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Green Olive Soup with Olive Oil

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Green Olive Soup with Olive Oil is a creamy, herb-infused soup where green olives shine with savory, briny flavor. Balanced with white beans, fresh herbs, and lemon, it’s a unique Mediterranean-inspired soup perfect as a starter or light meal.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–5 minutes until translucent.
  2. Add minced garlic, parsley, and thyme. Cook for 1 minute until fragrant.
  3. Stir in green olives, white beans, vegetable stock, and water. Add red bell pepper if using. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
  4. Use an immersion blender or standard blender to blend soup to desired consistency — either partially chunky or fully smooth.
  5. Stir in lemon juice and season with salt and black pepper to taste. If the soup is too thick, add more water or stock.
  6. Ladle into bowls and garnish with chopped herbs and a drizzle of olive oil if desired. Serve hot.

Notes

  • Rinse olives if they’re very briny to control salt levels.
  • Blend only half the soup if you prefer a chunky texture.
  • Add a splash of coconut milk or cream for a richer version.
  • Taste before adding salt — olives can be salty on their own.
  • Freezes well without fresh herbs; add herbs after reheating.

Nutrition

Find it online: https://thefamilycooking.com/green-olive-soup-with-olive-oil/