Soft Food Recipes: 13 Cozy Dinners and Treats for Tender Teeth That Never Taste Like Hospital Food

Soft food recipes do not have to mean a sad bowl of plain applesauce. Anyone who has had a tooth pulled, a new set of braces, a sore throat or a parent who finds chewing hard knows that bland, hospital-style feeling. This fall, baker Rosanna Pansino tested viral soft food ideas on YouTube and the video pulled more than 770,000 views in its first days, so you are clearly not alone. The good news is that real comfort food is often soft already. Below are 13 warm, filling dishes, from creamy polenta with braised beef to silky caramel flan, each with a full recipe. They are the kind of meals you would happily eat even with perfect teeth. Ask your dentist or doctor how long to stick with soft foods, then pick your first bowl..

Soft Food Recipes Start Here: Creamy Polenta With Braised Beef

This is the bowl that proves soft food can feel like a real Sunday dinner. Creamy, cheesy polenta is as smooth as mashed potatoes, and beef chuck braised low and slow falls apart at the touch of a spoon. Make the beef a day ahead if you can, because it tastes even richer and reheats beautifully. Tip: shred the meat very fine and spoon plenty of gravy over it so every bite stays tender and easy.

You will need: 2 lb beef chuck in large chunks, salt and pepper, 2 tbsp oil, 1 onion diced, 2 carrots diced, 3 cloves garlic, 2 tbsp tomato paste, 2 cups beef broth, 1 cup crushed tomatoes, 2 sprigs thyme. Polenta: 4 cups milk or broth, 1 cup fine cornmeal, 3 tbsp butter, 1/2 cup grated Parmesan.

How to make it: 1. Season and brown the beef in the oil in a Dutch oven, then set aside. 2. Soften the onion and carrots, then stir in the garlic and tomato paste. 3. Add the broth, tomatoes, thyme and beef. 4. Cover and bake at 325 F for 3 hours until it falls apart. 5. For the polenta, bring the milk to a simmer, whisk in the cornmeal and stir on low for 20 minutes. 6. Stir in the butter and Parmesan. 7. Spoon the polenta into bowls and top with the shredded beef and gravy.

Soft Food Recipes for Breakfast: Slow, Creamy Scrambled Eggs

In Rosanna Pansino’s soft food recipe test, eggs made the menu, and for good reason. Fast, high heat makes rubbery eggs. Low heat and patience make soft, custardy curds that melt in your mouth, which is exactly what you want after dental work. Take the pan off the heat while the eggs still look a little wet, because they keep cooking on the plate. A spoon of cream cheese or a knob of butter at the end makes them extra silky. Quick poll: do you like your scrambled eggs (A) soft and creamy, (B) firm and fluffy or (C) with melted cheese?

You will need: 4 large eggs, 2 tbsp milk or cream, pinch of salt, 1 tbsp butter, 1 tbsp cream cheese (optional), chives finely snipped (optional).

How to make it: 1. Whisk the eggs, milk and salt until no streaks remain. 2. Melt the butter in a nonstick pan over low heat. 3. Pour in the eggs and stir slowly with a spatula, scraping the bottom. 4. Keep stirring for 3 to 4 minutes as soft curds form. 5. Take the pan off the heat while still glossy, stir in the cream cheese and serve right away.

Korean Steamed Eggs That Puff Up Like a Cloud

Gyeran jjim is a Korean side dish that turns plain eggs into something like a savory souffle. The eggs are whisked with broth and gently steamed until they puff up, wobbly and light, with no chewing needed at all. Many Korean families make it in a small earthenware pot and eat it straight from the pot with a spoon. Tip: strain the egg mix through a sieve for the smoothest texture, and keep the heat low so it stays silky.

You will need: 3 large eggs, 3/4 cup chicken or anchovy broth (or water), 1/2 tsp salt or 1 tsp fish sauce, 1 green onion finely sliced, 1/2 tsp sesame oil, a pinch of sesame seeds.

How to make it: 1. Whisk the eggs with the salt until smooth, then strain. 2. Bring the broth to a simmer in a small pot. 3. Pour in the eggs and stir gently for 1 minute until it starts to thicken. 4. Add most of the green onion, cover with a lid and cook on the lowest heat for 5 to 7 minutes until puffed. 5. Top with the rest of the green onion, sesame oil and seeds and serve hot.

Egg Drop Soup in 10 Minutes

Egg drop soup is the takeout favorite you can make faster than delivery arrives. Silky ribbons of egg float in a warm, lightly thickened broth, and every spoonful slides down easily. It is one of the easiest soft food recipes for a sore throat and cozy enough for a cold night, right up there with our sick day comfort food that Mom used to make. Tip: pour the beaten egg in a thin stream while you stir slowly in one direction. That is how you get those long, delicate ribbons instead of chunks.

You will need: 4 cups chicken broth, 1 tsp soy sauce, 1/2 tsp grated ginger, 1 1/2 tbsp cornstarch mixed with 3 tbsp water, 2 eggs beaten, 1/2 tsp sesame oil, white pepper, 1 green onion finely sliced.

How to make it: 1. Bring the broth, soy sauce and ginger to a simmer. 2. Stir in the cornstarch mix and cook 1 minute until slightly thick. 3. Stir the soup slowly in a circle and drizzle in the eggs. 4. Let it sit 10 seconds, then stir gently. 5. Add the sesame oil, white pepper and green onion and serve.

Velvety Pumpkin and Butternut Squash Soup

Few soft food recipes say fall like a bowl of smooth squash soup. Roasting the squash first brings out its natural sweetness, and a quick blend turns it into pure velvet. Use butternut squash, a sugar pumpkin or even canned pumpkin on a busy night. Tip: if crunchy toppings are off the menu for now, swirl in a spoon of cream or Greek yogurt instead of seeds. Which do you reach for, (A) butternut, (B) pumpkin or (C) a mix of both?

You will need: 1 medium butternut squash or small pumpkin (about 3 lb) peeled and cubed, 1 onion chopped, 2 tbsp olive oil, 2 cloves garlic, 4 cups chicken or vegetable broth, 1/2 cup cream, 1/2 tsp cinnamon, pinch of nutmeg, salt and pepper.

How to make it: 1. Roast the squash and onion with the oil at 400 F for 30 minutes until soft. 2. Add to a pot with the garlic, broth and spices. 3. Simmer 10 minutes. 4. Blend until completely smooth. 5. Stir in the cream, season and serve warm.

Soft Food Recipes Kids Love: Extra Creamy Stovetop Mac and Cheese

Baked mac and cheese with a crispy top is wonderful, but the stovetop kind is the soft one. Small elbow pasta cooked a minute past al dente and folded into a silky cheddar sauce is pure comfort for kids and grandparents alike. Tip: grate your own cheese. Pre-shredded cheese has coatings that can make the sauce grainy. Add a splash of milk when you reheat leftovers and they turn creamy again.

You will need: 8 oz small elbow macaroni, 2 tbsp butter, 2 tbsp flour, 2 cups full-fat milk, 2 cups grated sharp cheddar, 1/2 cup grated mild cheese like Monterey Jack, 1/2 tsp mustard powder, salt and pepper.

How to make it: 1. Cook the pasta 1 to 2 minutes longer than the package says, then drain. 2. Melt the butter, whisk in the flour and cook 1 minute. 3. Slowly whisk in the milk and simmer until it thickens. 4. Take off the heat and stir in the cheeses and mustard powder until smooth. 5. Fold in the pasta, season and serve.

Shepherd’s Pie With an Extra Fluffy Potato Top

Shepherd’s pie is a complete dinner in one dish, and it belongs on every list of soft food recipes. The trick for tender teeth is to keep the filling saucy and the vegetables small, then pile on plenty of buttery mashed potatoes. Use ground lamb for the classic version or ground beef for cottage pie. Tip: skip the broiler so the top stays soft instead of crisp. It freezes well too, so make two and save one for a hard week.

You will need: 1 1/2 lb ground lamb or beef, 1 onion finely diced, 2 carrots finely diced, 2 tbsp tomato paste, 1 tbsp flour, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 cup peas, 2 1/2 lb potatoes, 4 tbsp butter, 1/2 cup warm milk, salt and pepper.

How to make it: 1. Boil the potatoes until very tender, then mash with the butter and milk. 2. Brown the meat with the onion and carrots. 3. Stir in the tomato paste and flour. 4. Add the broth and Worcestershire and simmer 10 minutes until saucy. 5. Stir in the peas and spread in a baking dish. 6. Top with the mashed potatoes and bake at 400 F for 20 minutes.

Soft Food Recipes for Dinner: Flaky White Fish With Mashed Potatoes

White fish like cod, tilapia or haddock is one of the softest proteins you can cook. It flakes apart with a fork, and with a pile of buttery mashed potatoes it becomes a real plate of dinner, not a snack. A bright green herb sauce adds flavor without anything tough or chewy. Tip: the fish is done when it turns opaque and flakes easily, so check it a minute or two early. Overcooked fish gets dry and firm.

You will need: 2 white fish fillets (cod, haddock or tilapia), 1 tbsp olive oil, salt and pepper, lemon wedges. Herb sauce: 1/2 cup parsley, 1/4 cup cilantro, 1 small garlic clove, 3 tbsp olive oil, juice of 1/2 lemon. Mashed potatoes: 1 1/2 lb potatoes, 3 tbsp butter, 1/3 cup warm milk.

How to make it: 1. Boil and mash the potatoes with the butter and milk until very smooth. 2. Blend the herb sauce ingredients until fine. 3. Season the fish and bake at 400 F for 10 to 12 minutes. 4. Plate the potatoes and fish. 5. Spoon the herb sauce over the fish and serve with lemon.

Buttery Baked Salmon That Flakes With a Fork

Salmon is soft, rich and full of flavor, and it takes almost no work. Baking it gently with butter, lemon and garlic keeps it moist enough to break apart with the side of a spoon. Serve it over mashed cauliflower, soft rice or the mashed potatoes from the slide before. Tip: pull the salmon out when the center is just turning opaque. It keeps cooking as it rests. Your question: do you like salmon (A) plain with lemon, (B) with a honey glaze or (C) with creamy dill sauce?

You will need: 2 salmon fillets (6 oz each), 2 tbsp melted butter, 1 garlic clove minced, 1 tbsp lemon juice, salt and pepper, fresh basil or dill.

How to make it: 1. Heat the oven to 375 F and line a dish with foil. 2. Mix the butter, garlic and lemon juice. 3. Place the salmon in the dish, season and brush with the butter mix. 4. Bake 12 to 15 minutes until it flakes easily. 5. Top with herbs and serve warm.

Silky Homemade Hummus With Warm Pita

Hummus is one of the best savory soft food recipes: soft, filling and packed with plant protein, which makes it a great lunch for anyone taking a break from chewing. The secret to the silky kind is blending longer than you think, and adding a few spoons of ice water. Serve it with warm, soft pita torn into small pieces, or simply eat it with a spoon. Tip: overcooked or canned chickpeas blend smoother, and skipping the extra chickpeas on top keeps every bite soft.

You will need: 1 can (15 oz) chickpeas drained, 1/4 cup tahini, 2 tbsp lemon juice, 1 small garlic clove, 3 tbsp olive oil, 3 to 4 tbsp ice water, 1/2 tsp cumin, salt, parsley and soft pita bread to serve.

How to make it: 1. Simmer the chickpeas in water for 10 minutes to soften them, then drain. 2. Blend the tahini and lemon juice for 1 minute. 3. Add the chickpeas, garlic, cumin and salt and blend 2 minutes. 4. Stream in the oil and ice water until silky. 5. Spread in a bowl, drizzle with oil and serve with warm pita.

Berry Smoothie Bowl to Eat With a Spoon

A smoothie bowl is breakfast and dessert at the same time, and one of the most refreshing soft food recipes. It is thicker than a smoothie, so you eat it with a spoon, which many dentists suggest after a tooth is pulled because straws are often off limits for a while. Ask your dentist what is right for you. Tip: freeze ripe bananas ahead of time for the creamiest base, and keep toppings soft, like sliced banana, blueberries or a spoon of yogurt, if seeds and coconut are not on the menu yet.

You will need: 1 frozen banana, 1 cup frozen mixed berries, 1/2 cup Greek yogurt, 1/4 cup milk, 1 tsp honey (optional). Soft toppings: sliced banana, blueberries, a spoon of yogurt.

How to make it: 1. Add the banana, berries, yogurt and milk to a blender. 2. Blend on low, stopping to scrape down, until thick and smooth. 3. Add a little more milk only if needed. 4. Spoon into a bowl. 5. Add soft toppings and eat right away.

Soft Food Recipes for Dessert: Silky Caramel Flan

Flan is a baked custard with its own caramel sauce, and it is so soft it trembles on the plate. It is a favorite in Mexican, Spanish and Filipino homes, and it needs only a few pantry staples. Baking it in a water bath keeps the custard smooth with no bubbles. Tip: make it a day ahead. It needs a long chill to set, and the caramel turns into a glossy sauce overnight. Who in your family always asks for seconds?

You will need: Caramel: 3/4 cup sugar, 3 tbsp water. Custard: 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 4 large eggs, 1 tsp vanilla.

How to make it: 1. Cook the sugar and water in a pan, without stirring, until amber, then pour into a 9-inch round dish. 2. Blend the milks, eggs and vanilla. 3. Pour over the caramel and cover with foil. 4. Set in a larger pan with hot water halfway up. 5. Bake at 350 F for 50 to 60 minutes until just set. 6. Chill at least 6 hours, then turn out onto a plate.

Baked Rice Pudding in Little Pots

This is the Turkish style of rice pudding, called sutlac, baked in small clay pots until the top turns lightly golden. Under that top is a creamy, spoonable pudding that is easy on tender teeth and lovely warm or cold. Any small oven-safe ramekins will work. Tip: leave off the chopped nuts and add a dusting of cinnamon instead if chewing is still hard. It is a gentle sweet ending to any of these soft food recipes.

You will need: 1/2 cup short grain rice, 1 cup water, 4 cups full-fat milk, 1/2 cup sugar, 2 tbsp cornstarch or rice flour mixed with 1/4 cup milk, 1 tsp vanilla, cinnamon to serve.

How to make it: 1. Simmer the rice in the water until it is absorbed. 2. Add the milk and cook on low for 20 minutes, stirring often. 3. Stir in the sugar, then the cornstarch mix, and cook 5 minutes until thick. 4. Add the vanilla and pour into oven-safe pots. 5. Set the pots in a pan of cold water and broil or bake at 450 F just until the tops are golden. 6. Cool and serve with cinnamon.