Cheddary Cheese and Sun-Dried Tomato Souffle

Enjoy a twist on the traditional soufflé by introducing savory flavors to it. Bake this delicious cheesy sun dried tomatoes soufflé in just 25 minutes!

(1)
(1)
Save and Share
  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 8
  • servings 4
 

Ingredients

4
eggs, separated
1/4
cup butter
1/4
cup all purpose flour
1/4
teaspoon salt
1 1/4
cups milk
6
oz. (1 1/2 cups) shredded sharp Cheddar cheese
1/4
cup chopped marinated sun-dried tomatoes, drained
2
tablespoons chopped fresh chives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray and lightly flour 1-quart souffle dish. Cut 24x12-inch sheet of foil; fold into thirds to form 24x4-inch rectangle. Place foil around top of dish with 1 inch inside dish and 3 inches above rim; secure with masking tape on outside of dish. Spray inside of foil.
  • 2 In small bowl, beat egg yolks slightly. Set aside. Melt butter in medium skillet over medium heat. Add flour and salt; cook and stir until smooth. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
  • 3 Gradually add about 1/4 cup hot mixture to egg yolks; mix well. Return saucepan to heat; gradually add yolk mixture to milk mixture in saucepan, cooking and stirring until well blended. Stir in cheese until melted. Stir in tomatoes and chives. Remove from heat.
  • 4 In medium bowl, beat egg whites until stiff. Fold into cheese mixture. Carefully pour into sprayed and floured dish.
  • 5 Bake at 350°F. for 35 to 40 minutes or until souffle is puffed and top is golden brown. Serve immediately.
  • 1 Heat oven to 350°F. Spray and lightly flour 1-quart souffle dish. Cut 24x12-inch sheet of foil; fold into thirds to form 24x4-inch rectangle. Place foil around top of dish with 1 inch inside dish and 3 inches above rim; secure with masking tape on outside of dish. Spray inside of foil.
  • 2 In small bowl, beat egg yolks slightly. Set aside. Melt butter in medium skillet over medium heat. Add flour and salt; cook and stir until smooth. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Remove from heat.
  • 3 Gradually add about 1/4 cup hot mixture to egg yolks; mix well. Return saucepan to heat; gradually add yolk mixture to milk mixture in saucepan, cooking and stirring until well blended. Stir in cheese until melted. Stir in tomatoes and chives. Remove from heat.
  • 4 In medium bowl, beat egg whites until stiff. Fold into cheese mixture. Carefully pour into sprayed and floured dish.
  • 5 Bake at 350°F. for 35 to 40 minutes or until souffle is puffed and top is golden brown. Serve immediately.

EXPERT TIPS

toggle

Expert Tips

Beaten egg yolks lightened with beaten egg whites form the airy texture of a baked soufflé. Always serve a baked soufflé right from the oven because its regal airiness only last a few moments. The hot air trapped inside the soufflé begins to escape and the soufflé begins to deflate as soon as it's removed from the oven.

Gouda cheese can be used in place of the sharp Cheddar in this soufflé.

Serve this soufflé with a spinach salad tossed with poppy seed dressing and fresh strawberries and slices of French bread.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
19g,
19%
),
Cholesterol
295mg
295%;
Sodium
630mg
630%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
45%;
Iron
10%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.