Creamy Roasted Jerusalem Artichoke (Printable)
Velvety blend of roasted Jerusalem artichokes and aromatic vegetables with a creamy finish.
# What you'll need:
→ Vegetables
01 - 28 oz Jerusalem artichokes, scrubbed and cut into 3/4-inch chunks
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium leek, white and light green parts only, sliced
05 - 1 medium potato, peeled and diced
→ Liquids
06 - 4 1/4 cups vegetable stock (gluten-free if needed)
07 - 3/4 cup heavy cream
→ Fats & Seasonings
08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
11 - 1/2 tsp freshly ground black pepper
12 - 1 tsp sea salt, or to taste
13 - Juice of 1/2 lemon
→ Garnish (optional)
14 - Chopped chives or parsley
15 - Drizzle of olive oil
16 - Croutons (gluten-free if desired)
# Directions:
01 - Set the oven to 400°F.
02 - Combine Jerusalem artichokes with 1 tablespoon olive oil, a pinch of salt, and half of the thyme. Spread evenly on a baking tray and roast for 25 to 30 minutes, turning once halfway, until golden and tender.
03 - Heat remaining olive oil and butter in a large pot over medium heat. Add onion, leek, and garlic, cooking for 5 to 7 minutes while stirring until softened without browning.
04 - Stir in diced potato and cook for an additional 2 minutes.
05 - Add roasted Jerusalem artichokes, vegetable stock, and the remaining thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are tender.
06 - Remove from heat and puree the contents using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in cream and lemon juice. Adjust seasoning with salt and pepper to taste. Add stock or water if necessary to reach desired consistency.
08 - Reheat gently if needed. Ladle into bowls and garnish with herbs, a drizzle of olive oil, and optional croutons.
# Expert Suggestions:
01 -
- It tastes restaurant-worthy but comes together in about an hour, leaving you genuinely amazed at yourself.
- Roasting the Jerusalem artichokes first unlocks a sweetness that makes the whole soup feel indulgent without any fussy techniques.
- One pot, one blender, zero stress—the kind of cooking that actually feels relaxing.
02 -
- Roasting the artichokes first is non-negotiable—boiling them will taste thin and bitter, but roasting unlocks everything that makes them special.
- Blend until the soup is completely smooth; any graininess means you haven't blended enough or your vegetables weren't tender enough.
- Add the lemon juice at the end, not during cooking, so it brightens the final flavor instead of fading into the background.
03 -
- Make the stock the real hero—homemade vegetable stock elevates this from good to something you'll crave, but even a quality store-bought version makes a noticeable difference.
- Chill the finished soup and serve it cold on warm days with a dollop of crème fraîche and fresh herbs; it's equally delicious and feels like a different dish entirely.