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Creamy White Bean Bacon Soup

Featured in: Warm Bowls of Comfort and Flavor

Start with crispy bacon for a punch of flavor, then toss in onions, celery, and carrots. Mix in pureed and whole beans for that smooth and chunky combo. A splash of half and half and some Parmesan really round things out. Thyme, oregano, and paprika bring everything together. You can use a cornstarch mix if you want it thicker. It’s all made on the stove, so it’s great when you want dinner fast.
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By Chloe Chloe
Updated on Wed, 02 Jul 2025 14:13:00 GMT
White Bean Soup with Bacon Pin it
White Bean Soup with Bacon | cookitdelish.com

You'll love how this bowl of white beans packs a smoky bacon punch with soft, cozy veggies all in one hearty scoop. Every bite is loaded with creamy beans, rich bacon goodness, and just enough herb to keep it interesting.

I’ve whipped this up a ton during chilly days. The real trick? Rendering the bacon until you’ve got every last bit of flavorful fat sizzling. That’s how you build layers of flavor that make the soup sing.

Tasty Ingredients

  • Bacon: Go for thick-cut if you can—chunky bites and lots more flavor from the fat. Better bacon, better soup.
  • White Kidney Beans: Find beans that aren’t smashed or broken. Smooth and sturdy beans are key for blending and stirring in whole.
  • Fresh Vegetables: Snag fresh carrots, onions, and celery—they add a sweet pop that balances out the hearty bacon.
  • Garlic: Always grab whole cloves. Skip that pre-chopped stuff; it can taste kind of sharp or weird.
  • Herbs and Spices: Try to use herbs that aren’t ancient—fresh smelling dried herbs pack the biggest punch.

How To Make It

Step 6 Finishing Up:
Drop in the rest of the whole beans, pour in your pureed combo, then toss in the bacon you set aside. Let everything gently bubble for about 10-15 minutes. When it’s hot all the way through, sprinkle in the Parmesan. Taste, and tweak the seasoning until it’s perfect for you.
Step 5 Getting It Creamy:
Scoop 3/4 cup beans and some half and half into a blender. Whiz it up so it’s totally smooth. This is your natural soup thickener. Keep it ready for a later step.
Step 4 Layering Flavors:
Pour in chicken broth and use a wooden spoon to grab any browned bits from the bottom—that’s where the flavor’s hiding! Bring things to a slow simmer.
Step 3 Get the Aromatics Going:
Mix in all your chopped garlic, dried herbs, and spices. Stir them nonstop for a minute. Don’t let the garlic burn—once your kitchen smells amazing, you’re good.
Step 2 Veggies In:
Drop in your chopped onion, celery, and carrots right into the bacon fat that’s in the pot. Cook for about 4 or 5 minutes, just until the veggies are a little soft. Stir them from time to time so nothing sticks. If it looks too greasy, you can scoop out some fat now.
Step 1 Bacon First:
Fire up a Dutch oven or big pot over medium-high. Toss in your chopped bacon. Cook it until everything’s crispy, 8 to 10 minutes. Lift out the bacon with a slotted spoon and set it aside. Leave all the bacon fat in there for flavor.
Yummy White Bean Soup with Bacon Pin it
Yummy White Bean Soup with Bacon | cookitdelish.com

My Italian grandma always dropped the hard cheese rind into the pot and let it hang out as the soup simmered. It slowly melts and leaves you with a richer broth—honestly, you can’t get that flavor any other way.

This dish keeps me coming back to the same kitchen ritual—building flavor from the first step. Letting the bacon really render, caramelizing the veggies, slowly layering as you go—that’s what makes it extra craveable. Don’t rush; the real magic comes from giving each part a little love. That’s why it always hits the spot in winter.

easy White Bean Soup with Bacon Pin it
easy White Bean Soup with Bacon | cookitdelish.com

Frequently Asked Questions

→ Can I make this soup ahead of time?
Go for it! It actually gets tastier after a day or two. Stash it in the fridge for up to three days.
→ Can I freeze this white bean soup?
Totally! Freeze it without any cream mixed in for up to three months. Stir in the cream when you warm it up so it stays smooth.
→ What can I substitute for half and half?
Try heavy cream if you want it richer or go with whole milk to lighten things up.
→ Can I use dried beans instead of canned?
Yep, just cook the dried beans first until they're soft. Four cups of those will do the trick.
→ How can I make this soup vegetarian?
Just leave out the bacon and swap in veggie broth. Smoked paprika will help the flavor feel nice and smoky.

Creamy White Bean Bacon Soup

Loads of creamy white beans, crisp bacon, soft veggies, and fresh herbs come together in a cozy broth with a sprinkle of Parmesan.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By Chloe: Chloe

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (8 cups)

Dietary: Gluten-Free

Ingredients

→ Main Ingredients

01 4 thick slices of bacon (or 6 regular slices), diced
02 3 big carrots, sliced after peeling
03 1 celery rib, thinly sliced
04 1 medium-sized onion, diced small
05 4 garlic cloves, chopped very finely

→ Spices and Herbs

06 1 teaspoon oregano, dried
07 1 teaspoon thyme, dried
08 1 teaspoon parsley, dried
09 1 teaspoon of salt
10 1/4 teaspoon black ground pepper
11 1/4 teaspoon smoked paprika
12 1/4 teaspoon crushed chili flakes

→ Broth and Beans

13 5 cups chicken stock (low-sodium)
14 2 cans of white kidney beans (19 oz/540ml each)
15 3/4 cup of half and half cream

→ Toppings

16 Fresh grated Parmesan (1/4 cup)
17 Optional: Chopped spinach or parsley for topping

Instructions

Step 01

Put your diced bacon into a large soup pot or Dutch oven over medium-high heat. Let them sizzle until crispy, then scoop them out with a slotted spoon. Leave the bacon grease behind; you'll use it for flavor!

Step 02

Dump in the onion, celery, and carrots. Stir them around in the leftover bacon grease and cook for 4-5 minutes until the onion looks golden and soft. Got extra grease? Dab it away with a towel carefully.

Step 03

Sprinkle in the garlic along with all the spices and herbs: salt, thyme, oregano, paprika, parsley, chili flakes, and pepper. Stir for a minute or so—just enough to release the aroma.

Step 04

Pour chicken broth into the pot, scraping up the bits stuck to the bottom. Drain the beans. Blend 3/4 cup of those beans together with the half and half until creamy.

Step 05

Add the rest of the beans, the bacon bits you cooked earlier, and the bean-cream mixture. Turn down the heat to medium-low, cover the pot, and simmer for 10-15 minutes, letting the veggies soften.

Step 06

Toss in the Parmesan and sprinkle with some chopped parsley or spinach, if you'd like. Taste it, then tweak the seasonings to your liking. Need it thicker? Mix 1 tablespoon cornstarch with 2 tablespoons cream or water, then stir into the soup as it simmers.

Notes

  1. If you'd prefer a chunkier soup, skip blending the beans with the half and half.

Tools You'll Need

  • Big soup pot or Dutch oven
  • Blender or food processor
  • Fine strainer
  • Slotted spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (Parmesan, half and half)
  • Includes pork (bacon)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 18 g