These Cheese and Tomato Souffles are a sophisticated yet comforting dish that bridges the gap between a hearty main and an elegant appetizer. The base is a classic bechamel enriched with tomato paste, creating a vibrant, savory foundation that balances the nutty richness of grated Swiss cheese and the sharp bite of Parmesan. Whipped egg whites give the mixture an incredible lift, resulting in a texture that is impossibly light and fluffy, with a golden, crackly crust on top. While often mistaken for a dessert due to the word “souffle,” this savory version is perfect for brunches, light dinners, or as a show-stopping starter. The addition of a splash of dry sherry adds depth, while a hint of cayenne provides just enough warmth to wake up the palate. Serve immediately for the best rise and texture.
Cheese & Tomato Souffles
Description
These Cheese and Tomato Souffles are a sophisticated yet comforting dish that bridges the gap between a hearty main and an elegant appetizer. The base is a classic bechamel enriched with tomato paste, creating a vibrant, savory foundation that balances the nutty richness of grated Swiss cheese and the sharp bite of Parmesan. Whipped egg whites give the mixture an incredible lift, resulting in a texture that is impossibly light and fluffy, with a golden, crackly crust on top. While often mistaken for a dessert due to the word "souffle," this savory version is perfect for brunches, light dinners, or as a show-stopping starter. The addition of a splash of dry sherry adds depth, while a hint of cayenne provides just enough warmth to wake up the palate. Serve immediately for the best rise and texture.Ingredients
Directions
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Preheat the oven to 400F (200C). Butter six 2/3-cup ramekins and place them on a baking sheet.
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In a saucepan, melt the unsalted butter over low heat.
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Stir in the flour and cook, stirring constantly, to form a roux for about 3 minutes. Do not let it brown.
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Remove the pan from heat and gradually whisk in the scalded milk until the mixture is thick, smooth, and lump-free.
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Return the saucepan to low heat and simmer the sauce for 3-4 minutes, stirring frequently, until it thickens slightly.
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Whisk in the tomato paste, grated Swiss cheese, grated Parmesan cheese, cayenne pepper, and salt until the cheeses are completely melted and the mixture is uniform.
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Remove the pan from heat and let the mixture cool slightly. Whisk in the egg yolks one at a time, beating well after each addition.
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Transfer the cheese mixture to a large bowl and let it cool to room temperature.
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In a separate clean bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
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Add the sherry to the egg whites and continue beating until stiff, glossy peaks form.
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Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining egg whites until just combined. Do not overmix.
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Divide the batter evenly among the prepared ramekins.
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Bake on a baking sheet in the preheated oven for 25-30 minutes, or until the souffles are puffed, golden brown, and set in the center.
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Serve immediately while hot and puffed.
Nutrition Facts
- Amount Per Serving
- Calories 431.9kcal
- % Daily Value *
- Total Fat 29.0g45%
- Saturated Fat 17.9g90%
- Cholesterol 79.4mg27%
- Sodium 314.8mg14%
- Total Carbohydrate 19.5g7%
- Dietary Fiber 0.9g4%
- Sugars 6.4g
- Protein 24.6g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
