Roasted Sunchoke Soup


Adapted from a Park Kitchen recipe


4 pounds sunchokes, scrubbed clean

2-3 TBSP olive oil

1 yellow onion, sliced

1 head garlic, cloves peeled and sliced

1 cup dry white wine

2 quarts vegetable stock

1 lemon, zest and juice

2/3 cup olive oil

Salt and pepper to taste


  • Preheat oven to 450F.
  • Cut the cleaned sunchokes in half lengthwise.  Toss with salt, pepper and a 2TBSP of olive oil.
  • Place sunchokes cut side down on a baking sheet and roast at 450 degrees for 10-15 minutes. The sunchokes should be tender and the bottoms should be caramelized. Reserve for later.
  • Put the sliced onion and garlic into a non-reactive stockpot with the wine, and a heavy pinch of salt. Bring to a simmer and cook for about 30 minutes, until the liquid has mostly evaporated.
  • Add the vegetable stock, roasted sunchokes, and bring to a simmer again for 20 minutes.
  • Using a blender, puree the soup in small batches, adding a bit of the olive oil and the lemon juice/zest to each batch, adjusting the seasoning as you go. Pass the soup through a strainer to remove the fibrous sunchoke skin.
  • Garnish with crème fraiche and fresh chives/scallions.

2 responses to “Roasted Sunchoke Soup

  1. im gonna make this asap. what kinda protein can i add to make it heartier if need be?

    • Matthew Domingo

      Trust me, it needs nothing else. It is a vegan soup, but will satisfy completely. Just find some nice organic sunchokes.

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