There’s something undeniably comforting about a warm bowl of creamy soup on a chilly day. This cream of bacon soup recipe delivers on that comfort, combining smoky bacon with a rich, velvety base that’ll become a new favorite.
With simple ingredients and straightforward instructions, you’ll achieve a deep, satisfying flavor that’s perfect for any occasion. Let’s make this comforting soup together!
Ingredients for Cream of Bacon Soup
Simple ingredients come together to create this rich and smoky comfort food masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 6 slices | Smoked or applewood variety |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing aromatics |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Chicken Broth 🍜 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | For creaminess |
| Dried Thyme 🌿 | 1 tsp | Or fresh if available |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | ¼ tsp | Kosher or sea salt |
| Bay Leaves 🌿 | 2 whole | Optional, for depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The bacon makes this soup. Thick-cut, smoked bacon gives the best flavor—look for it at Whole Foods or specialty butcher shops. If you can’t find thick-cut, regular bacon works too, but the smokiness is key. I usually buy mine from Costco when I’m doing a big batch.
No heavy cream? Half-and-half is a decent substitute, though it makes it slightly lighter. Fresh thyme is ideal, but dried works at one-third the amount. The bay leaves add depth, but skip them if you don’t have them—the soup will still be delicious. If you’re using fresh parsley for garnish, chop it just before serving to keep that vibrant color.
This soup reheats beautifully and actually tastes better the next day. Keeps for 4-5 days in the fridge, freezes well for 3 months. Portion it into containers so lunches are sorted for the week. When reheating, add a splash of heavy cream if it thickens too much.
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Why You’ll Love This Recipe
- Quick Comfort: I can whip up this cream of bacon soup in under 30 minutes, and it’s a total lifesaver on busy weeknights.
- Bacon Perfection: The thick-cut bacon adds a smoky depth that pairs perfectly with the richness of the unsalted butter and the subtle sweetness of caramelized yellow onions.
- Versatile Delight: This soup is my go-to for everything from a cozy night in to a crowd-pleasing potluck – it’s that good. I can easily double or triple the batch to feed a crowd.
- Leftover Goldmine: Honestly, the leftovers are just as good the next day, and it’s a great way to use up any leftover bacon or bread for dipping.
Step-by-Step Instructions for Creamy Bacon Soup
Here’s the method for creating this rich and smoky comfort food classic.
Step 1: Cook the Bacon Until Crispy
Start by cooking the 6 slices Thick-Cut Bacon in a large pot over medium heat. I prefer using a heavy-bottomed pot as it distributes heat evenly. Cook for 8-10 minutes until the bacon becomes golden brown and crispy, flipping halfway through. Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain excess fat.
Leave the rendered bacon fat in the pot as it adds depth to the soup. If there’s excessive fat (more than 2 tablespoons), carefully pour some off, but keep enough to coat the bottom of the pan.
Step 2: Sauté the Aromatics
Add the 2 tbsp Unsalted Butter to the pot with the remaining bacon fat. Once melted, add the 1 whole Yellow Onion, finely chopped, and cook for 5-7 minutes until it becomes translucent and starts to caramelize. Stir occasionally to prevent burning.
Next, add the 3 cloves Garlic Cloves, minced, and cook for another 1-2 minutes until fragrant. Be careful not to let the garlic burn, as it can quickly become bitter.
Step 3: Create the Roux and Add Liquids
Sprinkle the 2 tbsp All-Purpose Flour over the onion and garlic mixture, stirring constantly to form a smooth roux. Cook for 1-2 minutes until the mixture is lightly golden and has a nutty aroma. This step is crucial for thickening the soup.
Gradually whisk in the 2 cups Chicken Broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5 minutes until it thickens. Then, add the 1 cup Heavy Cream, 1 tsp Dried Thyme, 0.5 tsp Black Pepper, and 0.25 tsp Salt. Stir well to combine.
Step 4: Finish with Bacon and Herbs
Add the cooked bacon back into the pot, breaking it into pieces as you go. Include the 2 whole Bay Leaves if using, as they add a subtle depth to the soup. Simmer the mixture gently for 10-15 minutes to allow the flavors to meld together.
Before serving, remove the bay leaves and stir in the 0.25 cup Fresh Parsley, chopped. Taste and adjust the seasoning as needed. Serve hot, garnished with additional parsley if desired.
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Pro Tips For Making Cream Of Bacon Soup
- Caramelize Onions Slowly: Take your time cooking the yellow onions over low heat for at least 20-25 minutes, stirring occasionally, until they’re deep golden brown – it’s worth the wait as it brings out a sweetness that balances the smokiness of the bacon.
- Don’t Rush Roux: When making the roux with unsalted butter and all-purpose flour, cook it for a full 2-3 minutes, stirring constantly, to remove that raw flour taste and achieve a light golden color that will enhance the overall flavor of your cream of bacon soup.
- Avoid Overcooking Bacon: Cook the thick-cut bacon until it’s crispy but not burnt, as overcooking can make it bitter and unpleasant – I learned this the hard way after ruining a batch by leaving it on the heat for too long.
- Use Bacon Fat: Reserve some of the bacon fat rendered during cooking and use it instead of some of the unsalted butter for added depth of flavor – it makes a real difference in the richness of the soup and is a great way to intensify that bacon flavor.
Make-Ahead Tips for Leftovers
Refrigerator Storage Tips
Cool the soup to room temperature within 2 hours before refrigerating. I use glass containers with airtight lids to prevent flavor transfer and keep the soup fresh. Store in the refrigerator for up to 4 days. ❄️
Freezer Preparation
For longer storage, let the soup cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave about 1 inch of headspace for expansion. Label with the date and contents, then store in the freezer for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator.
Reheating on the Stovetop
Gently reheat the soup over low heat, stirring occasionally to prevent scorching. If it’s too thick, add a splash of heavy cream or chicken broth to achieve the desired consistency. Bring the soup to a simmer and cook for 5-7 minutes until heated through. Taste and adjust seasoning as needed. 🔥
Microwave Reheating
For individual portions, microwave on 70% power for 2-3 minutes, stirring every minute until hot. Be cautious as the soup can get very hot. If the soup has thickened too much, add a bit more cream or broth before reheating.
Make-Ahead Strategies
Prepare the soup base (up to the cream addition) and store it in the refrigerator for up to 2 days or freeze for up to 3 months. When ready to serve, reheat the base, then stir in the heavy cream and finish with fresh herbs. This approach saves time while maintaining flavor. ⏰
Nutrition Facts
320kcal
Frequently Asked Questions
Can I make this soup without heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and a tablespoon of flour to thicken it. Keep in mind that using milk alone might result in a thinner consistency. For a richer flavor, consider using full-fat coconut milk as a dairy-free alternative. The soup will still be creamy and delicious!
How long does this soup keep in the fridge?
This cream-based soup will keep in the refrigerator for up to 4 days when stored properly in an airtight container. When reheating, you may need to add a splash of heavy cream or chicken broth to achieve the desired consistency.
Can I freeze cream of bacon soup?
Yes, you can freeze this soup, but keep in mind that the texture might change slightly upon thawing due to the cream. To freeze, cool the soup completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about 1 inch of headspace. It will keep for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator and reheat gently.
What’s the best type of bacon to use?
Thick-cut, smoked bacon is ideal for this recipe as it provides a deep, smoky flavor. Applewood-smoked bacon is a great choice if you can find it. Regular bacon works too, but the smokiness really makes this soup stand out. If you’re using a particularly salty bacon, you might want to reduce the added salt in the recipe. The smokier the bacon, the better the flavor!
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