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Vegetable, Herb, and Cheese Soufflé Recipe
Annie Graves

Vegetable, Herb, and Cheese Soufflé

Whip up this delicate Vegetable, Herb, and Cheese Soufflé! A light and fluffy dish with fresh vegetables, herbs, and a rich cheesy flavor—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Snack
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soufflé
  • 3 tbsp unsalted butter plus extra for greasing the dish
  • 3 tbsp all-purpose flour
  • 1 cup whole milk warmed
  • 4 large eggs separated
  • 1 cup shredded Gruyère or sharp cheddar cheese
  • 1/2 cup cooked and finely chopped vegetables such as spinach, bell peppers, mushrooms, or zucchini
  • 2 tbsp fresh herbs such as parsley, chives, or thyme, chopped
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 tsp cream of tartar optional, for stabilizing the egg whites
Substitutions
  • Vegan: Use a plant-based cheese vegan egg substitute, and plant-based milk.
  • Gluten-Free: Use gluten-free flour.
  • Low-Sodium: Reduce the added salt and use low-sodium cheese.

Method
 

Preheat the Oven
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 6-cup soufflé dish (or individual ramekins) generously with butter and dust lightly with flour or breadcrumbs to prevent sticking.
Make the Béchamel (Base) Sauce
  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the flour and cook for 1-2 minutes, stirring constantly, until smooth and lightly golden.
  3. Gradually whisk in the warmed milk, continuing to stir until the mixture thickens and comes to a simmer, about 3-4 minutes.
  4. Remove the sauce from heat and stir in the shredded cheese, cooked vegetables, chopped herbs, ground nutmeg, salt, and black pepper.
  5. Let the mixture cool for 5 minutes, then stir in the egg yolks one at a time.
Beat the Egg Whites
  1. In a clean mixing bowl, use an electric mixer to beat the egg whites until soft peaks form.
  2. If desired, add the cream of tartar to stabilize the whites.
  3. Continue beating until stiff peaks form, but be careful not to overbeat.
Fold the Egg Whites Into the Base
  1. Gently fold one-third of the beaten egg whites into the vegetable and cheese mixture to lighten it.
  2. Then, carefully fold in the remaining egg whites, being careful not to deflate the mixture.
Transfer and Bake
  1. Pour the soufflé mixture into the prepared soufflé dish or ramekins, filling them about 3/4 of the way full.
  2. Smooth the top with a spatula.
  3. Place the dish on the middle rack of the oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
  4. Do not open the oven door during baking to prevent the soufflé from collapsing.
Serve
  1. Serve the Vegetable, Herb, and Cheese Soufflé immediately, garnished with fresh herbs if desired.
  2. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup of soufflé):

  • Calories: 250-300
  • Carbohydrates: 10g
  • Protein: 12g
  • Fat: 20g
  • Saturated Fat: 12g
  • Sodium: 350mg
  • Fiber: 1g
  • Sugar: 2g

 

Notes/Advice:

  • Additions/Subtractions:
    • You can switch up the vegetables based on what you have on hand—anything from spinach to leeks to roasted bell peppers would work well.
    • For an even lighter soufflé, you can reduce the amount of cheese or substitute with a low-fat version.
    • If you’re nervous about making soufflé, don’t worry! The key is to handle the egg whites gently and bake without opening the oven door.