Tomato Cheese Soufflé


(1 vote) 5 1

Ripe tomato shells are filled with a chive and cheese mixture, then baked

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  • 6 large ripe tomatoes
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 Tbs. butter
  • 2 Tbs. all-purpose flour
  • 3/4 C. milk
  • 1/4 tsp. dry mustard
  • 1/2 C. sharp cheddar cheese
  • 1/2 C. chives
  • 3 egg whites

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Cut 1/2-inch from the top of each tomato scoop out seeds and core. Sprinkle the inside of shells with salt and pepper invert onto paper towels to drain. Heat butter in a small pan, over a medium to melt. Whisk in the flour until bubbly. Now gradually whisk in the milk. Heat while stirring, until the mixture is thickened. Stir in mustard, cheese, and chives. Mix well and continue to heat and stir until the cheese melts. Remove from heat and allow to cool slightly. Gently fold in the egg whites. Spoon into the drained tomato shells set into a greased baking pan bake at 400 degrees F for 15-18 minutes, until tops are lightly browned. Remove from oven and serve hot.

Reviews (2)

  • I am assuming that you beat the egg whites, but the recipe does not say a word about it. Are they beaten or not? And if so, then to what degree, soft peaks, medium peaks? And is there anything else missing from the recipe??? Please advise.

    Flag as inappropriate DHa7763100  |  February 10, 2013

  • Any dish with cheese is a winner and wonderful blending to me, especially if you can substitute or do different pairings and spices and ingredients.

    Flag as inappropriate HONEYBEAR  |  March 19, 2009

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