Creamy Roasted Jerusalem Artichoke (Printable)

Velvety blend of roasted Jerusalem artichokes with aromatic vegetables and creamy richness.

# What You'll Need:

→ Vegetables

01 - 28 oz Jerusalem artichokes, scrubbed and cut into ¾ 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 - 33.8 fl oz vegetable stock (gluten-free if needed)
07 - 6.8 fl oz heavy cream

→ Fats & Seasonings

08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp fresh thyme leaves (or ½ tsp dried)
11 - ½ tsp freshly ground black pepper
12 - 1 tsp sea salt (or to taste)
13 - Juice of ½ lemon

→ Garnish (optional)

14 - Chopped chives or parsley
15 - Drizzle of olive oil
16 - Croutons (gluten-free if desired)

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss Jerusalem artichoke chunks with 1 tablespoon olive oil, a pinch of salt, and half the thyme. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through until golden and tender.
03 - Meanwhile, heat remaining olive oil and butter in a large pot over medium heat. Add onion, leek, and garlic and cook for 5 to 7 minutes, stirring occasionally until softened but not browned.
04 - Add diced potato and cook for 2 additional minutes.
05 - Add roasted Jerusalem artichokes to the pot along with vegetable stock and remaining thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are very tender.
06 - Remove from heat and puree the soup until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream and lemon juice. Adjust seasoning with salt and pepper to taste. If too thick, add more stock or water to reach desired consistency.
08 - Reheat gently if needed. Ladle into bowls and garnish with chopped herbs, a drizzle of olive oil, and optional croutons.

# Expert Advice:

01 -
  • The roasting step brings out a nutty sweetness that transforms these humble roots into something unexpectedly luxurious.
  • It's the kind of soup that feels fancy enough for guests but simple enough for a quiet lunch alone.
  • Naturally creamy without being heavy, it pairs perfectly with crusty bread or an afternoon read.
02 -
  • Don't skip the roasting step—trying to make this soup without roasted artichokes taught me that raw versions taste thin and forgettable by comparison.
  • Immersion blenders are your friend here; they give you finer control over texture and less cleanup than battling with a countertop blender in batches.
  • Add the lemon juice at the very end and taste before serving—it's the difference between good soup and soup that makes people pause mid-conversation to savor it.
03 -
  • Cut your Jerusalem artichokes into uniform 2 cm chunks so they roast evenly—uneven pieces lead to some burnt while others stay soft.
  • Save the time and effort of peeling these bumpy tubers by scrubbing them well instead; the skin is thin and adds subtle texture to the final soup.

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