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


  • 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


  1. Combine soups, milk, cream and pepper
  2. Heat to simmering over very low heat, stirring often so cream will not burn, and soup is smooth.
  3. When 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.

Printable Recipe Card

About California Cream Soup

Course/Dish: Cream Soups

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