Craving a bowl of something warm and inviting?
Imagine a rich, creamy soup that invites you in with its savory aroma of garlic and green olives. That’s what you’ll love about Green Olive Soup! It’s not just comforting; it’s also quick to whip up and surprisingly delicious. This delightful recipe promises to take your taste buds on a Mediterranean adventure, all in one cozy bowl.
Why make this recipe
This soup is a total game changer, and here’s why:
- Easy cleanup: Who has time for a kitchen mess? This one-pan wonder means less time scrubbing and more time enjoying.
- Family-friendly: It’s creamy, it’s flavorful, and guess what? Even the pickiest eaters will be begging for seconds.
- Affordable and accessible: No need for gourmet shopping! You probably have most of these ingredients in your pantry already. 👍
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups green olives, pitted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
Follow these simple steps to creamy perfection:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until soft (about 5 minutes).
- Stir in the green olives and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
How to make Green Olive Soup (Overview)
Making this soup feels like a walk in the park on a sunny day. Start by heating that olive oil, let the onions and garlic dance around until they’re golden, and then toss in those green olives. The vegetable broth adds depth, and after a good simmer, blending it into a smooth masterpiece is a cinch. Tip: Don’t skip toasting the garlic — it makes all the difference in flavor!
How to serve Green Olive Soup
Serve this beauty in a deep bowl, and watch the vibrant green color pop against a sprinkle of fresh parsley. Pair it with some crusty bread for a satisfying crunch, and maybe a side salad to brighten things up. The aroma will envelop your kitchen, teasing anyone nearby into joining you for dinner. Who can resist? 🍽️
How to store Green Olive Soup
Got leftovers? No problem! This delicious soup lasts about 3-5 days in the fridge in an airtight container. Just reheat on the stove over low heat, adding a splash of broth if it thickens up too much. Pro tip: You can freeze it for up to three months! Just make sure it cools down before tossing it in the freezer.
Tips to make Green Olive Soup
- Adjust the cream: If you want a lighter version, swap some of the heavy cream with additional vegetable broth.
- Season to taste: Sometimes, the olives are salty enough, so taste before adding extra salt.
- Herb it up: Throw in some dried oregano or thyme when simmering for an extra flavor boost.
- Add a twist: Want some heat? A pinch of red pepper flakes should do the trick!
Variation
Want to switch things up? Go vegan by replacing the heavy cream with coconut milk and using a plant-based broth. You could also experiment with adding spinach or kale for some extra nutrition and a pop of color!
FAQs
Can I use different olives?
Absolutely! If you prefer black olives, they will work, but the flavor will be a bit different. Experiment away!
How can I make this in advance?
This soup keeps well in the fridge, making it perfect for meal prep. Just store it in airtight containers and reheat when you’re ready.
Can this soup be frozen?
Yes! It freezes beautifully. Just allow it to cool completely before transferring it to an airtight container. 🍽️
📌 Pin this recipe for your next cozy dinner night!
Green Olive Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until soft (about 5 minutes).
- Stir in the green olives and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
