Goat Cheese Soufflé with Sofrito Recipe

Goat Cheese Souffle with Sofrito

Soufflé de Queso de Cabra con Sofrito, a delicious and light recipe from Spain. It is baked in individual ramekins, making it a great choice for entertaining. It has a delicate texture and subtle flavor, a pleasant contrast to the more robust Sofrito, a slowly sautéed tomato-garlic-green pepper sauce widely used in the Spanish and Latin American cuisines.

The goat cheese soufflé on its own also goes well with Salad Greens with Creamy Cucumber Dressing.

Yield: 6 servings

Time: 60 minutes


This recipe is for the goat cheese soufflés only. You need 6 ramekins for this dish.


  • 2 Tbsp olive oil
  • 1 medium-sized onion, finely diced
  • 1 medium-sized green pepper, finely diced
  • 2 cloves of garlic, finely diced
  • 4 medium-sized tomatoes, peeled, seeded and diced
  • 2 Tbsp chopped fresh coriander
  • 1/2 tsp cumin
  • salt and freshly ground pepper

Goat Cheese Soufflé

  • 6 oz (170 g) fresh goat cheese, at room temperature
  • 6 oz (170 g) cottage cheese, at room temperature
  • 2 large eggs, beaten
  • salt and freshly ground pepper
  • 4 Tbsp fresh cilantro (coriander leaves), finely chopped
  • 2 Tbsp pine nuts



Prepare the Sofrito first. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic. Sauté until onions are golden. Add diced green pepper and sauté until they begin to soften. Add the chopped tomatoes, cumin and taste for salt and pepper. Bring to a rapid boil. Mash tomatoes with the back of a wooden spoon. Lower the heat and simmer for about 20-30 minutes. Taste again for salt and pepper.

Goat Cheese Soufflé:

Preheat oven to 350°F (175°C).

Roast pine nuts in a small pan over medium heat until they are golden. Shake it now and then to avoid burning. Turn them onto a paper towel and let them cool. Grind them finely in a food mill.

In a bowl, mash goat and cottage cheese with a fork. Add the ground pine nuts, beaten eggs, cilantro (coriander leaves), salt and freshly ground pepper. Mix all well.

Butter 6 ramekins. Fill each ramekin up to 3/4 with the goat cheese mix. Arrange them comfortably in a baking dish and pour hot water up to the middle of the ramekins. Place the baking dish with ramekins in the middle shelf of the oven and bake goat cheese soufflés for 25-30 minutes or until they are lightly golden and slightly puffed.

When baking time is over, make the toothpick test. Insert a toothpick in the center of a soufflé. If it comes out clean, it is done. Transfer ramekins to a rack and let them cool for about 10 minutes.

Run a knife around the edge of each ramekin to loosen it up. Place it onto a plate and serve it with the Sofrito.

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