Name: Green Olive Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired – Creative Soups
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 stalk celery, finely chopped; ¼ tsp crushed red pepper flakes (optional); 3 cups vegetable broth; ½ cup green olives, pitted and sliced (Spanish or Castelvetrano work great); 1 medium potato, peeled and diced; 1 tsp dried oregano; ½ tsp smoked paprika (optional); Salt and black pepper to taste; ½ cup plain Greek yogurt or sour cream (or use plant-based yogurt); 1 tbsp lemon juice; 1 tsp lemon zest; Optional: 2 tbsp cream cheese or a splash of oat milk for extra richness; Chopped fresh parsley or dill; Extra sliced olives; Cracked black pepper; Croutons or crusty bread

Description

Unexpected, bold, and utterly delicious, Green Olive Soup is a savory surprise that deserves a spot in your soup rotation. With briny green olives, aromatic herbs, and a creamy broth base, this Mediterranean-inspired recipe delivers layers of umami-rich flavor in every spoonful. It’s perfect as a comforting starter or a light yet satisfying main.

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Ingredients

Scale

For the Soup:

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
¼ tsp crushed red pepper flakes (optional)
3 cups vegetable broth
½ cup green olives, pitted and sliced (Spanish or Castelvetrano work great)
1 medium potato, peeled and diced
1 tsp dried oregano
½ tsp smoked paprika (optional)
Salt and black pepper to taste

For the Creamy Base:

½ cup plain Greek yogurt or sour cream (or use plant-based yogurt)
1 tbsp lemon juice
1 tsp lemon zest
Optional: 2 tbsp cream cheese or a splash of oat milk for extra richness

For Garnish:

Chopped fresh parsley or dill
Extra sliced olives
Cracked black pepper
Croutons or crusty bread

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Instructions

Step 1: Sauté the Base

In a soup pot, heat olive oil over medium heat.
Add onion, celery, and garlic. Sauté for 4–5 minutes until soft and fragrant.
Stir in red pepper flakes, if using.

Step 2: Simmer the Soup
4. Add diced potato, olives, vegetable broth, oregano, and paprika.
5. Bring to a boil, then reduce heat to a gentle simmer.
6. Cook uncovered for 15–20 minutes, until potatoes are tender.

Step 3: Blend Until Creamy
7. Use an immersion blender to blend soup partially—leave some texture, or blend completely smooth, depending on your preference.
8. Stir in Greek yogurt, lemon juice, and zest. Mix until creamy and smooth.
9. Taste and adjust seasoning with salt and pepper.

Step 4: Serve Hot
10. Ladle into bowls and top with chopped parsley or dill, more olives, and a grind of black pepper.
11. Serve with crusty sourdough, pita chips, or croutons.

Notes

Use High-Quality Olives – Spanish or Castelvetrano olives give the best flavor.
Balance the Brine – Lemon juice and yogurt mellow the saltiness of the olives.
Don’t Over-Salt – Taste after adding olives before seasoning.
Add Beans for Protein – Chickpeas or white beans blend in beautifully.
Make it Vegan – Use dairy-free yogurt or cashew cream for a creamy base.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mediterranean-Inspired – Creative Soups