Name: The Perfect Cheese Soufflé
Prep time: 20 min
Cook time: PT-488335H53M11S
Total time: PT-488335H53M11S
Cuisine: French
Ingredients: 6 ramekins (6–8 oz each); Non-stick spray or butter (to coat ramekins); ¼ cup Reggiano Parmesan (for dusting ramekins); 2 cups country or white bread, crusts removed, cut into ½-inch cubes; 1 tbsp garlic olive oil; ¼ cup shallots, finely diced; ¼ lb fresh mushrooms, sliced; 1 tbsp sundried tomatoes, finely chopped; 2 cups heavy whipping cream (adjust based on ramekin size); 4 oz cheddar cheese; 4 oz brie cheese, rind removed; 4 oz Reggiano Parmesan cheese; 1 tbsp garlic, chopped; 1 dash hot sauce; 7 large eggs; Salt & pepper, to taste

This cheese soufflé is rich, creamy, and full of bold flavor while still being light and airy. I love how it rises beautifully in the oven, creating a golden, impressive dish that’s perfect for special occasions or when I want to treat myself to something indulgent.

Why You’ll Love This Recipe

I enjoy how this recipe balances elegance with comfort. The mix of cheeses creates a complex, savory flavor, while the mushrooms, shallots, and sundried tomatoes add depth. I also appreciate how customizable it is—I can play with different cheeses or seasonings depending on my mood. It’s a dish that feels refined but still approachable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 @ 6 to 8 ounces Soufflé Ramekin
Non-stick Spray or Butter to coat each ramekin
¼ cup Reggiano Parmesan
2 approx. cups Country or White Bread crust removed cut in 1/2-inch cubes
1 tablespoon Garlic Olive Oil
¼ cup Shallots finely diced
¼ pound Fresh Mushrooms sliced
1 tablespoon Sundried Tomatoes chopped VERY FINE
2 cups Heavy Whipping Cream, depending on the size of your molds
4 ounces Cheddar Cheese
4 ounces Brie Cheese rind removed
4 ounces Reggiano Parmesan Cheese
1 tablespoon Garlic chopped
1 dash Hot Sauce
7 large Whole Eggs
Salt & Pepper to taste

Directions

I preheat my oven to 375°F (190°C) and lightly coat each soufflé ramekin with non-stick spray or butter. I dust the inside of each ramekin with Parmesan for a flavorful crust.
In a skillet, I heat the garlic olive oil and sauté the shallots until soft. I add the mushrooms and cook until tender, then stir in the finely chopped sundried tomatoes.
I place the bread cubes into a mixing bowl, then pour in the sautéed mixture along with the heavy cream. I let the bread soak for a few minutes.
I stir in the cheeses cheddar, brie, and Parmesan along with the garlic and a dash of hot sauce.
In a separate bowl, I whisk the eggs until smooth and season with salt and pepper. I fold them gently into the cheese mixture.
I divide the mixture evenly among the prepared ramekins.
I place the ramekins on a baking tray and bake for about 30–35 minutes, or until the soufflés are puffed, golden, and slightly set in the center.
I serve immediately for the best texture and presentation.

Servings and Timing

This recipe makes 6 servings. It takes about 20 minutes to prepare and 30–35 minutes to bake, so I can have it ready in under an hour.

Variations

Sometimes I swap the cheddar for Gruyère or Emmental for a more French flavor. I also like adding a pinch of nutmeg or cayenne to the egg mixture for subtle warmth. When I want a vegetarian twist with more texture, I add spinach or roasted red peppers.

Storage/Reheating

Cheese soufflés are best enjoyed fresh out of the oven, but if I have leftovers, I store them in the refrigerator for up to 2 days. To reheat, I warm them gently in a 325°F (160°C) oven until heated through. The texture won’t be as airy, but the flavor remains delicious.

FAQs

Can I make cheese soufflé ahead of time?

Soufflés are best baked right before serving, but I can prepare the base mixture a few hours in advance and refrigerate it.

Why did my soufflé not rise?

I may not have whipped or folded the eggs correctly, or I might have opened the oven door too early.

Can I use different cheeses?

Yes, I often experiment with Gruyère, Emmental, or goat cheese.

Can I make this soufflé without bread cubes?

Yes, but I like how the bread adds body and texture.

Do I need special ramekins?

Ramekins help with portioning and rising, but I can use a larger baking dish if needed.

Can I freeze cheese soufflé?

I don’t recommend freezing, as it changes the texture too much.

How do I know when the soufflé is done?

I check that it is puffed and golden on top with a slightly set but soft center.

Can I make this soufflé vegetarian?

Yes, as written it is vegetarian since it contains no meat.

What should I serve with cheese soufflé?

I like pairing it with a light green salad or roasted vegetables.

Can I make mini soufflés for appetizers?

Yes, I divide the mixture into smaller ramekins and reduce the baking time slightly.

Conclusion

This cheese soufflé is one of those dishes I love making when I want to impress. It’s rich, airy, and full of cheesy flavor, yet not too complicated to prepare. I enjoy how versatile it is, whether I keep it classic or experiment with new cheeses and flavors. It’s a perfect example of French elegance in the kitchen.