Creamy & Nutty Jerusalem Artichoke Soup

Jerusalem artichoke or Sunchoke Soup is a wonderfully nutty, creamy winter warmer made with a wonderful but underused vegetable.

Portrait close up image of a piece of wholegrain bread being dunked into a bowl of Jerusalem artichoke soup

Creamy & Comforting Sunchoke Soup.

I love Jerusalem Aritchokes or sunchokes as they are called in some places. They are one of mother natures special vegetables.

Blessed with the most wonderful flavour they are a fantastic addition to any cooks repertoire.

They roast wonderfully and also make amazing chips, crisps, puree and mash!

Whilst I am on the subject of Jerusalem artichoke puree you really must check out this pork chop recipe. It comes with both a Jerusalem artichoke puree and a great blackberry sauce!

The perfect way to get started cooking them is in this really simple and delicious soup.

I love velvety soups, stuff like this my broccoli and stilton soup or cream of asparagus soup are comfort food personified as far as I am concerned.

Portrait overhead image of Jerusalem artichoke soup served in a black bowls with a sprinkle of paprika

Serving Suggestions.

I tend to keep this soup recipe vegetarian and serve it with a really malty whole grain bread.

I also sprinkle sweet paprika on top! Over 10 years here in the Hungarian countryside has taught me paprika makes almost everything better!

But Jerusalem artichokes also have a great affinity with bacon and crispy bacon bits make a great topping.

Another great topping is roasted chestnuts, they help accentuate the wonderful nutty flavour of the artichokes.

Simple Cream of Jerusalem Artichoke Soup

Simple Cream of Jerusalem Artichoke Soup

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This nutty creamy Jerusalem artichoke soup is the perfect winter warming bowl of goodness. Break out a nice wholegrain loaf of bread and tuck in!


  • 500 g Jerusalem Artichokes
  • 50 g Butter
  • 75 g Onion
  • 50 g Celery
  • 2 Garlic Cloves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Lemon juice
  • 250 ml Vegetable stock
  • 100 g Sour Cream, optional
  • Salt and Pepper as needed


  1. Cut the onion and celery into a 5mm dice.
  2. Slice the garlic as finely as you can.
  3. Peel and slice the Jerusalem artichokes into 5mm thick coins.
  4. Heat the butter over a medium heat in a saucepan.
  5. Add in the onion and celery and cook for 5 minutes.
  6. Once the onions are soft and translucent add in the garlic and cumin seeds then cook for 2 minutes.
  7. Stir in the Jerusalem artichokes and cook for 5 minutes.
  8. Pour in the vegetable stock and the lemon juice and cook until the artichokes are soft, about 15-20 minutes.
  9. Blend the soup until smooth and stir in the sour cream.
  10. Check for seasoning and add salt and pepper as required and serve.


The sweet nuttiness of this soup goes really well with a dark malty bread, top it with a little paprika or some freshly grated nutmeg.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 713mgCarbohydrates: 54gFiber: 5gSugar: 29gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

26 thoughts on this Recipe:

  1. I am excited to make this soup but not familiar with converting grams to teaspoons,tablespoons and cups. How do I convert the measurements?

    • Hi Sandra… I am really not familiar with cups at all, we just do not use them in Europe, but I use this as a start when I am trying to convert the other way πŸ™‚

      I do use teaspoons and tablespoons, I highly recommend buying an electronic scale with a tare function, it should cost you no more than 10 dollars, they will shift seamlessly between imperial and metric measurements.

      Enjoy πŸ™‚

  2. I grew Jerusalem artichokes in a raised bed one year. Fortunately it was a short row and we were able to extract them all so they didn’t grow back. Next time I see them available at the market, I’ll have to buy some so I can try this soup. It sounds delicious!

  3. So I’ve just heard about these sunchokes recently. This soup looks delicious and creamy. I hope to find some of these at the markets to give this a try. Looks great.

  4. I have ate this at the “fancy” restaurants and loved it, but I have never made it myself. I am so excited to find this recipe and try to make it at home. It looks fantastic. Thanks for sharing!

  5. Twenty years! Brian! I have never had a Jersusalem artichoke. I always thought they were more like “artichoke” artichokes, which I love eating but have no interest in preparing.

    • They do seem to be a vegetable that has dropped from view, my guess is because the refuse to grow uniformly and are often ugly as sin and as such difficult to market (ever the cynic) but they are really tasty and I love them… And most importantly no where near the headache to prepare that globe artichokes are.

  6. Am intrigued…I’ve never tried or heard of Jerusalem Artichoke before but this makes me want to try it! It looks wonderful. Am going to be on the look out.

    • It does not surprise me it is a woefully underused and resiliant vegetable, I think it is less popular with commercial growers as it is very difficult to contain! You may have come across it by its ‘American’ name Sunchoke?

  7. I haven’t made anything with Jerusalem Artichoke but this is certainly an inspiration. I love soup and we make a pot once a week — sometimes more often. This is going on the roster. Thank you for sharing, Brian.

    • Thanks Marisa, I’m with you on the soup thing… I think I have a major obsession with it and make different types all the time!

  8. As it stands I have some lovely Jerusalem Artichoke sitting in the fridge. Hubby bought it and now he has no idea what to do with it… well we just have an answer πŸ™‚

  9. This sounds so delicious, I never thought to grow my own artichoke but this has really inspired me. Thank you for sharing this amazing soup can’t wait to try it

  10. Gosh I haven’t thought of these in years! Such a nutritious delicious veggie! I too grew them for a while. They don’t do well here. But they did mange to replenish their scrawny selves all over our garden space! I think i’ll stop and pick some up at the grocery and make this soup! Perfect winter comfort food!

    • Glad to add a reminder Diane, I love these things… More than happy to have them now contained to a bin now rather than where ever they choose to grow, they join a list of just 2 things that we refuse to grow in t our plots as they are a pain, these and garbanzo beans (chick peas)… Give them a wide berth!


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