- Prepare the Ingredients
Gather all ingredients: 6 slices bacon, chopped; 1 medium onion, diced; 2 tbsp butter; 3 tbsp all-purpose flour; 4 cups chicken broth; 2 cups milk; 1 cup heavy cream; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme.
- Cook the Bacon and Onion
In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot. Add the diced onion to the pot and sauté until softened, about 5 minutes.
- Make the Roux
Add the butter to the pot with the onions and melt. Sprinkle in the flour and stir constantly for 2-3 minutes until the mixture is pale golden brown and fragrant.
- Simmer the Soup
Gradually whisk in the chicken broth to avoid lumps. Then stir in the milk, heavy cream, salt, pepper, and thyme. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 15-20 minutes until slightly thickened.
- Blend and Serve
For a smoother soup, use an immersion blender to puree until desired consistency. Alternatively, leave it chunky. Stir in the reserved crispy bacon, saving some for garnish. Serve hot with additional bacon bits on top.
- Calories:350 kcal
- Protein:12 g
- Carbohydrates:18 g
- Sugar:8 g
- Salt:1 g
- Energy:1500 kJ
- Fat:25 g
There’s something about the rich, smoky aroma of Campbell’s cream of bacon soup simmering on the stove that instantly feels like home. It’s the kind of dish that wraps you in warmth on a chilly evening, with its velvety texture and deep, savory flavor. I remember my grandmother stirring a pot of this very soup, the scent filling her tiny kitchen and promising comfort with every spoonful. Today, I’m sharing my version of that beloved classic, made from scratch with simple ingredients.
A Brief, Savory History
Cream of bacon soup has roots in American home cooking, where thrifty cooks would use bacon drippings to add depth to simple cream-based soups. Over time, it evolved into a staple, with Campbell’s popularizing a canned version that many of us grew up with. But making it fresh unlocks a whole new level of flavor, and that’s what we’re doing here.
What Makes This Campbell’s Cream of Bacon Soup So Special
The magic of this soup lies in its balance: the smokiness of the bacon, the sweetness of sautéed onions, and the luxurious creaminess that comes from a well-made roux. Unlike the canned version, homemade Campbell’s cream of bacon soup has a fresher, more vibrant taste, and you control the salt and quality of ingredients. It’s a game-changer for weeknight dinners.
Mastering the Creamy Bacon Soup Base
When preparing Campbell’s cream of bacon soup, don’t rush the roux. Cooking the flour and fat until it’s a pale golden brown is crucial for that nutty, toasty flavor that underpins the entire soup. If you skip this step, you’ll miss out on the depth that makes this condiment so irresistible.
Serving & Pairing Ideas
This soup is fantastic on its own, but I love serving it with a crusty baguette for dipping. For a heartier meal, pair it with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. And if you’re feeling adventurous, a glass of dry cider complements the smoky notes perfectly.
Variations & Substitutions
For a lighter version of Campbell’s cream of bacon soup, use half-and-half instead of heavy cream. If you’re avoiding pork, turkey bacon works well, though the flavor will be milder. Vegetarians can try smoked paprika and mushrooms for a similar umami punch. And for a thicker soup, add an extra tablespoon of flour to the roux.
Make-Ahead & Storage Tips
This soup stores beautifully. Let it cool completely, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days or in the freezer for 3 months. Reheat gently on the stove, adding a splash of milk if it’s too thick.
FAQs
Can I make this soup in a slow cooker? Absolutely! After cooking the bacon and onion, transfer everything to a slow cooker and cook on low for 4-6 hours. Add the cream at the end.
How do I prevent the soup from curdling? The key is to avoid boiling after adding the dairy. Keep the heat on medium-low and stir frequently.
Is Campbell’s cream of bacon soup gluten-free? This homemade version can be made gluten-free by using a gluten-free flour blend for the roux. Check out Serious Eats for more on gluten-free cooking.
Closing Thoughts
Making Campbell’s cream of bacon soup from scratch is a rewarding experience that fills your kitchen with incredible aromas and your belly with comfort. I hope this recipe becomes a favorite in your home, just like it is in mine. Don’t forget to explore our recipe collection for more inspiration!
