Cheesy Tomato Basil Souffle
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5 from 1 vote

Cheesy Tomato Basil Souffle

Cheesy, savory, and delicious! This easy dish is sure to impress your guests!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: breakfast, dinner
Cuisine: french
Servings: 4 servings
Calories: 508kcal


  • Cooking spray
  • 4 T butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups warm milk
  • 2 cups shredded cheddar
  • 2 T shredded Parmesan
  • Dash of cayenne pepper
  • 1/2 t . salt
  • 6 large eggs ,┬áseparated
  • 1 large tomato , seeded and diced
  • handful of basil chopped


  • Preheat oven to 325. Spray a souffle dish or straight sided casserole ( about 2 qts) with cooking spray.
  • Make a bechamel sauce - melt the butter over low heat in a saucepan then add in flour. Stir for 30 seconds then whisk in the milk. Cook over medium heat until the sauce has thickened and comes to a boil. Reduce heat and simmer for a couple of minutes and then stir in the cheddar and parmesan cheese, salt and cayenne pepper. Stir until cheese has melted then remove from heat.
  • In a bowl beat egg yolks lightly. Gradually whisk in 1/2 cup of cheese sauce. Gradually whisk egg yolk mix back into the saucepan. Mix in tomato and basil, transfer to bowl and set aside.
  • In a large bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold in a third of the egg whites into cheese mix. Fold in the rest of the egg whites.
  • Pour mixture into the prepared souffle dish. Run your thumb around the inside edge of the dish to create an indent. (This will give you the top-hat look) Bake until souffle is puffy and golden, about 55 minutes. Do not open the door until it is done!
  • Serve and enjoy!


Calories: 508kcal | Carbohydrates: 9g | Protein: 26g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 346mg | Sodium: 947mg | Potassium: 340mg | Sugar: 6g | Vitamin A: 1700IU | Vitamin C: 4.2mg | Calcium: 588mg | Iron: 1.8mg