Cream of Artichoke Soup

No cream in this cream soup. Jerusalem artichokes (sunchokes) are naturally starchy and blend into a velvety, silky puree without any dairy at all. Sauteed with onions and rosemary, simmered in water for 30 minutes, then blended with garlic and soy sauce, this soup tastes rich and luxurious while being completely plant-based.

The oatmeal stirred into the simmering liquid is a quiet thickener. It dissolves completely during cooking and adds body to the blended soup, giving it that spoon-coating consistency you’d expect from a cream-based version.

Soy sauce instead of salt adds an umami depth that makes the soup taste more complex than its simple ingredient list suggests. It rounds out the earthy, slightly sweet flavor of the sunchokes.

Kitchen Tips

• No need to peel Jerusalem artichokes. Just scrub them well. The skin blends right in and adds fiber.
• Blend the soup thoroughly until completely smooth. Sunchokes can be fibrous, and any chunks will be noticeable.
• Add the garlic to the blender raw with the cooked soup. Raw garlic gives a sharper, brighter bite than cooking it into the base.
• This soup thickens as it cools. Thin with a splash of water when reheating.

Variations

• Stir in a splash of truffle oil before serving for an earthy, luxurious finish.
• Add a peeled potato to the simmer for an even thicker, more substantial soup.
• Top with toasted pumpkin seeds and a drizzle of olive oil for crunch and color.