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This green olive soup delivers exceptional flavor and serves as the ultimate comfort food for those cold evenings. The combination of briny olives, aromatic herbs, and sun-dried tomatoes swimming in a creamy broth creates a truly satisfying meal that warms you from the inside out.
I made this soup last Sunday when the weather turned unexpectedly chilly, and my husband couldn't stop raving about it. The Mediterranean flavors transported us straight to a seaside taverna despite the rain tapping on our windows.
Green Olive Soup Ingredients
- Olive oil: Use good quality extra virgin for fruity notes
- Onion and garlic: Create sweet aromatic base
- Tomato paste: Adds umami richness
- Green olives: Star ingredient providing briny flavor
- Coconut cream: Creates silky texture without dairy
- Orzo: Rice-shaped pasta for satisfying bite
- Baby spinach: Adds freshness and nutrients
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How to Make Green Olive Soup
- Step 1: Sauté aromatics
- Cook onion and garlic slowly in olive oil until soft
- Step 2: Build flavor base
- Add tomato paste and herbs, toast for 2 minutes
- Step 3: Add main ingredients
- Stir in sun-dried tomatoes, chickpeas, orzo and stock
- Step 4: Simmer
- Cook 10-12 minutes until orzo is tender
- Step 5: Finish soup
- Add olives, coconut cream and spinach, simmer 2-3 minutes
The Mediterranean Connection
Olive-based soups have deep roots in Mediterranean cuisine, particularly in regions of Spain and Greece where olive trees thrive. These cultures have long understood the potential of olives beyond their role as a table snack.
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Serving Suggestions
- Crusty sourdough bread for dipping
- Side of marinated feta cheese
- Summer option: Cucumber salad with lemon-dill dressing
Storage Tips
- Flavors improve overnight as they meld
- Add broth when reheating as orzo absorbs liquid
- Keeps well for 3-4 days refrigerated
I discovered this accidentally when developing recipes for my Mediterranean cookbook last year. My taste-testers included several people who claimed they 'didn't like olives,' yet they all requested second bowls.
After years of developing recipes, I've found that soups like this one reveal the true character of a cook. The magic lies in understanding how flavors build and complement each other.
Frequently Asked Questions
- → Can I use black olives instead of green?
- Yes, you can substitute black olives, though the flavor will be less briny and more earthy.
- → Is this soup vegan?
- Yes, this soup is completely vegan as it uses coconut cream instead of dairy.
- → Can I make this soup ahead of time?
- Absolutely! It actually tastes better the next day when flavors have melded together. Just store in the fridge for up to 3 days.
- → What can I substitute for orzo?
- You can use small pasta like ditalini, or try rice, quinoa, or barley for a different texture.
- → Is this soup freezer-friendly?
- Yes, but freeze it without the orzo and add freshly cooked pasta when reheating for best texture.