Description
A rich and cozy creamy green olive soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 cups green olives, pitted and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped green olives and dried thyme to the pot, stirring to combine. Cook for another 2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently over low heat for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the onions.
- Substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg