Creamy Roasted Jerusalem Artichokes (Printable)

Velvety, roasted Jerusalem artichokes blended with vegetables and cream for a rich, comforting dish.

# What You 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 - 4 ¼ cups vegetable stock, gluten-free if needed
07 - ¾ cup heavy cream

→ Fats & Seasonings

08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
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

# How to Make It:

01 - Preheat your oven to 400°F (200°C).
02 - In a bowl, toss Jerusalem artichoke chunks with 1 tablespoon olive oil, a pinch of salt, and half the thyme. Spread evenly on a baking tray and roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - While the artichokes roast, heat remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Add diced onion, sliced leek, and minced garlic; cook for 5 to 7 minutes, stirring frequently until softened but not browned.
04 - Add the diced potato to the pot and cook for an additional 2 minutes, stirring.
05 - Transfer roasted Jerusalem artichokes into the pot. Pour in vegetable stock and add remaining thyme. Bring to a boil, then lower heat and simmer gently for 15 minutes until all vegetables are very tender.
06 - Remove the pot from heat and blend the soup 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 freshly ground black pepper to taste. Thin with additional stock or water if desired.
08 - Reheat gently if needed. Ladle into bowls and garnish with chopped herbs, a drizzle of olive oil, and optional croutons.

# Expert Suggestions:

01 -
  • It transforms humble, often-overlooked Jerusalem artichokes into something that tastes genuinely luxurious.
  • The whole pot comes together in just over an hour, perfect for those moments when you want something warm without spending all evening cooking.
  • Roasting the artichokes first unlocks a deep, almost nutty flavor that makes this soup feel special on the simplest Tuesday.
02 -
  • Roasting the artichokes is non-negotiable—boiling them straight makes them taste one-dimensional and watery, but roasting brings out a warmth and depth that transforms the entire soup.
  • Don't oversalt early; artichoke stock concentrates as it simmers, and lemon juice at the end needs room to work its magic without fighting excess salt.
  • If your blender gets stuck halfway, patience wins—you might need to work in smaller batches or let it cool slightly rather than forcing it.
03 -
  • Invest in good stock if you can—it's the difference between a soup that tastes like something and one that tastes like nothing with vegetables in it.
  • Don't rush the roasting step; those extra few minutes of oven time are what give this soup its personality and warmth.

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