Soups — Extra Virgin Olive Oil

Tomato Basil Soup with Roasted Eggplant-The Little Shop of Olive Oils

Tomato Basil Soup with Roasted Eggplant

Ingredients: 6 ripe tomatoes, roughly chopped 1 medium-sized eggplant, diced 4 cups vegetable broth 1 large onion, finely diced 4 cloves garlic, minced 1/3 cup fresh basil leaves, plus extra for garnish 3 tablespoons Premium Extra Virgin Olive Oil, plus more for drizzling 1 teaspoon sugar (optional) Salt and pepper, to taste 1/2 cup heavy cream or coconut milk (optional for creaminess) 1 teaspoon red chili flakes (optional for added heat) Instructions: Preheat your oven to 425°F (220°C). Spread the diced eggplant on a baking sheet, drizzle with 2 tablespoons of EVOO, and season with salt and pepper. Toss to...

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Erin Rynne
Tortellini Soup-The Little Shop of Olive Oils

Tortellini Soup

Ingredients: 1 package (about 9 ounces) fresh or frozen tortellini 1 tablespoon Premium Extra Virgin Olive Oil  1 medium onion, finely chopped 2 cloves garlic, minced 1 can (28 ounces) diced tomatoes (with their juices) 4 cups vegetable or chicken broth 2 cups fresh spinach or kale, chopped 1/2 cup grated Parmesan cheese (optional for garnish) 1 teaspoon dried basil 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Red pepper flakes (optional for a bit of heat) Fresh parsley or basil, chopped (for garnish) Instructions: In a large pot, heat the EVOO over medium heat. Add the...

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Erin Rynne
Greek Lemon Chicken & Orzo Soup-The Little Shop of Olive Oils

Greek Lemon Chicken & Orzo Soup

This cozy and refreshing Greek Lemon Chicken & Orzo Soup is the ultimate comfort dish with a zesty twist! Creamy, tangy, and filled with tender chicken and orzo, it’s perfect for chilly days when you need something hearty yet light.

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Minestrone Soup-The Little Shop of Olive Oils

Minestrone Soup

Ingredients: 2 tablespoons Premium Extra Virgin Olive Oil  1 medium onion, finely chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 yellow squash, diced 1 cup green beans, trimmed and chopped 1 can (14 ounces) diced tomatoes 1 can (14 ounces) kidney beans, drained and rinsed 1 can (14 ounces) cannellini beans, drained and rinsed 8 cups vegetable broth 1 cup small pasta (such as ditalini or small shells) 2 teaspoons dried Italian seasoning Salt and freshly ground black pepper, to taste 2 cups fresh spinach or kale, chopped Grated Parmesan cheese (optional, for...

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