Best 10 Herbed Parmesan Cheese Soufflé Recipes

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Indulge in the culinary delight of a soufflé, a dish that combines light and airy texture with a burst of savory flavors. This versatile culinary creation can be transformed into various delectable variations, each offering a unique taste experience. From the classic cheesy goodness of the Herbed Parmesan Cheese Soufflé to the tangy zest of the Lemon Soufflé and the hearty comfort of the Ham and Cheese Soufflé, this article offers a collection of soufflé recipes that cater to diverse palates. Whether you seek a vegetarian delight, a seafood extravaganza, or a sweet treat, our soufflé recipes provide endless possibilities to tantalize your taste buds.

Here are our top 10 tried and tested recipes!

CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE



Cheese, Leek, and Herb Souffle Casserole image

A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon plus 1 stick unsalted butter, plus more for dish
1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed well
Kosher salt and freshly ground pepper
2 ounces Parmesan cheese, finely grated
1/2 cup unbleached all-purpose flour
2 1/2 cups whole milk
6 large eggs, separated
5 1/2 ounces Gruyere cheese, grated (1 1/2 cups)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
  • Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
  • Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
  • Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
  • Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

Provided by Claire Robinson

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for ramekins
3/4 cup grated Parmesan, plus more for coating ramekins
2 cups whole milk
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 large eggs, separated

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
  • Heat the milk in a small saucepan over low heat.
  • In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
  • In a stand mixer, whip the egg whites to stiff peaks.
  • Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

3 cups freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
  • Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
  • Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
  • Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

CHEESE AND HERB SOUFFLE



Cheese and Herb Souffle image

Provided by Food Network

Time 1h15m

Yield 4 as a main course

Number Of Ingredients 12

1 cup/250 g milk
1 bay leaf
1/2 small onion, peeled
Pinch paprika
Grated Parmesan cheese, for dusting the dish
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 eggs, separated plus 1 egg white
3 ounces/100 g cheese, grated or mashed
1 generous tablespoon chopped fresh herbs
Salt and freshly ground black pepper
Branch fresh rosemary, cut in 3

Steps:

  • Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.
  • Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.
  • In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.
  • Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.

VEGETABLE, HERB AND CHEESE SOUFFLE



Vegetable, Herb and Cheese Souffle image

Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this herby combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the herbs-their flavor is incredible. And if you have it on hand, add in a little freshly grated nutmeg with the cheese and whole eggs.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, plus more for buttering ramekins
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups shredded fontina
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs plus 1 large egg white

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
  • Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
  • Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.

CHEESE SOUFFLé



Cheese Soufflé image

I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than when I made my first successful one, puffed high and golden brown, its center still a molten sauce. They are actually quite easy. But they do require the best eggs and cheese (and I wouldn't scoff at a truffle), and attention when you beat the egg whites, because if you overbeat them they'll break apart when you fold them into the béchamel with the cheese. Instead of Gruyère alone you can also use a mix of nutty-tasting Gruyère style cheeses; for example, use a mix of Comté (French Gruyère), Beaufort or Fribourg and Gruyère, or substitute Comté for all of the Gruyère.

Provided by Martha Rose Shulman

Categories     main course

Time 1h40m

Yield 5 to 6 servings

Number Of Ingredients 13

55 grams butter (3 tablespoons plus 2 teaspoons)
35 grams Parmesan (1/3 cup), grated
20 grams minced shallot (2 tablespoons)
45 grams flour (4 tablespoons), sifted
1 1/2 cups milk
3 grams salt (1/2 teaspoon), more as needed
Pinch of freshly ground white pepper
Pinch of nutmeg
6 large egg yolks
7 large egg whites
1 gram cream of tartar (1/8 teaspoon)
100 grams Gruyère cheese (1 cup), grated
1 good-size black or white truffle, grated (optional)

Steps:

  • Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
  • Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
  • Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
  • In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
  • Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
  • Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

PARMESAN CHEDDAR SOUFFLé



Parmesan Cheddar Soufflé image

This Parmesan Cheddar Soufflé is actually quite simple to make-but it's hard not to feel a little proud of yourself when you're serving it!

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 8

2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
4 eggs, separated
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 egg whites
1/4 tsp. cream of tartar

Steps:

  • Heat oven to 375ºF.
  • Melt butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.
  • Beat the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry. Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the soufflé mixture into ungreased 2-qt. soufflé dish or baking dish.
  • Bake 20 min. or until puffed and set.

Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 175 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

GOAT CHEESE AND HERB SOUFFLES



Goat Cheese and Herb Souffles image

Categories     Appetizer     Bake     Goat Cheese     Rosemary     Thyme     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

7 tablespoons grated Parmesan cheese
3/4 cup whole milk
3 large egg yolks
2 tablespoons (1/4 stick) butter
1/2 cup chopped red onion
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons all purpose flour
1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Large pinch of cayenne pepper
4 large egg whites

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
  • Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
  • Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

GRUYèRE AND PARMESAN CHEESE SOUFFLé



Gruyère and Parmesan Cheese Soufflé image

Categories     Egg     Brunch     Bake     Lunch     Parmesan     Swiss Cheese     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites

Steps:

  • Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
  • Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Tips:

  • Use fresh herbs. Fresh herbs provide the best flavor for this soufflé. If you can, use herbs from your own garden or from a local farmers market.
  • Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough. Beat them until they are stiff but not dry.
  • Fold the egg whites gently into the batter. Use a spatula to fold the egg whites into the batter until they are just combined. Overmixing will deflate the soufflé.
  • Bake the soufflé immediately. Don't let the soufflé sit before baking it. The longer it sits, the more likely it is to deflate.
  • Serve the soufflé immediately. Soufflés are best served immediately after they are baked. They will start to deflate after a few minutes.

Conclusion:

Herbed parmesan cheese soufflé is a delicious and elegant dish that is perfect for a special occasion. With its light and airy texture and its cheesy, herbaceous flavor, this soufflé is sure to impress your guests. Follow these tips to make a perfect soufflé every time.

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