Edamame and Sauteed Vegetable Soup Recipe

Name: Edamame and Sauteed Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 large plum tomatoes, quartered; 4 ounces cremini mushrooms, quartered; 1 large onion, sliced; 1 large red bell pepper, cut into 1/2-inch-wide strips; 1 carrot, peeled, slice; 1 garlic clove, chopped; 6 cups canned vegetable broth; 3 large fresh italian parsley sprigs; ¾ teaspoon dried thyme; ½ cup small elbow macaroni; 2 cups shelled cooked edamame (from about 26 ounces of pods); ¼ cup grated parmesan cheese

Servings: persons

1 tablespoon olive oil
3 large plum tomatoes, quartered
4 ounces cremini mushrooms, quartered
1 large onion, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips
1 carrot, peeled, slice
1 garlic clove, chopped
6 cups canned vegetable broth
3 large fresh italian parsley sprigs
¾ teaspoon dried thyme
½ cup small elbow macaroni
2 cups shelled cooked edamame (from about 26 ounces of pods)
¼ cup grated parmesan cheese

1
Heat oil in large pot (preferably nonstick) over high heat.
2
A.
3
dd next 6 ingredients; saute until vegetables are deep golden brown, about 15 minutes.
4
Transfer 1 cup sauteed vegetables to cutting board; chop vegetables and reserve.
5
Add 6 cups broth, parsley and thyme to pot and bring to boil.
6
Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes.
7
Remove from heat; cool slightly.
8
Working in batches, puree vegetable-broth mixture in blender.
9
Transfer to strainer set over bowl.
10
Press on solids to extract as much liquid as possible.
11
Discard solids in strainer.
12
Return liquid and reserved chopped vegetables to pot.
13
(Can be made 1 day ahead.
14
Cover; chill.
15
).
16
Bring soup to boil, thinning with more vegetable broth if necessary.
17
Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes.
18
Add edamame; simmer until heated through, about 5 minutes longer.
19
Ladle soup into bowls; top with cheese.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 large plum tomatoes, quartered, 4 ounces cremini mushrooms, quartered, 1 large onion, sliced, and more.

Yes, Edamame and Sauteed Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Edamame and Sauteed Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions