400 degrees
  2. 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
  3. Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes
  4. While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes
  5. 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)
  6. 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)
  7. Once the meatballs are finished cooking, add to the bisque
  8. Serve with grated parmesan or pecorino cheese if desired