Resources > Food > Condiments > Sofrito

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In the culinary world you may see both Sofrito (Spanish) or Soffritto (Italian). Neither is misspelled. The two terms refer to the Spanish and Italian takes on a Fat-based flavor base. In this Resource Page we will focus on a Sofrito. If you want to learn more about Soffritto, which is the Italian iteration made with (Whole Butter or Olive Oil, a minced Allium of some sort like Shallots, Leeks, Onions, Garlic, etc., Herbs and possibly a minced Carrot and/or Celery), follow the link above.


Spanish Sofrito is known as “refogado” or sometimes as “estrugido” in Portuguese-speaking nations. They change it up a bit too and may omit the tomato and add LaurelSofrito is known as “sofregit” in Valencia, “epis” in Haitian Cuisine and “ginisá” in Filipino Cuisine.

Culinary Uses

In Spanish cuisine, Sofrito, which is used almost as the French use a Mirepoix, most often consists of Minced Aromatics such as Garlic, Onion, Bell Peppers and Tomatoes Sweated or Sautéed in Olive Oil. Whether you Sweat or Sauté depends on what type of dish you are ultimately flavoring. Lighter colored dishes will do better with Low Heat Sweating. Darker dishes can be Sautéed.

All these cuisines use the Sofrito, by whatever name, as a base for Sauces, Stewed Vegetables Rice or Side Dishes. Sofrito is most famous for flavoring Paella.



Gluten Free


Low Fat


Low Calorie