Photo of Creamy edamame soup by WW

Creamy edamame soup

Points® value
Total Time
30 min
10 min
20 min
Mild edamame blends to a silky, creamy texture in this soup. A handful of baby spinach boosts the color (without it, the soup is a dull green) and deepens the flavor, while Greek yogurt brightens the taste and enhances creaminess.


Olive oil

1 Tbsp

White onion

1 cup(s), chopped

Low sodium vegetable broth

2 cup(s)

Shelled edamame

2 cup(s)

Kosher salt

¾ tsp

Baby spinach

1 cup(s), packed

Plain fat free Greek yogurt

½ cup(s)


4 tsp, chopped

Black pepper

½ tsp


  1. Heat the oil in a medium saucepan over medium. Add the onion; cook until softened, 4 to 5 minutes, stirring occasionally. Add the broth, edamame, and salt; bring to a boil. Cover and cook on medium-low heat until the edamame is tender, 12 to 15 minutes. Stir in the spinach just until it wilts.
  2. Pour the mixture into a blender; blend on High speed until smooth, about 1 minute. Add the yogurt; blend until well combined. Ladle the soup into bowls; sprinkle evenly with the chives and black pepper.
  3. Serving size: 1 scant cup