Potato Edamame Soup With Tomato Cheese Toast
Meal Time - 40 minutes / Serves 6
Cooking Sequence
- Prepare soup through step 4 (preheat oven once broth is added) - 30 minutes
- Prepare cheese toast, complete soup, and serve - 10 minutes
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Potato Edamame Soup
Ingredients
1 (16-ounce) bag frozen shelled edamame
1 small yellow onion (rinsed)
3 large white potatoes (rinsed)
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 (32-ounce) box reduced-sodium chicken broth
Steps
- Thaw edamame by rinsing in colander under cool water; set aside to drain. Remove ends and peel from onion; chop coarsely. Cut potatoes into bite-size pieces.
- Melt butter in large saucepan on medium-high; swirl to coat. Add onions, potatoes, garlic; cook 3–4 minutes, stirring occasionally, or until onions begin to soften.
- Stir in Italian seasoning, salt, and pepper; cook 1–2 more minutes, stirring often, to soften onions. Stir in chicken broth; cover and cook 10–15 minutes, stirring occasionally, or until potatoes begin to soften.
- Stir in edamame; cover and cook 10 more minutes or until potatoes are tender when pierced with a fork.
- Remove about one-fourth of the potatoes; mash lightly and then stir back into soup to thicken slightly. Serve.
CALORIES (per 1/6 recipe) 270kcal; FAT 8g; CHOL 10mg; SODIUM 490mg; CARB 41g; FIBER 8g; PROTEIN 12g; VIT A 2%; VIT C 70%; CALC 8%; IRON 20%
Tomato Cheese Toast
Ingredients
1 1/2 tablespoons unsalted butter
6 slices Bakery whole wheat or multigrain bread
8 ounces mild white Cheddar cheese
1 large tomato (rinsed)
Steps
- Preheat oven to 425°F. Place butter in small microwave-safe bowl. Microwave on HIGH 1–2 minutes or until melted. Slice both cheese and tomato thinly.
- Brush one side of bread slices with melted butter. Arrange slices on baking sheet with buttered side down.
- Arrange tomato slices evenly on bread; top with cheese. Bake 5–7 minutes or until lightly toasted and cheese melts. Cut slices diagonally into halves or quarters; serve.
CALORIES (per 1/6 recipe) 270kcal; FAT 18g; CHOL 50mg; SODIUM 400mg; CARB 13g; FIBER 2g; PROTEIN 15g; VIT A 15%; VIT C 6%; CALC 35%; IRON 6%
Utensils & Cookware
- large saucepan with lid
- baking sheet, colander
- small microwave-safe bowl
- basting brush
- cooking spoons
- knife and cutting board
- measuring utensils
Shortcuts & Tips
Pita or flat bread can also be used when making the cheese toast; for a little more flavor, top with some fine strips of fresh basil.
Recipe Version 09/07-0078