Roasted Cauliflower and Sunchoke Soup

Nutty and warming.

Serving Size: 6

Roasted Cauliflower and Sunchoke Soup / Katie Workman
This Roasted Cauliflower and Sunchoke Soup (Sunchokes are another terms for Jerusalem Artichokes) would be great with a few glugs of cream stirred in at the end.  The amount of broth is really dependent on how thin or thickly porridge-like you want your soup to be.  Make sure to use vegetable broth (store-bought or homemade) if there are vegetarians in your family or at your table.

Here are other great soups for vegetarians or any vegetable lover: Perfect Tomato Soup, Slightly Spicy Roasted Root Vegetable Soup with Parmesan Croutons, Orange Carrot Soup, Hearty Lentil, Vegetable and Grain Soup, and Fork-In-The-Road Simplest Vegetable Soup.

Roasted Cauliflower and Sunchoke Soup


  • 1 pound sunchokes (Jerusalem artichokes)
  • 1 large cauliflower
  • 3 tablespoons olive oil
  • Kosher salt to taste
  • 4 to 6 cups less-sodium chicken or vegetable broth
  • ¼ cup grated Parmesan, plus more for serving

1. Preheat the oven to 425°F. Peel or scrub the sunchokes. Cut the sunchokes into half-inch cubes. Cut the cauliflower into florets. Place the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle on the salt and toss to coat. Roast for about 30 minutes until they are golden brown and tender.

2. Transfer the vegetables to a food processor, add 2 cups of the broth, and puree until fairly smooth. Return the puree to the pot over medium heat, add 2 cups of additional broth, or more depending on the desired consistency. Bring to a simmer over medium-high heat. Stir in the Parmesan and serve the soup hot with additional Parmesan passed on the side.

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