Green Olive Orzo Soup

Green olive soup is an unexpected twist on classic Mediterranean flavors merging briny olives with tender orzo and creamy coconut for comfort in every spoonful. For a cozy dinner that feels both lush and bright this recipe pulls pantry staples and fresh herbs into a uniquely satisfying bowl. It is a flavor adventure I stumbled on the first time I was looking to use up a jar of olives and some leftover herbs. Now this soup shows up every spring in my kitchen as soon as the oregano blooms.

The first time I served this my friends kept asking for the recipe and were amazed at how fresh and filling it was. It is now my go-to soup whenever I want a meal that surprises and delights.

Ingredients

• Olive oil: brings a silky base and helps the soup feel round and rich
• Onion: boosts natural sweetness and makes the flavor foundation more complex choose firm and heavy for best taste
• Garlic: delivers a base of warmth and aroma that infuses the soup from the start
• Tomato paste: adds a touch of tang and umami depth you want concentrated paste for the most flavor
• Fresh oregano and thyme: bring subtle herby notes that lift the soup choose fresh sprigs with bright leaves
• Sundried tomatoes: bring chewy texture and a gentle punch of sweet acidity look for tomatoes packed in oil for extra richness
• Chickpeas: add body and protein for a satisfying one-bowl meal rinse well for a clean flavor
• Orzo: thickens the soup and gives every bite some substance look for golden pasta without cracks
• Vegetable stock: is the savory backbone use a quality low sodium version or homemade if you have it
• Green olives: are the star choose firm briny olives without stuffed fillings for the best pop of flavor
• Coconut cream: adds a lush dairy free creaminess check for smooth not grainy texture
• Baby spinach: melts into the soup at the end for freshness choose crisp vibrant leaves
• Salt and pepper: to balance and brighten everything

Instructions

Prepare Your Base:

Warm olive oil in a large pot over medium heat. Scatter in diced onion and let it sweat for a full five minutes. The onion should soften completely and turn almost translucent without browning to lay the right foundation.

Build Aromatics:

Add chopped garlic into the pot and stir constantly for a full minute so it does not burn. The garlic should wake up the aroma and set the scene for savory notes.

Sauté Flavor Makers:

Stir in tomato paste fresh oregano and thyme. Let these ingredients sizzle and caramelize for about two minutes. The paste will deepen in color and the herbs will release their scents marking the move from ordinary to extraordinary.

Simmer and Build Body:

Add sundried tomatoes chickpeas orzo and vegetable stock. Give the pot a good stir and crank up the heat until it bubbles. Then ease it down to a gentle simmer. Cook uncovered for ten to twelve minutes so the orzo plumps up and chickpeas warm through.

Creamy Finish:

Fold in green olives coconut cream and torn baby spinach. Stir well and let the soup sit on low for two to three minutes until the spinach wilts and the coconut cream blends in smoothly.

Final Taste:

Taste the broth and adjust with as much salt and pepper as your palate likes. Ladle hot into bowls and serve right away.

Green olives have become my obsession in soup thanks to their briny punch. I remember making this on a rainy afternoon with my sister we kept sneaking more olives from the jar. Now it is a family joke that I double the olives every time because there are never enough.

Storage Tips

Allow leftover soup to cool completely before stashing it in airtight containers. It will last up to three days in the refrigerator. Reheat gently on the stovetop so the coconut cream stays smooth. If freezing portion before adding spinach then add fresh when reheating for the best texture.

Ingredient Substitutions

If you do not have fresh oregano or thyme swap them for a teaspoon each of dried. Canned white beans work well in place of chickpeas. If coconut cream is not your favorite a swirl of cashew cream or even plain silken tofu will keep the soup creamy.

Serving Suggestions

Serve this soup topped with extra sliced olives a sprinkle of fresh herbs or even a dash of chili flakes for heat. Crusty bread or a scoop of rice on the side makes it heartier. For a Mediterranean table add a simple cucumber salad or roasted vegetables alongside.

Cultural and Historical Context

Green olive soup is reminiscent of Mediterranean cooking where olives and fresh herbs are celebrated. This recipe blends Greek and North African influences by bringing together sundried tomatoes briny olives and chickpeas for a fusion you rarely find in traditional cookbooks.

Seasonal Adaptations

Add diced zucchini or baby artichokes in spring. Tuck in roasted squash cubes in the fall. Swap spinach for chopped kale in winter.

Success Stories

Several of my friends made extra batches to freeze for busy days and received nothing but rave reviews. One even started using the soup base for pasta because that broth is irresistible.

Freezer Meal Conversion

To freeze make the soup up until the point you would add spinach and coconut cream. Cool and store. When ready to eat reheat and stir in the cream and greens just before serving for the freshest flavors.

This soup is sure to surprise and comfort with every spoonful. It is a recipe you will reach for all year whenever you crave bright and briny flavor.

Common Recipe Questions

→ Can I use black olives instead of green?

Yes, black olives offer a different flavor profile but work as a substitute for green olives in this soup.

→ What can I use instead of orzo?

Small pasta shapes like ditalini or even rice make good alternatives to orzo for similar texture.

→ Is coconut cream necessary?

Coconut cream adds richness, but you can substitute with regular cream or leave it out for a lighter soup.

→ How can I make the soup gluten-free?

Replace orzo with gluten-free pasta or rice to keep the soup suitable for gluten-free diets.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I add more vegetables?

Absolutely! Diced carrots, celery, or zucchini can be added for extra flavor and nutrition.