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Transform humble carrots into a show-stopping side dish with this delightful Carrot and Cheddar Soufflé! This carrot soufflé recipe combines tender carrots, sharp cheddar cheese, Saltine cracker crumbs in lieu of all-purpose flour, and a touch of Southern whimsy to create a dish that’s both comforting and maybe even a little fancy!
Built from the kind of everyday ingredients that require no last-minute grocery run, it complements an Easter ham, a Thanksgiving turkey, or that Christmas beef tenderloin roast.
Table of Contents
A Little Backstory About a Southern Classic
If there’s one thing Southerners do well (besides oyster roasts and opinions), it’s making even the humble carrot feel like something fancy. This carrot and cheddar soufflé is no exception and pays homage to the regional tradition of comfort food perfected over generations. While many know of the famed Picadilly Cafeteria (predominantly in the Gulf Coast region) for its dessert-like, carrot soufflé served (shamelessly) with whipped cream or ice cream, the version I’m sharing today is intentionally savory with only a nod to sweetness. It hails from Blackberry Farm, brainchild of the late Chef Sam Beall, in Walland, Tennessee.
What Makes This Recipe a Winner
- Balanced Flavor Profile: Combining naturally sweet carrots with sharp cheddar and basic seasonings yields a flavor that’s both complex and comforting.
- The Science: Beating eggs until foamy and then gently folding them into the mixture creates an airy, delicate structure that’s both light and substantial.
- Versatility & Pairing: Served as a side, its sophisticated texture and slight sweetness complement almost every main course. It also stands out as a light lunch main dish when paired with a green salad.
- Regional Tradition: Drawing from Southern culinary history where comfort food meets refined technique, this recipe resonates with the local ethos of luxurious simplicity.
Essential Ingredients
Thoughtfully selected, basic (in a good way!) pantry picks elevate this carrot soufflé from ordinary to extraordinary.
- Fresh Carrots: The vibrant base that “is” the sweet; use the youngest, sweetest carrots you can source.
- Aged Sharp Cheddar Cheese: The opponent that “is” the savory; provides a tangy, creamy counterpoint to the carrots’ natural sugars.
- Eggs: Essential for a tender, airy texture and that classic souffle ‘rise!’
- Butter: Contributes rich, creamy notes and helps achieve the sought-after fluffiness.
See recipe card for full information on ingredients and quantities.
Variations
- Gluten-Free: Swap Saltines for similar gluten-free alternatives.
- Dairy-Free: Substitute with plant-based milk and non-dairy cheese. (I’ve not tested this).
- Nuance: Fresh nutmeg adds warmth and intrigue.
- Herbs: Add finely chopped fresh herbs like thyme or chives for aromatics.
Step-by-Step Souffle Instructions
Gather the ingredients and pre-measure everything for this recipe before beginning. Preheat the oven to 350°F (175°C). Butter a 2-quart soufflé dish or 10 (6 ounce) ramekins (this works exceptionally well for holiday dinners). Set aside.
1
Boil
Place 2 pounds of peeled and cut carrots into a large pot and cover with cold water. Your carrot coins should be no more than 1/4-inch thick. I add a teaspoon of Kosher salt to the water. Bring to a boil and simmer until tender, about 10 minutes. Drain well.
2
Puree
Transfer the carrots to a food processor (or blender) and blend until quite smooth. This resulting rich puree is the cornerstone of the soufflé’s texture.
3
Prepare the Batter
In a large bowl, whisk together the carrot puree, 1 cup of whole milk, enough Saltines crushed to equal 1 cup cracker crumbs, 3/4 cup of a quality, aged cheddar cheese (grated), 1/3 cup minced onions (I do like Chef Beall instructs and grate my onion), 1 tablespoon room temperature unsalted butter, and your seasonings including 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Note: Saltines are, of course, salty; if you are watching your salt intake, consider purchasing the ‘unsalted tops’ Saltines OR omit the salt when adding the seasonings.
4
Beat and Incorporate Eggs
In a separate bowl, beat the eggs using an electric mixer until they become frothy. Gently fold the eggs into the carrot mixture—this step is crucial for the soufflé’s airy rise. You will know you’re done once your eggs look like the bottom image. See all of those teeny, tiny air bubbles?
5
Transfer
Pour the mixture into a buttered 2-quart soufflé or baking dish. Smooth the surface with a spatula to ensure even baking. Alternatively, you can distribute evenly between 10 (6-ounce) buttered ramekins.
6
Bake
Place the dish in your preheated oven for 40–45 minutes until the soufflé puffs up and turns lightly golden. If using individual ramekins, place them on a baking sheet before placing in the oven for 20 to 25 minutes.
With a 2-quart souffle, begin checking for doneness at 35 minutes. With ramekins, begin checking for doneness at 16 minutes.
No matter the dish, look for that light golden top and gentle puffing. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Recipe FAQs
Carrot soufflé is nutritious due to its high fiber vegetable base, though tweaks which I have not experimented with may be required to make it low calorie and lower sodium if desired.
Gentle folding with a whisk or spatula and uninterrupted baking time are essential to maintain the delicate structure of the soufflé. Check out the video in the recipe card to see how ‘folding’ is done using a whisk.
For optimal rise and texture, assemble your soufflé batter and bake it immediately rather than preparing it long in advance.
Prepare the carrot mixture ahead of time minus the eggs. Refrigerate. When you’re ready to bake, beat then fold in the eggs. This ensures maximum fluffiness.
Bringing It to the Table and Serving
This savory soufflé is a star side dish that’s ideal for special occasions. It also just makes ‘healthy side dish sense’ on your average Tuesday! It pairs beautifully with any protein and can easily stand in as a main dish when served alongside a colorful salad. The slight hint of sweetness—not too overpowering—ensures it compliments endless savory profiles. Serve alongside other traditional sides like Sweet Potato Gratin, Tennessee Onions, and cornbread.
Curious about drink pairings? A crisp pilsner or a light amber ale ensures that the rich, savory flavors of the soufflé shine through, while a chilled Chardonnay or a delicate Pinot Noir provides an equally elegant balance. For those who prefer cocktails, a refreshing Mint Julep or a classic mimosa offers a delightful contrast to the dish’s creamy profile.
Expert Tips
- Preheat Your Oven Fully: Ensure your oven is at 350°F (175°C) before baking to get the perfect rise.
- Blend, Don’t Overmix: When folding in the eggs, be gentle to maintain the airy mixture.
- Butter Is Key: Use room-temperature butter for both the mixture and the dish.
- Temperature Matters: Allow the soufflé to rest after baking so it settles into a tender, cohesive dish, about 5 to 8 minutes.
What to Pair It With
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Inspired by and adapted from the renowned Blackberry Farm in Walland, Tennessee—with much appreciation!
Perfectly Fluffy Carrot and Cheddar Souffle
Equipment
- 2-quart souffle or 10 (6 ounce) ramekins
Ingredients
- 2 pounds carrots, fresh; peeled and cut into 1/4-inch rounds
- 1 cup whole milk
- 1 cup Saltine Cracker crumbs
- 3/4 cups aged sharp cheddar cheese, grated
- 1/3 cup onion, minced or grated
- 1 tablespoon unsalted butter, room temperature; more for greasing the soufflé dish
- 2 teaspoons Kosher salt, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, additional to taste
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 2-quart soufflé dish or any similarly sized baking dish. Set it aside while you prep the rest.1 tablespoon unsalted butter
- Place the carrots in a large pot and cover them with about an inch of cold water. Add a teaspoon of the Kosher salt to the pot and bring to a rolling boil over high heat, then reduce the heat and let them simmer for roughly 10 minutes, or until the carrots are fork-tender.2 pounds carrots, 2 teaspoons Kosher salt
- Drain the cooked carrots well and transfer them to a food processor. Blend until smooth and velvety, then scoop the purée into a large mixing bowl.
- To the carrot purée, add the milk, saltine cracker crumbs, shredded cheddar, minced onion, butter, remaining teaspoon of salt, black pepper and cayenne. Stir until everything is well combined.1 cup whole milk, 1 cup Saltine Cracker crumbs, 3/4 cups aged sharp cheddar cheese, 1/3 cup onion, 2 teaspoons Kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1 tablespoon unsalted butter
- In a separate bowl, beat the eggs using an electric mixer until light and foamy. Gently fold the eggs into the carrot mixture, making sure not to deflate too much of that airy texture.3 large eggs
- Pour the finished mixture into your prepared dish(s) and slide it into the oven. Bake for 40 to 45 minutes, or until it’s puffed, golden on top, and just set in the center. Serve it warm and watch it disappear.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
