Best Garlic Souffle

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Recipe by  Kimber

“If you love garlic this is the recipe for you!! This is great for a brunch or unusual side dish.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  2. Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
  3. Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
  4. Bake in preheated oven for 50 minutes.

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Reviews (3)

Rate This Recipe


While salty I didn't have a problem with that. My problem was using the condenced soup as a short cut, there is no brand specification which can lead this recipe well astray from it's intent. Also I don't believe a real souffle can make up for the lack of real skill going into it with a condenced soup as a replacement for eggs and cream. I also seriously suggest adding another spice or veggie into this recipe to lighten it a bit. How about some dry mustard or paprika? Also some shallots and/or minced onions added to the butter to saute fits well. Also about 1 cup sifted flour to this mixture helps firm and set up the souffle and add a slight crust.



1.5tsp is WAY too much salt for this recipe, at least with British condensed soup and British cheddar cheese. MAYbe .5tsp ... but this was inedible.



I think this recipe would be better with less salt. I found it almost to salty to eat

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Amount Per Serving (6 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet



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Cafeteria Carrot Souffle


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Mock Spinach Souffle