Looking to elevate your soup game with something unexpected? This Green Olive Soup blends the bold, tangy flavor of green olives with a smooth, herb-infused broth for a unique and memorable dish. It’s vegetarian, Mediterranean-diet friendly, and ready in under 30 minutes.
Whether you’re craving a comforting lunch or want to impress your dinner guests with something new, this soup is a flavor bomb like no other.
Why You’ll Love This Recipe
- Unexpectedly delicious: a soup based on green olives? Yes—and it works beautifully.
- Quick and easy: ready in 30 minutes or less, perfect for busy weeknights.
- Diet-friendly: vegetarian, and easily made vegan or gluten-free.
- Perfect for cooler months: warm, tangy, comforting—ideal for fall and winter.
Serve it with crusty bread and a simple salad, or keep it light and let the soup shine on its own. Either way, you’ll be hooked.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 small potato (or sweet potato), peeled and cubed
- 4 cups (1 liter) vegetable broth
- ¾ cup green olives (pitted and sliced – Castelvetrano or Manzanilla work best)
- ½ tsp dried thyme (or 1 tbsp fresh thyme)
- 1 bay leaf
- ½ cup heavy cream or plant-based cream (optional)
- Salt and freshly cracked black pepper, to taste
- Fresh parsley or cilantro, for garnish
- Crusty bread or croutons, to serve (optional)
How to Make It
Step 1 – Sauté the aromatics:
In a large saucepan, heat olive oil over medium heat. Add chopped onion, garlic, and celery. Sauté for 3–4 minutes until soft and fragrant.
Step 2 – Add potatoes and herbs:
Stir in the potato cubes, thyme, and bay leaf. Cook for another minute, stirring occasionally.
Step 3 – Add the broth:
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until the potatoes are fork-tender.
Step 4 – Add the olives:
Stir in the sliced green olives. Simmer for 5 more minutes so the flavors can blend.
Step 5 – Blend (optional):
Remove the bay leaf. For a creamy texture, use an immersion blender to blend the soup until smooth. Or leave it chunky for a rustic version.
Step 6 – Add cream (optional):
Stir in the cream if using. Taste and season with salt and pepper as needed.
Step 7 – Serve hot:
Top with fresh herbs and serve with warm crusty bread or croutons.
Pro Tips
- Go vegan by using a dairy-free cream (such as oat, almond, or cashew) for a creamy vegan option.
- Control saltiness by choosing low-sodium broth if your olives are very salty. Adjust seasoning at the end.
- Use Castelvetrano olives for a mild, buttery flavor or Manzanilla for a tangier bite.
- If you prefer a more textured soup, skip blending altogether.
This Green Olive Soup is an unexpected twist on classic soup recipes, perfect for anyone who loves bold flavors and simple, wholesome ingredients. Pin it now and enjoy a comforting new favorite for lunch or dinner!
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