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Posted in: Miscellaneous
Prep Time:
20 Minutes
Grill time:
12 to 15 Minutes

Easy Goat Cheese Soufflé

That's Actually Easy

Posted on by Andrea Alden
Easy Goat Cheese Soufflé
Serves 4
Prep Time:
Grill time: 12 to 15 Minutes
If you have never made one, this Easy Goat Cheese Soufflé is the perfect recipe for you to start with. Having never made a soufflé before, I was scared. The only reference and experience that I have ever had was the sitcoms where the woman pulls this beautiful soufflé from her oven and there's a loud noise causing it to collapse to the sound of a laugh track. So imagine my panic as the cat runs up and down the halls bouncing off the walls. I thought the same thing would happen to me. But, no. Everything was perfect and in no time we were eating something that resembled a mousse and perfect scrambled eggs but tasted like the most incredible mac and cheese you have ever eaten. Served with a Grilled Pear Salad, it was the height of decadence. 
You can make it in a pepper
You can make it in a pepper
Or serve in a ramekin
Or serve in a ramekin
Try it with Grilled Pear Salad
Try it with Grilled Pear Salad

Easy Goat Cheese Soufflé

Serves: 4       Total Time: 35 Minutes


  • 3 tbsp of butter
  • 3 tbsp. flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 to 2 sprigs of fresh dill, chopped
  • 1/2 cup of 3% milk or whole milk
  • 1/2 cup of soft goat cheese (4 oz.) 
  • 4 large eggs, separated
  • freshly ground black pepper to taste
  • 1 tbsp. butter for the ramekins (optional)
  • flour to coat butter for above ramekins



Step 1
Chop the dill and set aside. Take the tops off of the peppers if you're using them, season with salt and pepper to taste. Make sure that the tops are as level as you can get them, you don't want overflow. If you're using ramekins, butter them thoroughly and then flour until they're well coated, tapping out the excess flour. Place the peppers or ramekins onto a baking sheet for easy and stable transport to the grill. Separate your egg whites from the yolks and set aside.
Step 2
Preheat your grill to 375°F and prepare for indirect grilling.
Step 3
Melt the butter in a saucepan and add the flour, whisking it in. Add the dill, garlic and onion, and then whisk in the milk a little at a time, just like my sauce and gravy recipes. Add the cheese next and cook until thickened, all the while whisking. Once thickened, take the saucepan from the heat and add the yolks, whisking them into the mixture. Set aside.
Step 4
Using a hand mixer, beat the egg whites until stiff peaks form. Make sure that your beater or stand mixer gets all the way to the bottom, you don't want liquid whites under all those stiff peaks.
Step 5
Gently fold the cheesy egg mixture into the egg whites, then divide the batter into the peppers or the ramekins.
Step 6
Bake over indirect heat for 15 to 20 minutes, or until the tops are kinda crispy and the whole thing has poofed up like the perfect soufflé should.
Step 7
Serve immediately. I recommend the Grilled Pear Salad to go with it.
This Easy Goat Cheese Soufflé is just that. EASY. I am so tempted to stop before whisking in the egg yolks to the cheese mixture and making mac and cheese instead next time though. I may just do that actually... Anyway. You have to serve these right away. Don't wait even five minutes. They start to deflate - not in the comical sitcom way thankfully - right away, that's why they're not as poofy in the photos. By the time I got the plate set just so, and the camera on, they were all un-poofy. But DANG were they ever good. And did I mention easy? There was no laugh track as I pulled them off the grill and watched as they collapsed before my eyes along with my chef's hat . So if you're in the market for making your first soufflé, I recommend this recipe for sure!

Have you ever made soufflé before? How did it go? Leave a comment below and tell us!

Happy Grilling!

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