Tomato Basil Bisque With Italian Meatballs |Paleo|Dairy-Free|Gluten-Free

Winter is starting to make itself known here in the beautiful state of Arizona. Mornings are a crisp 20 degrees and you can smell the moisture in the air..... Lets just say I have been silently praying for the first snow fall. I wanted to find a soup recipe for this time of year that is not ridiculously time consuming and doesn't call for the whole veggie section at the grocery store. Tomato bisque is my favorite soup of all time, so I thought I would recreate a more adult version than the average Campbell's canned soup. 

     

Ingredients: 

• 1 lb. Ground Beef
• 1/3 cup of Basil
• 2 tsp Garlic Powder
• 1 Leek Stalk
• 2 tsp Onion Powder 
• 3 tsp Oregano, Dried 
• 1 28oz. Crushed Tomatoes 
• 1 can of Coconut Milk
• 1 tsp Mustard Powder
• Salt and Pepper to taste
• 1 Tbsp Olive Oil 
• Parmesan Cheese *Optional

Instructions: 

1. Preheat your oven to 400 degrees.

2. Combine the ground beef, onion powder, garlic powder, mustard powder, dried oregano, salt and pepper. Scoop the mixture and form into a ball.

3. Put raw meatballs on a baking sheet and place into the oven for 15 minutes.

4. While the heavenly meatballs are cooking, sauté the sliced up leek in the olive oil on high-medium heat for 5 minutes. 

5. Place crushed tomatoes, fresh basil and canned coconut milk in a soup pot add same  amount of spices above to achieve amazing flavor.  Blend together using an immersion blender to the consistency you desire. 

6. Once the meatballs are finished cooking, add to the bisque.

7. Add parmesan if desired.

Seriously this soup is the business. I have been dreaming of the day to find such an easy tomato bisque recipe that even the hubby likes! This could even be an amazing addition for first course of your family Christmas dinner. I hope you all try this recipe and fall in love with it as much as I have. 

Positive Vibes from Me to You!

XOXO

Daniele