62 velveting recipes

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Creamy vegan carrot soup with silken tofu, fresh dill, and red miso blended until velvety smooth. Just 30 minutes, 8 ingredients, and zero dairy. Warm, nourishing, and full of umami.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

A hearty Romanian cabbage soup layered with smoky bacon, green peppers, and fresh herbs, then finished with a velvety egg yolk and cream liaison. This ciorba is a full meal in a bowl.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.

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.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.