498 velveta recipes

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Potato cheese soup puréed silky smooth with sharp cheddar, heavy cream, and fresh dill stirred in at the end. Rich, velvety, and done in 45 minutes.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Creamy broccoli lasagna layered with Swiss cheese, cottage cheese, and a velvety bouillon-spiked white sauce. A meatless casserole that turns weeknight pasta into something hearty.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Creamy mushroom zucchini soup pureed with chive cream cheese for a velvety, rich texture. Just 30 minutes and a handful of ingredients for a satisfying bowl with optional curry warmth.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Kung Pao-style chicken stir fry with deep-fried peanuts, ginger, garlic, soy sauce, sherry, and white vinegar. Egg-and-cornstarch coated chicken cubes get a velvety, glossy finish.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Chicken egg drop soup simmers a ginger-scented broth with velveted chunks of chicken and ribbons of egg swirled through a glossy, lightly thickened base. A protein-packed, restaurant-style soup you can make better at home.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Luxurious crab bisque with Scotch whiskey, butter, and heavy cream. Chunks of flaked crab meat swim in a velvety, boozy broth that comes together in just 30 minutes. Pure indulgence in a bowl.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.