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Soffritto in a white skillet with a wooden spoon.

Soffritto

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 1 medium (1 medium) carrot finely chopped
  • 1 rib (1 rib) celery finely chopped
  • 1 medium to large (1 medium to large) onion finely chopped
  • ¼ teaspoon (¼ teaspoon) salt optional

  • Rinse, peel, and chop 1 medium carrot into sticks with a sharp knife, then cut it into small dice.
    Rinse and chop 1 rib celery into sticks, then cut it into small dice.
    Peel 1 medium to large onion, cut it in half, and then finely chop it into small dice.
    How to chop vegetables for soffritto.
  • Heat 2 tablespoons extra virgin olive oil in a large pan, skillet, or pot, then add the chopped vegetables and ¼ teaspoon salt.
    Cook gently on medium to medium-low heat for 5 to 20 minutes, depending on how much time you have. Stir often with a wooden spoon.
    The longer the vegetables cook, the more flavor they release.
    hands holding a wooden spoon and vegetables cooking in a white skillet
  • The vegetables should not brown or caramelize. They should slowly become tender and translucent, releasing their sweetness.
    Use soffritto as a flavor base for other preparations.
    Soffritto with a wooden spoon

Tips

  • Use the best oil you can afford; we recommend extra virgin olive oil, regular olive oil, or avocado oil for the healthiest soffritto.
  • Don't burn the oil. Keep the heat on medium to medium-low. Add the vegetables as soon as the oil starts to warm up. Don't wait for it to smoke!
  • Avoid browning or caramelizing the vegetables. For soffritto, the vegetables should cook slowly, become tender, and release their sweetness without browning.
  • Take your time. Try to slow-cook the vegetables for at least 5 minutes so that they have time to build flavor.
  • Hand-chop the veggies for the best texture. Pulse them in a food processor if you are short on time.

Storage

  • Make ahead: Soffritto is excellent for meal prep! You can make a big batch of soffritto and freeze it in small portions for later use.
  • Refrigerator: It keeps in an airtight container in the fridge for up to 3 days.
  • Freezer: Let the soffritto cool down completely, then portion it before freezing. You can freeze it in an ice cube tray or freezer-friendly baby food containers. It keeps for 3 months.
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