This green olive soup is surprisingly flavorful and just the perfect bowl of comfort food to enjoy on a chilly day. With briny olives, fresh herbs and sun-dried tomatoes in a creamy broth, this soup simply feels like a warm hug!
If you haven't tried olives in soup, you're seriously missing out, but fear not, this recipe is here to change that!
It's the perfect thing to whip up when you've got a jar of green olives sitting in the fridge just begging to be used.
This green olive soup is ridiculously easy to make, hearty, and packed with Mediterranean vibes - think creamy coconut with a tangy hit from the olives and sun-dried tomatoes.
It's cozy, flavorful, and the kind of soup that makes you wonder why you didn't try this sooner!
Why you'll love this green olive soup
- It's a great way to use up that jar of olives hiding in the fridge.
- It's creamy, cozy, and perfect for a quick weeknight dinner.
- The olives add a unique salty, tangy flavor that makes the whole dish pop.
What you'll need
Olive oil - A splash of good extra virgin olive oil adds a warm, rich base to start things off right.
Onion and garlic - Cooking these until they're soft and fragrant really brings out that cozy, savory goodness.
Tomato paste - Just a little dollop adds a deep, rich flavor to your olive soup.
Herbs - Fresh oregano and thyme are great, but dried will work, too, if that's what you have.
Green olives - Go for pitted and halved olives for quick prep; their briny flavor really makes this soup pop.
Sundried tomatoes - They add a bit of chew and a lovely, sweet-tangy flavor that rounds out the soup.
Chickpeas - Canned chickpeas are perfect for an easy, filling protein boost.
Orzo - This tiny pasta soaks up all the flavors, giving each spoonful a bit of a bite.
Coconut cream - Just a little adds a creamy, rich finish without overpowering the other flavors.
Baby spinach - Just tear it up and toss it in at the end for a fresh pop of green!
Pro tip
For an extra flavor boost, add a splash of the olive brine from the jar when adding the olives.
How to make soup with green olives
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat olive oil in a large pot over medium heat, then add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
Stir in the tomato paste, oregano, and thyme, cooking for 1-2 minutes to blend the flavors.
Add the sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until the orzo is tender.
Stir in the green olives, coconut cream, and spinach. Let the spinach wilt, adjust the seasoning, and serve warm.
Substitutions and variations
- If you don't have orzo, swap it for rice; it'll give a similar texture, though you might need more cooking time.
- Use cannellini beans instead of chickpeas for an even creamier texture.
- If you're not a fan of coconut, swap the coconut cream for cashew cream or your favorite plant-based heavy cream alternative.
Helpful tips
- Don't skimp on the olives; they bring such a unique briny flavor to this soup, so don't be shy with them.
- When cooking the onion and garlic, keep the heat low and take your time; it brings out a lovely sweetness and makes the soup taste so much richer.
- Cut the sundried tomatoes into small pieces to spread the flavor evenly so you get a little bit in every spoonful.
What to serve with green olive soup
Serve your green olive soup with a warm, crusty baguette or simply with some croutons or crackers. The soup is hearty enough on its own, too!
Leftovers and storage
- Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
- Warm the soup on the stovetop over medium heat, adding a splash of broth if it's thickened, or microwave in short intervals until hot.
- Freeze the soup in individual portions for up to 3 months, and thaw overnight in the fridge before reheating as above.
More easy vegan soup recipes
If you've tried this green olive soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Green Olive Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons fresh oregano, roughly chopped
- 1 tablespoon fresh thyme, chopped
- ½ cup (50 g) sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces (120 g) orzo
- 6 cups (1.5 l) vegetable stock
- 1 cup (125 g) green olives, pitted and halved (or quartered if very large)
- ½ cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Instructions
- Start by heating up some olive oil in a big pot over medium heat. Throw in the diced onion and cook it for about 5 minutes until it's soft and translucent.2 tablespoons olive oil1 large onion
- Add the garlic and cook for another minute, until fragrant.4 garlic cloves
- Stir in the tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.
- Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 10-12 minutes, or until the orzo is tender.
- Stir in the green olives, coconut cream, and baby spinach. Just give it a couple of minutes for the spinach to wilt and the olives to warm up.1 cup green olives½ cup coconut cream1 cup baby spinach
- Taste and adjust seasoning as needed, then serve hot.Salt and freshly ground black pepper to taste
Sally S
This is now on the weekly rotation
Becki
The picture sold the recipe, and the recipe did not disappoint! It was everything I hoped it would be and more; I was afraid that the olives would overwhelm the soup, but they just added a nice meaty texture and depth of flavor. Definitely a new favorite!
Jacint Kiraly
We have just cooked it and it was simply awsome.
Anonymous
Fantastic and yummy!
Paris
Glad you liked it.
Charnassi
Try substituting Zaatar for oregano.
Charnassi
Go EASY on Zatar. Used wild rice, whole can of coconut cream, 4 TBS tomato sauce from can of Marzano tomatoes, bone broth mixed with Better than bouillon chicken, fresh thyme, 6TBS green olive brine.
Cindy L
Great recipe and I love the flavors. Had to use rice instead of Orzo. Used a can of coconut milk instead of coconut cream.
Luke F.
I've cooked this every day - what a stunning recipe. Definitely going into the family cookbook to pass down for generations!
Paris
GLad you liked it Luke!
Rosemary Green
Very quick, easy and complex morish taste. Last a few days in fridge
Paris
Glad you liked it