Green Olive Soup

This Green Olive Soup is the kind of recipe that surprises you in the best possible way. Briny green olives, tender orzo, hearty chickpeas, and fresh herbs come together in a creamy, comforting broth that feels like a warm hug on a chilly day. It’s cozy, nourishing, and packed with bold Mediterranean flavors, making it perfect for weeknight dinners, relaxed weekend lunches, or whenever you’re craving something soothing yet a little different. If you love Italian-inspired comfort food with a plant-based twist, this soup is about to become a favorite.

Why You’ll Love This Recipe

• Rich, creamy, and comforting without any dairy
• Naturally vegan and packed with plant-based protein
• Bold, savory flavor from olives, herbs, and sun-dried tomatoes
• Easy to make in one pot
• Perfect for meal prep and leftovers

Ingredients

• Olive oil: Forms the flavorful base for sautéing and adds richness
• Onion: Builds sweetness and depth in the soup
• Garlic cloves: Add warmth and aromatic flavor
• Tomato paste: Deepens the savory, umami notes
• Fresh oregano: Brings a classic Italian herbal aroma
• Fresh thyme: Adds earthy, slightly minty undertones
• Sun-dried tomatoes: Provide concentrated sweetness and tang
• Chickpeas: Make the soup hearty, filling, and protein-rich
• Orzo: Gives the soup a comforting, pasta-like texture
• Vegetable stock: Creates a savory, balanced broth
• Green olives: The star ingredient, adding briny, bold flavor
• Coconut cream: Makes the soup luxuriously creamy
• Baby spinach: Adds freshness and extra nutrients
• Salt and black pepper: Enhance and balance all the flavors

How to Make Green Olive Soup

Step 1: Build the Flavor Base

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. This step sets the foundation for a flavorful soup.

Step 2: Add Aromatics

Stir in the chopped garlic and cook for about 1 minute until fragrant. Add the tomato paste, fresh oregano, and thyme, and cook for another 1–2 minutes to let the flavors bloom and the tomato paste caramelize slightly.

Step 3: Simmer the Soup

Add the sun-dried tomatoes, chickpeas, orzo, and vegetable stock. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10–12 minutes, or until the orzo is tender. Tip: Stir occasionally to prevent the orzo from sticking to the bottom.

Step 4: Finish and Serve

Stir in the green olives, coconut cream, and baby spinach. Cook for another 2–3 minutes, just until the spinach wilts and the olives are warmed through. Taste and adjust seasoning with salt and freshly ground black pepper. Serve hot and enjoy.

Tips for Success

• Use good-quality green olives for the best flavor
• Don’t overcook the orzo, as it will continue to soften in the broth
• Add extra vegetable stock if the soup thickens too much
• Taste before adding salt, since olives and sun-dried tomatoes are naturally salty

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Recipe Variations

• Extra Creamy Green Olive Soup: Add an extra splash of coconut cream or blend a small portion of the soup
• Low-Carb Version: Replace orzo with cauliflower rice or zucchini noodles
• Spicy Twist: Add red chili flakes or a pinch of cayenne
• Herb Swap: Use fresh basil or parsley instead of oregano and thyme

Serving Suggestions

Serve this green olive soup with crusty bread, garlic toast, or warm pita for dipping. A simple side salad with lemon vinaigrette pairs beautifully with the creamy, briny flavors. For extra indulgence, drizzle a little olive oil on top before serving.

FAQs

Can I make green olive soup ahead of time?

Yes, this soup stores very well and tastes even better the next day as the flavors develop.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3–4 days.

Can I freeze this soup?

Yes, but keep in mind that the orzo may soften slightly after thawing. Freeze for up to 2 months.

Can I use another pasta instead of orzo?

Absolutely. Small pasta shapes like ditalini or small shells work well.

Is this soup kid-friendly?

Yes, but if kids are sensitive to strong flavors, you can reduce the amount of olives slightly.

Final Thoughts

This Green Olive Soup is proof that simple ingredients can create deeply comforting and memorable meals. Creamy, savory, and full of Mediterranean character, it’s a recipe you’ll want to make again and again. Give it a try, customize it to your taste, and don’t forget to share how it turned out—you might just discover your new favorite cozy soup.

Print