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Creamy Jerusalem Artichoke (Sunchoke) Soup

Cream of Jerusalem artichoke soup (aka Sunchoke) is a wonderfully simple and delicious recipe with rich sour cream and a hint of cumin.

This recipe will go from your fridge to your table in a little under an hour and it is perfect for preparing in advance.

Creamy Jerusalem artichoke soup garnished with paprika and fried sunchoke crisps.

Creamy & Comforting Sunchoke Soup

I love a good bowl of soup, they are my regular lunchtime meal throughout autumn, winter and into early spring.

I have recipes for creamy soups like, my cream of mushroom soup, and broccoli and stilton soup, hearty chunky soups like a classic Hungarian Gulyásleves and Welsh Cawl.

There are meaty offerings like my very special Oxtail soup to vegetarian delights like my Chinese hot and sour soup.

My latests soup features a woefully underused vegetable, the Jerusalem artichoke or Sunchoke.

If you’ve never tried them, then you are missing out! They are almost sweet and nutty and are often described as having hints of “vanilla”.

Here, I’ve contrasted their sweet undertones with sour cream and added a little hint of cumin which I think works beautifully with them.

Not only do they taste great they are versatile too! 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!

Overhead close-up creamy Jerusalem artichoke soup garnished with paprika and fried sunchoke crisps.

Frequently Asked Questions

What is the best way to peel Jerusalem Artichokes?

They are often gnarly ugly looking things that can be a challenge to peel.

Whilst they do look a little like ginger, do not be tempted to try the ginger spoon trick, it really does not work.

I start with a vegetable peeler to get most of the pel off, then move to a pairing knife to get at the remaining skin.

Do I have to peel Jerusalem artichokes?

No, the skin is wonderfully tasty and I leave it on for the crisps that I use as a garnish. However, they make a soup a little muddy in colour and as a result, I prefer to peel them.

When are Jerusalem artichokes in season?

Jerusalem artichokes are a rare vegetable that is only available to buy in season. That season (in the UK) tends to run from the end of November through to March/April.

Can I make this in advance?

Yes, this will sit fine in the fridge for 2-3 days without any degradation, although you may need to add more stock when reheating it.

Can I use a stick blender?

Yes, absolutely, I find that they are not quite as efficint at blending a soup, but they are much easier to clean than a blender!

Close up Creamy Jerusalem artichoke soup garnished with paprika and fried sunchoke crisps.

Serving Suggestions

Jerusalam artichoke soup, like most bowls of soup needs very little other than some nice bread and some toppings.

Here, I’ve added a sprinkle of sweet paprika (what can I say I spent 13 years living in Hungary) and some wonderful Jerusalem artichoke crisps.

The crisps are easy to make and there are instructions in the recipe and in the video which is below the recipe.

When it comes to bread, I’ve toasted off a baguette in a little olive oil and rubbed them with garlic.

If I were to be baking bread then I would likely make a soda bread, it’s simple to make, quick and tastes delicious!

Overhead creamy Jerusalem artichoke soup garnished with paprika and fried sunchoke crisps.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 20cm or 8″ saucepan (with a lid).
  • Blender.
  • Fine mesh sieve (optional).
  • Chopping board.
  • Kitchen knife.
  • Vegetable peeler or paring knife.
  • Stirring and serving spoons.
  • A combination of weighing scales, measuring jug, measuring cups and spoons.

If you are making the Jerusalem artichoke crisps as a garnish, you will also need a small (24cm or 10″) frying pan and some tweezers.

Cream of Jerusalem artichoke soup garnished with sweet paprika and sunchoke crisps.
Yield: 2 Servings

Simple Cream of Jerusalem Artichoke Soup Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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


  • 500g (3-3½ Cups Prepared) Jerusalem Artichokes
  • 50g (3 Tbsp + 1 Tsp) Butter
  • 1 Small (75g or ½ Cup) Onion
  • 2 Small (Around 70-75g) Celery Sticks
  • 4 Garlic Cloves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Lemon juice
  • ¼ Tsp Black Pepper
  • 375ml (1½ Cups) Vegetable stock
  • 150ml (½ Cup + 2 Tbsp) Sour Cream
  • Salt to Taste

For and Optional Artichoke Crisp Garnish:

  • 1 Jerusalem Artichoke
  • Oil for frying


  1. Cut the onion in half, peel it and cut it into a 5mm (¼") dice.
  2. Cut the celery sticks into the same size dice as the onion.
  3. Peel and slice the garlic cloves as thin as you can.
  4. Peel and slice the Jerusalem artichokes into 5mm thick coins. Place them in a bowl of cold water with a splash of lemon juice to prevent them from going brown.
  5. Heat the butter over a medium heat in a 20cm (8") saucepan.
  6. Add in the onion and celery and cook for 5 minutes.
  7. Once the onions are soft and translucent add in the garlic, black pepper and cumin seeds then cook for 1 minute.
  8. Dry the Jerusalem artichokes on some kitchen paper and add them to the pan, stir and cook for 5 minutes.
  9. Pour in the vegetable stock and the lemon juice, add a lid, turn the heat down to a gentle simmer, then cook until the artichokes are soft, about 15-20 minutes, have a taste of the stock and add more salt now if required. Then blend the soup until smooth, I like to pass the soup through a fine mesh sieve back into the pan.
  10. Stir through the sour cream and bring the soup back to temperature, taking care not to boil it hard.
  11. If you want to add the Jerusalem artichoke crisp topping, heat 2-3mm (⅛") of oil in he base of a 24cm (10") pan over a high heat,
  12. When the oil is almost hot slice the artichokes as thin as you can, I use a mandolin set at 1mm, then toss them into the oil and fry until golden. Drain on kitchen paper.


You may need to add a little extra stock when blending to get a texture that you like.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 541Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 754mgCarbohydrates: 56gFiber: 5gSugar: 30gProtein: 9g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Besie Harvey

Wednesday 31st of March 2021

Last spring (southern hemisphere) I planted a few topinamburs that grew into huge and beautiful plants with hundreds of bright yellow flowers. Now I harvested a very large amount of sunchokes, I will definitely try this soup tomorrow!

Brian Jones

Monday 5th of April 2021

Excellent, enjoy :)

Souper John

Monday 1st of February 2021

I made the sunchoke soup which was delicious. The only negative comment which will be advantageous to others is that the recommended measure of stock is fine for flavour but I had to add further water, around 150 ml.

Brian Jones

Friday 26th of February 2021

Thanks for the feedback John, I'll add a note into the post saying that you may need to add extra water to get the texture that you are looking for.

Sandra Roberson

Saturday 3rd of November 2018

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

Brian Jones

Saturday 3rd of November 2018

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 :)

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 :)

Catherine Brown

Monday 25th of June 2018

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!

Brian Jones

Tuesday 26th of June 2018

lol, if only I had of done that ;)


Monday 25th of June 2018

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.

Brian Jones

Tuesday 26th of June 2018

It is very good, you must give them a try, wonderfully nutty and almost sweet.

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