Tomato Basil Bisque with Italian Meatballs (paleo + Whole30)

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…


  • 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
  • 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


  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. ..................................

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