Cream of Roasted Broccoli & Edamame Soup
  • 6cups broccoli florets
  • 1tablespoon + 2 teaspoons extra-virgin olive oil, divided
  • ¾teaspoon coarse salt, dividedand more to taste
  • 1medium yellow onion, chopped
  • 3cloves garlic, minced
  • 2cups frozen, shelled edamamesoybeans
  • 2cups unsalted vegetable stockgluten free
  • 1cup water
  • 1cup soymilk
  • 2ounces herbed goat cheese
  • ½teaspoon cracked black pepper
  1. Preheat oven to 425°. On a large baking sheet, toss broccoli florets with 2 teaspoons olive oil and ¼ teaspoon salt. Spread broccoli evenly on the sheet and roast for 18–20 minutes, stirring halfway through. Set aside.
  2. Meanwhile, in a large saucepan over medium heat, sauté onion and garlic in remaining 1 tablespoon olive oil until tender, about 5–7 minutes. Add edamame, vegetable stock and 1 cup water. Bring to a boil, cover and reduce heat to low. Simmer over low heat until edamame is very tender, about 20 minutes.
  3. Reserve a few roasted broccoli florets and set aside for garnish. Carefully transfer the remaining broccoli and the edamame mixture (with liquid) to a large food processor or blender, working in batches, if necessary. Process the mixture until puréed. Add soy milk, goat cheese, remaining ½ teaspoon salt and the pepper. Process until very smooth.
  4. Serve soup immediately or reheat in saucepan over low heat until desired temperature is reached. Garnish each serving with a few roasted broccoli florets on top.
Recipe Notes
Nutrition Facts
Cream of Roasted Broccoli & Edamame Soup
Amount Per Serving
Calories 218 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 3g
Cholesterol 6mg 2%
Sodium 624mg 26%
Total Carbohydrates 19g 6%
Dietary Fiber 7g 28%
Sugars 6g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 218 cal, 6g fat (3g mono, 0g poly, 3g sat), 6mg chol, 624mg sodium, 19g carb (7g fiber, 6g sugars), 15g protein