Recipe: Roasted Tomato, Basil and Artichoke Soup

Last year, I had a few trips to Santa Barbara/Montecito for work. For one lunch, we went to the Montecito Wine Bistro and I ordered this incredible roasted tomato soup. I haven’t stopped talking about it since.


This weekend, I discovered a beefed up version at The Sycamore in Columbus, OH (where I live). It had basil and artichokes. It was just as good as the Montecito version, but with more thangs in it. I knew I had to try to make it at home. I can’t spend $7 for a bowl of soup every day, which is what I would do if I didn’t master this on my own.


Roasted Tomato, Basil, Artichoke Soup


Turns out, it’s super easy/quick and anyone can do it. I was shocked that I was completely winging it, it was done in under a half hour, I barely made any dirty dishes and it tastes delicious. I’m not joking, a monkey could do this. You have to give it a try.





  • 1-28 oz. can of fire roasted tomatoes (or two 15 oz. will work). Crushed or diced.
  • 1-14oz. can of artichokes, quartered
  • 1 T. minced garlic (or more to taste)
  • 1 t. onion powder (or throw onions in if you like them)
  • 2 t. basil
  • 1 t. butter
  • Dash of Italian seasoning
  • Dash of salt
  • 4 T. chicken bouillon (or 4 cubes). I use Better Than Bouillon No-Chicken as vegetarian version
  • 1 1/2 c. water
  • 1 c. milk (I use unsweetened original almond. Use what you have.)


  1. Rinse and drain artichokes. Combine in pan with garlic, onion, basil, Italian seasoning, salt and butter. Simmer for 3-5 min.
  2. Add bouillon and water to pan. Continue to simmer.
  3. While ingredients are simmering, blend tomatoes until smooth.
  4. Add tomatoes and milk to simmering ingredients and cook on low-medium for 15 minutes.


Some Notes:

  • I’m vegetarian, so I use Better Than Bouillon No Chicken Base. I recommend it for just about everything. If you order from iHerb (which you should – they have free, expedited shipping), you can use my code for $5 or $10 off: HLC479
  • I hate onions. You’ll never see a real onion in any of my recipes. But feel free to throw them in.
  • I used almond milk, but use whatever you have. If you do use almond milk, make sure you don’t use vanilla. That would be disgusting.
  • I’m very much a “a little of this, a little of that” person while cooking. The major ingredients have set amounts – the spices? Not so much. Taste it and add what is best for you.
  • If you want to be ambitious and use fresh tomatoes, go for it. But as Sweet Brown says, “ain’t nobody got time for dat”.


Sam works in advertising/marketing by day and moonlights with startup consulting, dating profile overhauls, and event planning. She lives in Columbus with her two dogs and spends her free time writing, drinking coffee and local beers, getting zen with yoga, catching a good concert, and laughing with friends. She doesn't give a shit if you're offended by lewd language, so #dealwithit.

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