Green Olive Soup: A Creamy, Comforting Italian Classic

When the weather turns chilly and you crave something warm, cozy, and packed with flavor, this Green Olive Soup hits all the right notes. Briny green olives, sun-dried tomatoes, and fragrant herbs come together in a creamy, hearty broth, creating a soup that feels like a warm hug in a bowl. With tender orzo and chickpeas for substance and coconut cream for silky richness, this Italian-inspired vegan soup is perfect for lunch, dinner, or a comforting solo treat.

It’s surprisingly easy to make, full of layers of flavor, and just the kind of dish that makes you slow down, savor each spoonful, and feel instantly cozy.

Why You’ll Love This Recipe

• Rich, creamy, and flavorful without dairy—perfect for vegan diets
• Hearty enough to serve as a meal thanks to chickpeas and orzo
• Quick and easy to prepare, ideal for weeknight dinners
• Packed with herbs and briny olives for a bold, aromatic taste
• Comforting and warm—a perfect soup for chilly days

Ingredients

• Olive Oil (2 tbsp): The base for sautéing onions and garlic, adding a fragrant, fruity richness
• Onion (1 large, diced): Softens to bring natural sweetness to the soup
• Garlic (4 cloves, finely chopped): Adds depth and warmth
• Tomato Paste (2 tbsp): Intensifies flavor and balances the briny olives
• Fresh Oregano (2 tbsp, chopped) & Fresh Thyme (1 tbsp, chopped): Herbaceous notes for a fresh, earthy flavor
• Sun-Dried Tomatoes (½ cup, sliced): Adds concentrated umami and subtle sweetness
• Chickpeas (1 can, drained and rinsed): Protein-packed and hearty, making the soup more filling
• Orzo (4 oz / 120 g): Adds body and a comforting texture
• Vegetable Stock (6 cups / 1.5 l): The flavorful base of the soup
• Green Olives (1 cup / 125 g, pitted and halved): Briny, tangy, and key to the signature flavor
• Coconut Cream (½ cup / 120 g): Silky creaminess without dairy
• Baby Spinach (1 cup / 30 g, roughly torn): Adds freshness and nutrients
• Salt & Freshly Ground Black Pepper: To taste

How to Make Green Olive Soup

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the garlic and cook for an additional minute until fragrant.

Step 2: Build the Flavor Base

Stir in the tomato paste, fresh oregano, and thyme. Cook for 1–2 minutes to release the herbs’ aroma and intensify the flavors.

Step 3: Add the Main Ingredients

Add sun-dried tomatoes, chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 10–12 minutes until the orzo is tender and the soup has thickened slightly.

Step 4: Finish with Cream and Greens

Stir in the green olives, coconut cream, and baby spinach. Cook for 2–3 minutes until the spinach wilts and the olives are warmed through. Taste and adjust seasoning with salt and pepper. Serve hot.

Tips for Success

• Use pitted green olives for convenience and even texture.
• Stir frequently after adding orzo to prevent sticking.
• For extra richness, use full-fat coconut cream.
• Adjust the herbs to your preference—more thyme or oregano can enhance the aromatic profile.

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Recipe Variations

• Low-Sodium Version: Use low-sodium vegetable stock and rinse olives well
• Extra Veggie Boost: Add zucchini, bell peppers, or carrots for more nutrition
• Creamier Version: Add an extra ¼ cup of coconut cream or a splash of plant-based milk
• Protein-Rich Version: Include extra chickpeas or white beans

Serving Suggestions

Serve this soup with warm crusty bread or garlic toast. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of nutritional yeast for a cheesy flavor without dairy.

FAQs

Can I make this soup ahead of time?
Yes, it stores well in the fridge for 2–3 days. Reheat gently over medium heat to preserve the creaminess.

Can I use other types of pasta instead of orzo?
Yes, small pasta shapes like ditalini or acini di pepe work well.

Can I make this nut-free?
Absolutely. This recipe is naturally nut-free.

Are canned chickpeas necessary?
No, you can use cooked dried chickpeas instead, just adjust cooking time.

How do I adjust the soup if it’s too thick?
Add a little extra vegetable stock or water while reheating until you reach the desired consistency.

Final Thoughts

This Green Olive Soup is a comforting, flavorful, and easy-to-make recipe that brings warmth and joy to any meal. With its briny, creamy, herbaceous goodness, it’s a dish that satisfies both your taste buds and your soul. Cozy up with a bowl on a chilly evening—you’ll find it’s impossible not to savor every spoonful.

Print