This Edamame Vegetable Soup is a hearty, one-pot bowl of zucchini, yellow squash, carrots, and potatoes simmered in a basil-scented tomato broth, with plenty of edamame for protein and a handful of small pasta to make it a full meal. It's colorful, filling, and completely vegan, and it's just as welcome on a cold winter night as it is at the end of summer when the garden is overflowing with squash.
I love making this soup with whatever seasonal vegetables are on hand, but the edamame is what sets it apart. Those bright green soybeans add a buttery bite and a real boost of plant protein, so a single bowl keeps you satisfied well past lunchtime.
Key Ingredients & Substitutions
- Edamame. Frozen shelled edamame is the easiest option, and it goes straight into the pot without thawing. It brings about 8 grams of protein per half cup. If you can't find it, frozen lima beans or a can of drained cannellini or chickpeas work in the same amount.
- Zucchini and yellow squash. These cook quickly and soak up the tomato broth. Cut them a little larger than the carrots and potatoes so they stay tender rather than mushy. Any summer squash will do, or use two zucchini if that's what you have.
- Carrots and potatoes. They give the soup body and a gentle sweetness. Yukon Gold potatoes hold their shape best; russets will break down more and thicken the broth, which some people prefer. Sweet potato is a nice swap in the fall.
- Diced tomatoes. One can of Del Monte diced tomatoes is all you need for a light tomato broth. Fire-roasted tomatoes add a subtle smoky note, and 2 cups of chopped fresh tomatoes are lovely in late summer.
- Vegetable broth. A low-sodium broth lets you control the salt. Homemade is great here, but any good boxed broth works.
- Small pasta. Tiny shapes like Barilla ditalini, small shells, or broken vermicelli fit on a spoon with the vegetables. For a gluten-free soup, use gluten-free pasta or swap in rice.
- Basil and bay leaf. Fresh basil goes in twice, once to flavor the broth and again at the end for brightness. A single dried bay leaf, such as McCormick Culinary whole bay leaves, adds a quiet savory depth. If you don't have fresh basil, use 1 teaspoon dried basil with the broth.
Helpful Tips
Cut the vegetables to match their cooking times. Carrots and potatoes take the longest, so dice them into ½-inch pieces. Zucchini and yellow squash soften fast, so cut them closer to ¾ inch. Everything then finishes at the same moment instead of the squash turning to mush while the potatoes are still firm.
Use a heavy pot. A large soup pot or a Lodge cast iron Dutch oven holds steady, even heat, so the onions soften without scorching and the soup simmers gently once covered. You'll need at least a 6-quart pot for the full batch.
Add the edamame and pasta at the end. Both go in only for the last 8 to 10 minutes. Edamame stays bright and slightly firm, and the pasta cooks right in the broth without getting bloated. Check your pasta package; thin vermicelli may need only 5 or 6 minutes.
Season in stages. Add a teaspoon of salt with the vegetables, then taste again at the very end. How much more you need depends on your broth, and potatoes and pasta both absorb salt as they cook.
Keep the peas for last. Frozen peas need only a couple of minutes to warm through. Stirring them in just before serving keeps them sweet and vividly green.
Variations
- Greens. Stir in 2 to 3 handfuls of baby spinach or chopped kale with the peas and let them wilt.
- Extra beans. Add a can of drained white beans or chickpeas along with the edamame for an even heartier bowl.
- Grain instead of pasta. Use ½ cup of rice, farro, or pearl barley. Add it with the broth, since grains need longer to cook than small pasta.
- Italian-style. Add a teaspoon of dried oregano and finish each bowl with a spoonful of vegan pesto. If you love that direction, try our Vegan Minestrone Soup too.
- A little heat. A pinch of crushed red pepper flakes with the garlic gives the broth a gentle warmth.
- Creamy squash twist. Blend a cup or two of the finished soup and stir it back in for a thicker texture, or see our velvety Yellow Squash Soup for a fully puréed option.
Serving Ideas
With vegetables, protein, and pasta all in one pot, this soup is a complete meal on its own. Still, a piece of good bread for dipping is hard to beat. Warm slices of homemade Focaccia Bread are perfect for soaking up the tomato broth, and a square of Easy Vegan Cornbread makes it feel extra cozy on a cold night.
For a lighter lunch, serve a smaller bowl alongside a crisp green salad tossed with our 5-Minute Vinaigrette Dressing. A sprinkle of fresh basil, a drizzle of good olive oil, or a spoonful of vegan parmesan on top of each bowl makes it feel a little special.
Storing & Freezing
Let the soup cool, then refrigerate it in an airtight container for up to 4 days. The pasta keeps drinking up broth as it sits, so the soup will be thicker the next day. Add a splash of vegetable broth or water when you reheat it on the stove over medium-low heat or in the microwave.
This soup freezes well for up to 3 months. For the best texture, freeze it before adding the pasta: make the soup through the edamame and peas, cool it completely, and freeze it in portions. When you're ready to eat, thaw it overnight in the fridge, bring it to a simmer, and cook the pasta right in the pot. Potatoes can turn slightly softer after freezing, but the flavor holds up nicely.
It's also a great make-ahead recipe for busy weeks. Chop all the vegetables a day ahead and keep them in the fridge, or cook a full batch on the weekend and portion it into containers for easy lunches.
More Hearty Vegan Soups
If you loved this recipe, here are a few more you might enjoy:
- Vegan Split Pea Soup
- Old-Fashioned Vegan Stew
- Roasted Vegetable Pumpkin Soup
- Cozy Vegan Soups for Fall and Winter
Recipe
Edamame Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 ounces, with their juices
- 2 carrots peeled and diced
- 2 potatoes medium Yukon Gold, peeled and cut into ½-inch cubes
- 1 zucchini large, diced (about 2 cups)
- 1 yellow squash diced
- ¼ cup fresh basil leaves chopped, divided
- 1 bay leaf
- 7 cups vegetable broth low-sodium recommended
- ¾ cup pasta small soup pasta such as ditalini, or broken vermicelli (about 3 ½ ounces)
- 1 ½ cups edamame frozen shelled (no need to thaw)
- ½ cup frozen peas
- salt and pepper to taste
Instructions
- Prep the vegetables: chop the onion, mince the garlic, and peel and dice the carrots and potatoes into ½-inch pieces. Dice the zucchini and yellow squash into slightly larger pieces (about ¾ inch) so they hold their shape.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
- Stir in the diced tomatoes with their juices and simmer for 5 minutes, until they start to break down.
- Add the carrots, potatoes, zucchini, and yellow squash, then half of the chopped basil, the bay leaf, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir to coat the vegetables.
- Pour in the vegetable broth and bring the soup to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, until the carrots and potatoes are just tender when pierced with a fork.
- Stir in the pasta and the frozen edamame. Simmer uncovered, stirring now and then, until the pasta is al dente, 8 to 10 minutes (check your package time).
- Stir in the frozen peas and the rest of the basil and cook for 2 minutes, just until the peas are bright green and warmed through.
- Remove the bay leaf. Taste and adjust the salt and pepper, then ladle into bowls and serve hot.
Leave a Comment!