Summer Tomato Basil Soup - Erin's Inside Job

Summer Tomato Basil Soup

This tomato basil soup is the perfect send off to summer - made with fresh garden tomatoes and ready in under an hour, it's the perfect way to use up tomatoes before fall sets in.

This post is sponsored by Vital Proteins.

I can’t tell you how many times I’ve tried to like tomato soup. It always looks so appealing when I see someone eating it or talking about dipping a grilled cheese sandwich in a nice warm bowl.

I’ve tried over the years and always failed. When I received a shipment of tomatoes and wasn’t sure what to do with them, the thought of tomato soup again popped into my head. What made me actually decide to make some was the fact that I found myself eating a handful of tomatoes every time I passed through the kitchen.

I like tomatoes and all, but I don’t love them enough to eat them by themselves. When I continued to do so, I knew that they would make a great soup and set out to try once again.

As I like to do with a lot of my smoothies and things that are blended, I threw in some Vital Proteins collagen peptides for an additional protein boost. If you’re not sure what they are, you can refer to this post where I tell you about how I like to use them in my daily routine.

You could use virtually all of the unflavored variety of collagens that are offered — including the gelatin which can help thicken up the soup if that’s of interest to you. Just make sure to enjoy the soup hot if you use gelatin.

Another option is to add in some of their beef or chicken bone broth powders to help enrich the taste. I stuck with the original peptides because I wanted to make sure that the fresh tomatoes were the most flavorful part of the soup.

If you’re looking for a way to use up tomatoes before the temperatures drop and they’re no longer fresh, this recipe is a lifesaver. It makes 3-4 servings, but can always be multiplied and frozen to heat up in the fall and winter!

Summer Tomato Basil Soup

  • 10-12 medium tomatoes on the vine
  • 4 cups vegetable or chicken stock (1 32 oz container)
  • 1/2 cup full fat coconut milk (or more for a creamier soup)
  • 3 cloves of garlic
  • 1.5 Tbsp olive oil
  • 2 scoops Vital Proteins Collagen Peptides
  • 1 Tbsp fresh basil
  • salt and pepper to taste
  • crushed red pepper flakes (optional)
  1. Prior to cooking the tomatoes, you will need to skin them and remove the seeds. To do this, boil some water in a saucepan (enough to cover the tomatoes). Prepare a second bowl with ice water and set aside. Cut a shallow X in the bottom of each tomato, opposite from the stem side. Once the water is boiling, add the tomatoes and boil for 30-60 seconds. After the tomatoes have boiled, remove them and add them to the ice water bowl to stop the cooking.
  2. Starting at the point where the X was made, the skin should peel easily off the tomato. From there, quarter the tomatoes and remove the core and seeds.
  3. After the tomatoes are prepped, mince the garlic and finely chop the basil. Add the oil to a saucepan and heat on medium.
  4. Saute the garlic for 1-2 minutes, then add the tomatoes, stock, coconut milk, Vital Proteins, and basil.
  5. Turn the heat to low and simmer for 10-15 min.
  6. Remove from heat and use an immersion blender or other blender to smooth out the soup. Add spices to taste — salt, pepper, and red pepper if using.

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