Italian Vellutata

Italian Vellutata

Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
Hands-on Time 30 mins
Course Main Course
Cuisine Italian
Servings 3


  • 1/2 lb sirloin steak or chicken breast thinly sliced
  • 2 lb cauliflower roughly chopped
  • 1 large potato diced
  • 1 medium onion chopped
  • 8 oz mushrooms diced or sliced
  • 4 cups vegetable broth
  • 2 tbsp heavy cream
  • olive oil
  • salt & pepper

Vellutata Culinary Spice Kit

  • Porcini mushrooms, garlic, tarragon, chives



  • In a POT, heat 2 tbsp oil over medium heat.
  • Add the onion and fry until they turn brown.
  • Add the cauliflower and potato.
  • Season with salt & pepper to taste. Fry for about 5┬áminutes.
  • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
  • Cook for 10 minutes. Let it cool a bit.
  • Transfer the soup to a BLENDER.
  • Blend it until smooth. Return the soup to the POT.
  • Add the cream. Adjust salt & pepper.
  • Mix well. Cook for 5 minutes without lid.


  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
  • Take the meat out and set aside.
  • Add the mushrooms. Fry until they are soft.
  • Add the Vellutata spices and salt to taste. Mix well.
  • Return the meat. Cook for 2 minutes, stirring frequently.


  • Serve the cream in bowls topped with the mushroom sauce. Enjoy!



  • Omit the meat.
  • Substitute cauliflower with zucchini.
  • Substitute heavy cream with sour cream.
  • Substitute mushrooms with leek or green asparagus
Alternative Recipe
  • Substitute the soup with cooked pasta.
  • Add 1 cup of heavy cream with the Vellutata spices to the sauce.