Green Olive Soup is a bright and tasty dish that warms you up on chilly days. This soup is made with green olives, creamy broth, and fresh herbs, bringing a zing you won’t forget!
It’s perfect for a quick lunch or dinner, and hey, who knew soup could be this flavorful? I love tossing in some crusty bread for a dip—it makes it even better!
Key Ingredients & Substitutions
Green Olives: These are the stars of the soup! Look for pitted green olives for ease. If you’re not a fan, try using black olives for a milder flavor or even roasted red peppers for a sweet twist.
Onion: A small onion adds a nice base flavor. If you’re short on onions, shallots or leeks can work well. They offer a similar sweetness and depth.
Cream: Heavy cream gives richness, but coconut milk is a great dairy-free alternative. For a lighter option, try half-and-half or plain yogurt stirred in at the end.
Spices: Turmeric provides color and flavor. If you don’t have it, saffron or curry powder can serve as alternatives. Paprika gives a touch of smokiness; sweet paprika works too if you want less spice.
How Do I Get the Right Texture When Blending the Soup?
The key to a great texture lies in how you blend the soup. You want some chunks of olives for that delightful bite while still achieving a creamy base. An immersion blender is perfect here, as it lets you control the texture easily.
- Blend for just a few seconds, then check the texture. If using a regular blender, pulse gently and don’t over-blend.
- Return unblended soup to the pot, and stir to combine before adding the cream.
This way, your soup will have a lovely variety of textures that complements the creamy broth and bold flavors! Enjoy your cooking!
Delicious Green Olive Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 cups green olives, pitted and sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk (for creaminess)
- 2 tbsp olive oil
- 1 tsp turmeric (for yellow color and mild earthy flavor)
- 1 tsp paprika (for a smoky hint, plus garnish)
- Salt and black pepper to taste
- Fresh herbs such as oregano or thyme for garnish
Optional:
- Bread slices on the side
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prepare and about 30 minutes to cook. You’ll need a total of about 40 minutes to enjoy this warm and creamy green olive soup!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. This step adds a lovely depth of flavor to your soup.
2. Add Garlic and Spices:
Next, add the minced garlic to the pot and cook for another minute until it’s fragrant. Then stir in the turmeric and paprika—this allows the spices to release their full flavor into the oil, so let them cook for about 1 minute.
3. Mix in Olives:
Once the spices are aromatic, add the sliced green olives and give everything a good stir, ensuring the olives are well-coated with the oil and spices.
4. Pour in the Broth:
Now, it’s time to add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This will allow all those lovely flavors to meld together.
5. Blend the Soup:
Using an immersion blender, blend the soup until it’s mostly smooth, but make sure to leave some chunks of olives for texture. If you don’t have an immersion blender, carefully transfer portions to a regular blender, blend, and then return the smooth soup to the pot.
6. Add Creaminess:
Stir in the heavy cream or coconut milk, and gently heat the soup without boiling. This adds a creamy consistency that perfectly complements the briny olives.
7. Season to Taste:
Finally, season the soup generously with salt and black pepper to suit your taste preferences!
8. Serve and Enjoy:
Ladle the warm soup into bowls, garnish with your choice of fresh herbs and a sprinkle of paprika for a pop of color. Serve alongside crusty bread, if desired, and enjoy your comforting bowl of green olive soup!
Can I Use Other Types of Olives?
Absolutely! While green olives bring a tangy flavor, you can substitute with black olives for a milder taste. If you prefer something sweeter, roasted red peppers can also be a delicious alternative.
Can I Make This Soup Dairy-Free?
Yes, simply substitute the heavy cream with coconut milk, which adds creaminess without any dairy. You can also use almond milk or cashew cream, but keep in mind that the flavor will be a bit different.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add vegetables like spinach, kale, or even diced potatoes for added nutrition. Just chop them small and add them when you add the broth, letting them cook until tender.