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Tired of the same old carrots on the table? Fluffy carrot soufflé is a a dreamy side dish for any celebration.

If you’re like me, you might find yourself in a side dish rut when it comes to planning dinnertime.

We tend to turn to the same dishes and over and over, sticking with a few tried and true dishes I know everyone will enjoy.

A serving of casserole on a white plate with a fork, next to a baking dish with more casserole and a wooden serving spoon.

However, I’m always experimenting in the kitchen trying out other options. And since I always have a bag of carrots at the ready, it was only a matter of time before this delicious carrot soufflé was born!

Now, this is not a sweet soufflé like you might be thinking. Instead, we add onions and plenty of nutty Gruyere cheese for a creamy, savory dish that pairs with just about any meal.

It might sound complicated, but it’s actually quite easy. You’re going to love this dish!

Ingredients for carrot souffle

Full list of ingredients including quantities is located in the recipe card.

Ingredients for a recipe organized and labeled on a table.

You’ll need:

Carrots – About two pounds. Any carrot variety will do, but keep it to a single color to not muddle the final dish.

Olive oil – Oil is needed for sautéing the vegetables. You can also use avocado oil or vegetable oil.

Onion – I recommend yellow or white onion. Red onion will be too sharp and can overpower the other flavors in this dish.

Milk – For the creamiest soufflé, use whole milk.

Gruyere cheese – You’ll need to purchase a block of gruyere to shred at home. You’ll find small blocks in the deli section of your supermarket.

Butter – I recommend unsalted butter so you can season the dish to taste. Make sure it is at room temperature.

Flour – We’ll use a bit of all-purpose flour to stabilize the souffle. If you need, swap in a gluten-free all-purpose blend.

Salt and pepper – To taste

Eggs – The eggs will be mixed in last to prevent scrambling from the hot vegetables. We’ll use standard large eggs.

Seasonal spotlight: Carrots

Ever wonder why we’re able to enjoy carrots all year long? These tasty root vegetables actually have two growing seasons: late spring and early fall. Fall crops are often put into cold storage for the winter. Of course, in warmer climates, carrots can grow year-round.

How to make this recipe

First, set up your oven with a rack set in the center, and preheat it to 350°F. Lightly coat a 2-quart baking dish with nonstick spray, or rub with butter.

Peel and slice your carrots and chop the onion.

Heat the olive oil in a large saucepan over medium, then add the carrots and onions. Stir to coat the vegetables with the oil, then cover the pan. Reduce the heat to low.

We’ll let the carrots and onions cook for about 15 minutes. You want the carrots to be fork-tender, so they will blend well for the soufflé.

Top-down view of a food processor filled with a freshly prepared orange mixture.

Once the carrots are soft enough, transfer the carrots and onions to a food processor. Pour in half the milk and purée the mixture until smooth. Make sure to pause and scrape down the sides of the processor if needed.

Transfer this mixture to a large bowl. Now, add in the rest of the milk, along with the grated cheese, softened butter, flour, salt, and pepper. Mix well to combine.

Grab another bowl and whisk the eggs until lightly frothy, which will take about 30 seconds.

Carefully stir the eggs into the carrot mixture, making sure everything is evenly combined. Scrape the bottom and sides as needed.

A bowl of batter with a spoon on a white surface.

A baking dish with orange-colored batter on a white surface.

Pour the soufflé batter into the prepared baking dish, spreading in an even layer to the edges and smoothing the top.

Bake for 45-50 minutes. The soufflé will be lightly golden, and slightly puffed up.

Let the soufflé cool about 5 minutes before serving. It will deflate a little bit as it cools; that’s OK!

A baking dish filled with carrot souffle on a white surface.

Serve with any of your favorite meals like honey bourbon glazed ham!

Storage and reheating

While this easy carrot soufflé is best enjoyed immediately after baking, it will keep in the refrigerator for about 3 days.

Transfer to an airtight container for best results, or cover the casserole dish with foil or plastic wrap.

To reheat, warm individual portions in the microwave for about 60 seconds, or until heated through.

Reheated carrot soufflé won’t be as light and fluffy, but it will still be delicious!

This dish does not freeze well; I do not recommend it.

Freshly baked carrot souffle in a square dish with a wooden spoon.

Recipe suggestions

For this savory soufflé, you could add your favorite fresh herbs. Dill, chives, parsley, and thyme all are great pairings for carrots.

You can also add a nutty topping, using chopped pecans, walnuts, or even pistachios.

Instead of Gruyere you could try the similar Comte cheese, or try with your favorite cheese for a different flavor.

A serving of carrot souffle on a white plate with a fork, beside a full casserole dish on a kitchen counter.

More carrot dishes you’ll love

Looking for other ways to enjoy carrots?

For an appetizer, try zesty carrot fries or crisp carrot fritters.

I love peas and carrots or a fresh carrot salad, especially in spring and summer, while honey roasted carrots are a go-to in autumn.

My roasted carrot soup with fennel is a reader favorite, and it’s naturally vegan too!

This carrot soufflé recipe is a wonderful addition to your recipe book. Give it a try!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Savory Carrot Soufflé

Fluffy, creamy carrot soufflé is a great side dish to add to your lineup for any dinner or holiday celebration.

Author : Megan Myers

5 from 1 vote

Print Pin Recipe Save Review

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 230 kcal

Ingredients

2 teaspoons extra virgin olive oil
2 pounds carrots, peeled and sliced
1/2 cup chopped yellow onion
1 cup whole milk, divided use
1 1/2 cups grated gruyere cheese, 6 ounces
1 tablespoon unsalted butter, room temperature
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 large eggs

Instructions

Place an oven rack on the center shelf and preheat the oven to 350°F. Grease a 2-quart baking dish.
Heat the olive oil in a large saucepan over medium heat. Add the carrots and onions. Stir for a couple minutes, then cover, reduce the heat to low, and cook for 15-20 minutes, or until carrots are fork-tender.
Transfer the carrots and onions to a food processor. Add half of the milk, then pureé until smooth.
Transfer the pureé to a large bowl and add the remaining milk, cheese, butter, flour, salt and pepper, stirring to combine.
In a separate bowl, whisk the eggs together for about 30 seconds. Stir the eggs into the carrot mixture until evenly combined.
Transfer the mixture into the prepared baking dish and bake for 45-50 minutes, or until the souffle is puffed up slightly and lightly golden. Let cool for 5 minutes before serving.

Nutrition

Calories: 230 kcalCarbohydrates: 19 gProtein: 11 gFat: 12 gSaturated Fat: 6 gCholesterol: 92 mgSodium: 557 mgPotassium: 472 mgFiber: 4 gSugar: 7 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

Savory Carrot Souffle