Soffritto – An Instant Aromatic Soup Stock

I learned Soffritto from a Japanese chef, who are trained in Italian Food (her blog, Chisa’s Pastry, in Japanese). Ever since she told me how to make soffritto, this has been my favourite thing to use for soups. Soffritto is a sauteed aromatic vegetables originated in Italian cuisine (and similar things exist in many European cuisine with different name). It can be used as a base of a variety of meal such like soup, stew, source, and casserol.

home-cooking-765656-mWhile she taught me the traditional style, I tend to add a few more aromatic vegetables to give extra taste and nutrients. So in this recipe, I will write the traditional recipe and also my extra vegetable version.

As I mentioned, I like using soffritto for the base of the soup instead of vegetable stock especially when I am making vegetarian or vegan soup. It gives gentle sweetness and delicate yet rich taste that you cannot achieve with regular vegetable stock. A great tip for soffritto is always make it in a large quantity, and freeze in smaller portion for using it later. When you have this in freezer, it makes your dish to be flavourful instantly!

If you have a food processor, then soffritto is so easy to make!

Ingredients for the Basic Soffritto (for 4 servings of Soup)

  • 2 medium Onion
  • 2 stalks Celery
  • 1 large Carrot
  • 3 tbsp Olive Oil
  • Sea salt and pepper

Direction: chop all the vegetables finely or use food processor to make them into fine pieces (finer pieces are much easier to use for sauce). In a pan, place the olive oil and add all the vegetables, salt and pepper and gently saute in low medium heat. Cover the top to help the vegetables not to dry out, mix occasionally  and continue saute until all are soft, melting, golden colour. (note: Try not to brown the vegetables)

Extra Vegetable Soffritto (for 4 servings of Soup)

  • 1 medium Onion
  • 1 stalk of Celery
  • 1 medium Carrot
  • 2 cloves of Garlic
  • 2 leaves of Cabbage
  • a handful Parsley
  • 1/2 medium Parsnip
  • 3 tbsp Olive Oil
  • Sea salt and pepper

Direction is same as above.

When you use soffritto, you can simply use this as a replacement of any “onion” in the ingredients (such like for soup, pasta sauce, risotto, chili, etc). Check my Rhubarb “Tomato” Sauce for one idea of using soffritto.