Vegetable Cheese Souffle
Elevate your dinner table with this show-stopping Vegetable Cheese Soufflé, a light and airy masterpiece blending vibrant sautéed broccoli, bell peppers, and mushrooms with a rich, cheesy béchamel sauce. This recipe combines velvety cheddar and Parmesan cheeses with perfectly beaten egg whites to create a cloud-like texture that rises beautifully in the oven. Delicately seasoned with a hint of nutmeg, this soufflé strikes the perfect balance between creamy, savory, and elegant. Ideal for brunch, lunch, or a gourmet dinner, this dish is both comforting and impressively sophisticated. Serve it straight from the oven for a stunning centerpiece that’s bursting with color, flavor, and wholesome goodness! Perfect for vegetarians, this recipe is your go-to for a crowd-pleasing, restaurant-quality dish at home.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1.25 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
- 1 cup Grated cheddar cheese
- 2 tablespoons Grated Parmesan cheese
- 4 large Egg yolks
- 5 large Egg whites
- 0.5 cup Chopped broccoli florets
- 0.5 cup Chopped bell peppers
- 0.5 cup Chopped mushrooms
- 1 tablespoon Cooking oil or butter (for vegetables)
- as needed Cooking spray or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup soufflé dish or several smaller ramekins with cooking spray or butter.
Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes until a smooth roux forms.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook for about 3-4 minutes, stirring, until the mixture thickens into a smooth, creamy béchamel sauce.
Season the béchamel sauce with salt, black pepper, and nutmeg, if using. Remove from heat.
Stir in the grated cheddar and Parmesan cheese until melted and smooth. Allow the mixture to cool slightly before adding the egg yolks, one at a time, whisking well after each addition.
In a separate large skillet, heat 1 tablespoon of cooking oil or butter over medium heat. Sauté the broccoli, bell peppers, and mushrooms for 5-7 minutes, or until softened. Remove from heat and let cool slightly. Fold the cooked vegetables into the cheese mixture.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
Gently fold one-third of the beaten egg whites into the cheese and vegetable mixture to lighten it. Then carefully fold in the remaining egg whites in two more additions, using a spatula to preserve as much air as possible.
Pour the soufflé mixture into the prepared dish or ramekins, filling them about 3/4 full to allow room for the soufflé to rise.
Place the dish or ramekins on a baking sheet and bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door while baking to prevent deflation.
Serve the soufflé immediately, garnished with extra grated cheese or fresh herbs if desired. Enjoy the light and delicious flavors of your Vegetable Cheese Soufflé!
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 23.2 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1442 mg | 111% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1622 mg | 35% | |
*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.
