There’s something truly magical about a soufflé. That dramatic, golden rise from the dish, the impossibly light and airy texture, and the rich, savory flavor—it feels like a five-star restaurant dish, but I’m here to let you in on a secret: it’s surprisingly simple to make at home! This classic cheese soufflé recipe is my go-to for a show-stopping brunch or an elegant, light dinner. It’s a cloud of cheesy perfection that will have everyone asking for the recipe. Don’t be intimidated; follow these steps, and you’ll be a soufflé pro in no time.
Ingredients
• 1/4 cup / 57g unsalted butter, plus more for the dish
• 1/2 cup / 60g all-purpose flour, plus more for the dish
• 1/2 teaspoon / 2.5g table salt
• 1/2 teaspoon / 1g paprika
• A dash of cayenne pepper or hot sauce
• 2 cups / 480ml milk
• 1/4 pound / 113g sharp Cheddar cheese, diced or grated
• 8 large eggs, separated
Instructions
1. Preheat your oven to 375°F / 190°C. Generously butter a 10-inch soufflé dish and coat the inside completely with flour, tapping out any excess.
2. Set up a double boiler or place a heatproof steel bowl over a pot of simmering water. Melt 1/2 cup of butter in the bowl.
3. Whisk in the flour, salt, paprika, and cayenne to form a smooth paste (a roux). Cook for one minute.
4. Gradually pour in the milk while whisking constantly with a stiff whisk or wooden spoon. Continue to cook, stirring often, until the mixture becomes very thick, like a paste. This is your béchamel base.
5. Stir in the diced cheese until it is completely melted and the sauce is smooth. Remove the bowl from the heat.
6. In a separate small bowl, beat the egg yolks until they are a pale lemon color. Slowly stir a spoonful of the warm cheese sauce into the yolks to temper them, then gradually stir the tempered yolk mixture back into the main cheese sauce.
7. In a separate, very clean glass or metal bowl, whip the egg whites with an electric mixer until they form stiff, glossy peaks that hold their shape but are not dry.
8. Gently fold about one-third of the whipped egg whites into the cheese sauce to lighten it. Then, carefully fold in the remaining whites until just combined. Be careful not to overmix and deflate the batter.
9. Pour the batter into your prepared soufflé dish. At this point, you can cover and refrigerate it for up to 1 hour before baking.
10. Place the dish in the preheated oven and bake at 375°F / 190°C for 10 minutes. Without opening the oven door, reduce the heat to 300°F / 150°C and bake for an additional 25 minutes, or until puffed, golden, and set.
11. Serve immediately. For a complete meal, pair with a grain like quinoa and at least one cup of steamed or roasted vegetables.
Nutritional Information
• Serves: 6
• Serving Size: One 4-oz. soufflé
• Cost Per Serving: $0.49
• Calories: 244
• Fat: 17g
• Carbohydrates: 9g
• Protein: 12g
• Fiber: 0g
• Sugar: 3g
• Sodium: 331mg
Pro Tips
• for a Perfect Soufflé
• Ensure your egg whites and the bowl you whip them in are completely free of any fat or egg yolk. Use a glass or metal bowl for best results, as plastic can retain oils.
• Use a gentle ‘cut and fold’ motion with a large spatula to incorporate the egg whites. This preserves the air you worked so hard to whip into them, which is key for a high rise.
• Don’t peek! Opening the oven door mid-bake causes a sudden drop in temperature, which is the number one reason soufflés collapse.
• For an extra lift, run your thumb around the inside rim of the batter in the dish before baking. This creates a small trench that encourages the soufflé to rise straight up.
FAQ
Q: Is this vegetarian cheese soufflé a good source of protein
A: Yes, this is an excellent high-protein vegetarian dish. Each serving contains 12 grams of protein, primarily from the eight large eggs and the sharp cheddar cheese, making it a satisfying and nutritious main course for a light dinner or brunch.
Q: Can I use a different type of cheese in this vegetarian soufflé
A: Absolutely! While sharp cheddar provides a classic, robust flavor, you can substitute it with other great melting cheeses like Gruyère or Parmesan. To ensure the recipe remains strictly vegetarian, always check that the cheese is made with microbial or vegetable rennet instead of animal rennet.
Q: What are the best vegetarian side dishes to serve with this soufflé
A: To create a balanced vegetarian meal, pair this rich soufflé with something light and fresh. A simple green salad with a vinaigrette, steamed asparagus, roasted broccoli, or a side of quinoa are all wonderful choices that complement the cheesy flavor without being too heavy.
Q: Can I make this cheese soufflé vegan
A: This classic recipe relies heavily on eggs and dairy for its structure and texture, making a direct vegan substitution very difficult. The whipped egg whites are essential for the airy rise. For a vegan alternative, you would need to find a recipe specifically developed with ingredients like aquafaba and plant-based cheese.
