Roasted Sunchoke (Jerusalem Artichoke) Soup

Sunchokes or Jerusalem artichokes are great for making soups, and if you take the time to roast them beforehand, it will really bring out their natural sweetness and deeper flavor. I use a combo of broth and milk to give the soup a nice, creamy porridge-like texture! Goes well with hearty breads or sandwiches.


  1. — Roasted Sunchokes —
  2. 1 pound or 450 g sunchokes (Jerusalem artichokes)
  3. 1 sprig fresh rosemary or 1 tsp dried
  4. 1 Tbsp olive oil
  5. — Soup —
  6. 1/2 onion thinly sliced
  7. 1 clove garlic thinly sliced
  8. 1 Tbsp butter or olive oil
  9. 1 cup vegetable or chicken stock
  10. 1 cup whole milk
  11. Salt amp pepper
  12. Chives or parsley to garnish


  1. Change Wash and scrub your sunchokes very well I leave the skin on because I like the earthy flavor but you can peel it off if you want a smoother texture and cleaner white color
  2. Change Preheat your oven to 400°F/200°C Cut the sunchokes into bite-sized chunks and toss with a little salt and pepper and about 1 Tbsp olive oil Roast in the oven for about 30 minutes or until they start to turn brown and a bit crispy
  3. Change Meanwhile heat about 1 Tbsp butter or olive oil in a heavy pot and sauté the onions and garlic on medium-low until soft and translucent (about 10 minutes)
  4. Change Add the roasted sunchokes to the pot and pour in 1 cup of stock – it should just cover the sunchokes Bring to a boil then turn to low and cover with lid Simmer for 20-30 minutes until the sunchokes are nice and soft
  5. Change After 20-30 minutes add 1 cup of milk to the pot and cook on low for another 5 minutes (NOTE: If you dont have a food processor or mixer/blender of some kind mash the sunchokes with a fork or masher before adding the milk )
  6. Change If you have a food processor/mixer blend the soup into a smooth consistency Add a little more milk or stock if its too thick Adjust the taste with salt and pepper
  7. Change Serve into bowls and garnish with parsley or chives Enjoy!

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