Roasted Sunchoke Soup with sunchokes, onion, celery, garlic, and stock for an earthy, silky bowl of comfort.
I first stumbled into making Roasted Sunchoke Soup during one of those weird early-winter afternoons — you know, when the trees look half-asleep and you suddenly crave something warm even if you’re wearing three layers already. I’d been wandering through the farmers’ market in a puffy coat that made me look like a marshmallow. A potato vendor — or someone who felt like a potato vendor — handed me a bag of what basically looked like knobby little ginger root gone rogue.
“Sunchokes,” she said. “Jerusalem artichokes.”
I nodded like I knew what she meant. I did not.
Back home, peeling those sunchokes felt a little like trying to peel a baby hedgehog (sorry, hedgehog fans) — awkward, bumpy, almost fighting back. But once I roasted and simmered them, something surprisingly gentle happened. The smell reminded me of this trip I took up north where we stayed in a tiny cabin with terrible heating. We made soup on a stove that tilted slightly to the right — and I remember how everything tasted warmer up there, even if we were freezing.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This Roasted Sunchoke Soup kind of brings that feeling back. Not the cold cabin, but the quiet comfort — the “I thought today was going to be stressful, but it turned into something softer.” It’s earthy, simple, a little old-fashioned. It doesn’t shout. It just gives you a spoon and says, hey… slow down for a second.
Ever tried an ingredient just because it looked odd and you thought, “Why not?” That’s kind of where the magic starts, I think.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Roasted Sunchoke Soup Recipe?
I’ll say it — Roasted Sunchoke Soup is not the loudest soup in the room. It doesn’t have chili oil doing backflips or a dozen toppings. But that’s the charm, right?
It’s subtly sweet and earthy, like potatoes that studied abroad in Europe and came home slightly wiser. The texture is silky without needing a gallon of cream, and it tastes… thoughtful. Does that even make sense?
What I love is how Roasted Sunchoke Soup sits in this nice middle space: comforting but not heavy, cozy but not clingy. You can serve it with fancy bread and pretend you’re at a candlelit dinner, or eat it from a mug while sitting on your couch wondering if you left laundry in the washer (I definitely did).
And there’s a tiny thrill in cooking with an ingredient you don’t see every day. It feels a little adventurous, but in a gentle way — like driving a different route home just because.
Ingredient Notes:
Let’s talk ingredients like we’re standing in your kitchen rummaging through your grocery bags.
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Sunchokes / Jerusalem Artichokes
Strange-looking little tubers. Mild, slightly sweet, earthy. They remind me of potatoes that grew up around art schools. -
Butter
It melts and just… makes things feel calmer. Like dimming the lights a bit. -
Onion + Celery
The classic duo. They don’t show off but bring the house together. Kind of like the quiet friend everyone appreciates. -
Garlic
Because why not? I always add an extra clove. Maybe two. Depends on the day. -
Stock (Chicken or Veggie)
Either works. Chicken is deeper, veggie keeps things plant-friendly. Use gluten-free if needed. -
Salt + Pepper
Adjust until it feels right — some days you need more oomph, others you want it soft.
How To Make Roasted Sunchoke Soup?
Honestly, this soup is less about perfection and more about slow, easy steps — like stretching before a nap.
Step 1: Sauté the Basics
Melt butter in a big pot. Let the onion and celery relax in there for about 5 minutes until they’re soft but not showing off. Garlic joins for a quick minute — enough to say hello, not enough to burn. Sprinkle in some salt so everyone feels welcome.
Step 2: Add Sunchokes + Stock
Add your chopped sunchokes — they look wild, but trust the process. Pour in stock (chicken or veggie), give a gentle stir, and bring to a light simmer. Turn heat low, cover, and let them soften for 45 minutes to an hour.
This part always reminds me of waiting for dough to rise — not much to do except breathe.
Step 3: Blend + Serve
Once everything feels tender, blend. An immersion blender makes it easy, but a regular blender works too — just blend in small batches unless you enjoy hot soup geysers.
Taste, adjust, add more salt if the Roasted Sunchoke Soup feels too shy.
Finish with black pepper — the quiet kind of spice that makes everything more alive.
Sometimes I drizzle olive oil on top because it makes me feel fancy. Sometimes I don’t. Depends on how the day went.
Want To Save This Recipe?
Storage Options:
Roasted Sunchoke Soup hangs out nicely in the fridge for 3–4 days. It thickens a bit as it chills — kind of like lasagna does — but a splash of stock or water brings it right back.
Freeze it if you want. Soup is comforting even on surprise Thursdays in March.
Variations and Substitutions:
I love how this soup doesn’t panic if you improvise a little.
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Add a splash of cream or coconut milk if you want extra smoothness
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Swap butter for olive oil (dairy-free kindness)
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Toss in potatoes if you didn’t buy enough sunchokes
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Thyme or rosemary fits right in — like old friends visiting
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Lemon zest or juice brightens everything, kind of like sunshine in soup
Play. Soup won’t judge you.
What to Serve with Roasted Sunchoke Soup?
I love this paired simply — because sometimes the simple things are the best things.
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Crusty bread (seriously, it’s the best)
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A green salad with too much vinaigrette
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Roasted mushrooms — they echo that earthy thing
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A grilled cheese if you’re feeling indulgent
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A quiet glass of white wine, or even tea if you’re calming down for the night
Roasted Sunchoke Soup is polite that way — it gets along with almost anything.
Frequently Asked Questions:
Do sunchokes taste like artichokes?
Kind of… but milder. More potato-meets-artichoke without the drama.
Do I have to peel them?
No. But peeling makes the final soup more silky. Imperfection is okay.
Can I keep it vegetarian?
Absolutely — just use veggie stock.
There’s something about Roasted Sunchoke Soup that feels a little like discovering a quiet side street in a city you thought you already knew. Familiar… but surprising.
If you try it, I hope you find a little moment of pause in your day — maybe even a small memory worth keeping.
Tell me how it goes — or what strange ingredient convinced you to take a chance lately.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Sunchoke Soup
Ingredients
- 2 tbsp unsalted butter
- 1 cup chopped onion
- 2 celery stalks chopped
- 2 large garlic cloves chopped
- Kosher salt to taste
- 2 lbs sunchokes peeled and cut into chunks
- 1 quart chicken stock or vegetable stock for a vegetarian option ensure gluten-free if needed
- Freshly ground black pepper to taste
Instructions
Sauté Aromatics
- In a soup pot, melt the butter over medium-high heat.
- Add the chopped onion and celery; cook for approximately 5 minutes, or until softened without browning.
- Stir in the chopped garlic and cook for an additional minute. Season lightly with salt.
Add Sunchokes and Stock
- Add the peeled, chopped sunchokes to the pot, followed by the stock.
- Bring the mixture to a simmer.
- Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the sunchokes begin to break down.
Purée the Soup
- Purée the soup using an immersion blender until smooth.
- Alternatively, transfer the soup to an upright blender in small batches, filling the container no more than one-third full to prevent splashing; hold the lid securely while blending.
- If preferred, the soup may also be passed through a food mill or sturdy sieve for an ultra-smooth consistency.
- Taste and add additional salt as needed.
- Finish with freshly ground black pepper before serving.
Notes
All core ingredients are naturally gluten-free; however, verify the packaged stock is certified gluten-free to prevent cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
