There’s something magical about a bowl of creamy bean soup that just wraps you in comfort during chilly evenings. I discovered this recipe years ago when I needed something hearty yet simple after a long day – the kind of meal that feels like a warm hug. What makes it extra special? That golden, bubbling Parmesan crust that forms under the broiler, adding this incredible crispy contrast to the velvety smooth soup beneath.
After testing countless versions (my poor family ate bean soup for weeks!), I landed on the perfect balance of flavors and textures. The secret? Good old cannellini beans blended until silky smooth, with just enough cream to make it luxurious without being heavy. And let’s be honest – anything topped with melted Parmesan that gets all crispy under the broiler is automatically amazing, right?
This isn’t just another soup recipe – it’s my go-to when I need something comforting yet impressive enough for company. The aroma alone, with garlic and thyme mingling with that toasty cheese crust, will have everyone gathered around your kitchen in no time.
Why You’ll Love This Creamy Bean Soup with Parmesan Crust
This soup isn’t just delicious, it’s the kind of meal that feels like a cozy blanket on a cold night. Here’s why it’s become a staple in my kitchen:
- That crispy Parmesan crust, it’s the showstopper! A golden, bubbly lid of cheese that cracks perfectly when you dive in with your spoon.
- Effortless comfort food, most ingredients are pantry staples, and the whole thing comes together in under an hour.
- Velvety smooth texture, blending the beans makes it rich without needing tons of cream.
- Turkey bacon’s smoky touch, adds just enough depth without overpowering the delicate bean flavor.
- Leftovers taste even better, the flavors meld beautifully overnight (just reheat gently and add fresh cheese for another crispy top!).
“Creamy Bean Soup with Parmesan Crust – 5 Secret Tips for Perfection”
A hearty and comforting soup with a smooth bean base topped with a crispy, cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering, Broiling
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 4 slices turkey bacon, cooked and crumbled
- 1 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for one minute.
- Pour in vegetable broth and add beans, thyme, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and turkey bacon.
- Preheat your broiler.
- Ladle soup into oven-safe bowls.
- Sprinkle Parmesan cheese evenly over the top of each bowl.
- Place bowls under the broiler until cheese is golden and bubbly.
- Serve immediately.
Notes
- For a thicker soup, use less broth.
- You can substitute the heavy cream with half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 45mg
Ingredients for Creamy Bean Soup with Parmesan Crust
Gathering the right ingredients makes all the difference in this soup – trust me, I learned the hard way when I once tried skipping the fresh garlic (big mistake!). Here’s exactly what you’ll need:
- 2 tablespoons olive oil – Just enough to sauté without making the soup greasy
- 1 medium onion, chopped – About 1 cup; I prefer yellow onions for their sweetness
- 2 carrots, diced – Peel them first! About 1/2-inch pieces cook evenly
- 2 celery stalks, diced – Include those leafy tops for extra flavor
- 4 cloves garlic, minced – Fresh is non-negotiable here
- 4 cups vegetable broth – Low-sodium lets you control the salt
- 2 cans (15 oz each) cannellini beans – Drained and rinsed well (this removes that tinny taste)
- 1 teaspoon dried thyme – Rub it between your fingers to wake up the oils
- 1/2 teaspoon black pepper – Freshly cracked adds the best flavor
- 1/2 cup heavy cream – Adds luxurious richness
- 4 slices turkey bacon – Cooked until crisp, then crumbled
- 1 cup grated Parmesan cheese – The good stuff! Pre-grated won’t melt as nicely
A quick tip: measure your Parmesan after grating – packed cups can vary wildly. And don’t skimp on the bean rinsing – that starchy liquid can make your soup gluey instead of creamy!
Equipment You’ll Need
You won’t need anything fancy for this soup – just a few trusty kitchen tools that probably already live in your cabinets. Here’s what I always grab:
- A large pot – At least 5 quarts to give everything room to simmer
- Immersion blender – My favorite gadget for silky soups without transferring hot liquid
- Oven-safe bowls – Ceramic or tempered glass that can handle the broiler’s heat
- Broiler-safe tray – To safely transport those cheesy bowls under the flame
That’s it! No special equipment – just basics that’ll help you nail that perfect crispy-cheesy top every time.
How to Make Creamy Bean Soup with Parmesan Crust
This soup comes together like magic – just follow these simple steps, and you’ll have bowls of creamy comfort with that irresistible crispy cheese top in no time. I’ve made this dozens of times (much to my family’s delight), and these are the little tricks I’ve picked up along the way.
Sautéing the Vegetables
First things first – grab your biggest pot (I use my 5-quart Dutch oven) and heat that olive oil over medium. Toss in your chopped onions, carrots, and celery all at once. Now here’s my secret: don’t rush this part! Let them soften slowly, stirring occasionally, until the onions turn translucent and the carrots lose their raw bite – about 5-7 minutes.
When the veggies start smelling amazing (you’ll know), add the minced garlic. Oh! And here’s a tip – push the veggies to one side to make a little clearing in the center for your garlic. This keeps it from burning while it toasts for that perfect golden color – just 30 seconds to 1 minute should do it.
Blending the Soup
Now pour in your vegetable broth and add the beans, thyme, and pepper. Bring it all to a lively boil, then immediately dial it back to a gentle simmer. Set your timer for 20 minutes – this lets the flavors get cozy and the beans soften perfectly for blending.
When time’s up, kill the heat and grab your immersion blender. Here’s how I get it silky smooth: start in the center and work outward in slow circles, occasionally tilting the pot to catch any rogue beans. Don’t over-blend though – about 30 seconds should do it. The texture should be like heavy cream with just the tiniest bit of body from those beautiful beans.
Broiling the Parmesan Crust
This is where the magic happens! First, stir in your cream and turkey bacon – just until combined. Now preheat your broiler (high setting) and position your rack about 6 inches below the heat. Ladle the soup into oven-safe bowls (I use my wide soup crocks) and sprinkle each with a generous 1/4 cup of Parmesan. If you enjoy other creamy soups, you might like this creamy white bean soup with Dijon.
Here’s where you need to watch like a hawk – place the bowls on a baking sheet (much safer than carrying them individually) and slide them under the broiler. The cheese will go from melted to golden to burned in seconds flat! I stand right there counting – usually 1-2 minutes does it. When you see those first dark golden bubbles form, it’s done!
Careful when removing – those bowls are crazy hot. Let them sit for just a minute before serving (the crust will firm up slightly). Then dive in and listen for that satisfying crunch as your spoon breaks through that cheesy armor into creamy heaven beneath!
Tips for Perfect Creamy Bean Soup with Parmesan Crust
After making this soup more times than I can count (my neighbors might start calling it “that bean soup house”), I’ve picked up some foolproof tricks to make it perfect every time:
- Broth is your thickness dial – Love a thicker soup? Use 3 cups instead of 4. Want it soupier? Add an extra half cup after blending.
- Cream swap works great – No heavy cream? Half-and-half makes a fine substitute, or even whole milk in a pinch (just add it right before serving).
- Broiler buddy system – Keep the oven light on and watch like you’re guarding treasure! Cheese goes from golden to charcoal in seconds.
- Fresh vs. canned beans – If using dried, soak overnight and cook until very tender (about 1 hour) before adding to soup.
My biggest tip? Make extra – this soup disappears fast once that cheesy crust comes out! For more hearty options, check out this hearty mixed bean soup recipe.
Variations for Creamy Bean Soup with Parmesan Crust
One of my favorite things about this soup is how easily it adapts to whatever’s in your fridge or pantry – I’ve tweaked it a dozen ways when inspiration (or necessity!) strikes. Here are my go-to twists:
- Greens boost – Toss in a handful of chopped kale or spinach during the last 5 minutes of simmering for extra nutrients and color.
- Spice it up – A pinch of smoked paprika or red pepper flakes adds warmth without overpowering the beans.
- Cheese swap – No Parmesan? Aged Asiago or Pecorino Romano make fabulous crispy tops too.
- Herb refresh – Swap thyme for rosemary or sage if you’re feeling fancy – just use half the amount since they’re stronger.
The best part? Every variation still gives you that magical contrast between creamy soup and crackly cheese crust! If you are looking for other bean recipes, perhaps this Italian bean soup with garden herbs would interest you.
Serving Suggestions
Oh, this soup practically begs to be served with something crisp alongside! My absolute favorite move? A big hunk of crusty bread – the kind that shatters when you tear it – for scooping up every last bit of that cheesy goodness. If I’m feeling fancy (or trying to pretend it’s a balanced meal), I’ll add a simple arugula salad with lemon vinaigrette on the side. The peppery greens cut through the soup’s richness perfectly. Either way, don’t forget to serve it piping hot – that crust is at its most magical when it’s fresh from the broiler! You can find more great recipe ideas over at Family Tastes.
Storing and Reheating
Here’s the good news, this soup tastes even better the next day! Store any leftovers in airtight containers (I use glass mason jars) in the fridge for up to 3 days. When reheating, go low and slow, microwave at 50% power or warm gently on the stovetop, stirring frequently. The cheese crust won’t be as crisp, so I always sprinkle a fresh layer of Parmesan and give it a quick broil before serving again. Trust me, that second-day flavor is worth the tiny extra effort!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (give or take, brands and exact measurements can tweak things a bit!): About 420 calories, with 10g fiber from those amazing beans and 18g protein to keep you full. The Parmesan crust adds that irresistible richness while turkey bacon gives a smoky punch without overdoing the saturated fats. Remember, these are estimates, your exact counts might dance around depending on your specific ingredients. But one thing’s certain: every spoonful delivers cozy satisfaction!
FAQs About Creamy Bean Soup with Parmesan Crust
Can I freeze this soup?
Absolutely! Freeze before adding the cheese topping, just ladle the cooled soup into freezer-safe containers, leaving an inch of space for expansion. It keeps beautifully for up to 2 months. When ready to eat, thaw overnight in the fridge, reheat gently on the stove, then add fresh Parmesan and broil as usual. The texture might be slightly less velvety, but the flavor stays amazing!
What cheese substitutes work for the crust?
If you’re out of Parmesan, try aged Asiago or Pecorino Romano, they melt into similarly crispy perfection. For a lactose-free option, I’ve had good results with Violife’s vegan Parmesan. Just avoid softer cheeses like mozzarella, they won’t give you that signature crunch we love!
Can I make this without an immersion blender?
Yes! Carefully transfer the soup in batches to a regular blender (don’t fill more than halfway, hot liquids expand!). Cover the lid with a towel and hold it down tight as you blend. Much messier than my beloved immersion blender, but it works in a pinch!
I’d love to hear how your soup turns out – did that Parmesan crust get as golden and crispy as you hoped? Tell me about your favorite variations or tricks in the comments below!