We’ve always been fans of bold flavors, and our Green Olive Soup recipe captures that perfectly. Drawing from Mediterranean roots, this tangy twist on traditional soups highlights the zesty punch of green olives that elevate every bite.
It’s a simple yet satisfying dish we’ll guide you through with ease, perfect for cozy dinners or impressing guests. Join us in discovering how a few fresh ingredients can create something truly unforgettable.
Ingredients
In our Green Olive Soup recipe, we gather fresh, high-quality ingredients that capture the bold, tangy essence of Mediterranean flavors. Let’s list them out in the order we use them, with precise measurements and preparation notes for effortless cooking.
- Green olives: 2 cups, pitted and roughly chopped, to deliver the star’s vibrant, briny tang that elevates the soup’s depth.
- Onion: 1 medium, finely diced, as our aromatic base for building layers of savory sweetness.
- Garlic cloves: 3, minced, to infuse a pungent, aromatic warmth that complements the olives’ acidity.
- Chicken or vegetable broth: 4 cups, low-sodium, for a rich, flavorful liquid foundation that keeps the soup light yet satisfying.
- Fresh parsley: ½ cup, chopped, to add a fresh, herbaceous brightness that balances the overall taste.
- Lemon juice: 2 tablespoons, freshly squeezed, for an extra zesty lift that enhances the olives’ natural tartness.
- Olive oil: 2 tablespoons, extra-virgin, to sauté and unlock the ingredients’ full, earthy flavors.
- Heavy cream: 1 cup, optional for creaminess, to create a velvety texture that makes the soup indulgent and comforting.
- Salt and black pepper: To taste, for fine-tuning seasoning and ensuring a well-rounded, harmonious finish.
Equipment Needed
Before we dive into preparing our flavorful Green Olive Soup, let’s gather the essential tools that make the process smooth and efficient. Having the right equipment ensures we handle our ingredients—from chopping those briny green olives to simmering the savory base—with ease and precision.
We recommend the following items to get started:
- Large soup pot or Dutch oven: This is crucial for sautéing onions and garlic then simmering the soup to develop its rich, tangy flavors.
- Cutting board and sharp knife: Ideal for finely dicing the onion and mincing garlic cloves, allowing us to achieve the perfect texture without hassle.
- Measuring cups and spoons: Accuracy is key in our recipe, so these help us measure out the 2 cups of green olives and 4 cups of broth exactly as needed.
- Wooden spoon or silicone spatula: Perfect for stirring the ingredients as they cook, ensuring even distribution of the lemon juice’s zest and the broth’s warmth.
- Fine-mesh strainer (optional): If we want to refine the soup’s texture, this can help strain out any solids for a smoother finish.
With these tools in hand, we’re all set to transition seamlessly from our ingredient list to the cooking steps, creating a soup that’s as easy to make as it is delicious.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through creating our tangy Green Olive Soup with straightforward steps that highlight its bold, Mediterranean-inspired flavors.
Prepare the Ingredients
Before we start cooking, let’s prepare our ingredients to ensure everything is ready for seamless assembly. Begin by pitting and chopping 2 cups of green olives—this step releases their briny tang, which forms the heart of our soup’s unique taste. Next, finely dice 1 medium onion to draw out its savory sweetness that will build a flavorful base. Mince 2 garlic cloves for an aromatic warmth that elevates the dish. Measure out 4 cups of low-sodium chicken or vegetable broth as our soup’s liquid foundation. Chop a handful of fresh parsley for a fresh, herbaceous finish, and squeeze 2 tablespoons of lemon juice to add zesty brightness. If desired, have 1/2 cup of heavy cream on hand for a creamy texture. Finally, gather salt and black pepper for seasoning to taste—these enhance the overall harmony of flavors.
Cook the Soup
With ingredients prepped, we move to the cooking process where the magic happens. First, heat 2 tablespoons of extra-virgin olive oil in a large soup pot over medium heat—this allows us to sauté our onions and garlic without burning them. Add the diced onion and cook for 5 minutes until it turns golden and fragrant, stirring occasionally with a wooden spoon to release its natural sweetness. Next, stir in the minced garlic and cook for another 1 minute until aromatic, ensuring it doesn’t brown.
Add the 2 cups of chopped green olives to the pot and stir for 2 minutes to blend their briny essence with the other flavors. Pour in the 4 cups of broth and bring the mixture to a boil—this step infuses the soup with a robust, savory depth. Reduce the heat to low and simmer uncovered for 15-20 minutes, allowing the flavors to meld into a cohesive, tangy delight. For a smoother texture, optionally strain the soup through a fine-mesh strainer at this point. Stir in the chopped parsley, 2 tablespoons of lemon juice, and if using, 1/2 cup of heavy cream, then season with salt and black pepper to taste. Let it simmer for an additional 5 minutes to achieve a velvety consistency that tantalizes the palate with its vibrant, olive-forward notes. Serve hot to enjoy the full sensory experience of this comforting Green Olive Soup.
Make-Ahead Instructions
We understand that life gets busy, so preparing our Green Olive Soup ahead of time allows the flavors—like the tangy brininess of green olives and aromatic warmth of garlic—to meld even more, creating a deeper, more satisfying taste. Follow these simple steps to make and store the soup effortlessly, ensuring it’s ready for a quick, comforting meal.
Preparation Steps
To get started, prepare the soup as outlined in our cooking instructions up to the point of adding fresh herbs and cream. This keeps the base fresh and vibrant.
- Cool the Soup Quickly: After simmering, remove the pot from heat and let it cool to room temperature. We recommend placing the pot in a sink of ice water for faster cooling, which helps preserve the soup’s fresh, olive-forward notes and prevents bacterial growth.
- Portion and Store: Transfer the cooled soup into airtight containers. For optimal flavor retention, divide it into single-serving portions to minimize reheating time. If you’re freezing, use freezer-safe containers to avoid texture changes.
- Label and Refrigerate or Freeze: Date the containers before storing. Place in the refrigerator for short-term use or the freezer for longer storage. This step ensures you maintain the soup’s bold, Mediterranean-inspired tang.
Storage Guidelines
For precise make-ahead planning, here’s a quick reference on how long our Green Olive Soup stays at its best:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerator | Up to 3 days | Keep in the coldest part; reheat gently on the stove to retain the zesty lemon undertones. |
| Freezer | Up to 3 months | Thaw overnight in the fridge; stir well after reheating to restore the creamy texture if cream was added. |
Reheating Tips
When you’re ready to enjoy, gently reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches a simmer. Add a splash of broth if it thickens, and incorporate fresh parsley and lemon juice just before serving to refresh the vibrant, tangy flavors. This method keeps the dish as inviting and flavorful as if it were freshly made.
Conclusion
We’ve loved sharing this Green Olive Soup recipe as a fresh take on Mediterranean flavors. It’s a dish that adds zest to any meal while keeping things straightforward and satisfying.
Let’s hear how you tweak it in your kitchen—it’s all about making it yours for even more delicious moments.
Frequently Asked Questions
What are the main ingredients for Green Olive Soup?
The key ingredients include 2 cups of pitted and chopped green olives for tang, a medium diced onion for sweetness, minced garlic cloves for aroma, 4 cups of low-sodium broth (chicken or vegetable), fresh parsley, lemon juice for zest, extra-virgin olive oil for sautéing, and optional heavy cream for creaminess. Season with salt and pepper to taste.
What equipment do I need to make Green Olive Soup?
You’ll need a large soup pot or Dutch oven for cooking, a cutting board and sharp knife for chopping, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and an optional fine-mesh strainer for smoothing the texture. These tools ensure an efficient preparation process.
How do I cook Green Olive Soup?
Heat olive oil in a pot, sauté onions and garlic until soft, add chopped green olives and stir. Pour in broth, bring to a boil, then simmer for about 20 minutes. Optionally, strain for smoothness, stir in parsley, lemon juice, and cream. Season with salt and pepper, and serve hot for a flavorful dish.
Can I prepare Green Olive Soup in advance?
Yes, you can make it ahead to let flavors develop. Follow the cooking steps, then cool quickly. Store in airtight containers; it keeps flavors fresh and is ideal for meal prep, enhancing taste over time with minimal extra effort.
How should I store and reheat Green Olive Soup?
Store cooled soup in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add fresh parsley and lemon juice before serving to refresh the flavors and maintain vibrancy.