olive soup

The ULTIMATE green (or black) olive soup that will soon become your go-to comfort food. With an option to make herb-infused olive oil, this one is packed with flavor!

Green Olive Soup with Olive Oil (Simple &amp; Tasty!)

olive oil ((more

onion

garlic

parsley (either fresh or dried (more for garnish))

thyme (either fresh or dried (more for garnish))

olives

beans

vegetable stock (473 milliliters)

water (473 milliliters)

red bell pepper (diced (optional))

lemon (juiced)

Heat the olive oil in a large pot on medium heat. Then add your onion and stir fry until translucent, for about 3-4 minutes.

Add the garlic and continue to stir fry, stirring further for about 1 minute. Then add the parsley and thyme, letting them fry further for about 1 minute.

Now add your olives and white beans, followed by the vegetable stock and water. Bring to a boil.

Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes. You still want the soup bubble, but you don&#39;t want vigorous bubbling.

(Optional) If you&#39;re also using the red bell pepper, add them in the last 5-10 minutes so they won&#39;t get too mushy.

Now turn off the heat. Use your hand/immersion blender to blende the soup until most olives are no longer whole. Blend more for a creamier and more uniform consistency, while blend less if you still want some chunks of the vegetables.

Top with your lemon juice (do NOT skip the lemon juice!). Drizzle with a bit more olive oil, then garnish with more parsley and thyme if desired. Serve with some rustic bread or your favorite soup pasta, and enjoy!

I'm a fan of olives but never thought of making a soup out of them, so thank you for the recipe!

Creamy Olive Soup.&nbsp; This is a delicious and elegant soup and&nbsp;with white wine, both black and pimento-stuffed olives, and cream,&nbsp;is a knockout anytime of year.&nbsp;This can be served as a first course, or add some chicken&nbsp;to make a heartier entrée.&nbsp;

Creamy Olive Soup Supreme

Tablespoons butter

carrot (Diced)

celery (Diced)

Tablespoons flour

chicken stock

white wine

half and half

white rice

green olives

peas

chicken breast (cut in bite-sized pieces)

White pepper and salt if needed

In a saucepan melt 4 Tablespoons butter

Saute 1/4 cup each finely diced onion, carrot and celery

When vegetables have softened sprinkle them with 5 T. unbleached white flour

Gradually whisk in 4 C. chicken stock

Stir vigorously with the whisk as you raise the heat to medium to prevent lumps. When stock is smooth and slightly thick, transfer from skillet to your soup pot. Add 1 C. white wine.

Simmer for 20 minutes then stir in 1 1/2 C. half and half.

Lower heat, do not allow soup to boil.

Add 1/2 C. cooked white rice

1/4 C. each sliced large black and pimento-stuffed green olives.

1/4 C. frozen peas

2 C. cooked chicken breast which has been cut into bite sized pieces.

Heat through, taste and adjust seasonings. Sprinkle in some white pepper and salt if needed.

Top 2 olive soup recipes from across the web

The most viewed olive soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Olive Soup with Olive Oil (Si...

Creamy Olive Soup Supreme

Top 2 olive soup recipes from across the web

The most viewed olive soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Olive Soup with Olive Oil (Si...

Creamy Olive Soup Supreme

The most viewed olive soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine