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You are here: Home / Recipes / Recipes by Cuisine / Italian / How to Make Soffritto Paste {Vegan, Gluten Free}

How to Make Soffritto Paste {Vegan, Gluten Free}

Published on February 27, 2018 by Helen 38 Comments
Last Updated on February 16, 2020

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Soffritto – fried carrots, onions, garlic and celery is at the centre of many Italian dishes and our homemade soffritto paste is so easy to make. For the best results, it’s cooked slowly and gently; to save time, prepare ahead and freeze in portions.

A small dish of soffritto paste after it's been blitzed in a food processor.

So many recipes – particularly for Mediterranean cuisines – start with a fried onion, or a variation thereof. Soffritto is the perfect example – a gently fried mix of onion, carrot, celery and garlic. You can buy an expensive pot in the supermarket, but it’s easy and cheap to make yourself.

The Italian soffritto – two fs, two ts, is very similar to the French mirepoix, and like mirepoix, needs to be cooked slowly. Don’t whack up the heat and expect great results in 5 minutes; it needs a low heat, frequent stirring and time. We’re not looking to caramelize the onions; rather cook them until translucent and just starting to colour.

Chopped onion, celery and carrot on a wooden board, ready to make soffritto.

The classic mixture is the four ingredients already mentioned: onion, carrots, celery and garlic. But you can vary things according to what’s fresh, what’s available and what’s in the bottom of your fridge. Leeks, spring onions, parsley stalks, even peppers could easy go into the mix. Yes, purists will throw up their hands in horror, but little things like this can help with reducing food waste.

Table of Contents

  • What is Soffritto?
  • How do I make Soffritto?
  • Can I freeze homemade Soffritto Paste?
  • How do I use Soffritto Paste?
  • What special diets is homemade Soffritto paste suitable for?
  • Easy homemade soffritto paste
    • Ingredients
    • Instructions
    • Notes

What is Soffritto?

As mentioned, it’s a mix of onion, carrots, celery and garlic, that have been chopped and then gently and slowly fried. Similar to French mirepoix, but very different from the Spanish sofrito (one f, one t); which is fried onions and other vegetables used as a base for many dishes but including tomato and spices, frequently paprika.

A dark frying pan with copped onion, garlic, carrot and celery; half way through the process of making soffritto.

 

How do I make Soffritto?

Soffritto is easy to make, but does benefit from time. Chop one large onion, one large carrot, two sticks of celery and two cloves of garlic. Heat two tablespoons of oil in a large frying pan over a medium to low heat, and add the vegetables. Stir frequently; as I said, we don’t want to caramelize the onion, rather cook it until it’s translucent and just staring to colour.

Raw celery, garlic, onion and carrot with a knife and a small glass of oil. The first stage of making soffritto.

Classically, it would be used as is, straight from the pan. But we like to make soffritto paste by blitzing it in a food processor, or with a stick blender, into a smooth paste, which makes it much easier to keep.

Can I freeze homemade Soffritto Paste?

Absolutely yes! The idea of having enough time to cook everything always from scratch is nice, but not realistic for most of us. We blitz the cooked soffritto with a food processor – a cheap stick blender would do just as well – into a paste, and freeze it in an ice cube tray. It’ll keep in the freezer for a couple of months without any problem.

This recipe makes six tablespoons of soffritto paste. We would make more, but we’re a bit short on freezer space at the moment.

Soffritto paste in a green ice cube tray, ready for freezing.

How do I use Soffritto Paste?

For using in the evening and if frozen into cubes, take a couple out of the freezer in the morning and allow to defrost in the fridge during the day. Then use it as fritto paste as a basis for many dishes, Italian and otherwise.  Here are a few ideas for using homemade soffritto:

  • As a base for soups – both thin, and thicker broths
  • The starting point for a risotto
  • Stir into hummus and other bean dips
  • On toast or oatcakes as a snack
  • Stirred into mashed potato for extra flavour
  • In a cheese toastie
  • As a simple but tasty sauce for homemade pasta.

What special diets is homemade Soffritto paste suitable for?

Soffritto is both vegan and naturally gluten free.

A picture from above of a small dish of soffritto paste together with the main ingredients: celery, garlic, carrot and onion.

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A small dish of soffritto paste together with its main ingredients: carrot, onion, garlic and celery.
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5 from 10 votes

Easy homemade soffritto paste

Soffritto - fried carrots, onions, garlic and celery is at the centre of many Italian dishes and so easy to make at home. For the best results, it's cooked slowly and gently; to save time, prepare ahead and freeze in portions.
Servings: 6 servings
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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Ingredients

  • 1 carrot (large)
  • 1 onion (large)
  • 2 sticks celery
  • 2 cloves garlic
  • 1 tbsp olive oil

Instructions

  • Scrub (but don't peel) the carrot if needed, and clean the celery. Peel the onion and garlic.
  • Cut carrot, celery and onion into small cubes. Crush the garlic.
  • Add the oil, celery, onion and carrot to a large frying pan. Place on a low heat. As the pan heats, stir the mixture every couple of minutes.   Season well with salt.
  • After 10 minutes, add the garlic and stir in.
  • Cook for another 10 - 15 minutes until the onion is translucent and just staring to colour.
  • Transfer to the smallest jug of a food processor and blitz until a paste. Leave some texture if desired.
  • If you don't have a food processor, a blender or stick blender will do equally well. Add a drop or two of water,  white wine or lemon juice if needed to help.
  • Either use straight away or allow to cool, spoon into an ice cube tray and freeze.

Notes

Measurements are approximate.  
Use approximately the same weight of onion, carrot and celery, if in doubt have extra onion.  
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy homemade soffritto paste
Amount Per Serving
Calories 35 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 18mg1%
Potassium 93mg3%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin A 1760IU35%
Vitamin C 2.7mg3%
Calcium 15mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Ingredient
Cuisine: Gluten Free, Italian, Vegan
Keyword: Soffritto paste
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Filed Under: Easy Ways to Extra Veg (and Fruit), Italian, Recipes, Recipes by Main Ingredient, Vegan Recipes, Vegetables, Vegetarian Recipes, £ Ingredients: Garlic, Onion, Vegetables

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    Recipe Rating




  1. Albert Bevia

    I always start all my dishes with a sofrito, of course I am a Spaniard! but this soffritto also sounds amazing, and yes, the secret is to cook in a low heat, no need to rush here…thank you for the great post and tips on making this :)

    Reply
    • Helen

      Taking your time is worth it when making this soffritto paste.

      Reply
  2. Kayleigh

    Ive never tried, or even thought of trying, anything like this. I should though, it looks delicious. Is it healthy? x

    Reply
    • Helen

      Yes Kayleigh, few ingredients and only a little oil.

      Reply
  3. Jacqueline Meldrum

    I’ve never heard of this Helen, I was really interested to see what it could be used for so I was pleased you included that. Nice recipe and gorgeous photos as ever.

    Shared!

    Reply
    • Helen

      Thank you Jacqui.

      Lots of ways of using it, so all very versatile.

      Reply
  4. Anna

    5 stars
    I really like the idea of freezing it in the ice cube trays! Genius!

    Reply
    • Helen

      I love silicon ice cube trays for portioning.

      Reply
  5. Demeter

    5 stars
    Ooh this looks so tasty, love the idea of spreading it on toast! :)

    Reply
    • Helen

      So tasty and adaptable!

      Reply
  6. Amy Nash

    5 stars
    Such a good idea about making and freezing the paste to save time (and money!). It makes so much sense because it’s no more trouble making a large batch and having some on hand when you are already making some for a recipe. And I appreciate that you aren’t a “purist” about things because I always seem to have something random floating in the fridge like a leek that could get used in this!

    Reply
    • Helen

      It is so easy to make a large batch of this,I often have to buy celery for something and it ten sits in the fridge and wilts as I don’t especially like it. In soffritto it adds to the flavour, but really doesn’t taste of celery.

      Reply
  7. K.C.

    5 stars
    This is a super seasoning to keep on hand in the freezer. It is akin to the holy trinity in cajun cooking that I use frequently.

    Reply
    • Helen

      So useful to have handy in the freezer.

      Reply
  8. Liz @ I Heart Vegetables

    Yum!! That looks like such a good thing to have on hand! I’d definitely make a big batch at the start of the week!

    Reply
    • Helen

      Versatile and so easy to make.

      Reply
  9. Julia

    Love the idea of making homemade soffritto paste! I am all about saving time so making it ahead and freezing for later is definitely the way to go! :) Thanks for the inspiration.

    Reply
    • Helen

      So handy to have in frozen portions.

      Reply
  10. Rebecca | AAUBlog

    I haven’t ever heard or used of this before, but it sounds like it is pretty versatile in the kitchen. Healthy too!

    Reply
    • Helen

      Lots of different ways of using it.

      Reply
  11. Kaz | Ickle Pickles Life and Travels

    5 stars
    This looks delicious and so easy to make! Freezing it is a great idea too. Kaz

    Reply
    • Helen

      Great to have portions in the freezer.

      Reply
  12. Sarah

    This looks really good! Those are pretty much the only vegetables I eat too, so I used them in a lot of cooking!

    Reply
    • Helen

      Good that you will have the right ingredients to make a start.

      Reply
  13. Olivia

    5 stars
    It sounds like an amazing idea, I’d love to put through some dips! Such a great thing that’s this is also vegan! X

    Reply
    • Helen

      So simple and easy to make.

      Reply
  14. Ana De- Jesus

    5 stars
    I have just been sent a lot of pasta so I am planning a lot of Italian inspired dishes. I haven’t tried soffrito before but I love that it is vegan friendly .

    Reply
    • Helen

      I’m sure there are lots of dishes you could use pasta and the soffritto paste in.

      Reply
  15. Anosa

    5 stars
    I was in Italy last week and we bought some of this paste, thanks for the recipe now I can make my own and don’t have to wait for my return visit

    Reply
    • Helen

      A much more economical way of having soffritto paste.

      Reply
  16. Linda Hobbis

    I’ve never heard of soffritto before but it makes perfect sense because it is the base for so many dishes. You’re just really saving loads of time by having it to hand, aren’t you?

    Reply
    • Helen

      Making portions for later use is ideal, lots of time saved.

      Reply
  17. Bryanna skye

    I’ve never heard of this but now I know what I’m making this weekend!

    Reply
    • Helen

      So tasty and easy to make.

      Reply
  18. Laura H

    5 stars
    Love the idea of freezing it for later! That’s a good idea and makes meal planning so much easier :)

    Reply
    • Helen

      Cook once eat many times is my mantra!

      Reply
  19. Fritha Quinn

    5 stars
    oh this looks brill and such a great idea to freeze for meals later on! Bookmarking this! x

    Reply
    • Helen

      Such a good ingredient to have handy for when you need it.

      Reply

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