Goat Cheese Brie Soufflé

Serve this easy, yet impressively sophisticated, light and airy Goat Cheese Brie Soufflé as part of an Easter celebration brunch or dinner.  Ideal as a vegetarian main entrée too!   

Goat Cheese Brie Soufflé

I’m a big fan of soufflés.  Normally I’m all over the dark chocolately kind, but every now and then I get a wild urge to make a savory one.  I really don’t know why I don’t make soufflés more often.  They are easy to make, taste delicious, can be paired with any type of meat or veggie, and are full of class.  Sophistication at it’s best!

Also, the batter can conveniently be made a day or two ahead of time.  Just mix up the cheese and egg mixture, leaving out the egg whites (put these in a separate covered container and store in the refrig), put in a tightly covered container and store in the refrigerator for up to 2 days.  When you are ready to make the soufflés, remove both containers of the cheese/egg mixture and the egg whites from the refrig, let come to room temperature, then proceed with the recipe starting with whipping the egg whites.

I tested this theory and the soufflés from the refrigerated mixture were just as perfect as the fresh ones from 2 days earlier.  Love it since it’s a huge time saver when entertaining and hosting a dinner party  🎉 🎉

Goat Cheese Brie Soufflé

I realize I’m on a little bit of a goat cheese kick lately.  Last week’s recipe was this beet salad and this week is this awesome soufflé 😉  Maybe the fact that I’ve been consuming large amounts of cheese is the reason why I’m not losing weight, even though I’m exercising my tushie off on an almost daily basis.  Damn you cheese!!

Well, the damn cheese used in this recipe is a goat cheese brie…not goat cheese and brie but actually a brie made with goat’s milk.  I know, it’s confusing since brie is made from cow’s milk, but the cheese is fantastic!  If you can find this cheese in your local store, then buy it ASAP.  If not, feel free to substitute the same amount with all goat cheese or all brie or you can even get a little crazy and use half goat and half brie to make your own goat cheese brie (kind of).

My ramekins have a ridge on the inside of them, so every time I make a soufflé, it rises like this.  It might look a little funky but they’re still yummy, so who cares…not me!  I’ll still eat it.

Goat Cheese Brie Soufflé

Here’s the soufflé exactly 3.7 minutes after removing it from the oven.  It fell.  That’s just what a soufflé does so there’s no need to stress about it.  Prepare yourself…it’s gonna happen.

Goat Cheese Brie Soufflé

This is why it doesn’t matter if and when the soufflé falls because the inside is still all fluffy and light and delish, as it should be.  The world is a better place when you make a soufflé.

Goat Cheese Brie Soufflé

Hope everyone has a wonderful Easter weekend, enjoying it with friends and family and eating lots of delicious food, including this easy Goat Cheese Brie Soufflé 😋


5.0 from 12 reviews
Goat Cheese Brie Soufflé
Prep time
Cook time
Total time
Serves: 4 souffles
  • 1½ Tb unsalted butter, plus more for greasing ramekins
  • 1½ Tb all purpose flour, plus more for dusting ramekins
  • ½ cups whole milk
  • 3 eggs, separated
  • 4.4 oz Goat Cheese Brie, rind removed
  • 2 tsp fresh rosemary, chopped
  • ¼ tsp salt
  • ⅛ tsp fresh ground white pepper
  • water to boil for water bath
  1. Butter and flour (4) 1 cup ramekins and set aside. Preheat oven to 375. Bring water to a boil in a large pot.
  2. In a medium saucepan, melt the butter over low heat. Stir in the flour and cook, whisking constantly, until flour is a pale golden color, about 2 minutes. Turn heat up to medium and gradually add the milk, whisking constantly, until mixture thickens, about 3-4 minutes. Add the Goat Cheese Brie and whisk until cheese is fully melted and incorporated. Add the salt and pepper. Remove the pan from the heat. Lightly beat the egg yolks and add to the cheese/egg mixture, beating until mixture is smooth. Stir in fresh rosemary and set aside.
  3. *At this point both the cheese/egg mixture and the egg whites can be placed in separate tightly covered containers and refrigerated for up to 2 days. When ready to make souffles, take both containers out of refrigerator and let come to room temperature before proceeding with recipe*
  4. Place the egg whites in a stainless bowl, using a hand mixer or stand mixer, beat until stiff peaks form. Gently fold the egg whites into the cheese/egg mixture until fully combined.
  5. Pour the ¼ of the mixture into each prepared ramekin and fill to the top. Using a clean flat knife, sweep over the ramekin top, removing the excess. Gently place the ramekins in a casserole pan with at least 2 inch sides. Place in oven and, leaving the door open, gently pour the boiling water into the pan until it comes halfway up the sides of the ramekins (being careful not to get any water into the ramekins and souffle mixture).
  6. Gently close oven door and bake for 20-25 minutes, until souffles have risen and are golden brown on top. Remove from the oven, place each ramekin on a small plate and enjoy immediately.

Goat Cheese Brie Soufflé

Goat Cheese Brie Souffle


  1. says

    Girl, you had me at goat cheese brie. WTF? That sounds amazing! Like you, I LOVE LOVE LOVE cheese….all kinds. I just want to dig into these ASAP. Who cares if they fall when you take them out of the oven, because they are only gonna last a few seconds before they are in my pie hole! I know you are trying a new exercise regime; I was going to mention to you about the 30 day squat challenge. I have one printed off and did a few months ago along with my running and I loved. You start out with a few squat s and work your way up to more. I would gladly do 200 squats just so I can eat this soufflé. Pinned for sure :) Happy Easter! xo
    Dawn at Girl Heart Food recently posted…Oven Baked Fish Tacos with Smoky Chipotle SauceMy Profile

    • Karrie@tastyeverafter says

      I know you love cheese girl! This souffle with a nice bottle of red wine is perfection :) And maybe a steak on the side too! 30 day squat challenge?? Okay, I think I need to know more about that and will google it now. 200 squats is a lot…just sayin’ 😉 Have a wonderful Easter!

  2. says

    Oh… my… gawd!!!! I seriously want to kiss you! I am all for the savory souffle and that goat cheese brie sounds insane! We are huge goat cheese eaters in this house (any kind of cheese really, but particularly goat) and it’s a brie?! No way! That sounds amazing! I would totally stuff my face unapologetically.

    • Karrie@tastyeverafter says

      Hahaha! I think my Hubby kissed me a lot after I made this souffle. lol! I think souffles are so special and romantic too. If you like goat cheese, then you need to get on this recipe ASAP 😉

  3. says

    Hahaha… the world is a better place when you eat souffles. Touche, by dear. 😉 I’ve never had brie made with goat’s milk before, but trust and believe I am getting on finding that cheesy decadence ASAP! I actually prefer a savory souffle to a sweet one (prob due to that damn chocolate allergy), and I am all sorts of loving this one, Karrie! Boy and I aren’t doing anything special for Easter, but I’m thinking eating a few of these classy souffles in bed with a couple mimosas sounds like the perfect holiday! Pinned! Cheers, sweetness! xo
    Cheyanne @ No Spoon Necessary recently posted…Mango & Raspberry MimosaMy Profile

    • Karrie@tastyeverafter says

      It’s true girl! The world is so much better when souffles are involved 😉 OMG, can I come over to your house for Easter? I would love to eat these and drink mimosas in my PJs :) Hope you and Boy have a fantastic Easter ❤️‍ xoxo

  4. says

    I love these soufflés! They are gorgeous and worth all the calories!! Looking at fresh out of the oven soufflés always puts me in a good mood…the fluffiness, airiness, the sophistication….it’s all good. I’ll have to take a closer look at the cheese section for goat cheese brie at the next trip to the grocery store. Have a great weekend, Karrie!
    Thao @ In Good Flavor recently posted…Jalapeño Shredded Beef and PolentaMy Profile

    • Karrie@tastyeverafter says

      Yes to loving souffles!!! I could eat them every day Thao! Especially chocolate ones but then I’d have to work out more then I am right now and I really don’t want to do that 😉 lol! Have a wonderful weekend and Easter holiday!

  5. says

    Awhhhh! So fluffy and cheesy and delightful! I haven’t had a savory soufflé, well, maybe ever…that just dawned on me! What’s that about? I need to get on that…. I’ll have to start with this one! I saw this on IG recently and couldn’t wait to read ll about it! Have a lovely weekend, my friend!

    • Karrie@tastyeverafter says

      Thank you Rachelle. Never had their corn souffle but, in college, I used to eat a frozen Stouffer’s spinach souffle at least once a week. I loved those things and it was high class too because that shite’s expensive for a student! lol! I need to make a homemade version of that for the blog 😉

  6. says

    Karrie, you are the perfect combo of sophisticated and comfy. Does that make any sense? Like, we could totally go for bougie wine-tastings, then go to a plate-smashing club afterward. Haha. I am just LOVING this souffle. Like, how classy is this recipe? And I actually prefer the unique look of your souffle. Go ridged ramekin! 😉 Thanks for sharing such a delicious, fluffy, drool-inducing recipe. Do I have to go buy like three tons of goat cheese now? 😉 Have a great Easter weekend with J, Karrie. xoxo
    demeter | beaming baker recently posted…Chocolate Chip Walnut Cookie Bars (Vegan, Gluten Free)My Profile

  7. says

    Your souffle is absolutely gorgeous, Karrie! What a perfect, perfect example of a cheese souffle. I LOVE goat cheese so I am totally onboard with your goat cheese kick this week <3 Hope you had a lovely Easter, Karrie <3

  8. says

    Souffle is definitely the ultimate in sophistication! Which is maybe why I’ve never made one… terrible, right? But ah, but I know it’s so easy! I need to get on this and this is definitely my perfect first attempt because I love the flavors here and I would eat this ANY time of day :) Hope you had a lovely Easter!
    Kathryn @ Family Food on the Table recently posted…Curried brown rice saladMy Profile

  9. says

    Okay Karrie, only one word, delicious, luxurious, wonderful, beautiful. Well that’s 4 words, I got excited at the site of this soufflé. You did an amazing job and the soufflé didn’t fall that much only about 10 percent so you are the sear of the soufflé.
    I am going to go to this cheese shop downtown. I am sure to find the goat brie, there.
    Thanks for the inspiration.
    Have a most wonderful evening.

  10. says

    First, WOW! Second, Wow! and Third, WOW! I love goat cheese souffle but I have never even heard of goats milk brie. I bet it is fabulous. I’m just drooling over your photos. I have never been able to capture such a lovely souffle before it deflated. Thanks for sharing such a stunning recipe. I can’t wait to try.
    Kim | Low Carb Maven recently posted…Spinach Feta Quiche MuffinsMy Profile

  11. says

    OK it’s final, I need to get you a ticket to England so you can make my yummy food all day long. No, it won’t be good for my waist line but this is so worth it! Goats cheese is my absolute favourite, but I had no idea you could get goats cheese brie?! I really hope that’s something I can get in my local supermarket because I have a feeling it will change my life. No exaggeration. I have to admit, I’ve always avoided making souffles cause the idea of them stresses me out. Maybe it was watching too much Great British Bake Off where they make it sound really technical and tricky. Maybe I should just strap on a pair and give it a go though cause, for cheese, they’re worth the risk!
    Erika @ Love&Custard recently posted…Lavender honey cupcakesMy Profile

  12. says

    These look so amazing Karrie! Just pure cheesey goodness! I`ve been playing around with souffles lately using bell peppers as the baking vessel. This is so going on my to make soon list! (like tomorrow soon) Thanks so much for the great recipes! So happy to have found your site!
    Tez @ Chile and Salt recently posted…Jammin Bacon JamMy Profile

  13. Ben Maclain says

    How did I miss this fabulous recipe, Karrie? There’s no excuse. Even though I’m a huge fan of chocolate, I do love cheese, and I quite likely choose cheese over chocolate (Or better, eat both things):) My physician said I should have 3-4 servings of dairy every day including cheese (I think he really meant ONLY cheese). However, he didn’t specify how much one serving is. So I can always vary it according to my cravings haha. So if I gain more weight, it’s totally doctor’s fault, right?

  14. says

    Savory and Souffle and the pictures speak how tasty and heavenly it is. Goat cheese and the way it puffed up is really appetizing and mouth watering. Am a huge fan of these souffles Karrie. Envy you dear. Wish i could step in for a bite of souffle
    Smitha recently posted…Savory Beet Muffin recipeMy Profile

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