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Goat Cheese Soufflé with Thyme

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic goat's cheese soufflé with thyme is a sophisticated vegetarian dish that brings a touch of French elegance to your dining table. The combination of tangy, crumbled goat's cheese and aromatic herbs creates a savoury flavour profile that is both light and satisfying. By infusing the milk with bay, onion, and fresh thyme, you add a subtle depth of flavour to the creamy base, ensuring every spoonful is perfectly balanced.

Whether you are looking for an impressive starter or a light lunch served with a crisp green salad, this recipe is a reliable choice for any home cook. The key to its success lies in the gentle folding of the egg whites and the immediate serving of the dish while it is at its most spectacular height. It is a wonderful way to showcase high-quality, shop-bought goat's cheese in a comforting, homemade format.

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Ingredients for Goat Cheese Soufflé with Thyme

  • Butter, plus 2 tablespoons freshly grated Parmesan, for the dish

  • 300ml milk or cream

  • Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices

  • 3 tablespoons butter

  • 3 tablespoons flour

  • Salt and freshly milled pepper

  • Pinch cayenne

  • 4 egg yolks

  • 120g (about 110g ) crumbled goat cheese, preferably a Bucheron or other strong-flavoured cheese

  • 6 egg whites

  • Several plump thyme sprigs, leaves only

How to make Goat Cheese Soufflé with Thyme

Preheat the oven to 204°C. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.

Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoons salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth.

Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the centre of the oven and lower the heat to 191°C. Bake for 30 minutes or until golden and just a bit wobbly in the centre. Remove, scatter the thyme over the top, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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