Parmesan Cheese Soufflé
If you've got freshly grated parmesan cheese, low-fat sour cream and cream of tartar, you're most of the way to this vegetarian: about 70 minutes of cooking across 8 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 190C and generously butter a 1.5 litre souffle dish, then dust the inside with a little of the grated parmesan and place on a baking sheet.
- Melt the unsalted butter in a saucepan over medium heat, whisk in the flour and cook for 1 to 2 minutes to form a roux without letting it color.
- Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens and comes to a gentle boil, then remove from the heat and stir in the salt and cayenne pepper.
- Beat in the egg yolks one at a time, then stir in the sour cream and the remaining grated parmesan until the base is smooth, and let it cool for a few minutes.
- In a clean grease-free bowl, whip the egg whites with the cream of tartar to firm but not dry peaks.
- Stir a third of the whites into the cheese base to loosen it, then gently fold in the rest in two additions, keeping as much air as possible.
- Pour into the prepared dish, run your thumb around the inside rim to help it rise evenly, and bake for 25 to 30 minutes until puffed and golden.
- Serve immediately, as a souffle will begin to deflate within a few minutes of leaving the oven.
You'll use: Oven · Saucepan · Pan · Whisk · Baking sheet
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Parmesan
- pecorino · grana padano · aged asiago
- Sour Cream
- plain Greek yogurt · crème fraîche
Tips & common questions
How long does Parmesan Cheese Soufflé take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Parmesan Cheese Soufflé vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Parmesan Cheese Soufflé is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Parmesan souffle omelette - Café des Couleurs 2025-04-03.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.