Always vegetarian, often vegan

Olive soup

After tasting this soup for the first time in Rome, we have served it many times as an appetizer for an Italian meal. Our guests are always pleasantly delighted.

Olive soup

We got to know this Italian surprise years ago during a visit to Rome. A fine soup with a surprising taste. Delicious as a first course at dinner. And yet very easy and quick to prepare, what more could you want?
Voorbereiding 10 minutes
Bereiding 20 minutes
Totale tijd 30 minutes
Course: Appetizer, Soup
Cuisine: Italiaans, Italian
Keyword: appetizer, Olives, soup
Porties: 8


  • 2 medium white onions (or 4 shallots), finely chopped
  • 1 cloves of garlic (optional), finely chopped
  • 1 tbsp dried oregano
  • 3 tbsp all-purpose-flour
  • 150 gr green pitted olives
  • 1 1/2 liter vegetable stock
  • 250 gr mascarpone
  • 1 hand fresh basil
  • olive oil, pepper, salt


  • Saute the onions and garlic in a dash of olive oil until translucent.
  • Now add the oregano and stir well.
  • Now add the flour, stir well and let the flour cook for a few minutes. Clumps will then form, but you can easily stir them out later.
  • Now add the olives and vegetable stock and let it cook for 10 minutes.
  • Blend the soup finely in a blender.
  • Up to here you can prepare a day before.
  • Heat the soup and add the mascarpone. Mix well, possibly with a stick blender.
  • Taste and season with additional salt and pepper if necessary.
  • Ladle the soup and garnish with the fresh basil.
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