Green Olive Orzo Soup

Green Olive Soup is a Mediterranean inspired bowl packed with briny olives, creamy coconut, and hearty chickpeas. It brings new flavors to the table and always makes everyone wonder why they never thought to put olives in soup before. When I first served this at family dinner, I watched even olive skeptics go back for seconds.

The first time I made this I worried the olives would overpower it but they truly shine without dominating. It is now one of my top requested soups for potlucks and cozy nights.

Ingredients

• Olive oil: brings a smooth base and helps release onion sweetness use extra virgin for best flavor
• Onion: gives a rounded savory base pick a large yellow onion or sweet variety for depth
• Garlic: infuses the soup with deep aroma pick garlic with tight unbroken skins for freshness
• Tomato paste: adds concentrated umami and color choose double concentrate for richer flavor
• Fresh oregano and thyme: brighten the soup with herbal notes use leaves that look perky not wilted
• Sundried tomatoes: pack in a sweet tang note that oil packed are softer and easier to slice
• Canned chickpeas: bring creaminess and protein rinse well to remove can flavor
• Orzo: turns this into a hearty meal use Italian orzo if possible for texture
• Vegetable stock: forms the soup's backbone use low sodium or homemade for better control
• Green olives: add briny punch choose firm and pitted Castelvetrano for the best texture
• Coconut cream: gives a luxurious body seek out pure coconut cream not coconut milk
• Baby spinach: wilts for color and extra nutrition look for leaves that are bright green
• Salt and freshly ground black pepper: essential to balance all the layers season to taste

Step-by-Step Instructions

Heat the Oil and Sauté the Onion:

Start by heating olive oil in your largest pot over medium heat Once it shimmers add diced onion and cook for about five minutes Stir often and let the onion turn glossy and soft This slow approach makes your base sweet and flavorful

Add Garlic and Bloom the Herbs:

Once onion is ready tip in finely chopped garlic Stir and cook just one minute as you do not want it to burn Right after add tomato paste oregano and thyme Stir and let cook until everything smells incredible usually about one to two minutes This quick bloom draws out all the herb oils

Build the Soup with Sundried Tomatoes Chickpeas and Orzo:

Add sliced sundried tomatoes drained chickpeas orzo and pour in the vegetable stock Stir to combine Raise the heat and bring to a gentle boil Give the base a taste to check for saltiness and balance

Simmer to Tenderness:

Reduce the heat to a simmer Let the soup bubble gently for about ten to twelve minutes This is enough time for orzo to cook through and the chickpeas to soak up flavor If needed skim any foam for a clearer soup

Finish with Olives Coconut Cream and Spinach:

Now add the green olives and pour in the coconut cream Tip in the torn baby spinach Stir and let everything warm through for just two or three minutes The spinach should wilt but keep its color Olives get a gentler flavor from this quick heat

Final Seasoning and Serve:

Once everything is piping hot taste and adjust with salt and black pepper Serve in deep bowls and maybe sprinkle extra herbs if you love a green finish

I have a soft spot for the chewy little pops of orzo and how the green olives always surprise guests When my grandmother tasted this soup she wanted to know if it was a recipe from her childhood and that moment still makes me smile

Storage Tips

Store leftovers in airtight containers in the fridge for up to four days The orzo will soften a bit but flavors meld beautifully If you want to freeze it leave out the spinach and stir it in fresh after reheating This keeps the greens bright and prevents sogginess

Ingredient Substitutions

If you do not have coconut cream you can swap in unsweetened cashew cream or even dairy cream if avoiding vegan Try kalamata olives for a brinier punch or add a swirl of lemon juice for brightness Cannellini beans can replace chickpeas if you prefer a different texture Orzo can be replaced with small pasta like ditalini

Serving Suggestions

This soup is hearty enough for lunch or dinner Pair with warm crusty bread or crisp crackers For a real Mediterranean flair top bowls with a sprinkle of roasted pine nuts or a dollop of thick vegan yogurt add a few extra olives on top for the olive lovers

Cultural Notes

Green olive soup is inspired by the bold use of olives in Mediterranean cooking It takes cues from Greek and Italian kitchens where briny olives add depth to everything from stews to pasta dishes The idea of pairing olives with coconut is less traditional but the result is so rich and full of contrast I learned it is a real crowd pleaser across generations

Be generous with black pepper it really brings out the herby flavors and makes the soup pop When you taste the soup before serving take a moment to savor how all the components have become something entirely new and balanced

Recipe Q&A

→ Can I use black olives instead of green?

Green olives provide a distinct tangy flavor, but black olives can be used if you prefer a milder taste or a softer texture in the soup.

→ Is there a substitute for coconut cream?

You can use heavy cream or a plant-based cream alternative for a similar creamy consistency.

→ What can I use instead of orzo?

Small pasta shapes like ditalini or even cooked rice can be swapped in for orzo with great results.

→ How do I make the soup gluten-free?

Omit orzo and use gluten-free pasta or replace with cooked quinoa for a nourishing gluten-free option.

→ Can I prepare this soup ahead of time?

The soup keeps well refrigerated for up to three days. Add a splash of broth when reheating if it thickens too much.

→ How spicy is this dish?

This soup is not typically spicy, but you can add crushed red pepper for extra heat if desired.