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How to make and freeze Soffritto

Soffritto/Sofrito is a base for many Italian- and Mediterranean-inspired dishes. It is an excellent flavour-packed base for stews, risottos, soups like Minestrone, and pasta sauces. Making this recipe takes approx. 1 hour and will save you about 30 minutes at least 8 times. If this sounds like a win to you as well, here is the recipe:

Makes 30 mini muffin portions

(base for approx. 8-10 stews/sauces/soups) – use 3-4 portions per stew/sauce/soup.


  • 2 Tbsp of extra virgin olive oil

  • 5 carrots

  • 4 onions

  • 7 garlic cloves (optional)

  • 6 celery stalks

  • 3 tomatoes (optional)

  • A few pinches of salt

  • 2 Tbsp of tomato paste


  1. Prepare the ingredients: peel the carrots, and dice or mince all vegetables.

  2. In a large shallow pan, heat olive oil over medium-low heat. Add onion and garlic and sauté for a few minutes – until translucent and fragrant.

  3. Add the remaining vegetables: carrots and celery. Mix well and place the lid on. Cook for 25-30 minutes – until all vegetables are soft.

  4. Incorporate tomato paste and a few pinches of salt. Sauté for a few more minutes.

  5. Take the pan off the element and let the vegetables cool down to room temperature.

  6. Using a mini muffin tray/ice cube tray, place the vegetables in and freeze for at least 1 hour. Remove the portions from the tray and place them in a storage bag (I used compostable sandwich bags – gifted).

  7. Repeat with the remaining vegetables.

  8. Store in the freezer for up to 6 months.

  9. Enjoy!

To make this recipe I used @kitco.kitchencollection Shallow Casserole.

I'm loving my new garlic mincer, featured in this recipe @treatandco - gifted


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