Roasted Tomato and Edamame Soup…and a Giveaway!

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  • 8 plum tomatoes, quartered
  • 1 medium onion, peeled and sliced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • Sea salt and pepper
  • 4 cloves garlic, peeled
  • 3 cups vegetable or chicken broth
  • 3 tablespoons tomato paste
  • 2 cups shelled edamame


  1. Preheat oven to 375 and line a rimmed baking sheet with foil or parchment paper.
  2. Toss the tomatoes with the onion, olive oil and basil and spread them in a single layer on the pan. Sprinkle with a pinch of salt and pepper. Tuck the garlic cloves into the tomato wedges.
  3. Roast for 40 minutes.
  4. Heat the broth in a large pot over medium heat and stir in the tomato paste. Add the roasted veggies and bring to a boil. Lower the heat and simmer for 10 minutes.
  5. Pour the soup into a blender and process until smooth. Return to the pot.
  6. Stir in the edamame (saving a little back for garnish if you like!) and simmer until heated through.
  7. Serve garnished with reserved edamame and freshly ground pepper.


You can find edamame in the frozen vegetable section of your grocery store.