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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.

Square image of steaming hot Jerusalem artichoke soup served in a black bowl with a sprinkle of paprika
Yield: 2 Servings

Simple Cream of Jerusalem Artichoke Soup

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 (3 1/3 Cups) Jerusalem Artichokes
  • 50 g (3 Tbsp + 1 Tsp) Butter
  • 75 g (1/2 Cup) Onion
  • 50 g (1/2 Cup) Celery
  • 2 Garlic Cloves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Lemon juice
  • 250 ml (1 Cup) Vegetable stock
  • 125 g (1/2 Cup) 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.


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

Nutrition Information:



Serving Size:


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.

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!

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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.