Green Olive Soup with Olive Oil Recipe

There is something truly magical about a bowl of Green Olive Soup with Olive Oil. This vibrant, velvety soup blends the briny punch of green olives with the lush richness of quality olive oil, creating a dish that’s at once comforting and sophisticated. The combination of fresh herbs, creamy white beans, and a touch of lemon juice lifts this soup to an extraordinary level, making it the perfect appetizer or light meal that will have your guests asking for seconds. If you love Mediterranean flavors and crave a unique, nourishing dish, this green olive soup is destined to become one of your all-time favorites.

Ingredients You’ll Need

The brilliance of this soup lies in how simple yet essential the ingredients are. Each one contributes distinct layers of flavor, texture, and color, working harmoniously to create that unforgettable taste sensation.

• Olive oil: Adds the Mediterranean flair and deepens the overall flavor with its fruity richness.
• Yellow onion and garlic: These aromatics form the flavorful base, sautéed until soft and fragrant.
• Parsley and thyme: Fresh or dried herbs provide a verdant, herby brightness that elevates the soup.
• Green olives: The star ingredient, delivering that iconic briny and slightly tangy burst with every spoonful.
• White beans: A fantastic plant-based protein that also gives the soup its lush, creamy texture without any cream.
• Red bell pepper (optional): Offers a subtle sweetness and a pleasant crunch that complements the olives.
• Vegetable stock: Creates a rich, savory base for the soup. Feel free to substitute with mushroom or chicken stock for different flavor profiles.
• Water: Used to balance the saltiness from jarred olives, ensuring the soup stays perfectly seasoned.
• Lemon juice: The finishing touch that brightens and rounds off all the savory flavors beautifully.

How to Make Green Olive Soup with Olive Oil

Step 1: Sauté Aromatics

Start by heating a generous glug of olive oil in a large pot over medium heat. Add diced yellow onion and cook until it becomes translucent and soft, about 5-7 minutes. Then stir in minced garlic along with parsley and thyme, cooking for another minute until the aroma fills your kitchen. This aromatic base is what will make your soup sing and set the stage for all the flavors to build upon.

Step 2: Add Main Ingredients

Next, toss in your green olives and white beans, stirring them gently to coat with the infused olive oil and herbs. Pour in the vegetable stock and just enough water to thin out the broth, balancing that salty bite from the olives. If you like, add diced red bell pepper at this point but leave it for the last 5-10 minutes of cooking if you want to preserve some crunch. Bring the pot to a rolling boil, then reduce the heat and let everything simmer together for 15 to 20 minutes, allowing all the flavors to mingle and deepen.

Step 3: Blend to Perfection

Using an immersion blender, puree the soup directly in the pot until you reach your preferred consistency. Some folks like it chunky, with bits of olive and bean visible, while others prefer a silky smooth texture. If you don’t have an immersion blender, transfer the soup carefully to a regular blender in batches. The white beans turn the soup wonderfully creamy, making dairy unnecessary.

Step 4: Finish with Lemon

Don’t skip this step! Stir in fresh lemon juice – it’s a game-changer that brightens the flavors and balances the brininess of the olives. If you want to be extra indulgent, drizzle a bit more olive oil right before serving and sprinkle a few fresh herbs on top for a beautiful presentation.

How to Serve Green Olive Soup with Olive Oil

Garnishes

Fresh herbs like parsley or thyme complement the natural herbaceous notes in the soup and add a lovely pop of color. A drizzle of good quality olive oil enhances the smooth mouthfeel, while a sprinkle of freshly cracked black pepper adds subtle spice. You can also add a dollop of plant-based cream or yogurt for an added touch of luxury.

Side Dishes

This soup pairs wonderfully with crusty rustic bread or warm soup pasta shapes like orzo or stellini, which can be stirred right in or served on the side. It’s satisfying enough to serve as a light meal but can also act as a flavorful starter to a Mediterranean-inspired dinner spread, alongside a fresh salad or roasted vegetables.

Creative Ways to Present

For something impressive, serve the soup in individual small bowls topped with toasted nuts like almonds or walnuts for crunch. Herb-infused olive oil drizzled just before serving adds an aromatic flourish. Alternatively, spoon the soup into hollowed-out bread bowls for that cozy, rustic vibe that’s perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

After cooking, allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days, making it a perfect make-ahead option for busy weeknights or quick lunches. Just give it a good stir before reheating.

Freezing

Green Olive Soup with Olive Oil freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion. It will keep its fresh flavor for up to 3 months in the freezer. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

Warm the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of water or stock to bring it back to your desired consistency. Reheat until hot but avoid boiling vigorously to preserve the delicate olive flavors.

FAQs

Can I use black olives instead of green olives?

Absolutely! Black olives give a slightly different, sweeter flavor profile, but they work well as a substitute. You might want to adjust the seasoning slightly since black olives tend to be milder.

Is this soup vegan and gluten-free?

Yes, this Green Olive Soup with Olive Oil is naturally vegan and gluten-free, particularly when made with vegetable stock. Just double-check your stock ingredients if you buy pre-made.

Can I make this soup without white beans?

The white beans are key for creaminess and protein, but if you’re allergic or out of beans, you can try substituting with cooked potatoes or cauliflower for texture. The soup won’t be quite as creamy but will still taste delicious.

What type of olive oil is best for this soup?

Using a good quality extra virgin olive oil is ideal because its fruity, peppery notes complement the olives beautifully. Avoid light or refined oils as they don’t have the same depth of flavor.

How long does the soup keep after blending?

The soup stays fresh and flavorful for 3-4 days in the fridge once blended. If you plan to keep it longer, freezing is your best bet to preserve the vibrant taste.

Final Thoughts

There’s genuine joy in creating and savoring a bowl of Green Olive Soup with Olive Oil. Its unique combination of briny, creamy, and herby flavors feels like a warm Mediterranean hug on chilly days. Whether you’re whipping it up for a dinner party or a cozy night in, this soup promises a deliciously memorable experience. Give it a try — I’m certain it will become one of your cherished recipes too!

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