Edamame Soup Recipe - Allrecipes.com
Edamame Soup Recipe
  • READY IN 50 mins

Edamame Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2008

Easy to make, tastes great!

Most Helpful Critical Review
Jan 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.

Nov 23, 2010

I had a 10oz bag of whole edamame in the freezer... well, in the back of the freezer... that I needed to use. Since it was a *touch* on the frosty side and probably not prime for enjoying with just salt, I used the ingredients search and found this recipe. Since I didn't have 3/4 of a pound edamame, shelled or otherwise, I shelled what I had and weighed -- roughly 4 oz. I scaled the recipe accordingly (love that feature!) and just followed the basic instructions. Probably after about 20 minutes of gentle simmering in the chicken stock the onion and edamame became tender, so I used an immersion blender to blend as smooth as possible. Actually, it did blend very nicely -- almost like a pea puree -- then I just added half and half until desired consistency. Additional salt wasn't necessary as the chicken stock supplied plenty and it really didn't need pepper... but it needed a little something. A few drops of sesame oil upon serving were perfect. This isn't a soup I would absolutely crave after a long day... but it is one of those unique offerings which would make gorgeous appetizers / starters prior to an asian-inspired meal.

Oct 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.

Jun 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. :)

Apr 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.

Feb 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.

Mar 29, 2014

This soup was okay but de-skinning all those beans was not worth the time.


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 649 mg
  • 26%

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

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