There’s something magical about a pot of creamy soup simmering on the stove, isn’t there? This white bean soup with herb salt has been my go-to comfort food for years, ever since I first whipped it up on a chilly autumn evening when my pantry was nearly empty. The combination of velvety blended beans, crispy turkey bacon, and that special herb salt creates a depth of flavor that’ll make you forget how simple the ingredients are. Trust me, after one spoonful of this rich, hearty soup, you’ll understand why it’s become my most requested recipe from friends and family alike.
Why You’ll Love This Creamy White Bean Soup with Herb Salt
Oh, where do I even start? This soup is basically a warm hug in a bowl – but let me tell you exactly why it’s so special:
- Weeknight lifesaver: Ready in 35 minutes flat (yes, I timed it!) when you’re starving after work
- Flavor bomb: That herb salt? Absolute game-changer. It makes canned beans taste gourmet
- Super adaptable: Swap cream for coconut milk, skip the turkey bacon – it still tastes amazing
- Texture heaven: Creamy blended beans with little whole beans and crispy bacon bits? Perfection
Seriously, this soup checks all the boxes – easy, delicious, and comforting without being heavy. My kids even beg for seconds!
Print35-Minute Creamy White Bean Soup with Herb Salt – Pure Comfort
A creamy and hearty white bean soup flavored with herb salt and turkey bacon for a rich taste without alcohol.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup diced turkey bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp herb salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup heavy cream (or coconut milk for vegan option)
Instructions
- Heat olive oil in a pot over medium heat.
- Add turkey bacon and cook until crispy. Remove and set aside.
- In the same pot, sauté onion and garlic until softened.
- Add white beans, vegetable broth, herb salt, and black pepper. Bring to a simmer.
- Cook for 15 minutes, then blend half the soup for a creamy texture.
- Stir in heavy cream and reserved turkey bacon. Heat through.
- Serve warm with extra herb salt if desired.
Notes
- For a vegan version, replace heavy cream with coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Freeze without cream for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Ingredients for Creamy White Bean Soup with Herb Salt
Okay, let’s gather our goodies! Here’s what you’ll need to make this dreamy soup (and yes, I’ve learned the hard way that prep matters, no skipping steps!):
- 2 cans (15 oz each) white beans, drained and rinsed (trust me, that starchy liquid makes a difference!)
- 1 cup diced turkey bacon, gives that smoky crunch without overpowering
- 1 onion, chopped, any color works, but yellows are my favorite here
- 2 cloves garlic, minced, fresh is best, but 1/2 tsp powder works in a pinch
- 4 cups vegetable broth, low-sodium lets the herb salt shine
- 1 tsp herb salt, my secret weapon! Use your favorite blend
- 1/2 tsp black pepper, freshly cracked if you’ve got it
- 1 tbsp olive oil, for sautéing all that goodness
- 1/2 cup heavy cream, or coconut milk for my vegan friends (full-fat works best)
See? Nothing fancy, just simple ingredients that work magic together. Now let’s get cooking!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this soup! Just grab these basics from your kitchen:
- A sturdy pot (I use my 4-quart Dutch oven)
- Wooden spoon for stirring
- Blender or immersion blender (careful with hot soup!)
- Measuring cups and spoons
That’s it! Now you’re ready to make some cozy magic happen.
How to Make Creamy White Bean Soup with Herb Salt
Alright, let’s get cooking! This soup comes together so easily, but I’ve learned a few tricks over the years to make it perfect every time. Follow these steps, and you’ll have a pot of creamy goodness ready before you know it.
Sautéing the Base
First, heat that olive oil in your pot over medium heat, we want it shimmering but not smoking. Toss in the turkey bacon and let it get nice and crispy (about 5 minutes). Oh, that sizzle! That smell! Remove it with a slotted spoon and set aside, resist nibbling on it all! Now, in that same flavorful oil, add your chopped onion. Cook until translucent (3-4 minutes), then stir in the garlic for just 30 seconds until fragrant, any longer and it might burn!
Blending for Creaminess
Time for the magic! Add your beans, broth, herb salt, and pepper. Bring it to a gentle simmer and let it bubble away for 15 minutes, this lets all the flavors get cozy together. Now, here’s my favorite part: carefully ladle about half the soup into your blender (leave the lid’s center piece off and cover with a towel, hot soup expands!). Blend until smooth, then pour it back into the pot. This gives you that luxurious creamy texture with some whole beans for bite!
Finishing Touches
Almost done! Stir in the cream (or coconut milk) gently, we don’t want to break that lovely emulsion. Add back the crispy turkey bacon, saving a little for garnish if you’re feeling fancy. Heat through for just 2 more minutes (no boiling!), and boom, soup’s on!
Tips for Perfect Creamy White Bean Soup with Herb Salt
After making this soup more times than I can count, I’ve picked up some foolproof tricks to nail it every time:
- Taste as you go: Herb salts vary in intensity, start with 1 tsp and add more after blending if needed
- Blend safely: Hot soup expands! Remove the blender lid’s center piece and cover with a kitchen towel
- Keep it creamy: Never let the soup boil after adding cream, it can separate and get grainy
- Texture control: Blend more for ultra-smooth soup, less for chunkier bites
Trust me, these little details make all the difference between good soup and wow soup!
Variations of Creamy White Bean Soup
Oh, the fun part, making this soup your own! Here are my favorite easy twists:
- Greens lovers: Stir in 2 cups fresh spinach or kale during the last 5 minutes
- Smoky kick: Add 1/2 tsp smoked paprika with the herbs, it’s magical with the turkey bacon
- Extra veggie: Toss in diced carrots or celery when sautéing the onions
- Herb swap: No herb salt? Use 1/2 tsp each of dried thyme and rosemary instead
See? Endless possibilities from one simple recipe, that’s my kind of cooking! If you are looking for other simple recipes, check out Family Tastes for more ideas.
Serving Suggestions for Creamy White Bean Soup with Herb Salt
Oh, let’s talk about the perfect pairings! This soup shines all on its own, but I love serving it with thick slices of crusty sourdough for dipping, that crispy-on-the-outside, chewy-on-the-inside texture is just heavenly. When I’m feeling fancy, I’ll rub the bread with garlic first! For lighter meals, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. And here’s my little secret: sprinkle extra herb salt on top right before serving, it makes all the flavors pop!
Storing and Reheating
Here’s the scoop on keeping your soup delicious for later! Store it in airtight containers in the fridge for up to 3 days, the flavors actually get better overnight. If freezing, skip the cream first (add it fresh when reheating). To warm it up, do it gently over low heat while stirring often, that keeps the cream from separating. Pro tip: If it looks a little thick after chilling, just stir in a splash of broth while reheating!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on using heavy cream): about 320 calories, 15g protein, and a whopping 8g fiber to keep you full! Remember, exact numbers vary with brands and tweaks (I won’t judge if you add extra bacon!). This soup packs nutrition without skimping on flavor, my kind of win-win! If you enjoy simple, hearty meals like this, you might also like this hearty mixed bean soup recipe.
Frequently Asked Questions
Q1. Can I use dried beans instead of canned?
Absolutely! Soak 1 cup dried white beans overnight, then simmer until tender (about 1-1.5 hours) before starting the recipe. You’ll need about 3 cups cooked beans, just drain them well like you would canned ones.
Q2. How do I make this soup completely vegan?
Easy peasy! Skip the turkey bacon (or use a plant-based alternative) and swap the heavy cream for full-fat coconut milk. The coconut adds lovely richness without dairy, my vegan friends rave about this version! For more dairy-free options, check out this creamy vegan white bean soup recipe.
Q3. What if I don’t have herb salt?
No worries! Mix 1/2 tsp each of dried thyme, rosemary, and a pinch of garlic powder with 1/4 tsp regular salt. It won’t be exactly the same, but still delicious. (Psst, this is how I made it before discovering herb salt!) If you prefer a different flavor profile, you might enjoy this white bean soup with lemon pepper recipe.
Q4. Can I freeze this soup?
Yes, but hold the cream! Freeze the base soup (without cream or bacon garnish) for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream and crispy bacon.
There you have it, all my soup secrets! Now I’d love to hear from you: try this recipe and tell me your favorite twist in the comments below!