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Edamame and Vegetable Soup

A vegetable soup with edamame, tomatoes, mushrooms, onion, bell pepper, carrot, garlic, parsley, thyme, macaroni, and Parmesan cheese.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Edamame and Vegetable Soup

Timeabout 15 minutes

Ingredients

Directions

Make the vegetable base

  1. Heat oil in a large pot over medium‑high heat.

  2. Add tomatoes, mushrooms, onion, bell pepper, and carrot to the pot and cook, stirring often, until vegetables are deep golden brown, about 15 minutes.

  3. Transfer about 2 cups of cooked vegetables to a cutting board and chop them into small pieces, then set aside.

  4. Add 6 cups of broth, parsley, and thyme to the pot and bring to a boil.

  5. Reduce heat, cover, and simmer until remaining vegetables are very tender, about 15 minutes.

  6. Remove from heat and cool slightly.

Strain and finish

  1. Working in batches, puree vegetables and broth in a blender.

  2. Pour the puree through a strainer set over a bowl, pressing on solids to extract as much liquid as possible.

  3. Discard the solids.

  4. Return the liquid and the reserved chopped vegetables to the soup pot.

  5. Bring soup to a boil, thinning with more vegetable broth if necessary.

  6. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes.

  7. Add edamame; simmer until heated through, about 5 minutes.

  8. Ladle soup into bowls and top with cheese.

Nutrition, whole recipe (rough)

525Calories
29 gProtein
27 gFat
48 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Edamame1/2 cup (78g) shelled120
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Plum1 medium (66g)30
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Macaroninot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Break down during cooking to add acidity and body to the broth.
Cremini mushrooms
Brown and add savory depth to the vegetable base.
Onion
Browns to build sweetness and savory flavor in the soup.
Edamame
Adds plant protein and a firm, creamy texture to the soup.
Elbow macaroni
Adds body and bulk, softening as it simmers in the broth.
Parmesan cheese
Adds salty, savory umami flavor when sprinkled on top.

The step that matters

Deep browning of the vegetables. Cooking the tomatoes, mushrooms, onion, pepper and carrot until deep golden brown caramelizes their sugars and proteins, creating the roasted flavor the broth depends on. Pale vegetables will give a flat, thin soup.

Swap the onion

How well each one fits the dish's main ingredients (olive, plum, tomato, mushroom, pepper, carrot, clove):

  1. Capsicumfits better
  2. Eggplantfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against olive, plum, tomato, mushroom, pepper, carrot, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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