To make the soufflé, preheat the oven to 225°F (110°C). Make a béchamel sauce with the butter, flour and milk then pass through a fine sieve. Let cool, then mix in the goat cheese, Parmesan cheese, parsley and chives.
Gently fold in the egg yolks. Beat the egg whites until soft peaks form, and gently fold into the mixture. Butter 6 soufflé moulds and place on a baking sheet. Spoon the mixture into moulds. Bake for 8 minutes. Let cool and reserve.
To make the Parmesan cream, combine Parmesan cheese, cream and bring to a simmer, remove, blend in a blender and set aside in a small sauce pot. For the smoked tomato coulis, in a saucepan, sweat shallots and garlic with olive oil. Add the diced tomatoes, granulated sugar, basil and thyme; cook for 1 minute.
Deglaze with white wine, add the vegetable stock, and simmer for 45 minutes. Adjust the seasoning with salt and pepper to taste, strain through a fine sieve. Let cool and reserve.
To plate each serving, pour ½ cup Parmesan cream in a soufflé cup. Place a soufflé in the centre of the cup and bake for 7 to 10 minutes or until bubbly at 350°F (175°C).
Once cooked, drizzle the tomato coulis around the soufflé, then the basil and pesto oil.