If you’re like me and love exploring unique soups that bring bold flavors to the table, this Green Olive Soup Recipe is going to be an absolute game-changer. It’s a vibrant, comforting dish packed with tangy green olives, fresh herbs, and creamy coconut, creating a flavor profile that’s both unexpected and totally addictive. Whether you want something light yet satisfying or a soup that impresses guests, this recipe hits all the right notes.

What I really appreciate about this Green Olive Soup Recipe is how versatile it is—it works beautifully as a cozy lunch or a starter for dinner parties. Plus, it’s packed with wholesome ingredients like chickpeas and spinach, so it feels nourishing without weighing you down. After making it a few times, I’m convinced it’s one of those dishes that feels fancy but is actually pretty easy to pull together once you have the ingredients ready.

Ingredients You’ll Need

Each ingredient in this Green Olive Soup Recipe plays its own role in building layers of flavor and texture. Using fresh herbs and quality olives really lifts the dish, so I always recommend hunting down the best you can find at your local market.

Olive oil: Use extra virgin for the best aroma and richness.
Onion: A large, diced onion brings sweetness and body to the soup.
Garlic cloves: Finely chopped for that punch of warm, savory depth.
Tomato paste: Adds richness and a slight tang that balances the olives.
Fresh oregano: Its peppery notes brighten the soup beautifully—don’t skip fresh if you can.
Fresh thyme: Adds subtle earthy undertones for complexity.
Sundried tomatoes: Provide chewy texture and concentrated sweetness.
Chickpeas: Drained and rinsed to add creaminess and protein.
Orzo: This tiny pasta adds a lovely bite without overpowering the broth.
Vegetable stock: Use a good quality one to keep the soup flavorful but light.
Green olives: Pitted and halved or quartered depending on size—the star ingredient with tang and saltiness.
Coconut cream: Brings creaminess and a tiny hint of sweetness to balance the briny olives.
Baby spinach: Freshly torn for vibrant color and a nutrient boost.
Salt and freshly ground black pepper: To taste, adjusting the seasoning to your liking.

Variations

I love how this Green Olive Soup Recipe can be tweaked depending on your tastes or pantry situation. Feel free to make it your own with simple swaps and additions.

Make it spicier: Add a pinch of chili flakes when sautéing the onions—I like that little kick especially on chilly evenings.
Swap chickpeas for white beans: If you prefer a creamier, milder legume, cannellini beans work beautifully.
Dairy-free version: This soup is already creamy thanks to coconut cream, so it’s naturally great for dairy-free diets.
Add fresh lemon juice: A squeeze at the end brightens things up wonderfully in spring and summer seasons.

How to Make Green Olive Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook until soft and translucent—this usually takes about 5-7 minutes. Add the finely chopped garlic and cook for another minute or so until fragrant, being careful not to burn it. If you want to add chili flakes for some heat, now’s a good time.

Step 2: Build the Base with Tomato and Herbs

Stir in the tomato paste, fresh oregano, and thyme, and cook for a couple of minutes to develop those rich, herbal flavors. The tomato paste should darken slightly and start to cling to your onions and garlic—this is when you know you’re building a tasty foundation.

Step 3: Add Sundried Tomatoes, Chickpeas, and Stock

Throw in the sliced sundried tomatoes and chickpeas, stirring them through the aromatic base. Then pour in your vegetable stock and bring the whole pot to a gentle boil. Lower the heat and let it simmer for around 10 minutes so the flavors meld together nicely.

Step 4: Stir in Orzo and Green Olives

Add the orzo pasta and green olives to the soup, simmering until the orzo is cooked al dente, typically 8-10 minutes. Keep an eye on it so it doesn’t overcook and get mushy—al dente is key here for that lovely texture contrast against the creamy broth.

Step 5: Finish with Coconut Cream and Spinach

Turn off the heat and stir in the coconut cream and baby spinach. The spinach should wilt gently in the residual heat without losing its bright color. Taste and adjust the salt and pepper, since green olives carry saltiness already, you might need less than usual.

How to Serve Green Olive Soup Recipe

Garnishes

I usually top this soup with a sprinkle of chopped fresh oregano or thyme for extra freshness. A drizzle of extra virgin olive oil right before serving really brings everything together. Sometimes I add a little sprinkle of toasted pine nuts for a nice crunch—highly recommend it if you have them on hand.

Side Dishes

This soup pairs beautifully with warm crusty bread or even garlic naan for scooping up every last drop. A simple green salad with lemon vinaigrette is also a great counterpoint to the rich, earthy flavors in the soup.

Creative Ways to Present

For dinner parties, I like serving the Green Olive Soup Recipe in shallow bowls with a swirl of coconut cream on top and a few whole green olives arranged artfully. Garnishing with edible flowers or microgreens instantly makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover Green Olive Soup in an airtight container in the fridge where it stays fresh for up to 3 days. I find that the flavors deepen overnight, so it tastes even better the next day!

Freezing

Freezing this soup works surprisingly well. Just cool it completely before portioning into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. The orzo might absorb some liquid in freezing, so you might want to add a splash of water or stock when reheating.

Reheating

I reheat my Green Olive Soup on the stove over low-medium heat, stirring occasionally to prevent sticking. Adding a little extra coconut cream or vegetable stock helps refresh the soup’s creaminess and texture. Avoid using the microwave if you want to keep the flavors well balanced.

FAQs

Can I use black olives instead of green olives in this soup?

Absolutely! Black olives will give the soup a different, slightly milder and sweeter flavor compared to the bright, tangy bite of green olives. I’d recommend adjusting the salt since black olives are often less salty, but overall it’s a delicious swap if that’s what you have on hand.
Is this Green Olive Soup Recipe vegan?

Yes, it’s completely vegan as it uses vegetable stock and coconut cream instead of dairy. This makes it great for those following a plant-based diet, without sacrificing that creamy mouthfeel you want in a soup.
Can I make this soup ahead for a party?

Definitely! This soup actually tastes better the next day as the flavors have time to marry. Just reheat gently and add fresh spinach right before serving to keep it bright and fresh.
What can I substitute for orzo if I can’t find it?

If orzo isn’t available, you can use other small pasta shapes like acini di pepe or even couscous. Just adjust cooking times as needed and keep an eye so it doesn’t overcook.
How salty will the soup be with green olives?

Green olives are naturally salty, so it’s best to taste the soup before adding extra salt. I recommend adding salt sparingly and adjusting at the end to avoid an overly salty dish.

Final Thoughts

This Green Olive Soup Recipe is one of those dishes that brings comfort with a twist—full of bold, bright flavors and creamy textures that surprise you in the best way. I hope you enjoy making it as much as I do because it’s such a joy to share. Give it a try next time you want something warming but a little different, and don’t be shy about making it your own!