Delicious Green Olive Soup (Printable)

Tangy green olives blend with creamy potatoes and fresh herbs in this vibrant Mediterranean soup, perfect as a unique appetizer.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 2 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 small carrot, peeled and diced

→ Olives & Flavor

06 - 1 cup pitted green olives, sliced
07 - 1 tablespoon capers, rinsed
08 - 1 teaspoon fresh thyme leaves
09 - 1 bay leaf

→ Liquids

10 - 4 cups vegetable broth
11 - 1/2 cup heavy cream or plant-based cream
12 - 2 tablespoons olive oil

→ Seasoning

13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - Juice of 1/2 lemon
16 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5 minutes, until softened.
02 - Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
03 - Stir in the sliced green olives, capers, thyme, and bay leaf. Cook for 1 minute to release the aromas.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, or until potatoes are tender.
05 - Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture, or blend fully for a smoother consistency.
06 - Stir in the cream and lemon juice. Heat gently (do not boil), then adjust salt and pepper to taste.
07 - Serve hot, garnished with chopped parsley and extra sliced green olives if desired.

# Expert Advice:

01 -
  • The combination of tangy olives and creamy potatoes creates this incredible velvety texture that coats your spoon
  • It comes together in under an hour but tastes like something that simmered all day
  • Perfect for those nights when you want something substantial but not heavy
02 -
  • The soup will thicken as it cools, so if making ahead, thin with a splash of broth when reheating
  • Do not boil after adding cream or it may separate and become grainy
  • Taste your olives first and adjust added salt accordingly since brands vary wildly in brine intensity
03 -
  • Reserve a few sliced olives before blending to garnish the top for that professional touch
  • Use an immersion blender directly in the pot rather than transferring to a countertop blender
  • If the soup tastes too briny, add an extra potato and simmer until tender

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