Souffle De Tomate Tomato Souffle
Elevate your dining experience with this elegantly airy Soufflé de Tomate, a classic tomato soufflé perfect for impressing guests or indulging in a sophisticated meal at home. This savory dish combines the richness of a velvety tomato béchamel—enhanced with fresh diced tomatoes, tomato paste, and Parmesan cheese—with the delicate, cloud-like texture achieved by folding in perfectly whipped egg whites. Baked to golden perfection, this soufflé captivates with its light-as-air rise and bold tomato flavor. Whether you're hosting a dinner party or treating yourself, this show-stopping recipe is a flavorful celebration of French culinary finesse. Serve it hot and watch your guests be wowed by its irresistible charm!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 3 tablespoons Tomato paste
- 3 Fresh tomatoes (peeled, seeded, and diced)
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 Egg yolks
- 6 Egg whites
- 0.25 teaspoon Cream of tartar
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish generously and coat the inside with breadcrumbs. This will help the soufflé rise evenly and give it a golden crust.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes, until the mixture forms a smooth paste (roux).
Gradually pour in the milk while whisking to create a thick, smooth béchamel sauce. Cook this for about 2-3 minutes, stirring continuously.
Add the tomato paste, diced fresh tomatoes, and grated Parmesan cheese. Stir well to combine. Season the mixture with salt and ground black pepper to taste.
Remove the saucepan from heat and let it cool slightly. Once slightly cooled, whisk in the egg yolks one at a time. Set the base aside.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Be careful not to overbeat, as you want the egg whites to hold structure without becoming grainy.
Gently fold one-third of the whipped egg whites into the tomato mixture to lighten it, using a spatula. Then, carefully fold in the remaining egg whites in two additions, making sure not to deflate the mixture.
Transfer the batter to the prepared soufflé dish, filling it about three-quarters full to allow room for the soufflé to rise.
Place the soufflé dish on a baking sheet (to catch any overflow) and bake in the preheated oven for 20-25 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking to prevent it from collapsing.
Serve the soufflé immediately while it’s still hot and risen. Enjoy its light, airy texture and rich tomato flavor.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 29.2 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1360 mg | 105% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2132 mg | 45% | |
*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.
