Bean cream soup

Cookinero 31 Jan 2023

Hearty bean soup with bacon and cheese.

How to cook Bean cream soup

Step 1

Bean cream soup

Finely chop the onion, carrot and bacon. Heat oil in a heavy bottomed pan, sauté onions and carrots.

Step 2

Bean cream soup

Add bacon, fry. Add wine, boil. Add the beans and thyme, pour in the broth, cook covered for 10-15 minutes. Puree the soup with a blender. Gently stir in the grated cheese until it melts. Salt, pepper.

Step 3

Bean cream soup

Enjoy your meal!

Bean cream soup - FAQ About Ingredients, Baking Time and Storage

Yes! Simply omit the bacon. To add a smoky flavor, consider adding a dash of smoked paprika or a few drops of liquid smoke.
Cannellini beans are classic, but great northern beans, navy beans, or even butter beans will work beautifully. Feel free to use your favorite!
Properly stored in an airtight container, bean cream soup will last for 3-4 days in the refrigerator.
Yes, you can! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
If you prefer not to use wine, you can substitute an equal amount of chicken or vegetable broth with a splash of lemon juice or vinegar for acidity.
For a thinner soup, add more broth. For a thicker soup, simmer uncovered for a longer period to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup and cook until thickened.
Dried rosemary, savory, or oregano can be used as substitutes for thyme. Use about half the amount called for, as dried herbs have a more concentrated flavor.

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