Broccoli Cheese Souffle
Elevate your dinner table with this delightfully airy and cheesy Broccoli Cheese Soufflé—a showstopping dish that’s as impressive as it is delicious! This classic soufflé starts with tender steamed broccoli florets folded into a rich, creamy base of sharp cheddar and Parmesan cheeses, infused with just a hint of nutmeg for warmth. Fluffy, whipped egg whites give the dish its signature rise, creating a golden, melt-in-your-mouth texture that’s perfect for a dinner party or an indulgent family meal. Ready in under an hour, this soufflé is a fantastic vegetarian centerpiece that pairs beautifully with a crisp green salad or buttery garlic bread. Whether you're looking to wow guests or simply treat yourself, this broccoli cheese soufflé is light, flavorful, and irresistibly elegant.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.25 cups whole milk
- 1 cup sharp cheddar cheese, grated
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 4 large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 non-stick cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly coat a 2-quart soufflé or baking dish with non-stick cooking spray.
Steam the broccoli florets until tender, about 5 minutes. Chop them into small pieces and set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly, forming a roux.
Gradually pour in the milk, whisking constantly, and cook until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat. Stir in the cheddar cheese, Parmesan cheese, salt, pepper, and nutmeg until smooth. Let the mixture cool for a few minutes.
Beat the egg yolks in a small bowl, then slowly whisk them into the cooled cheese mixture. Stir in the chopped broccoli.
In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form.
Gently fold the egg whites into the cheese and broccoli mixture in three additions, being careful not to deflate the egg whites.
Pour the mixture into the prepared dish and smooth the top with a spatula.
Bake for 30-35 minutes, or until the soufflé is puffed and golden brown. Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Serve immediately while the soufflé is still warm and fluffy.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1504 mg | 116% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
