Green Olive Soup

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Green Olive Soup

Dinner Ideas

If you’re a fan of briny, bold flavors and cozy bowls of comfort, this Green Olive Soup is a must-try. It’s a Mediterranean-inspired soup that’s creamy, savory, and layered with the rich, salty punch of green olives. Balanced with potatoes, aromatic herbs, and a hint of lemon, it’s a unique yet simple dish that feels both rustic and refined.

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Why You’ll Love This Recipe
Bold & Unique Flavor – Briny olives meet creamy potato base.
Simple Ingredients – Pantry-friendly and budget-conscious.
Vegetarian-Friendly – Hearty and satisfying without meat.
One-Pot Wonder – Minimal cleanup, maximum comfort.
Great for All Seasons – Light enough for spring, comforting for winter.

Ingredients You’ll Need

For the Soup:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1 medium carrot, chopped
  • 3 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1 tsp dried thyme or oregano
  • 1 liter (4 cups) vegetable broth
  • 100 g (¾ cup) green olives, pitted and sliced
  • Salt and black pepper, to taste
  • Juice of ½ lemon (adjust to taste)

Optional Add-Ins:

  • 2 tbsp cream or Greek yogurt (for a silky texture)
  • 1 handful spinach or kale (stirred in at the end)
  • Crushed red pepper flakes (for a little heat)
  • Chopped parsley or dill (for garnish)

Tools You’ll Need
Large soup pot
Ladle
Blender or immersion blender (optional)
Cutting board & knife
Zester or juicer (for lemon)

Step-by-Step Instructions

Step 1: Sauté the Base Veggies

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, celery, carrot, and garlic. Cook for 5–7 minutes until softened.
  3. Stir in the thyme or oregano for 1 more minute.

Step 2: Add Potatoes & Broth

  1. Add diced potatoes, bay leaf, and vegetable broth.
  2. Bring to a boil, then reduce to a simmer.
  3. Cook for 15–20 minutes, or until potatoes are fork-tender.

Step 3: Add Olives & Blend (Optional)

  1. Stir in sliced green olives and simmer for 5 minutes.
  2. For a smooth soup: remove the bay leaf and blend part or all of the soup.
  3. For a chunkier texture: keep it rustic and unblended.

Step 4: Finish & Season

  1. Stir in lemon juice and optional cream or yogurt.
  2. Add salt and pepper to taste.
  3. For added greens, stir in chopped spinach or kale and cook 2–3 minutes more.

Step 5: Serve & Garnish

  1. Ladle soup into bowls.
  2. Garnish with chopped parsley or dill, extra olives, or red pepper flakes if desired.
  3. Serve with crusty bread or warm pita.

Tips for a Perfect Green Olive Soup
Use Good-Quality Olives – Spanish or Sicilian green olives add the best flavor.
Balance the Brine – Lemon and herbs help round out the saltiness.
Control Texture – Blend fully for a velvety soup, or mash slightly for rustic charm.
Adjust Creaminess – Add more broth for thinner soup, more cream/yogurt for richness.
Let It Rest – Flavors deepen after sitting, so leftovers are even better.

Serving Suggestions
With Toasted Bread – Try garlic crostini or focaccia.
Alongside a Salad – A tomato or cucumber salad pairs beautifully.
With Roasted Chickpeas – Add crunch and protein.
As a Starter – Begin a Mediterranean meal with a bold, warm bite.
For a Light Dinner – Satisfying without being heavy.

How to Store & Reheat

Store:
Refrigerate in an airtight container for up to 4 days.

Freeze:
Let cool completely and freeze for up to 2 months. Thaw in the fridge overnight.

Reheat:
Stovetop: Warm over medium heat until hot.
Microwave: Heat in short intervals, stirring occasionally.

Frequently Asked Questions

  1. What kind of olives should I use?
    Spanish green olives are ideal. Avoid stuffed or overly flavored ones.
  2. Can I make it creamy without dairy?
    Yes! Blend with a cooked potato base and use plant-based yogurt or oat cream.
  3. Is this soup salty?
    It has a salty profile due to olives—balance with lemon and add salt last.
  4. Can I add protein?
    Yes—chickpeas or white beans work great for a boost.

Final Thoughts
This Green Olive Soup is a standout dish—simple, bold, and incredibly comforting. Whether you’re a lifelong olive lover or just want to try something new, this soup offers a balance of briny richness and cozy textures that’ll warm you from the inside out.

Serve it with bread, share it with friends, and let the Mediterranean flavors shine.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cuisine: Mediterranean-Inspired

Nutritional Information (Per Serving, 1 of 4):
Calories: 260 | Protein: 5g | Carbs: 28g | Fat: 14g | Fiber: 4g | Sodium: 720mg

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Green Olive Soup

Green Olive Soup


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  • Author: Evelyn
  • Total Time: 40 minutes

Description

If you’re a fan of briny, bold flavors and cozy bowls of comfort, this Green Olive Soup is a must-try. It’s a Mediterranean-inspired soup that’s creamy, savory, and layered with the rich, salty punch of green olives. Balanced with potatoes, aromatic herbs, and a hint of lemon, it’s a unique yet simple dish that feels both rustic and refined.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest savory and comforting soups you’ll love.


Ingredients

Scale

For the Soup:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 2 stalks celery, diced

  • 1 medium carrot, chopped

  • 3 medium potatoes, peeled and diced

  • 1 bay leaf

  • 1 tsp dried thyme or oregano

  • 1 liter (4 cups) vegetable broth

  • 100 g (¾ cup) green olives, pitted and sliced

  • Salt and black pepper, to taste

  • Juice of ½ lemon (adjust to taste)

Optional Add-Ins:

  • 2 tbsp cream or Greek yogurt (for a silky texture)

  • 1 handful spinach or kale (stirred in at the end)

  • Crushed red pepper flakes (for a little heat)

  • Chopped parsley or dill (for garnish)


Instructions

Step 1: Sauté the Base Veggies

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion, celery, carrot, and garlic. Cook for 5–7 minutes until softened.

  3. Stir in the thyme or oregano for 1 more minute.

Step 2: Add Potatoes & Broth

  1. Add diced potatoes, bay leaf, and vegetable broth.

  2. Bring to a boil, then reduce to a simmer.

  3. Cook for 15–20 minutes, or until potatoes are fork-tender.

Step 3: Add Olives & Blend (Optional)

  1. Stir in sliced green olives and simmer for 5 minutes.

  2. For a smooth soup: remove the bay leaf and blend part or all of the soup.

  3. For a chunkier texture: keep it rustic and unblended.

Step 4: Finish & Season

  1. Stir in lemon juice and optional cream or yogurt.

  2. Add salt and pepper to taste.

  3. For added greens, stir in chopped spinach or kale and cook 2–3 minutes more.

Step 5: Serve & Garnish

  1. Ladle soup into bowls.

  2. Garnish with chopped parsley or dill, extra olives, or red pepper flakes if desired.

  3. Serve with crusty bread or warm pita.

Notes

Use Good-Quality Olives – Spanish or Sicilian green olives add the best flavor.
Balance the Brine – Lemon and herbs help round out the saltiness.
Control Texture – Blend fully for a velvety soup, or mash slightly for rustic charm.
Adjust Creaminess – Add more broth for thinner soup, more cream/yogurt for richness.
Let It Rest – Flavors deepen after sitting, so leftovers are even better.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Cuisine: Mediterranean-Inspired

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