Roasted Mushroom and Sunchoke Bisque Recipe -
Roasted Mushroom and Sunchoke Bisque Recipe
  • READY IN ABOUT 2 hrs

Roasted Mushroom and Sunchoke Bisque

Recipe by  

"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 50 mins


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
  3. Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
  4. Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
  5. Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
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Reviews More Reviews

Jul 12, 2011

This turned out very well. I liked it well enough, boyfriend LOVED it, everyone else seemed to like it. I used small crimini button mushrooms. I also replaced the vegan margarine with unsalted butter, used a Walla Walla sweet onion, and vegetable broth in place of the mushroom broth. I didn't stir any milk into the soup, but I drizzled heavy cream on top of it for decoration and garnished each bowl with a single fresh sage leaf. If you love sage, sunchokes, or mushrooms, you will love this bisque. It's worth the prep and worth a try! Note: I found Jerusalem artichokes at my local Safeway, they were labeled as "Sunflower Chokes," and were sold in the produce section in 1 lb packages. Update: To be a true bisque, add the milk. It also cuts the intensity of the flavor and creates a rich creaminess which is nice. Also, bisques are traditionally served in mugs or double-handled bowls on saucers :) Oh, and this recipe makes more than 6 main dish servings, more like 8, maybe even more (you're not meant to eat a huge bowl of this type of soup).

May 19, 2011

This was totally delicious and well worth the prep time. I used baby bella mushrooms and olive oil instead of the vegan marg to saute the onion. Did not need/use soy milk at the end. What a unique and flavorful soup! YUM.

Nov 08, 2011

Excellent. I used 16 oz mushroom and veggie stock instead of mushroom stock.

Feb 19, 2012

I've got to give this 5 stars. Really delicious. These days, I rarely try recipes with so few ratings, and I'm so glad I did this time! What fabulous flavor. What a perfect combination of ingredients. I did find that after simmering and blending, there wasn't enough liquid for the proper consistency. I just added milk until it looked right. Other than that, follow the recipe, though. The recipe is dead on. Thanks, "smallu."

Mar 06, 2012

Couldn't find Jerusalem artichokes so I used parsnips instead and added shitake mushrooms as well=awesome. I also de-veganized it and it worked fine.

Jan 29, 2013

Well I adapted this a bit and it was great. I didn't have enough sunchokes so I put in white asparagus in addition to make up the difference. I put them in the oven with the mushrooms. This was fantastic! Tasted like a wild mushroom soup. I poured in a little whipping cream at the end in the bowl to give it a swirl like in the picture. I didn't want to add it to the soup because then there is something in it that can spoil and I plan to freeze some. Will definitely be using this technique again. I thought it would be a little bland with the addition of straight water but the roasted veggies turned it into a broth of its own almost immediately.

Aug 13, 2015

This recipe is so good, I'm finishing the soup, just in 6 oz portions, not 16 oz. Hopefully those portions will allow me to finish this incredibly good soup without further problems. I did make an adjustment to the recipe. I halved the recipe and used 16 oz Swanson's vegetable broth (plus 8 oz water) and simmered it with 8 oz finely chopped baby belly mushrooms to make the mushroom broth.

Jun 26, 2014

Made this tonight and it IA wonderful...did a few wine in the broth, the mushroom broth had some Asian mushroom sauce in it added a small Chile that baked with the boletus mushrooms (wild crafted). Used real butter and milk.


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 872 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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