Green Olive Soup is one of those unique, bold dishes I turn to when I’m craving something briny, savory, and comforting. The olives bring a sharp, salty depth that balances beautifully with creamy textures or hearty vegetables. It’s a great twist on traditional soups and makes for a conversation-starting bowl that’s full of personality.

Green Olive Soup

Why You’ll Love This Recipe

I love this soup because it’s totally unexpected—in the best way. The green olives give it a distinct tanginess, and when paired with ingredients like potatoes, cream, or even lentils, it becomes both rich and refreshing. It’s perfect as a light starter or even a full meal with some crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Garlic, minced
Celery, chopped
Carrots, chopped
Potatoes, peeled and diced
Green olives, pitted and sliced
Vegetable broth
Bay leaf
Thyme (dried or fresh)
Heavy cream or coconut milk (optional, for creaminess)
Black pepper
Lemon juice
Fresh parsley for garnish (optional)

Directions

I start by heating some olive oil in a large pot over medium heat. I sauté the onions until soft, then add the garlic, celery, and carrots and cook for about 5 minutes.
I stir in the diced potatoes and cook for another couple of minutes before adding the sliced green olives.
I pour in the vegetable broth and add the bay leaf and thyme. Then I bring everything to a boil, reduce the heat, and let it simmer until the vegetables are tender—usually about 20–25 minutes.
Once everything is cooked through, I remove the bay leaf and either blend part of the soup for a creamier texture or leave it chunky, depending on the mood I’m in.
If I want it creamy, I stir in a splash of heavy cream or coconut milk and let it heat through gently.
To finish, I add a squeeze of lemon juice and a good crack of black pepper. A sprinkle of chopped parsley makes it look as good as it tastes.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I like to add cooked rice or quinoa for extra heartiness. Chickpeas or white beans also work great if I want more protein. If I’m going for a Mediterranean spin, I’ll add a few chopped tomatoes or a pinch of oregano. And if I really want to play up the creaminess, I go all in with coconut milk.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup actually tastes better the next day. To reheat, I use a saucepan over medium heat, stirring often. If the soup thickens too much, I just add a splash of water or broth to loosen it up.

FAQs

What kind of green olives should I use?

I usually go for Spanish-style green olives—plain or pimento-stuffed. I make sure they’re pitted and sliced so they mix into the soup easily.

Can I make this soup creamy?

Yes, I often add heavy cream or coconut milk at the end to make it richer and balance the saltiness of the olives.

Is this soup vegetarian or vegan?

It can be! I use vegetable broth, and if I skip the dairy or use a plant-based cream, it’s totally vegan.

Can I freeze Green Olive Soup?

Yes, but I recommend doing so before adding cream. I let it cool, then store it in a freezer-safe container for up to 2 months.

What do I serve with this soup?

I like serving it with crusty bread, a grilled cheese, or even a light salad. It also pairs well with roasted vegetables or a simple grain bowl.

Conclusion

Green Olive Soup is one of those creative, flavorful dishes that surprises people in the best way. I love how simple it is to make and how bold the flavors are. Whether I serve it chunky or creamy, as a starter or a meal on its own, it’s always a satisfying bowl that leaves me wanting more.