California Cream Soup

California Cream Soup Recipe

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Natasha Nalley


This soup is very creamy and easy, but great for company. I've made it often. An unusual flavor that those who love avocado and black olives will love. Not low calorie, though. lol.

★★★★★ 1 vote
10 Min
15 Min
Stove Top


Add to Grocery List

1 can(s)
condensed cream of celery soup
1 can(s)
condensed cream of chicken soup
2 c
2/3 c
light cream (20%)
1/8 tsp
fresh ground pepper
1 medium
ripe avocado, peeled and diced
1/4 c
sliced pitted ripe black olives (about 2 oz jar, or 1/2 of 4 oz can) drained
1/4 c
chopped pimiento (1 small 2 oz jar with liquid)

How to Make California Cream Soup


  • 1Combine soups, milk, cream and pepper
  • 2Heat to simmering over very low heat, stirring often so cream will not burn, and soup is smooth.
  • 3When soup starts to simmer, stir in avocado, olives and pimiento; heat through. You don't need to boil it again; just make sure it's hot.

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About California Cream Soup

Course/Dish: Cream Soups

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