Creamy Collagen Tomato Soup

Creamy Collagen Tomato Soup


  • 3 cloves garlic, pressed or minced
  • 1 tablespoon coconut oil
  • 4 cups diced tomatoes
  • 1¾ cups unsweetened coconut milk
  • ½ teaspoon sea salt
  • 2 teaspoons apple cider vinegar
  • 2 scoops unflavored MulZi- collagen Protein 
  • mixed with 4 cups of water
  • fresh basil, minced, to taste
  • fresh cracked pepper, to taste


  1. In a medium pot over medium-low heat, sauté the garlic in the oil for 5 minutes, or until lightly browned.
  2. In a high-powered blender, add the tomatoes, coconut milk, salt, vinegar, MulZi-collagen, blending until well-combined.
  3. Pour mixture into the pot, stirring occasionally, and bring the mixture to a simmer.
  4. Simmer for 10–15 minutes and allow the soup to rest for 5 minutes before serving.
  5. Serve topped with fresh basil and pepper.
  6. Stock up on MulZi-collagen.

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