Cheesy Tomato Soufflé

Name: Cheesy Tomato Soufflé
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 60 g Butter; 60 g Plain flour; 300 mL Milk; 1/2 tsp. Mustard powder; 1/4 tsp. Cayenne Pepper; 3 tbsp. Sundried tomato puree; 150 g Mature cheddar, coarsely grated; 3 Medium eggs, separated; 1/4 tsp. Cream of tartar

Have no fear, this soufflé is easy, delicious and wont sink. The ideal warming fodder for the whole family.

By The GH Kitchen TeamPublished: 10 June 2019

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Cal/Serv:

415

Ingredients

60 g Butter
60 g Plain flour
300 ml Milk
1/2 tsp. Mustard powder
1/4 tsp. Cayenne Pepper
3 Tbsp. Sundried tomato puree
150 g Mature cheddar, coarsely grated
3 Medium eggs, separated
1/4 tsp. Cream of tartar

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. To make the white sauce, in a medium pan melt the butter. Stir in flour and cook for 30sec. Remove pan from heat and gradually mix in milk to make a smooth sauce. Return pan to medium heat and cook, stirring, until thick (the mixture will need to boil). Remove from heat and scrape into a large bowl. Stir in mustard powder, cayenne pepper, tomato purée, Cheddar and some seasoning.
2. Step 2Next beat egg yolks into cheese mixture. Set aside. In a clean bowl, beat egg whites with cream of tartar until they hold stiff peaks. Fold whites into cheese mixture, trying to knock out as little air as possible.
3. Step 3Scrape mixture into a 1.7 litre (3 pint) deep baking dish. Place dish in a roasting tin and fill tin with just-boiled water so it comes 2.5cm (1in) up outsides of soufflé dish. Bake for 50-60min until puffed and golden, with only a slight wobble when gently tapped. Serve immediately with crusty bread and a green salad.

Per serving:

Calories: 415
Protein: 19g
Fat: 30g
Saturates: 18g
Carbs: 16g
Sugars: 5g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time