Green Olive Soup Recipe
If you’re craving something uniquely flavorful yet utterly comforting, this Green Olive Soup is exactly what you need. It’s a beautiful blend of briny green olives, hearty chickpeas, and luscious coconut cream, all simmered with fresh herbs and sun-dried tomatoes to bring out layers of savory goodness. Every spoonful feels like a warm hug, with the orzo adding just the right amount of texture to make it truly satisfying. This Green Olive Soup combines Mediterranean charm with a cozy kitchen vibe in the most delicious way.
Ingredients You’ll Need
This Green Olive Soup shines because it uses simple, fresh ingredients that work together to build incredible flavor and texture. Each component brings something special — from the sweetness of onions and sun-dried tomatoes to the earthy notes of fresh herbs and the creamy finish of coconut cream.
- Olive oil: The base for sautéing, adding richness and depth early on.
- Onion: Diced and softened to create a sweet, aromatic foundation.
- Garlic cloves: Finely chopped to infuse the soup with their distinctive pungent warmth.
- Tomato paste: Provides a concentrated burst of umami and vibrant color.
- Fresh oregano: Roughly chopped to lend a bright, herbaceous note.
- Fresh thyme: Chopped for subtle earthiness and complexity.
- Sun-dried tomatoes: Sliced to introduce a chewy texture and sweet acidity.
- Chickpeas: Drained and rinsed for hearty protein and a creamy bite.
- Orzo: Tiny pasta pearls that add satisfying bulk and body.
- Vegetable stock: The flavorful liquid base that ties all ingredients together.
- Green olives: Pitted and halved (or quartered) delivering the signature salty tang this soup is named for.
- Coconut cream: Adds luscious creaminess with a gentle sweetness that balances the briny olives.
- Baby spinach: Roughly torn to introduce fresh, leafy brightness and nutrition.
- Salt and pepper: To taste, enhancing all the vibrant flavors.
How to Make Green Olive Soup
Step 1: Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Toss in the diced onion and cook it gently for about 5 minutes until it softens and turns translucent. The soft onion creates a sweet base that balances the vibrant flavors coming next.
Step 2: Add Garlic and Herbs
Now, add the finely chopped garlic and sauté for another minute until your kitchen smells heavenly. Stir in the tomato paste along with the fresh oregano and thyme, letting the herbs release their oils and the paste darken slightly. This step layers the soup with earthy and tart undertones.
Step 3: Build the Soup Base
Next comes the exciting mix of sun-dried tomatoes, chickpeas, orzo, and vegetable stock. Adding these all at once starts the heart of the soup. Bring the pot to a boil, then lower the heat to a simmer so the orzo can soften and absorb the savory broth.
Step 4: Simmer Until Tender
Let the soup gently simmer for 10 to 12 minutes. This is when the orzo plumps up and the flavors begin to meld beautifully. The aroma at this point is irresistible and a clear sign the soup is coming together perfectly.
Step 5: Finish with Green Olives, Coconut Cream, and Spinach
Once the orzo is tender, stir in the green olives, coconut cream, and baby spinach. Give everything a couple of minutes to heat through and let the spinach wilt just enough to add a pop of green and fresh texture. The coconut cream smooths out the briny punch of the olives, creating a luscious harmony.
Step 6: Season and Serve Hot
Give the soup a final taste and adjust with salt and freshly ground black pepper as needed. Serve it steaming hot — this Green Olive Soup is sure to be a favorite any day you want something comforting yet bursting with exciting flavors.
How to Serve Green Olive Soup
Garnishes
To elevate your Green Olive Soup even further, try sprinkling it with freshly chopped parsley or a drizzle of extra virgin olive oil. A few slices of ripe avocado or a generous handful of toasted pine nuts can add a luxurious texture contrast that pairs beautifully with the creamy, briny soup.
Side Dishes
This soup pairs wonderfully with simple, crusty bread to soak up every last drop. A side salad of crisp cucumber and tomato, lightly dressed with lemon and olive oil, provides a refreshing complement that rounds out the meal perfectly. For something heartier, serve alongside roasted vegetables or a light grain salad.
Creative Ways to Present
For a special occasion, ladle the Green Olive Soup into small cups as an elegant appetizer. Garnish each serving with microgreens or edible flowers to add a splash of color. You could even swirl in a bit of pesto or roasted red pepper puree for an artistic twist that will wow your guests before they even take a bite.
Make Ahead and Storage
Storing Leftovers
This soup refrigerates very well, making it an excellent make-ahead option. Store leftover Green Olive Soup in an airtight container in the fridge for up to 3 days. The flavors continue to develop, and reheating is a breeze.
Freezing
If you want to keep it longer, Green Olive Soup freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months — a perfect ready-to-go meal on busy days.
Reheating
To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally. If it thickens too much after refrigeration or freezing, add a splash of vegetable stock or water to bring it back to the perfect consistency. Avoid boiling once reheated to preserve the fresh flavors and texture.
FAQs
Can I use black olives instead of green olives?
While black olives have their charm, the bright, tangy, and slightly bitter flavor of green olives is key to this soup’s signature taste. Using black olives will change the flavor profile, so it’s best to stick with green if you want that authentic Green Olive Soup experience.
Is the soup suitable for vegans?
Absolutely! This Green Olive Soup is entirely plant-based, especially with the use of coconut cream instead of dairy. It’s a deliciously creamy vegan soup everyone will enjoy.
Can I substitute orzo with another pasta?
You can swap orzo for small pasta shapes like ditalini or small shells if needed. Just be mindful that cooking times may vary slightly, so keep an eye on the pasta as it simmers.
How spicy is the Green Olive Soup?
This soup is mild and comforting rather than spicy. If you like a bit of heat, feel free to add a pinch of red pepper flakes while cooking for a gentle kick that enhances the other flavors.
What is the best way to pit and prepare green olives for the soup?
Pitting green olives is easiest with a small sharp knife or by pressing gently with the flat side of a knife to crack them open, then removing the pit. Halve or quarter them depending on their size — this ensures they warm evenly and distribute their flavor perfectly through the soup.
Final Thoughts
I can’t recommend enough giving this Green Olive Soup a try. It feels like a cozy conversation with your favorite flavors all in one bowl. Whether you’re looking for a nourishing weeknight meal or a standout dish to impress friends, this recipe delivers that perfect balance of bold, creamy, and fresh. Once you taste it, I promise Green Olive Soup will quickly become one of your go-to recipes that you’ll happily make again and again.
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Green Olive Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Green Olive Soup featuring tender orzo, creamy coconut, and vibrant fresh herbs, perfect for a comforting vegetarian meal.
Ingredients
Vegetables and Herbs
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh oregano, roughly chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup sundried tomatoes, sliced
- 1 cup baby spinach, roughly torn
- 1 cup green olives, pitted and halved (or quartered if very large)
Pantry & Canned Goods
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces orzo pasta
- 6 cups vegetable stock
- 1/2 cup coconut cream
Seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
- Add garlic: Stir in the finely chopped garlic and cook for another minute until fragrant.
- Incorporate herbs and tomato paste: Add tomato paste, fresh oregano, and thyme to the pot, cooking for 1-2 minutes to blend flavors.
- Add main ingredients: Pour in sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then lower heat to a simmer.
- Simmer soup: Allow the soup to simmer for 10-12 minutes, or until the orzo is tender and cooked through.
- Finish soup: Stir in green olives, coconut cream, and baby spinach. Let it cook for another 2 minutes so the spinach wilts and the olives warm.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy.
Notes
- Use vegetable stock to keep the soup vegetarian and flavorful.
- Green olives add a distinctive tangy flavor—use pitted ones for ease of eating.
- Coconut cream gives a rich, creamy texture and subtle sweetness without dairy.
- Orzo cooks quickly; avoid overcooking to prevent mushiness.
- Feel free to substitute fresh herbs with 1 teaspoon dried oregano and thyme if fresh are unavailable.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: green olive soup, vegetarian soup, Mediterranean soup, orzo soup, chickpea soup, coconut cream soup, healthy soup
