We love how olive soup brings the vibrant flavors of the Mediterranean right to your kitchen, turning simple ingredients into a cozy delight. Originating from regions where olives thrive, this soup offers a rich, tangy twist that’s perfect for a quick weeknight meal or a sophisticated starter.
It’s one of our go-to recipes because it’s easy to prepare yet packs a flavorful punch that’ll impress your guests. Join us as we dive into this timeless classic and show you how to make it your own.
Ingredients
As we dive into the heart of our Olive Soup Recipe, we focus on the fresh, vibrant ingredients that bring this Mediterranean-inspired dish to life. Sourced for their tangy, earthy flavors, these components create a rich, aromatic soup that’s both simple and satisfying. We’ll list them in the order we use them, with prep notes for seamless preparation.
Fresh Produce and Aromatics
- 2 cups pitted green olives, coarsely chopped for a burst of briny flavor that forms the soup’s base.
- 1 medium onion, finely diced to start building the foundational sweetness and depth.
- 3 garlic cloves, minced to infuse a pungent, aromatic kick right from the beginning.
Liquids and Broth
- 4 cups vegetable broth, low-sodium if preferred, to simmer and meld the flavors into a smooth, hearty consistency.
- 1 cup heavy cream, optional for a creamy texture that enhances the soup’s velvety mouthfeel and balances the olives’ tanginess.
Herbs and Seasonings
- 2 tablespoons fresh thyme leaves, stripped from stems to add an herby, citrusy note that elevates the overall aroma.
- 1 teaspoon ground black pepper, freshly ground for a sharp, spicy edge that complements the olives’ saltiness.
- Salt, to taste, adjusting based on the olives’ brininess for perfect seasoning.
Optional Add-Ins for Personalization
- 1 carrot, peeled and sliced, if we want to incorporate a subtle sweetness and extra nutrients for a heartier version.
- 1 celery stalk, chopped, to provide a crisp, fresh contrast that enhances the soup’s layered flavors.
With these ingredients, we ensure our Olive Soup delivers a symphony of tastes—from the bold punch of olives to the comforting warmth of herbs—making it a go-to recipe for any occasion.
Equipment Needed
Before we dive into preparing our olive soup, having the right equipment ensures a smooth, efficient process that enhances the flavors from our fresh ingredients like pitted green olives and garlic. We always prioritize tools that make blending and cooking seamless, allowing us to achieve that perfect, creamy texture without hassle.
Here’s a curated list of essential equipment we rely on for this recipe:
- Large Pot or Dutch Oven: A sturdy, 4- to 6-quart pot is ideal for simmering the soup base. We recommend one with a heavy bottom to prevent scorching and ensure even heat distribution for our aromatic vegetable broth and onions.
- Immersion Blender or Countertop Blender: Crucial for pureeing the soup to a silky consistency. An immersion blender lets us blend directly in the pot, minimizing mess, while a high-speed countertop model works if we’re aiming for extra smoothness in our olive-rich mixture.
- Chef’s Knife and Cutting Board: A sharp 8-inch chef’s knife paired with a stable cutting board is key for chopping ingredients like garlic and optional carrots. We find this duo speeds up prep and ensures precise cuts for optimal flavor release.
- Measuring Cups and Spoons: Accurate measurements are non-negotiable for our seasonings and broth. We suggest a set of stainless steel cups (1 cup to 1/4 cup) and spoons (1 tablespoon to 1/4 teaspoon) to maintain the soup’s balanced, tangy profile.
- Wooden Spoon or Silicone Spatula: Perfect for stirring and scraping the pot’s sides during cooking. We prefer these for their heat resistance and ability to blend herbs like thyme without damaging cookware.
- Fine-Mesh Strainer: Optional but helpful for straining the soup if we want a smoother finish, removing any unwanted bits after blending our olive and vegetable mix.
With these tools in hand, we’re set to transition smoothly from gathering ingredients to crafting a vibrant, flavorful olive soup that highlights its Mediterranean roots.
Instructions
Now that we have our fresh ingredients and essential tools lined up, let’s create this vibrant olive soup with ease and precision. We’ll walk you through each step to deliver a rich, tangy dish bursting with Mediterranean flavors.
Prepare Ingredients
Before we start cooking, we gather and prep our ingredients to ensure everything integrates smoothly. Begin by rinsing 2 cups of pitted green olives under cold water to remove any brine, then roughly chop them for even distribution in the soup. Next, peel and finely dice 1 medium onion and 3 cloves of garlic to release their aromatic essence.
If we’re enhancing the soup, wash and chop 1 medium carrot and 1 stalk of celery into small, uniform pieces—about 1/2-inch dice—for added crunch and depth. Measure out 4 cups of vegetable broth and set aside, along with 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and salt to taste. For a creamy twist, have 1/2 cup of heavy cream ready if desired. This preparation sets the stage for a soup that’s not only flavorful but also texturally inviting, with the olives’ briny tang complementing the herbs’ earthy notes.
Cook the Soup
We begin by heating 2 tablespoons of olive oil in a large pot over medium heat, adding the diced onion and garlic to sauté for 3-4 minutes until they turn golden and release a fragrant, savory aroma that fills the kitchen. Stir in the chopped olives, carrot, and celery (if using), cooking for another 2 minutes to blend their flavors and build a robust base.
Pour in the 4 cups of vegetable broth, sprinkle in the thyme, black pepper, and a pinch of salt, then bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 15-20 minutes, allowing the ingredients to meld into a harmonious, tangy broth. As it simmers, the soup develops a deep, olive-infused richness that promises a satisfying, velvety finish on the palate.
Blend and Season
Once the soup has simmered, we remove it from the heat and use an immersion blender to puree it directly in the pot until smooth and creamy, or transfer it in batches to a countertop blender for the same effect—be careful with hot liquids to avoid splatters. If we’re opting for creaminess, stir in the 1/2 cup of heavy cream gradually, blending briefly to incorporate without curdling.
Taste and adjust seasonings, adding more salt or black pepper as needed to enhance the bold, tangy profile of the olives against the herbs’ subtle earthiness. For a silkier texture, strain the soup through a fine-mesh strainer if desired, ensuring every spoonful delivers a luxurious, flavorful experience that highlights the dish’s Mediterranean roots.
Make-Ahead Instructions
One of the beauties of our olive soup recipe lies in its flexibility for make-ahead preparation, allowing us to savor its rich, tangy Mediterranean flavors without last-minute rush. Whether we’re planning a weeknight meal or a dinner party, preparing this soup in advance helps maintain its vibrant aroma and creamy texture.
Preparing the Soup Ahead
We recommend making the olive soup up to the blending stage a day or two in advance. First, follow the preparation and cooking steps as outlined earlier, stopping right after simmering the mixture. This ensures the flavors meld beautifully without overcooking. Once cooled to room temperature, transfer the soup to an airtight container for storage.
Storage Tips
Proper storage is key to preserving the soup’s fresh, herbaceous notes from ingredients like thyme and garlic. We can store it in the refrigerator or freezer based on our needs:
- Refrigeration: Store in the fridge for up to 3-4 days. Always use a container with a tight lid to prevent oxidation, which could dull the soup’s bright olive essence.
- Freezing: For longer storage, freeze the soup in portions for up to 3 months. Use freezer-safe bags or containers to avoid freezer burn and maintain that silky consistency we love.
Here’s a quick overview of storage durations and tips in table form for easy reference:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3-4 days | Cool completely before storing; stir before reheating to refresh flavors. |
| Freezing | Up to 3 months | Portion into single servings; label with date for tracking freshness. |
Reheating for Optimal Flavor
When we’re ready to enjoy our make-ahead olive soup, reheat it gently to preserve its luxurious, creamy texture. In a pot over medium heat, warm the soup slowly while stirring with a wooden spoon until it reaches a simmer—about 5-7 minutes for refrigerated soup or 10-15 minutes for frozen, thawed portions. If the soup thickens during storage, add a splash of vegetable broth to restore its original velvety consistency. Taste and adjust seasonings like salt and black pepper to bring back that bold, tangy profile we crafted.
By following these steps, we ensure our olive soup remains a convenient yet impressive dish, ready to delight with its Mediterranean-inspired zest whenever we need it.
Conclusion
We’ve loved sharing this olive soup recipe with you, as it’s become a go-to favorite in our kitchen.
It’s not just about the flavors—it’s the way it brings a touch of Mediterranean warmth to any meal.
We encourage you to make it your own and enjoy the simple joys it offers.
Frequently Asked Questions
What is olive soup and where does it come from?
Olive soup is a flavorful Mediterranean dish originating from regions like Greece and Italy. It features tangy green olives, creating a rich, vibrant taste that’s simple to make. Perfect for casual dinners or elegant appetizers, it’s loved for its ease and depth of flavor.
What are the key ingredients in olive soup?
The main ingredients include pitted green olives, onion, garlic, vegetable broth, and herbs like thyme. Seasonings such as salt and black pepper add zest, while optional additions like heavy cream, carrots, or celery enhance texture and nutrition. This keeps the soup versatile and fresh.
How do you prepare olive soup?
Start by sautéing onions and garlic in a pot, then add olives and broth. Simmer to develop flavors, blend until smooth, and adjust seasonings. The process is straightforward, taking about 30 minutes, resulting in a creamy, tangy soup that’s easy for beginners.
What equipment is needed to make olive soup?
You’ll need a large pot or Dutch oven for cooking, a blender (immersion or countertop) for smoothing, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, and a spoon or spatula for stirring. A fine-mesh strainer is optional for extra smoothness.
Can olive soup be made ahead of time?
Yes, prepare olive soup up to the blending stage a day or two in advance. Store in the fridge for up to 48 hours or freeze for up to a month. Reheat gently on the stove to preserve its creamy texture and fresh flavors, making it convenient for busy days.