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
Fantastico! I just can't tell you how MUCH I love Tomato Bisque soup! YUMMM! Enjoy!
