A lovely Italian word which literally means “fried”, soffritto is a budget-friendly vegetable base that is the cornerstone of most Italian sauces or soups. Cook up a batch and you can store it in an airtight container, with a little extra olive oil for around 3 days. It’s the perfect solution for when you’re in need of a quick fix for instant flavour. Simply add it to an omelette, pasta sauce or slow cooked ragu. The possibilities are endless!

Categories: Pasta, Vegan, Vegetarian

Serves: 6 Preparation time: 10 minutes Cooking time: 12 minutes



  • 4 tbsp Filippo Berio Mild & Light Olive Oil
  • 1 large onion, peeled, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, peeled, finely chopped
  • Salt and pepper, to season


  1. Add the olive oil to a heavy based saucepan and bring to a medium heat. Add the onion, celery and carrot and fry gently for 10 minutes until soft and translucent.
  2. Add the garlic and continue to cook for a further 2 minutes, taste and season as required

Cooks tips

Add 2 tins of chopped tomatoes and simmer for 15 minutes for a quick and versatile tomato pasta sauce.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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