• Anneliese Swingle

Tomato Basil Bisque soup


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

  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

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



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