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• souffle
  souffle

  noun

  a murmuring or blowing sound heard on auscultation.
• soufflé
  soufflé

  noun

  a light baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients.

souffle

¹ American  

[soo-fuhl] / ˈsu fəl /

noun

Pathology.

1. a murmuring or blowing sound heard on auscultation.

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soufflé ² American  

[soo-flay, soo-flay] / suˈfleɪ, ˈsu fleɪ /

noun

• soufflés
  plural

1. a light baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients.

2. a similar dish made with fruit juices, chocolate, vanilla, etc., and served as dessert.

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adjective

1. Also souffléed puffed up; made light, as by beating and cooking.

verb (used with object)

souffléed, souffléing

1. to make (food) puffed up and light, as by beating and cooking, adding stiffly beaten egg whites, etc.; make resemble a soufflé.

   to soufflé leftover mashed potatoes.

soufflé ¹ British  

/ ˈsuːfleɪ /

noun

1. a very light fluffy dish made with egg yolks and stiffly beaten egg whites combined with cheese, fish, etc

2. a similar sweet or savoury cold dish, set with gelatine

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adjective

1. made light and puffy, as by beating and cooking

souffle ² British  

/ ˈsuːfəl /

noun

1. med a blowing sound or murmur heard in auscultation

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Other Word Forms

Noun Inflected Forms

• soufflés
  plural

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Etymology

Origin of souffle¹

From French, dating back to 1875–80; see origin at soufflé

Origin of soufflé²

1805–15; < French, noun use of past participle of souffler to blow, puff < Latin sufflāre to breathe on, blow on

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Explanation

A souffle is an egg dish that puffs up when you bake it. You might make a fluffy goat cheese souffle to serve your friends at brunch. A souffle is similar to an omelet, although it is much lighter and airier, due to beaten egg whites that are folded into the other ingredients. The trick with a souffle is generally keeping it fluffy and not allowing it to fall. You can make a savory souffle or a sweet one, like a chocolate souffle for dessert. The word is French, from souffler, "puff up."

Example Sentences

See Examples For:

souffle soufflé soufflés

He manipulates the physical form of the ingredient to showcase different temperatures and textures: souffle, cream, biscuit, foam, and air.

From Salon ● Aug. 6, 2026

My aunt made a dessert that was supposed to be an orange souffle.

From The Wall Street Journal ● Dec. 30, 2025

Her most popular items include wondrously fluffy souffle cheesecake, minimally sweet strawberry cake and a tender single-layer matcha gâteau.

From Seattle Times ● Apr. 25, 2023

A kitchen scale might be your most essential tool not only for pies but also for consistent cookies, perfectly risen bread or a lofty souffle.

From New York Times ● Nov. 19, 2022

My father eats his coffee souffle, frowning a little.

From "Cat's Eye" by Margaret Atwood

The result is something between an aromatic fritter and a funky soufflé.

From The Wall Street Journal ● Aug. 23, 2026

At last, beginning one midnight, the air pumps began and the work arose like a limestone-colored soufflé.

From Los Angeles Times ● Jun. 20, 2026

It was a chocolate soufflé made with an ostrich egg.

From Seattle Times ● May 23, 2023

Let's go back to the soufflé recipe as an example.

From Salon ● Apr. 22, 2023

A soufflé was handed, and a bowl of fruit salad.

From "Rebecca" by Daphne du Maurier

From cakes and pies, “Ready for Dessert” moves on to custards and soufflés; frozen desserts; cookies and candies; and basics, such as sauces, creams, etc.

From The Wall Street Journal ● Nov. 21, 2025

"A lot of chefs will use them in pasta toppings, make sauces. We have one chef who takes damaged truffles and use them for soufflés," she added.

From BBC ● Sep. 8, 2025

"We used them candied and delicate soufflés that quiver as they come to the table, combined with apples, and in pies that for sheer flavor leave the pumpkin pie of New Englanders in the background."

From Salon ● Nov. 22, 2022

While soufflés are delicate and sensitive creations, they’re also fundamentally simple, consisting of a flavored base that’s lightened with beaten egg whites.

From Seattle Times ● Oct. 24, 2022

This is a good sauce for soufflés or light puddings.

From The Century Cook Book by Mary Ronald

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