This simple soup will warm you up on a cold day.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
5
Yield:
5 cups
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.

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  • Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.

  • Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.

Nutrition Facts

211 calories; protein 11.5g; carbohydrates 12.5g; fat 13.8g; cholesterol 16mg; sodium 571.1mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/29/2008
Easy to make tastes great! Read More
(7)

Most helpful critical review

Rating: 2 stars
01/20/2009
I'm sorry to give a low score but my husband said it was "for the sake of another family." LOL We all love edamame so we were looking forward to this soup. While I would consider giving the taste/flavor 4 stars everything else was lacking. It look a lot longer to make than I expected and the recipe doesn't specify how long "until edamame and onions are soft" might be. I guessed and simmered it for at least 20-30 minutes. When I put the puree in the blender it seemed smooth but it was not a smooth consistency when we ate it. The milk also seemed to be WAY too much. Hard to tell since the measurement for the edamame quantity is based on shelled edamame but you start the recipe by using it still in the shell. So....bottom line.....simply boil the edamame and eat them straight with a little soy sauce. It's much better and takes a fraction of the time. Read More
(14)
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
01/20/2009
I'm sorry to give a low score but my husband said it was "for the sake of another family." LOL We all love edamame so we were looking forward to this soup. While I would consider giving the taste/flavor 4 stars everything else was lacking. It look a lot longer to make than I expected and the recipe doesn't specify how long "until edamame and onions are soft" might be. I guessed and simmered it for at least 20-30 minutes. When I put the puree in the blender it seemed smooth but it was not a smooth consistency when we ate it. The milk also seemed to be WAY too much. Hard to tell since the measurement for the edamame quantity is based on shelled edamame but you start the recipe by using it still in the shell. So....bottom line.....simply boil the edamame and eat them straight with a little soy sauce. It's much better and takes a fraction of the time. Read More
(14)
Rating: 5 stars
02/29/2008
Easy to make tastes great! Read More
(7)
Rating: 4 stars
10/20/2012
Yum! I made some changes based on what was in the kitchen - I put a 1 lb. bag of frozen makimame (already shelled edamame) in the microwave to cook per the instructions on the bag. I chopped up some leftover onion, a clove of garlic, and a handful of celery in a mini chopper, then sauteed the mix. I added 4 c of culinary chicken stock (the rest of the package would be wasted if I didn't). Boil, simmer, add hot edamame beans. Cook a bit then blend with the immersion blender. Added about 4 T butter and maybe 3 c heavy cream, then about 1/2 c of chopped bacon and seasoned with Slap Ya Mama cajun seasoning. Plan to garnish with grated cheese, chopped green onions and more bacon. Read More
(5)
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Rating: 5 stars
04/12/2012
My best friend asked me to make Edamame Soup for her birthday so I gave this recipe a try and it turned out great though I used a whole small onion instead of just half. Read More
(2)
Rating: 5 stars
06/04/2012
I love this recipe. It's very filling and easy to make and has a beautiful color. For a little kick you can add some red bell pepper to the puree although it does alter the color a bit.:) Read More
(2)
Rating: 2 stars
12/09/2015
It turned out to be too creamy and very bland. Also the textures grainy (fine grain). I used a Vitamin and blended on high really well so I don't think it was a lack of effort. Read More
(1)
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Rating: 4 stars
12/13/2012
Delicious! I followed the recipe but kept the beans on simmer (they were frozen) the whole prep time plus cook time until they needed to go into the blender. I added (to my liking everyone is different) garlic salt and some (about 1/3 cup) Holland House SAKE Cooking Wine (it's new so check a few stores for it). Absolutely delicious - thank you for the recipe!!!:) Read More
Rating: 5 stars
03/12/2013
First time i tried to make this and it turned out so great. Super easy healthy and delicious. Read More
Rating: 5 stars
02/10/2015
Very Tasty! I had a bag of frozen shelled edamame in my freezer staring me in the face for the past 6 months. This was my first time making this recipe. I made two changes: to use a 16 oz. bag which makes 7 cups; and the use of vegetable bouillon instead of chicken stock. It was easy to make. (and with a Cuisinart food processor--so very easy to get the smooth consistency I wanted!!) To make it vegetarian I used Knorr's Vegetarian Bouillon (two cubes making 4 cups of bouillon...which really imparts a lot of taste without overpowering the dish to anything you use it in) A nice change from the usual soups and my husband loved it! Perfect with dark crusty bread on a winter day or light enough for your taste buds any time of the year. Read More
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