Roasted Mushroom and Sunchoke Bisque
This vegan bisque blends roasted mushrooms, Jerusalem artichokes, and Yukon Gold potato into a velvety, earthy soup with deep umami notes and a hint of sage. Finished with soy milk for gentle richness, it’s cozy and satisfying without feeling heavy—perfect for a fall dinner or a refined starter for guests.
- Prep20 mins
- Cook1 hr 20 mins
- Serves6
- DifficultyMedium
- 1
Preheat the 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.
- 3
Spread the mixture into a baking dish.
- 4
Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread them into a separate baking dish.
- 5
Bake the potato mixture in the preheated oven for 20 minutes.
- 6
Place the mushrooms in the oven and continue baking until the potatoes are tender and lightly browned, about 25 minutes more.
- 7
Remove both dishes from the oven and set them aside.
- 8
Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until fully softened, 7 to 10 minutes.
- 9
Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; let the mixture come to a simmer, stirring occasionally, for 4 to 5 minutes.
- 10
Stir the mushroom broth and sage into the mixture.
- 11
Cover the stock pot and cook to let the flavors blend, about 20 minutes.
- 12
Let the soup cool slightly before blending; pour it into a blender in batches, filling the pitcher no more than halfway.
- 13
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 letting it run to puree; transfer blended batches to a clean pot.
- 14
Alternatively, use a stick blender to puree the soup in the pot.
- 15
Stir the soy milk, if using, into the finished bisque to serve.
- Calories 271.33 kcal Moderate
- Protein 5.47 g Moderate
- Carbs 43.44 g Moderate
- Total Fat 9.73 g Moderate
- Saturated Fat 1.44 g Moderate
- Trans Fat 0.48 g High
- Cholesterol 0.24 mg Low Source
- Sodium 516.52 mg High
- Fiber 6.43 g Good Source
- Sugar 20.25 g High
- Added Sugar 4.33 g Moderate
- Calcium 103.88 mg Low Source
- Iron 6.61 mg Good Source
- Potassium 1036.94 mg Good Source
- Vitamin A 64.53 mcg_rae Low Source
- Vitamin C 8.47 mg Low Source
- Vitamin D 2.28 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
About This Recipe
Roasted Mushroom and Sunchoke Bisque is a soup recipe made with 13 ingredients. It takes about 1 hr 40 mins, serves 6, and is rated medium. Key ingredients include Chopped Clams, Garlic, Jerusalem Artichoke, and Margarine. Each serving provides about 271.33 kcal, and is a good source of fiber.
Recipe Questions
- What is Roasted Mushroom and Sunchoke Bisque made of?
- The main ingredients are Chopped Clams, Garlic, Jerusalem Artichoke, Margarine, Mushroom Broth. The full list of 13 is above.
- How long does it take to make Roasted Mushroom and Sunchoke Bisque?
- About 1 hr 40 mins in total: 20 mins to prepare and 1 hr 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 271.33 kcal. The full nutrition breakdown is above.
- Is Roasted Mushroom and Sunchoke Bisque easy to make?
- This recipe is rated medium, with 13 ingredients and 15 steps.
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