Green Olive Soup Recipe

If you are looking for a soup that sings with Mediterranean flair and offers a delightful twist on traditional flavors, this Green Olive Soup is an absolute must-try. Bursting with the briny goodness of green olives, creamy coconut, and the freshness of herbs, every spoonful invites you to savor vibrant textures and rich aromas. The combination of tender orzo, earthy chickpeas, and sun-kissed tomatoes creates a heartwarming experience that feels both elegant and comforting. I promise, once you make this soup, it will quickly become one of your favorite dishes to share with loved ones!

Ingredients You’ll Need

This recipe comes together with a handful of straightforward yet essential ingredients, each playing its part in delivering the soup’s unique balance of flavor, texture, and color. From the olive oil that starts the base, to the fresh herbs and creamy coconut cream that finish it off, every element adds depth without overwhelming the dish.

• Olive oil: Acts as the flavorful base frying up the onions and garlic to create a fragrant foundation.
• Large onion (diced): Brings sweetness and body once softened to translucent perfection.
• Garlic cloves (finely chopped): Infuses the soup with aromatic warmth and a subtle bite.
• Tomato paste: Adds concentrated richness and a hint of acidity to deepen the flavor.
• Fresh oregano (roughly chopped): Offers a bright, herbal note that complements the olives wonderfully.
• Fresh thyme (chopped): Imparts a gentle earthiness balancing the soup’s layers.
• Sundried tomatoes (sliced): Provides chewy bursts of intense tomato flavor and chewy texture.
• Chickpeas (drained and rinsed): Contributes heartiness and protein, making the soup satisfying and nourishing.
• Orzo: Tiny rice-shaped pasta that adds a lovely tender bite and body to the soup.
• Vegetable stock: Creates a flavorful liquid base and ties all ingredients together.
• Green olives (pitted and halved or quartered): The star ingredient delivering a vibrant salty zing in every mouthful.
• Coconut cream: Introduces a luscious creaminess and subtle sweetness that mellows the brininess.
• Baby spinach (roughly torn): Adds freshness, color, and a touch of earthiness just before serving.
• Salt and freshly ground black pepper: Essential seasonings for balancing and enhancing all the flavors.

How to Make Green Olive Soup

Step 1: Sauté the Aromatics

Begin by warming the olive oil in a large pot set over medium heat. Add the diced onion and cook gently for about five minutes until it softens and turns translucent. This step is key since it builds the flavor base by mellowing the natural sweetness of the onion. Then stir in the garlic and continue cooking for an additional minute, allowing the aroma to fill your kitchen and kick-start the flavor development.

Step 2: Build Depth with Herbs and Tomato Paste

Next, add the tomato paste along with the freshly chopped oregano and thyme to your pot. Let these ingredients cook together for one to two minutes, stirring frequently. This step blooms the herbs and caramelizes the tomato paste, intensifying the savory and herbaceous notes that give the soup its distinctive Mediterranean character.

Step 3: Add Bulk and Broth

Time to bring in the hearty components! Stir in the sliced sundried tomatoes, rinsed chickpeas, orzo, and vegetable stock. Increase the heat and bring everything to a gentle boil before reducing to a simmer. The orzo needs about 10 to 12 minutes to soften, allowing it to absorb the flavors of the broth and meld with the other ingredients.

Step 4: Finish with Green Olives, Coconut Cream, and Spinach

Once the orzo is tender, fold in the green olives, coconut cream, and roughly torn baby spinach. Give the soup a few minutes for the spinach to wilt just right and the olives to warm through, which bursts their flavor throughout each spoonful. At this stage, taste your soup and adjust the seasoning with salt and black pepper if needed. Your Green Olive Soup is now ready to warm and delight!

How to Serve Green Olive Soup

Garnishes

A sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil brightens up the soup’s presentation and adds an extra layer of freshness. For a touch of indulgence, you can also add a spoonful of vegan yogurt or a few shavings of sharp Parmesan if you’re not keeping it vegan. These simple touches elevate the serving experience and add lovely texture contrasts.

Side Dishes

Green Olive Soup pairs beautifully with crusty artisan bread or garlic toasts to soak up its luscious broth. A crisp green salad on the side with lemon vinaigrette complements the rich creaminess perfectly and keeps the meal light yet satisfying. You can also serve it alongside a plate of roasted vegetables or a grain salad for a heartier spread.

Creative Ways to Present

For an elegant dinner party, serve the soup in small, rustic bowls or espresso cups as an appetizer. Garnish each portion with a few halved green olives and a delicate herb sprig for visual appeal. You can also blend a portion of the soup until smooth for a creamy variation and swirl in a bit of pesto or chili oil on top for a vibrant, gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftover Green Olive Soup keeps well in an airtight container stored in the refrigerator for up to 3 days. The flavors meld even more after resting, making leftovers just as delightful as the first serving. Give it a good stir before reheating to reincorporate any separated ingredients.

Freezing

This soup freezes wonderfully, making it a great option for meal prep. Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty zip-top bags. Freeze for up to two months. To thaw, place in the refrigerator overnight or defrost gently on the stove over low heat.

Reheating

When reheating, warm the soup slowly over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, thin it with a splash of vegetable stock or water to get back to your desired consistency. Fresh greens like spinach can be added during reheating if you want to brighten up leftover portions.

FAQs

Can I use black olives instead of green olives?

While black olives will lend a different flavor and color, green olives offer a distinctive tangy and salty profile that defines this soup. If you substitute, expect a milder, slightly sweeter taste. Feel free to experiment, but green olives deliver the classic punch.

Is this soup vegan and gluten-free?

This Green Olive Soup is naturally vegan thanks to its plant-based ingredients. However, orzo contains gluten, so you can substitute with gluten-free pasta or rice if needed to accommodate dietary restrictions without sacrificing texture.

Can I add protein to make it more filling?

Absolutely! Chickpeas already add protein, but you could boost it further with cooked lentils, white beans, or even diced tofu. Adding protein-rich elements complements the soup’s hearty nature and keeps it satisfying for meals.

What can I use instead of coconut cream?

If coconut cream isn’t your favorite or you need a dairy-free alternative, try using cashew cream or a plant-based yogurt. These provide similar creaminess and help mellow the soup’s briny flavors beautifully.

How spicy is the Green Olive Soup?

This soup is not spicy by nature—it highlights savory, herbal, and tangy flavors instead. However, if you prefer a little heat, you can add crushed red pepper flakes or a dash of hot sauce during cooking or at the table to suit your taste.

Final Thoughts

This Green Olive Soup is truly one of those special dishes that feels sophisticated yet welcoming on any day. Its bright, layered flavors and comforting textures make it perfect for sharing with friends or savoring as a nutritious solo lunch. I hope you enjoy making and eating this soup as much as I do—it’s a wonderful way to bring a splash of Mediterranean sunshine right into your kitchen!

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