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Tomato Soufflé

Canned tomato soup makes it easy to prepare this light and flavorful souffle, flavored with just the right amount of Parmesan cheese.

At a glance

Prep

25 min.

Total

1 hr. 25 min.

Serves

4

Bake: 1 hr.

Made With

  • Campbell's® Condensed Tomato Soup

    Campbell's® Condensed Tomato Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup grated Parmesan cheese or shredded American cheese (about 4 ounces)
1/4 teaspoon fresh marjoram leaves, chopped or 2 tablespoons fresh parsley, chopped
6 eggs, separated

How to Make It

  • 1

    Heat the soup, cheese and marjoram in a 3-quart saucepan over medium heat until the cheese is melted, stirring occasionally.  Remove the saucepan from the heat.

  • 2

    Beat the egg whites in a medium bowl with an electric mixer on high speed until stiff peaks form. Beat the egg yolks in another medium bowl with an electric mixer on medium speed until thickened.

  • 3

    Gradually stir the soup mixture into the egg yolks.  Fold the egg yolk mixture into the egg whites.  Pour the batter into an ungreased 2-quart baking dish or soufflé dish.

  • 4

    Bake at 300°F. for 1 hour until puffed and lightly browned.  Sprinkle with additional Parmesan cheese, if desired.

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