If you’re looking for a savory dish that combines the fresh flavors of summer with the elegance of a soufflé, look no further than a Tomato and Basil Soufflé. This light, airy dish is perfect for special occasions or a simple dinner that feels extraordinary. The rich, tangy tomatoes and fragrant basil blend beautifully to create a dish that’s both comforting and sophisticated.

Ingredients:

• 2 large ripe tomatoes (about 2 cups chopped)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
• 1/2 teaspoon salt, divided
• Freshly ground black pepper, to taste
• 1 tablespoon unsalted butter, for greasing
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• 1/2 cup grated Parmesan cheese (or your preferred cheese)
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar (for egg whites)

Instructions:

1. Prepare the Tomatoes
   Start by washing and chopping the tomatoes into small pieces. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant and soft. Add the chopped tomatoes to the pan and cook for about 5-7 minutes, until the tomatoes break down and release their juices. Season with 1/4 teaspoon of salt and a pinch of black pepper. Stir in the chopped basil and cook for another 1-2 minutes, allowing the basil to release its aroma. Remove from heat and set aside to cool.
2. Make the Roux
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually add the milk while whisking continuously to avoid lumps. Cook for about 3-5 minutes until the mixture thickens. Remove from heat and stir in the grated Parmesan cheese until smooth. Season with salt and pepper to taste.
3. Combine the Mixtures
   Once the tomato mixture has cooled slightly, fold it into the cheese mixture. Be gentle to maintain the fluffy texture. Add the egg yolks one at a time, stirring well after each addition.
4. Whip the Egg Whites
   In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This is crucial for getting that light and airy soufflé texture.
5. Fold in the Egg Whites
   Gently fold the whipped egg whites into the tomato mixture. Be careful not to deflate the egg whites—use a light, folding motion to keep the soufflé fluffy.
6. Prepare the Dish
   Grease a soufflé dish with butter, then lightly flour the inside. Pour the soufflé mixture into the dish, smoothing the top with a spatula. You can garnish with a few basil leaves on top for extra flavor and presentation.
7. Bake the Soufflé
   Preheat your oven to 375°F (190°C). Bake the soufflé for 25-30 minutes, or until it is puffed up, golden brown on top, and firm to the touch. Avoid opening the oven door during the first 20 minutes to prevent the soufflé from collapsing.
8. Serve Immediately
   Tomato and Basil Soufflé is best enjoyed fresh out of the oven. Serve it as a side dish with roasted meats, as part of a brunch spread, or on its own with a light salad.

Tips for Success:

• Use Fresh Tomatoes and Basil: For the best flavor, choose ripe, juicy tomatoes and fragrant basil leaves.
• Don’t Overmix: When folding the egg whites into the tomato mixture, be gentle to keep the soufflé light and fluffy.
• Perfect Timing: Soufflés are best served right after baking, as they tend to deflate over time. Make sure to serve it immediately for the best texture.

Why You’ll Love It:

This Tomato and Basil Soufflé is a perfect marriage of fresh, vibrant flavors and a delicate, airy texture. The sweetness of the tomatoes, the herbaceousness of the basil, and the richness of the cheese come together to create a savory dish that’s both comforting and elegant. Whether you’re hosting a brunch or just want to add something special to your weekly meals, this soufflé is sure to impress.

Enjoy the vibrant flavors of summer in a bite-sized soufflé, and let this recipe become a go-to for your culinary creations!