Tomato Tulsi Bisque with Meatballs

 

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Gordon Ramsay’s Roasted Tomato Soup

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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 teaspoon s garlic powder 3 teaspoon s dried oregano 2 teaspoon s onion powder 1 teaspoon. While the meatballs are cooking, heat the olive oil in a large saucepan on medium-high heat and add the leeks. Sauté for about 5 minutes or until the leeks have softened.

Pour the sautéed leeks from the saucepan into a blender, then add the diced tomatoes (with juice), fresh basil, and coconut milk. 1 tablespoon olive oil 1 28-ounce can plum tomatoes ⅓ cup fresh chopped basil ⅓ cup coconut milk 1 pound ground beef ½ cup seasoned. Directions: 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. 1) Cook meatballs according to package instructions. 2) Pour crushed tomatoes, basil, garlic powder and coconut milk into a saucepan over medium heat.

Stir in meatballs and continuing stirring until soup is heated throughout. 3) Serve with freshly grated parmesan cheese. While the meâtbâlls âre cooking, sâuté the sliced leek in olive oil just slightly below medium-high heât for roughly 5 minutes Pour the the sâutéed leeks from the sâucepân into â blender, then âdd the diced tomâtoes (with juice), fresh bâsil, ând coconut milk. 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!Tomato Basil Bisque with Italian Meatballs — 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!

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! Tomato Basil Bisque with Italian Meatballs.

Add the stock and the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Season with salt; add the basil, stirring to wilt. Set the meatballs into the sauce but do not cover (tops should be exposed).

Roast until the meat is just cooked through and the tops are browned, 15 to 18 minutes.

List of related literature:

Try adding Italian-inspired combinations like oregano, basil, and thyme to tomato-based or egg dishes.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

If the basil puree is too thick, add a bit of warmed chicken stock to thin it.

“Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France” by Patricia Wells
from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France
by Patricia Wells
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Add the reserved broth and cornflour mixture, the tomatoes and 2 tablespoons each of the basil and parsley to the pan.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
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Uncover and add the tomatoes, basil and salt and pepper to taste.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Add the tomatoes, garlic, half the basil, and the bell pepper, and stir together.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Add the tomato sauce, mushrooms, tomato paste, basil, oregano, and thyme, stirring to combine.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

Add the tomatoes and basil; keep stirring Cook for another few minutes to heat all the ingredients through, season with salt and pepper to taste, and serve immediately.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Add the basil and, if desired, the red pepper flakes, and cook for just about 30 seconds or until the basil is just wilted.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Add the tomatoes, parsley, and basil and bring to a very gentle simmer.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

In a saucepan, combine the tomatoes, the tomato paste, 1 teaspoon of the oil, and the basil, oregano, sugar, and pepper and simmer, uncovered, for 20 to 30 minutes.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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57 comments

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  • I have one question. Before you add the cream, don’t you have to make sure the tomato soup is warm or cool, and definitely not hot? Because the problem with adding the cream is that it will curtle because of the acid in the tomatoes. Please let me know! thanks, great recipe!

  • I wish i could post a pic to show. I did this soup twice and it is awesome every time! Instead of dairy cream, i blend a handful of cashews with a bit of water which makes excellent cream replacement. It is a recipe that i added in my staples list

  • hey just wanted to tell you that Jesus loves you very much even if you don’t believe it and He died for our sins so that whoever believes in Him shall not perish but have everlasting life in him<3

  • The wonderful thing about braising/baking tomatoes is that the flavor, and not the texture, becomes more evenly spread as well al sweeter an deeper.

  • This guy has been straight lights-out for over a decade. Just hittin’ bombs every video. He’s a legend, but we all found him in our own unique way. He’s made such an impact on the people who love him. And now there’s MILLIONS. I’m a Chef, and his ‘Zen’ has helped me through some really tough times during my journey to get better at cooking. Respek

  • I added this video to my ‘cuisine’ playlist a few weeks ago and just made it today for my father,grandfather, syster who came to visit my apartment and for my girlfriend… everybody LOVED it! Thank you for that recipe!
    How do you call that roasted bread with cheese etc? Tried to find it on Google to have more details about that. But but I couldn’t find the right spelling.

  • Forgot bouquet garni. Even a bay leaf would help. Even if you put it in your broth.

    Also, adding fine diced carrot or turnip to the muir pois can obviate the need for sugar. Fuller flavor and healthier too.

    Sometimes your short cuts avoid the trip entirely, but I still like your channel.

  • Hiiii Sirrr pls mention in ur recipe about how many servings it can be……
    N thanks for sharing such amazing recipes….. God bless

  • Finally a milk free meatball recipe for those with lactose intolerant friends!
    I’ll definitely try those meatball although I’ll probably use my own tomato sauce recipe instead as I prefer to make my sauce with fresh tomatoes.

  • i did something off the wall! I took a simple Spaghetti and Meatballs into some thing AWESOME! > I put fried okra on top of it

  • Dang it Chef John… Tried your recipe tonight and my wife loved it! Thanks for a great recipe! I was the boss of my bisque alright!

  • I don’t get how there are negative comments on a cooking video. Opinionated people spreading hate take a second and think it through. If you don’t have anything nice to say don’t say anything at all.

  • What is the definition of a bisque? A cream soup, usually thickened with pureed rice, but always contains shellfish. Did I look away when the shellfish was added?

  • Never in my cooking career have I heard to add milk in your meat… And the point of bread crumbs is to soak up access juices. As far as I know adding milk is very weird. It’d make more sense if she used the milk for topping off her sauce

  • Her zamanki gibi nefis bir tarif vermişsin canım
    Ellerine kollarına sağlık
    Denemek lazım gerçekten yememişim böylesine domates çorbayı ��������������������������
    Hayırlı günler anneciğine selâmlar

  • Why Americans put hot pepper on every dish that’s insane not everyone like spice things I look at food channels and everyone is doing the same thing

  • If it was me I would switch out some items. I’d replace those tomatoes with beefsteak tomatoes, and replace those onions with white onions, and replace the dijon mustard with chardonnay mustard.

  • Times are literally tough #covidlockdown. Don’t have any broth on hand. Will need to use water. It’s not ok but it’ll have to do ��

  • I’ve tried a couple of different tomato bisque recipes but this one turned out best! The secret is truly in using rice instead of roux. I also used homegrown tomatoes instead of the canned ones and it still tasted on par with the bisques you’d get at restaurants. The only difference is that the red color doesn’t look as vibrant. Granted, I did have to put in extra work (blanching off the tomato skins, seeding the tomatoes, and straining them) but I would definitely make this again! Thanks Chef John

  • Love meatballs so much pliz check out on How i prepared mine thanks to you follow the link below
    https://www.youtube.com/watch?v=qHK_dH11Z78

  • Unless a tomato can turn into a lobster or shrimp there is no way that this is a bisque soup, as the definition of a bisque is using Lobster or shrimp shells while making the soup. End of story. I’m not trying to be a lousy troll

  • I tried this yesterday.
    And it was an absolute mess.
    Much too spicy,. Then the cream curdled when i put it in at the time Gordon advised.
    Had to throw the lot out

  • I made home made tomato soup today… I didn’t make this… I just started with Roma tomatoes that came from my garden.. I sautéed them with a touch of garlic and onion…then I puréed the tomatoes then put them thought a strainer to get the seeds out…. pinch of sugar salt and black pepper…then I added fresh basil that also came from my garden…. I took some heavy cream and whipped it just to give it some body added it to the soup… best soup I ever made.. took less then 20 minutes to cook it… I am gonna try this way next chef Gordon….thanks… I think I like the idea of roasting the tomatoes and getting that color on the tomatoes…

  • I added some pancheta to the meatballs to add some flavour. Turned out a little dry but probably because the portion of the pancheta was too much as I used around 150 grams. As for the sauce, it was awesome. Couldn’t fault it. My new sauce from here on in for meatballs.

  • If you like my videos, please subscribe to my channel for new cooking videos:

    https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1

  • Looks good, I’d blend beef with pork for added oomph, then top it with parmesan and panko finishing off with a broil. Thank you for the inspiration!

  • I like the texture What would I need to add to this bisque to make it more like a tortilla soup? I like a spicy and smooth not chunky tortilla soup with just a few tortilla strips to top it off.

  • Mmmmm…. That taste sooo good but I don’t really like beef!! That taste sooo delicious and chewy meatballs!! Great recipe!! See you anytime!!

  • I just made this with my basil from backyard turns out good! Easy and hearty soup. I didn’t have some ingredients switch cream to milk.

  • Just made this wonderful meal and I have to say this is one of THE best tomato bisque I ever had. Thank you, Chef Ramsey for a delightful meal! chef’s kiss

  • Is it just me or when I see food sizzle it makes my mouth watery 2:13, I like hearing it and seeing it. (SRRY IF THIS WAS WEIRD TO YOU!!)

  • I love this.
    but I usually make my tomato sauce from just two cans of sliced tomatoes, 3 gloves of garlic, chilli flakes, one table spoon of tomato paste, olive oil, salt and pepper.

    I don’t put onions in the sauce because I already made my meatballs with onions.

    or I could make the whole thing completely reversed.
    I put onions in the sauce but not the meatballs.

  • Thank you for a wonderful recipe! Loved the rice in it. It came out creamy and delicious. I decided to leave sugar out of it. Thanks again!God bless you!

  • Uhm… canned tomatoes? I don’t mean to sound pretentious… but, I’ve looked at maybe ten videos and all of them canned. Doesn’t that defeat the purpose?

  • I like her show and all her great cooking tips /meals.The only problem I have is why doesn’t she push her hair back and pull into a ponytail!?I don’t like cooking with hair hanging down.anyways like her and the show.

  • If you find her ANNOYING, why still watching her? That’s the way she cooks and prepares her dishes. There’s more to life than trying ro figure out what is wrong with her cookings and everything she puts on her meatballs. Besides,it’s her recipe. For me, I LOVE HER SO MUCH! spread LOVE not hate!!!

  • how about people on a low income to make spaghetti sauce so you live up north people down in the South don’t have what you have up north so has we will somebody who lives in the south

  • I made this and it was delicious. A tip I have is to fry a little bit of the meat before making the balls to taste if the seasonings are right. Also I drained the grease and fried the onions in oil and butter instead.

  • Hello thank you for the recipe. come to this Channel el,this lady is living at Cyprus. she cooks very tasty food. �� here is the recipe https://youtu.be/tXottbPIqio subscribe on her channel

  • I can totally see you narrating for maybe a children’s book series love the side comments and enthusiasm in your vids!! Simple yet looks delic!

  • I just made this, it turned out very delicious! I only had canned peeled tomatoes (not san marzano) and I crushed them using a potato masher. Wonderful recipe, I may just add croutons or just toasted bread on the side next time.

  • This soup cost me the use of my left hand through serious burning but it was totally worth it. Husband bandaged me and agreed fully. He doesn’t even like soup. 10/10 would hurt self again

    Pro tip: smoked paprika in this IS lovely!

  • just made this and substituted shrimp stock (we make stock from the shells when we peel lots of shrimp) for the chicken stock and sour cream for the heavy cream. It was perfect!!!

  • Love his cooking style but it’s not practical for someone who has basic cooking skills/pantry, I don’t want to spend 2 hours cooking when I’ll smash it in 5 mins

  • Could you make a video making the Chicken & Gnocchi soup from Olive Garden. I’m so ashamed that I love it but would like to be able to make it at home. At least I could eat it in the privacy of my own home. ��

  • Yes! This is the recipe i am looking for! Even though there are other recipes that is really flavorful, i would definitely try this!
    Edit: aww man=(( i just realized that im missing paparika and tomato paste and tomato sauce=(((

  • I tried your recipe and it turned out really well. I love all your recipes very simple instructions and the videos are short and precise. Keep up the good work. 5 Stars

  • Just made this today with goat cheese, gouda, and meunster grilled cheeses. Roughly a quarter cup of sherry was a nice addition to the soup.

  • I made this exact recipe with my own garden fresh tomatoes (I know I know, I didn’t use canned San Marzano tomatos…) but it turned out so well that my neighbours came and took a bunch of the leftover bisque! So great! Thanks Chef John!

  • Have just made it for and the Mrs think I thought put a full chiller in it. Whowzers it was too hot for my Mrs to eat. Have to go chippy for her now lol

  • I made this to the best of my ability last night! The soup was amazing! My favorite part was the sun-dried tomato pesto. I don’t really like sun-dried tomatoes but this was wonderful.

  • You are by far my favorite chef on YouTube however I was shocked when you said the rice is gonna make it a bisque. My understanding is a bisque uses shell fish stick or puree instead of other stocks or water

  • I came here looking for a recipe for tomato soup. I got to watch Gordon make the soup and cheese sandwich. Conclusion: my skills could probably prepare the sandwich and eat it dreaming of the tomato soup I don’t have the ability to prepare… for now. Thanks Gordon Ramsay.

  • My son’s high school always serves this bisque at their school holiday social. Thanks for the recipe, he’s going to be sooo surprised I can make it

  • Everyone saying this is fancy can’t cook. This really isn’t that complex at all. It’s really the rarebit that’s makes it seem over the top.

  • I’m starting to hate how she talks down to us viewers AND she keeps repeating tips. We get it, use shell to get shell…. You don’t have to yell at us every time you have a recipe that uses egg.