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Cheese & Tomato Souffles

Cheese & Tomato Souffles recipe image
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.
Courses:
Difficulty: Advanced
Calories: 431.9
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
  • 2 tablespoon Unsalted butter
  • 1/4 cup Flour
  • 1 1/2 cup Milk
  • 3 tablespoon Tomato paste
  • 1 cup Swiss cheese, grated
  • 3 tablespoon Parmesan cheese, grated
  • 3 large Eggs, separated
  • 1 tablespoon Medium dry sherry
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Salt
Directions
  1. 1
    Preheat the oven to 400F (200C). Butter six 2/3-cup ramekins and place them on a baking sheet.
  2. 2
    In a saucepan, melt the unsalted butter over low heat.
  3. 3
    Stir in the flour and cook, stirring constantly, to form a roux for about 3 minutes. Do not let it brown.
  4. 4
    Remove the pan from heat and gradually whisk in the scalded milk until the mixture is thick, smooth, and lump-free.
  5. 5
    Return the saucepan to low heat and simmer the sauce for 3-4 minutes, stirring frequently, until it thickens slightly.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Transfer the cheese mixture to a large bowl and let it cool to room temperature.
  9. 9
    In a separate clean bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
  10. 10
    Add the sherry to the egg whites and continue beating until stiff, glossy peaks form.
  11. 11
    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.
  12. 12
    Divide the batter evenly among the prepared ramekins.
  13. 13
    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.
  14. 14
    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.

Keywords: savory, souffle, swiss cheese, tomato paste, parmesan, french cooking, egg whites, bechamel, sherry, cayenne, ramekins, airy, comfort food, vegetarian main, brunch idea, cheese souffle, tomato cheese, baked eggs, gourmet appetizer, classic recipe
Read it online: https://www.chefs-mate.com/recipe/cheese-tomato-souffles/