The History and Origins of Cream of Bacon Soup

Creamy, savory, and loaded with bacon – cream of bacon soup is a beloved comfort food for many. But when did this popular canned soup first originate?

In this article, we’ll explore the history and origins of cream of bacon soup – from its beginnings to how it became a staple ingredient in households across America.

When Cream of Bacon Soup First Came Out

While creamy bacon soups and stews have existed for centuries, the canned version we know today originated in the early 1980s.

In particular, Campbell’s Condensed Cream of Bacon soup first hit shelves in 1982. It quickly became popular due to its rich, bacon-y flavor and creamy texture The convenience of having this versatile ingredient in a shelf-stable can was also a huge draw.

During this decade, brands like Campbell’s revolutionized home cooking by introducing canned, condensed cream soups that could be easily customized into full meals. Cream of Bacon was one of the new flavors that proved very successful.

Ever since its debut, Campbell’s Cream of Bacon has remained a staple in grocery stores for over 40 years and counting. Though the packaging and recipe has been updated, it’s still a go-to for quick weeknight dinners and potlucks alike.

What Influenced Cream of Bacon Soup’s Creation

The origins of cream of bacon soup can be traced back to a few key cultural factors in America during the early 20th century:

• Bacon’s Rising Popularity: Bacon became an increasingly common ingredient after WWII. Its smoky and salty flavor was a versatile way to add meatiness.

• Advancements in Food Manufacturing: New mass production methods allowed canned soups and convenience foods to be made safely, quickly, and affordably.

• Suburban Family Home Cooking: Middle class suburban families relied on canned foods to whip up fast meals or stretch ingredients into casseroles.

• Campbell’s Condensed Soup Success: After releasing Cream of Mushroom in 1934, Campbell’s saw enormous success with condensed, creamy canned soups that could be easily cooked into full dishes.

These factors paved the way for cream of bacon soup to be developed as a new flavor. America’s love for bacon, canned convenience, and Campbell’s reliable soups collided into the perfect recipe for this classic.

The Origins of Traditional Cream of Bacon Soup Recipes

Before it was mass produced in cans, cream of bacon soup existed in homemade form for many years. Some origins include:

• Potage Saint-Germain: A French peas and bacon stew dating back to the 16th century.

• Scottish Cock-a-Leekie Soup: Dating back to the 1700s, this creamy chicken and leek soup is flavored with bacon.

• American Corn Chowder: Chowders, popularized in New England in the late 1800s, often contained salt pork or bacon.

• Midwestern Casseroles: Bacon became a popular Depression-era casserole ingredient in the 1930s, often mixed into creamy sauces.

• German Bacon Soup (Bauernfrühstück): This classic German soup combines bacon, onions, potatoes, and cream.

The basic formula of bacon, vegetables, cream or milk, and seasonings formed the foundation for what would become the beloved cream of bacon soup.

How Campbell’s Created Their Cream of Bacon Soup

When developing their Cream of Bacon soup in the early 1980s, Campbell’s likely tested many different recipes and formulations. But according to vintage labels, these were some of the original ingredients:

• Diced bacon
• Onions
• Carrots
• Celery
• Chicken broth
• Whole milk
• Heavy cream
• Flour
• Salted butter
• Spices like black pepper, thyme, and parsley

Bacon grease and vegetables were sautéed, broth and seasonings added, then milk, cream, and roux thickened it into a luxurious chowder-like soup. While modern ingredients may have changed, this basic cooking method likely originated Campbell’s cream of bacon.

Cream of Bacon Soup Becomes an American Favorite

After its launch in 1982, Campbell’s Cream of Bacon quickly earned a spot in American pantries as a kitchen staple:

• It’s versatile – works in recipes like dips, casseroles, pasta bakes, soups, braises, etc.

• It’s convenient – no need to cook bacon from scratch.

• It adds smoky, salty bacon flavor without the hassle.

• It mixes well with cheeses, vegetables, meats, greens, grains, etc.

• It creates a quick, creamy sauce or gravy.

• It satisfies comfort food cravings in an instant – just heat and eat!

Thanks to these advantages, cream of bacon soup has secured its place as a go-to pantry item for home cooks. Over 40 years since its debut, it remains a beloved staple.

The Legacy of Cream of Bacon Soup

Creamy, smoky, and bacon-licious – Campbell’s Cream of Bacon soup has certainly left its mark in American cuisine. It will likely continue satisfying comfort food cravings for generations to come.

So next time you spot that familiar red-and-white can, think fondly of how this convenient classic came to be. Then whip up a green bean casserole or bacon dip to enjoy its savory bacony goodness!