Name: Green Olive Soup with Olive Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil (extra virgin preferred); 1 medium onion (yellow or white), diced; 3 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme (or 1/2 tsp dried); 1 cup green olives, pitted and roughly chopped; 1 can (15 oz) white beans (e.g. cannellini), drained and rinsed; 3 cups vegetable stock (or water + bouillon); 1 cup water (adjust as needed for consistency); 1 tbsp lemon juice; Salt, to taste; Black pepper, to taste; 1/2 red bell pepper, diced (optional); Extra olive oil for garnish (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Unique flavor: the olives bring depth, saltiness, and a Mediterranean twist.
Comforting and creamy without being heavy.
It’s quite flexible — you can make it more brothy or richer, chunky or smooth.
Works as an appetizer or a light main with bread or a side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil (extra virgin preferred)
Onion (yellow or white)
Garlic
Fresh herbs (e.g. parsley, thyme)
Green olives, pitted
White beans (e.g. cannellini) or optionally another mild bean
Vegetable stock (or water + bouillon)
Water (to adjust consistency)
Lemon juice
Salt and pepper
(Optional) Red bell pepper
(Optional) Extra olive oil for drizzling or garnish

Directions

Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 3–5 minutes.
- Stir in minced garlic, parsley, and thyme; cook for another minute until fragrant.
Add olives, beans and liquid
- Add the green olives and white beans to the pot.
- Pour in the vegetable stock and water (as needed) so ingredients are covered.
- If using red bell pepper, add it now or partway so it doesn’t overcook.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, allowing flavors to meld.
Blend
- Use an immersion (hand) blender or transfer portions to a blender to puree to your preferred consistency — either partly chunky or fully smooth.
Finish & season
- Stir in lemon juice.
- Taste and adjust seasoning with salt, pepper, and perhaps more herbs.
- If the soup is too thick, add a little stock or water.
- Drizzle a little extra olive oil on top before serving, if desired.
Serve
- Ladle into bowls. Garnish with extra chopped parsley, thyme, or a swirl of olive oil.

Servings and timing

Servings: About 4
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~25–30 minutes

Variations

Chunky style: Blend only half the soup so you retain some texture.
Richer version: Stir in a splash of cream, coconut milk, or cashew cream after blending.
Spicy twist: Add a pinch of red pepper flakes or a dash of smoked paprika.
Different olives: Substitute black olives (or a mix) if you prefer a milder olive note.
Extra vegetables: Toss in zucchini, spinach, kale, or cooked potatoes near the end.
Protein boost: Add cooked chicken, shrimp, or extra beans.

Storage/Reheating

Storage: Cool the soup and store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: You can freeze portions (without added fresh herbs) for 2–3 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stove over low to medium heat. Stir occasionally and add a splash of stock or water if it’s thickened too much.

FAQs

What kind of green olives should I use?

Use pitted green olives (e.g. Castelvetrano, Manzanilla, or your preferred variety) and rinse them if they are very briny.

Do I have to use beans?

No — beans add creaminess and body. If you skip beans, the soup will be lighter; you may want to thicken slightly (e.g. small amount of potato or cream).

Can I make this soup gluten‑free?

Yes — this recipe as written has no gluten. Just ensure the stock or any additives don’t contain gluten.

Will the soup be too salty from the olives?

It might be — taste the soup before adding extra salt. If it’s very salty, dilute with a bit more water or stock, or use low-sodium stock.

Can I skip the lemon juice?

Lemon juice brightens and balances the salt of the olives. You can skip it, but the soup may taste a bit flat.

Is blending necessary?

No — you can leave it chunky if you prefer. But blending helps integrate flavors and gives a creamy texture.

Can I use this soup as a base for something else?

Yes — it can act as a sauce base for pasta, or you can add cooked vegetables, grains, or proteins.

How do I make it vegan or nondairy?

The recipe is already plant‑based as given (no dairy). If you do add cream in a variation, you can use a vegan alternative (coconut, cashew).

Can I scale up the recipe?

Yes — multiply the ingredients proportionally. Make sure your pot is large enough and adjust cooking time minimally.

What pairs well with this soup?

Crusty bread, garlic toast, focaccia, simple green salad, or a side of grilled vegetables all pair nicely.

Conclusion

Green Olive Soup with Olive Oil is a flavorful, comforting dish that lets olives take center stage. Its combination of savory, briny, herbal, and citrus notes makes it stand out from typical soups. Whether served smooth or slightly chunky, it’s perfect for a light lunch or starter with bread. Give it a try — it might become a favorite in your soup rotation.