Warm and filling collagen soup!

Homemade tomato and basil collagen soup 🍅

Ingredients

• 1kg mixed ripe tomatoes, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 handful of fresh basil leaves
• 1 tbsp tomato purée
• 4 tbsp olive oil
• 400-600ml hot vegetable stock
• salt and ground black pepper
• 2-3 tbsp caster sugar, to taste
• 150ml double cream

Method

1. Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.

2. Add the garlic, basil, tomato purée, and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.

3. Pour in 400ml hot vegetable stock, bring the mixture to a boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes. Add your collagen in here.

4. Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée.

5. Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar.

6. Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.

7. Serve with fresh bread and enjoy.