As the chill of autumn sets in, my thoughts inevitably drift towards bowls of cozy comfort. This is precisely the moment when my Creamy Green Olive Soup makes a grand entrance, a luscious embrace of warmth that feels like coming home. With its delightful medley of briny green olives, fragrant herbs, and rich sundried tomatoes, this vegan recipe is not just a meal—it’s a hug in a bowl! It’s quick to whip up for busy weeknights, yet special enough to impress at gatherings. Plus, it’s gluten-free with just a few simple adjustments. Who wouldn’t want to scoop up a comforting spoonful of Mediterranean goodness? Ready to discover how easy it is to make this heartwarming dish? Let’s dive into the recipe!
Why is Green Olive Soup a Must-Try?
Unforgettable Flavor: This soup bursts with the briny goodness of olives, balanced perfectly by sweet sundried tomatoes and fragrant herbs.
Quick and Easy: With minimal prep and cook time, it’s a weeknight winner that doesn’t compromise on taste.
Vegan and Gluten-Free: Enjoy a heartwarming bowl that caters to various dietary needs—perfect for anyone craving comfort.
Crowd-Pleasing Appeal: Whether it’s for a cozy family dinner or a gathering with friends, this dish is always a conversational starter that impresses!
Versatile Options: Swap out orzo for rice or use cannellini beans for a creamy touch, making it adaptable to your pantry. You can even serve it alongside crusty bread or crackers for a delightful meal!
Green Olive Soup Ingredients
For the Soup Base
• Olive oil – Use high-quality extra virgin olive oil for the best flavor in your green olive soup.
• Onion – Adds a natural sweetness and depth of flavor when sautéed to perfection.
• Garlic – Enhances the savory notes, making your soup irresistibly fragrant.
• Tomato paste – Contributes a deep, rich flavor that complements the brininess of the olives.
• Fresh oregano and thyme – Bring aromatic freshness; dried herbs work just as well if fresh ones are unavailable.
For the Heartiness
• Green olives – The star of the soup, offering a briny, tangy kick; ensure they are pitted and halved for easy eating.
• Sundried tomatoes – Add a touch of sweetness and chewy texture; chop finely for an even flavor distribution.
• Chickpeas – Provide plant-based protein and a hearty texture; convenient canned varieties work great.
• Orzo – Tiny pasta that absorbs the soup’s delightful flavors; substitute with rice if preferred.
For Creaminess
• Coconut cream – Delivers a luxurious creaminess without overwhelming the olive flavor; cashew cream is a great alternative.
• Baby spinach – Adds a fresh touch at the very end; tearing it helps it incorporate beautifully.
For Seasoning
• Salt and pepper – Always add to taste to enhance the overall deliciousness of your dish.
Step‑by‑Step Instructions for Green Olive Soup
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of high-quality extra virgin olive oil over medium heat. Add one diced onion and sauté for about 5 minutes until it becomes soft and translucent, stirring occasionally to prevent sticking. The onion should be fragrant and lightly golden, setting a flavorful base for your green olive soup.
Step 2: Add Garlic
Next, toss in 3 cloves of minced garlic and cook for an additional minute. Stir frequently until the garlic releases its aromatic scent, taking care not to let it brown. This fragrant step enhances the savory depth of your creamy green olive soup, making your kitchen smell irresistibly delicious.
Step 3: Incorporate Tomato Paste and Herbs
Stir in 2 tablespoons of tomato paste along with 1 teaspoon each of fresh oregano and thyme. Cook for 1-2 minutes, stirring well to meld the flavors together. The tomato paste should darken slightly, creating a rich flavor profile that will complement the briny green olives perfectly as you move forward.
Step 4: Add Remaining Ingredients
Incorporate 1 cup of chopped sundried tomatoes, 1 can of drained and rinsed chickpeas, and 1 cup of orzo pasta into the pot. Pour in 4 cups of vegetable stock, then bring the mixture to a boil. The vibrant colors and enticing aromas will fill your kitchen while the orzo absorbs all the wonderful flavors of the green olive soup.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 10-12 minutes, stirring occasionally until the orzo is tender. You’ll know it’s ready when the pasta is cooked through and the soup has thickened slightly, creating a comforting, hearty consistency.
Step 6: Final Touches
Stir in 1 cup of halved green olives, 1 cup of coconut cream, and 2 cups of baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through. This final step enriches your green olive soup with creaminess and vibrant green color, resulting in a hearty vegan comfort dish!
Step 7: Adjust Seasoning and Serve
Taste your soup and adjust seasoning with salt and pepper as needed. Serve the green olive soup warm in bowls, perhaps alongside crusty bread or crackers for a delightful dining experience. The comforting aromas and flavors will surely make this soup a beloved addition to your culinary repertoire.
Green Olive Soup Variations & Substitutions
Feel free to get creative with this recipe—there are so many ways to customize it to suit your tastes!
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Creamy Twist: Substitute coconut cream with cashew cream for a different type of richness. The nutty flavor complements the olives beautifully.
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Grain Swap: Use quinoa instead of orzo for a gluten-free option. This will offer a nutty flavor and a delightful texture contrast.
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Flavor Boost: Add a splash of lemon juice or zest for a bright, zesty note that elevates the soup’s overall freshness.
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Hearty Choices: Swap chickpeas for cannellini beans for an even creamier mouthfeel. They integrate well and amp up the heartiness!
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Spicy Kick: For those who enjoy heat, toss in some red pepper flakes or diced jalapeños. They give your soup an exciting twist!
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Fresh Herbs: Experiment with different herbs like basil or parsley to change the aromatic profile while retaining that Mediterranean essence.
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Veggie Varieties: Add diced zucchini or carrots for more texture and nutrition. They’ll complement the creaminess while enhancing flavor and color.
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Broth Base: For a deeper flavor, use homemade vegetable broth instead of store-bought. If you love soups, consider trying this with a hearty Pot Pie Soup or a flavorful Sausage Potato Soup for inspiration!
Each variation invites you to create something new while keeping the heart of this delicious Green Olive Soup intact. Have fun and enjoy the journey of flavors!
Make Ahead Options
These Green Olive Soup meal prep tips are game-changers for busy home cooks! You can dice the onion and garlic and store them in the fridge for up to 3 days. Additionally, you can combine the tomato paste, oregano, thyme, sundried tomatoes, chickpeas, and orzo in a bowl and refrigerate this mixture for up to 24 hours to streamline cooking. When you’re ready to enjoy your green olive soup, simply sauté the aromatics, add the prepped mixture with vegetable stock to the pot, and proceed as directed. This way, you’ll enjoy a comforting meal with minimal effort, retaining freshness and flavor just as if you made it that day!
How to Store and Freeze Green Olive Soup
Fridge: Store leftover green olive soup in an airtight container for up to 3 days. This keeps the flavors fresh and ready for your next cozy meal.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Allow it to cool completely before sealing to maintain its creamy texture.
Reheating: Thaw overnight in the fridge for the best results. Reheat gently on the stove over low heat, adding a splash of vegetable stock if needed to restore creaminess.
Serving Tips: Consider cozying up the reheated soup with a sprinkle of fresh herbs or a drizzle of olive oil for an extra flavor boost!
Tips for the Best Green Olive Soup
Quality Matters: Use high-quality extra virgin olive oil to elevate the flavor; it’s the foundation of your green olive soup.
Watch the Heat: Sauté onions and garlic over low to medium heat, preventing them from burning and allowing sweetness to develop.
Even Distribution: Chop sundried tomatoes finely for even flavor throughout; it prevents clumps in your creamy green olive soup.
Don’t Rush: Let the soup simmer gently to meld flavors, ensuring the orzo cooks perfectly and contributes to the overall heartiness.
Storage Savvy: Store leftovers in the fridge and reheat gently; the flavors improve as they meld together overnight!
Taste and Adjust: Always taste before serving; adjusting salt and pepper will enhance the richness and comfort of your delicious soup.
What to Serve with Green Olive Soup
As you prepare to indulge in this creamy delight, consider some equally comforting and delicious companions to create a wholesome meal experience.
- Crusty Baguette: The perfect vehicle for soupy goodness, this warm, crusty bread will soak up those rich flavors beautifully.
- Simple Green Salad: A fresh mix of greens with a tangy vinaigrette adds a refreshing crunch, balancing the creamy texture of the soup.
- Garlic Toast: Crispy, buttery slices of bread with a hint of garlic bring an irresistible crunch to your dining experience, complementing each spoonful.
- Roasted Vegetables: Seasoned and caramelized, these add a hearty element and depth of flavor, enhancing the Mediterranean feel of the meal.
- Toasted Croutons: Sprinkle these over your soup for added texture; their crunch contrasts wonderfully with the creamy consistency.
- Chickpea Salad: A bright salad made with chickpeas, cucumber, and a lemon-tahini dressing mirrors the soup’s main ingredient, creating harmony on your plate.
- White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio serves as a light, crisp partner to cut through the creamy soup, enhancing your dining experience.
- Dark Chocolate Squares: For a sweet finish, a small bite of rich dark chocolate offers a delightful contrast to the savory soup, rounding out the meal perfectly.
- Coconut Macaroons: These sweet treats echo the coconut cream in your soup and bring a chewy texture that complements the comforting meal.
Green Olive Soup Recipe FAQs
What type of green olives should I use?
I recommend using pitted green olives, like Castelvetrano or Kalamata, as they have a delightful flavor that pairs beautifully with the soup. Make sure they are well-ripened for the best briny kick—look for ones with a vibrant green color and without dark spots.
How should I store leftover green olive soup?
Store leftover green olive soup in a sealed container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing to retain its delicious flavors. When you’re ready to indulge again, simply reheat gently on the stove!
Can I freeze green olive soup and how?
Absolutely! To freeze your green olive soup, allow it to cool completely. Then, pour the soup into freezer-safe containers, leaving a little space at the top for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight, then gently reheat on the stove, adding a splash of vegetable stock if necessary.
What if my soup is too thick after cooking?
If your green olive soup turns out too thick, don’t worry! Simply add a little vegetable stock or water to reach your desired consistency. Gently reheat the soup over low heat, stirring until the liquid is well incorporated.
Is this soup suitable for those with nut allergies?
Yes! This green olive soup is nut-free as it uses coconut cream for creaminess. However, always double-check your coconut cream to ensure it was processed in a nut-free facility if you have severe allergies.
Can I make this recipe gluten-free?
Yes! To make your green olive soup gluten-free, simply substitute the orzo with gluten-free pasta or rice. Be mindful of the cooking time as it may vary depending on the pasta you choose. Enjoy a comforting bowl of goodness without the gluten!
Green Olive Soup – A Cozy Vegan Delight to Warm Your Soul
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add 3 cloves of minced garlic and cook for an additional minute, stirring frequently.
- Stir in 2 tablespoons of tomato paste and 1 teaspoon each of fresh oregano and thyme. Cook for 1-2 minutes, stirring well.
- Incorporate 1 cup of chopped sundried tomatoes, 1 can of drained chickpeas, and 1 cup of orzo. Pour in 4 cups of vegetable stock and bring to a boil.
- Once boiling, reduce the heat to low, cover, and let the soup simmer for 10-12 minutes.
- Stir in 1 cup of halved green olives, 1 cup of coconut cream, and 2 cups of baby spinach. Cook for an additional 2-3 minutes until spinach wilts.
- Adjust seasoning with salt and pepper to taste. Serve warm in bowls.
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