Broccoli & Goat Cheese Souffle

Broccoli & Goat Cheese Souffle

14 Reviews
From: EatingWell Magazine, May/June 2008

This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.

Ingredients 4 servings

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  • 1½ cups finely chopped broccoli florets
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • 1¼ cups low-fat milk
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon salt
  • ½ cup crumbled goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • ¼ teaspoon cream of tartar


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2½-quart souffle dish) with cooking spray and place them on a baking sheet.
  2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
  3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
  4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.
  5. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.
  • Equipment: Four 10-ounce ramekins or a 2- to 2½-quart souffle dish
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 248 calories; 17 g fat(8 g sat); 1 g fiber; 9 g carbohydrates; 16 g protein; 56 mcg folate; 164 mg cholesterol; 4 g sugars; 1,535 IU vitamin A; 25 mg vitamin C; 172 mg calcium; 2 mg iron; 414 mg sodium; 324 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, 2 medium fat meat, 1 fat

Reviews 14

September 27, 2015
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By: EatingWell User
Excellent and my kids love it When I first made this, I hadn't made a souffle before, and I was so pleased by how well it came out. An unexpected bonus: my kids loved it! they are age 7 and 9, and they ask me to put it on the weekly menu. It is a big family favorite. Note that for 4 of us, I have to double the recipe. Pros: Tastes great, looks elegant Cons: Takes a while to prepare
June 10, 2014
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By: EatingWell User
Totally red! I made this as a treat yesterday, but I want to make sure no one thinks it is healthy! There are way too many yellows, and unless you use low fat cheese, all the cheese is red. My family is losing weight using just like everyone else around us, and all of my friends agreed that this recipe has too many reds.
November 11, 2012
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By: EatingWell User
Fast and delicious This is a fantastic recipe, super easy and delicious, we've made it dozens of times now, its great with whole grain bread from the bakery and a salad. A fast elegant dinner and the leftovers heat well the next day for lunch. Pros: Easy Cons: You really need to own ramekins which some people may not have in kitchen
April 12, 2012
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By: fruitbowlk
Tasty, moist, blended favors. very tasty, moist, and pleasing to look at. Pros: easy to make, tasty, healthy
March 18, 2012
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By: EatingWell User
No wow factor for me I prepared my first souffle today using this recipe. I was very excited, especially at the moment I saw my souffle raising in the oven. It looked beautiful! I served it to my boyfriend and both our verdicts are similar, the dish was bland, not so great as it looked, the portion was too big for two people and we have leftover for tomorrow. We added salt and pepper and ate it with yoghurt. Unfortunately I will not repeat that dish - I will try other souffle recipes hoping the next one will be fantastic.... Pros: Easy to make, little time needed for preparation Cons: Bland, I would epect more flavours
November 21, 2010
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By: EatingWell User
Love it! It also is great warmed up the next day.
October 04, 2010
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By: EatingWell User
This tasted OK, the goat cheese was sometimes overpowering in certain bites but others not. I used a large souffle dish, not the ramekins. I cooked it for 30 minutes and used a thermometer to check to make sure it got up to temperature. It was at 160 degrees but the middle was runny. It still tasted OK and the top was quite brown but maybe wait for it to get to 165 degrees. It said serve immediately so I didn't let it sit. It looked really nice, but I wont be making it again. Could use more salt and some pepper.
September 01, 2010
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By: blangston
Even after reading the reviews, I was still very nervous to make a souffle. But, it came out as good as the picture. A few things to mention: first, the recipe didn't say how high to fill the souffle dish so I piled them up above the rim and they turned out nice and puffy. Also, I used little ramekins and they were added a delicate touch to the presentation. I couldn't really take the rosemary and I think it could have used a bit more salt and a touch of pepper. Overall, it was pretty good. I'd make it again.
August 10, 2010
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By: EatingWell User
My husband made this for dinner and it was his first attempt at a souffle and it came out perfect. We just wish we had place a collar around the top to keep it from spilling over, but it still was good and only a little spilled onto the pan. You do have to eat it immediately, as it starts to deflate soon. It was delicious!
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