This Creamy White Bean & Bacon Soup is everything you want in a comforting bowl: smoky, savory, and lusciously creamy.

Made with simple pantry staples and wholesome veggies, it’s a satisfying soup that’s perfect for cold nights or a cozy weekend lunch.

Why I Love This Recipe

Rich, smoky flavor – thanks to crispy bacon and a hint of paprika.

Velvety texture – achieved by blending some beans with half and half.

Easy pantry ingredients – most of what you need is already on hand.

One-pot convenience – minimal cleanup for maximum comfort.

Great for leftovers – tastes even better the next day!

What You’ll Need (Ingredient Highlights)

Bacon – Adds deep umami flavor and a hint of smokiness.

White kidney beans – Creamy and hearty; blend some for texture.

Carrots, celery, onion – Classic aromatics that build the flavor base.

Garlic and herbs – Thyme, oregano, parsley, paprika for seasoning.

Chicken broth – Use low-sodium so you can adjust salt to taste.

Half and half + Parmesan – For that creamy, cheesy finish.

Pro Tips Before You Start

Drain and rinse beans before using to control salt and texture.

Blend part of the beans with cream for added thickness.

Cook bacon until crisp then remove to add back later for texture.

Deglaze with broth to pick up all the flavorful bits from the pot.

Add spinach or parsley at the end for a pop of color and freshness.

How to Make Creamy White Bean & Bacon Soup

Step 1: Cook the Bacon
In a large Dutch oven or soup pot, cook the chopped bacon over medium-high heat until crispy.

Remove with a slotted spoon and set aside, keeping the bacon fat in the pot.

Step 2: Sauté the Vegetables
Add carrots, celery, and onion to the pot.

Sauté for 4–5 minutes until softened and lightly browned.

Dab out some bacon fat if necessary.

Step 3: Add Garlic and Seasonings
Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes.

Cook for 1 minute.

Step 4: Add Broth and Beans
Pour in chicken broth, scraping up the browned bits.

Rinse the beans; puree about 3/4 cup of them with half and half until smooth.

Add both the whole beans and the bean puree to the pot.

Step 5: Simmer and Finish
Bring to a simmer, cover, and cook 10–15 minutes until veggies are tender.

Stir in Parmesan and optional parsley or spinach. Return the bacon to the pot.

Step 6: Adjust and Serve
Taste and adjust seasoning.

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cream or water and stir in while simmering.

What to Serve It With

Crusty sourdough bread or rolls

Grilled cheese sandwich

Garlic toast or focaccia

Side salad with vinaigrette

Variations / Substitutions

Use canned cannellini or navy beans if kidney beans aren’t on hand.

Make it vegetarian by omitting bacon and using vegetable broth.

Add greens like spinach, kale, or chard.

Swap half and half for whole milk or unsweetened plant milk.

Add a squeeze of lemon for brightness at the end.

Storage & Leftovers

Refrigerate: Store in airtight container for up to 4 days.

Freeze: Cool completely, then freeze for up to 2 months.

Reheat: Gently on the stovetop or microwave. Add water if needed to loosen.

FAQs

Can I use canned beans?
Yes! Rinse them thoroughly before adding.

How do I make it thicker?
Blend more beans or add a cornstarch slurry.

Can I use dried herbs instead of fresh?
Yes, just follow the ingredient amounts listed.

Is it spicy?
Only mildly from the red pepper flakes. Omit or reduce if sensitive.

Can I skip the Parmesan?
Yes, but it does add a lovely savory depth.

What’s a good dairy-free substitute for half and half?
Try full-fat coconut milk or unsweetened cashew milk.

Does it freeze well?
Yes! Cool fully before freezing and thaw in fridge overnight.

Final Thoughts

This Creamy White Bean & Bacon Soup brings together the best of cozy soup season: bold flavor, creamy texture, and plenty of protein.

Whether served with crusty bread or a fresh salad, it’s the kind of recipe that feels like a hug in a bowl.