Goat-Cheese Soufflé with Thyme

6 Reviews
80% would make this recipe again

Preparation : 20 min Cooking : 25 min
430 calories/serving
  • Less easy
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly


2 tbsp butter, unsalted 28 g
1/4 cup white flour (all purpose) 30 g
1/2 cup milk, partly skimmed, 2% 125 mL
2 tbsp white wine 30 mL
1 tsp Dijon mustard 5 g
1 tsp anchovy paste [optional] 5 g
100 g goat cheese
1 sprig fresh thyme 0.4 g
2 egg whites 4 tbsp
2 eggs size large
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.

The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 195°C/375°F. Butter the moulds.
  2. Melt the butter in a saucepan using low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, very slowly, stirring constantly. Cook for 4-5 min.
  3. Pour in the wine, then add the mustard and anchovy paste. Stir and cook 2-3 more min. Incorporate the goat cheese and thyme leaves (not the stem). Add salt and pepper to taste (pay attention: the goat-cheese may be salty!). Remove the saucepan from the heat and set aside.
  4. Separate the egg whites and yolks. Add the yolks to the pan.
  5. In a separate bowl, using an electric mixer, beat the white(s) to form soft peaks, then incorporate them into the cheese-yolk mixture, blending gently.
  6. Pour out into the buttered mould(s) and sprinkle with the grated cheddar. Clean any drops off of the inner sides: the soufflé will rise evenly if it has no obstacles on the inside of the dish.
  7. Put the mould(s) in the oven. After about 23 min, the soufflé(s) will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready.
  8. Serve without delay since the hot air entrapped in the soufflé begins to escape as soon as it is taken out of the oven, causing it to deflate.

Nutrition Facts Table

per 1 SERVING (230 g)


% Daily Value




29 g

45 %

Saturated 17.6 g
+ Trans 0.5 g

90 %


260 mg


440 mg

18 %


17 g

6 %


1 g

2 %


5 g

Net Carbs

16 g


25 g

Vitamin A

38 %

Vitamin C

1 %


24 %


16 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D
Good source of  :
Calcium, Copper, Iron, Pantothenic Acid, Vitamin B1
Source of  :
Magnesium, Manganese, Potassium, Vitamin B6, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Milk and Alternatives ½
Meat and Alternatives 2 ½
Fats 4 ½

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Members' Reviews

6 Reviews (6 with rating only ) 80% would make this recipe again

This recipe is in the following categories

Eggs | Cheese | Main courses/Entrées | Diabetes-friendly | High Calcium | Kosher | High Iron | High Vitamin D | Bake

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