What Is Mirepoix and How Do You Use It?
Updated: Feb. 20, 2024
What is mirepoix? Simply put, it's an aromatic shortcut every chef should know how to use for the best savory cooking ever.
For even the most humble home cooks, it’s time to bask in the glory of knowing you probably do something chefs learn in culinary school: making and using mirepoix. It’s a diced mixture of onions, carrots and celery cooked in fat like butter or oil. The trio of vegetables is every chef’s secret to quick and savory cooking. If you’re used to making one-dish dinners and or even marry me short ribs, then you’re a pro at making mirepoix.
What is mirepoix?
Mirepoix (pronounced meer-PWAH) is a simple mixture of three or more chopped vegetables, including onion, carrots and celery. Typically, the ratio is one part carrots to one part celery to two parts onion. Sauteed slowly (and without browning) in butter or oil to gently coax out its flavors, mirepoix forms the aromatic base for a wide variety of savory dishes. You might be most familiar with starting comforting meals like chili and chicken noodle soup with the mixture.
It’s said to have originated when the cook of French aristocrat Charles de Lévis, the Duke of Mirepoix, made the mixture a standard of French cooking. Because the French word sounds a bit fancy for such humble ingredients, not all recipes will call it that. For example, this slow cooker beef stew will ask you to start with onions, carrots and celery, but won’t refer to the mixture as mirepoix.
Your aromatic base might also include garlic, peppercorns, bell peppers, herbs or even bacon, depending on the recipe.
Mirepoix Variations
Using aromatics in cooking isn’t just a French thing. Many variations of mirepoix exist in different regions. Sofrito, for example, comprises onion, garlic, tomatoes and bell peppers and flavors Spanish dishes like paella, rice and beans and arroz con pollo. Soffritto (note the spelling difference) hails from Italy and often includes pancetta and garlic in addition to onions, carrots and celery. Use olive oil as the fat in a soffritto. You’d use this variation in classic Italian soups and bolognese sauce for pasta.
The holy trinity, a Cajun and Creole cooking must, uses onion and celery and swaps out carrots for bell peppers. Try out the holy trinity in Louisiana jambalaya or seafood gumbo.
Beyond these global variations, you can make simple tweaks to the French version. Here are some ideas:
- Make it a pinçage: Mirepoix becomes pinçage (pin-sahge) when you add tomato paste. Once the vegetables have softened, add a tablespoon of tomato paste to the mixture and stir until it browns.
- Use different aromatic vegetables: Add or substitute mushrooms, bell peppers, tomatoes, parsnips or leeks to your onion, carrot and celery mixture.
- Add garlic: If you love to cook, you probably can’t get enough of the smell of freshly sauteed garlic and onion. If you’re going to add garlic, wait until the onions and other aromatics are softened or translucent so that the minced garlic doesn’t burn.
- Use herbs and spices: Whole peppercorns and herbs like those in a bouquet garni also give things like broths and stews even more flavor.
- Upgrade it with bacon: Nothing new here; bacon makes everything—even a basic mirepoix—better. The salty fat drippings of the pork will give any recipe an instant boost of flavor. Try it out in recipes like creamy potato soup.
How to Make Mirepoix
Use one part carrots and one part celery to two parts onion, and chop ’em all before you start cooking. This simple technique, called mise en place, helps chefs (and home cooks) make sure they have everything they need before the stove is turned on. It’s one of those culinary school tips that saves so much time in the kitchen.
Directions
Step 1: Chop your veggies
Wash your vegetables well before chopping. If you prefer, you can peel your carrots at this stage too. You’ll want to dice the onion, carrots and celery into pieces that are all similar in size so they cook evenly.
Half inch pieces are a good place to start, but if you have a recipe with a quick cook time, chop the veggies even smaller so they soften quicker.
Step 2: Slowly saute
Heat your pan over medium heat and add butter or oil. If you’re using butter, add the vegetables to the pan once the butter is fully melted. Reduce the heat to medium-low and stir the mirepoix to coat in the fat. Stir occasionally and cook until the onion pieces are translucent and the carrots and celery have softened.
This process could take up to ten minutes, and the trick is low and slow. If you raise the heat, you risk burning the mirepoix (save the browning for your meat!).
Tips for Making Mirepoix
Can you freeze mirepoix?
Yes, you can. Clean your vegetables and dice them into the size you need, then spread them over a cooking sheet and cover it. Transfer the cooking sheet to the freezer, let the vegetables freeze, and then place them in a freezer-safe container until you’re ready to use the mirepoix. The uncooked mixture should stay fresh in the fridge for up to eight months.
Can you use any kind of onion?
Sort of. Traditional mirepoix uses yellow onions, but other types of onions you can use include white and Vidalia. White onions will add a sharper taste while Vidalia onions lean sweeter.
Use mirepoix in these classic soups
The Ultimate Chicken Noodle Soup
Total Time: 1 hour
Main Ingredients: Bone-in chicken thighs, chicken broth, carrots, kluski or other egg noodles
Level: Intermediate
Whether you’re feeling under the weather or simply love traditional soup recipes, chicken noodle soup will hit the spot every time. If this is already a go-to meal for you, test out some of the variations this homemade recipe has to offer, like Greek egg and lemon soup, chicken tortilla soup, lemon juice chicken soup, or check out all of our chicken soup recipes.
You can also try making Sopa de Fideo—aka Mexican noodle soup—for a more flavorful option!
My first Wisconsin winter was so cold all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans. —Recipe contributor Gina Nistico, Denver, Colorado
Grandma’s Chicken ‘n’ Dumpling SoupTotal Time: 3 hours 5 minutes
Main Ingredients: Broiler/fryer chicken, canned condensed cream of chicken soup, carrots, potatoes
Level: Advanced
When crisp fall days become cold winter nights, hearty homemade soups will warm you up. This healthy soup makes 12 servings, so it’s ideal for sharing or for enjoying leftovers all week.
I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve it, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Recipe contributor Paulette Balda, Prophetstown, Illinois
Homemade Pasta Fagioli SoupTotal Time: 30 minutes
Main Ingredients: Italian turkey sausage links, elbow macaroni, canned great northern beans, canned diced tomatoes, chicken broth
Level: Intermediate
You won't need to visit an Italian restaurant to enjoy pasta fagioli! With its hearty mix of sausage, vegetables, beans and noodles, this soup is filling enough to be a meal all by itself. If Italian is your go-to cuisine, you must try Ina Garten’s wedding soup!
My husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. —Recipe contributor Brenda Thomas, Springfield, Missouri
Fennel Carrot SoupTotal Time: 55 minutes
Main Ingredients: Fennel seed, carrots, sweet potato, apple, rice
Level: Intermediate
Talk about bright, cheery, velvety soups! If you’re looking for something to serve with grilled cheese instead of tomato soup, try this fennel carrot version. Also, discover how to make the Panera autumn squash soup. Another brilliant option for yummy soups is Ina Garten’s butternut squash soup that you must try!
This soup is perfect as a first course for a special occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Recipe contributor Marlene Bursey, Waverly, Nova Scotia
Creamy Chicken Rice SoupTotal Time: 30 minutes
Main Ingredients: Rice, chicken broth, evaporated milk, cooked chicken breast
Level: Intermediate
Looking for a creamy soup? This creamy chicken soup uses rice instead of noodles, so it won't need more than a quick side salad to become a hearty meal. The recipe only calls for half an onion, so use a handy onion storage container to stash the other half.
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Recipe contributor Janice Mitchell, Aurora, Colorado
Beet BorschtTotal Time: 50 minutes
Main Ingredients: Beets, carrots, onion, beef broth, cabbage
Level: Intermediate
This borscht is packed with vibrant color—cook up this soup when you need a bright side for a hearty meat-and-potatoes dinner.
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Recipe contributor Ruth Andrewson, Leavenworth, Washington
Cheesy Cream of Asparagus SoupTotal Time: 25 minutes
Main Ingredients: Frozen cut asparagus, whole milk, shredded Monterey Jack cheese, hot pepper sauce
Level: Intermediate
This is the type of soup you would have looked at as a kid and thought, no way. Hopefully as an adult you’re willing to explore vegetable-based foods, because you won’t want to miss this cheesy cream of asparagus soup!
Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Recipe contributor Muriel Lerdal, Humboldt, Iowa
Spanish Chicken SoupTotal Time: 1 hour 5 minutes
Main Ingredients: Broiler/fryer chicken, adobo seasoning, sofrito tomato cooking base, Yukon gold potatoes, fideo noodles or angel hair pasta
Level: Intermediate
For a soup bursting with flavor, try this Spanish chicken soup seasoned with adobo. It's plenty fulfilling with hearty ingredients like carrots, celery, onion and potatoes.
A hearty soup that's made from scratch is the perfect antidote for chilly weather. Save leftovers of this Spanish chicken soup for weekday lunches sent to work in a thermos or quickly reheated in the microwave. —Recipe contributor Taste of Home Test Kitchen, Milwaukee, Wisconsin
Homemade Egg Drop SoupTotal Time: 15 minutes
Main Ingredients: Chicken broth, cornstarch, egg
Level: Beginner
Cooking up a stir-fry? Add this egg drop soup as a quick appetizer. It takes 15 minutes to prep and make and only calls for five ingredients.
We often start our stir-fry meals with this fast egg drop soup recipe— it cooks in just minutes flat. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook. —Recipe contributor Amy Beth Corlew-Sherlock, Lapeer, Michigan
Quick Cream of Mushroom SoupTotal Time: 30 minutes
Main Ingredients: Mushrooms, flour, chicken broth, half-and-half cream
Level: Intermediate
Sure, canned cream of mushroom soup works when you’re in a pinch. But you can make a from-scratch version at home in 30 minutes. For a gluten-free option to thicken the sauce, try cornstarch or arrowroot.
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Recipe contributor Anne Kulick, Phillipsburg, New Jersey
Cheddar Potato ChowderTotal Time: 40 minutes
Main Ingredients: Red potatoes, all-purpose flour, 2% milk, shredded reduced-fat cheddar cheese, fully cooked ham
Level: Intermediate
Two comfort foods in one pot? We’ll take it! This cheddar potato chowder may not last long once it hits the dinner table, but if you do have leftovers, simply freeze and reheat whenever you need a quick lunch or dinner.
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often. —Recipe contributor Ellie Rausch, Goodsoil, Saskatchewan
Hearty Vegetable SoupTotal Time: 1 hour 45 minutes
Main Ingredients: Green pepper, cabbage, frozen cut green beans, frozen peas, frozen corn, canned garbanzo beans, V8 juice
Level: Intermediate
Don’t be intimidated by the long ingredient list for this vegetable soup recipe. The blend of seasonings will fool even the pickiest eaters in your family into thinking cabbage and green beans are delicious.
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Recipe contributor Janice Steinmetz, Somers, Connecticut
Chicken Barley SoupTotal Time: 1 hour 35 minutes
Main Ingredients: Broiler/fryer chicken, pearl barley, chicken bouillon
Level: Intermediate
If you’re trying to add more whole grains to your weekly dinners, this is one of the soup recipes that you’ll keep coming back to. It's so good! The best part is that you don’t have to spend time waiting to cook while your barley presoaks. The barley will naturally cook and expand during the simmering process.
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Recipe contributor Diana Costello, Marion, Kansas
Italian Sausage and Zucchini SoupTotal Time: 30 minutes
Main Ingredients: Bulk Italian sausage, beef broth, canned diced tomatoes, zucchini, orzo pasta
Level: Intermediate
This soup works as a quick, 30-minute stovetop recipe—or you can adapt it for the slow cooker. Either way, it'll have you reaching for seconds. Pair bowls of soup with soft homemade dinner rolls or garlic bread.
Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. —Recipe contributor Nancy Murphy, Mount Dora, Florida
Best Ever Potato SoupTotal Time: 30 minutes
Main Ingredients: Bacon, potatoes, chicken broth, flour, milk, Velveeta
Level: Intermediate
Is there anything better than creamy potato soup on a cold night? The recipe calls for Velveeta cheese, but if you don’t have that on hand, use cheddar or Colby Jack instead.
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Recipe contributor Coleen Morrissey, Sweet Valley, Pennsylvania
Stuffed Pepper SoupTotal Time: 1 hour
Main Ingredients: Ground beef, canned diced tomatoes, green peppers, brown sugar, long grain rice
Level: Intermediate
Soup recipes are perfect weeknight dinners—you save so much time cooking and cleaning up. There are quite a few different ways to make stuffed peppers, but this stuffed pepper soup might be the simplest.
I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Recipe contributor Krista Muddiman, Meadville, Pennsylvania
Cheesy Ham ChowderTotal Time: 1 hour
Main Ingredients: Bacon, whole milk, potatoes, canned whole kernel corn, shredded cheddar cheese, fully cooked ham
Level: Intermediate
If you love homemade bread, you’re going to have to bake one of your favorite recipes to pair with this super cheesy, flavor-packed chowder. Have a little fun and serve your chowder in a bread bowl.
My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Recipe contributor Jennifer Trenhaile, Emerson, Nebraska
Cream of Cauliflower SoupTotal Time: 20 minutes
Main Ingredients: Chicken broth, frozen cauliflower, 1% milk, shredded reduced-fat cheese
Level: Beginner
Broccoli cheddar soup is always a hit, but if you want to switch up your vegetables and flavors, cream of cauliflower soup is a tasty, cheesy alternative. Bookmark this recipe for a busy night when you need a quick and comforting meal.
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Recipe contributor Karen Brown, West Lafayette, Ohio
Veggie Meatball SoupTotal Time: 4 hours 10 minutes
Main Ingredients: Beef broth, frozen mixed vegetables, frozen fully cooked Italian meatballs, spiral pasta
Level: Intermediate
Pop the ingredients in a slow cooker, head to work and come home to a ready-to-eat dinner. This soup recipe calls for simple ingredients, and you can dump them all in the slow cooker without browning any meat first.
It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. —Recipe contributor Charla Tinney, Tyrone, Oklahoma
Quick Mushroom Barley SoupTotal Time: 30 minutes
Main Ingredients: Mushrooms, quick-cooking barley, flour, whole milk
Level: Intermediate
Aside from making the cutest home decor ever, mushrooms are also a great addition to soups because of their flavor and texture. With relatively few ingredients and a short cooking time, this quick mushroom barley soup will be great to try out when you want something cozy but light.
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Recipe contributor Edie Irwin, Cornwall, New York
Hearty Beef Barley SoupTotal Time: 40 minutes
Main Ingredients: Beef top sirloin steak, beef broth, quick-cooking barley, mushrooms
Level: Intermediate
Though the ingredient list for this hearty beef barley soup is pretty typical, it does call for fresh mushrooms, so pick up your favorite types of mushrooms to add to the pot.
My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Recipe contributor Barbara Beattie, Glen Allen, Virginia
Beef & Black Bean SoupTotal Time: 6 hours 10 minutes
Main Ingredients: Ground beef, chicken broth, canned black beans, rice
Level: Intermediate
Would soup season feel the same if there weren’t slow cooker recipes to make life easier? This one simmers in a slow cooker for six hours. The only work you really have to do is brown the beef before placing it in your slow cooker.
I lead a busy life, so I'm always trying to come up with time-saving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Recipe contributor Vickie Gibson, Gardendale, Alabama
Chicken Potpie SoupTotal Time: 40 minutes
Main Ingredients: Potatoes, carrots, canned chicken broth, shredded cooked chicken, frozen petite peas, frozen corn
Level: Advanced
This soup is a fun way to switch up a traditional chicken potpie recipe. We topped ours with a heart-shaped crust, but use a cookie cutter to make any shape you like! The crust needs time to chill, so keep that in mind when you're getting ready to prep this recipe.
My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Recipe contributor Karen LeMay, Seabrook, Texas
Split Pea Soup with Bacon & CrabTotal Time: 2 hours
Main Ingredients: Bacon, dried green split peas, smoked ham hocks, crabmeat
Level: Intermediate
If you’re a big fan of soup, chances are you’ve tried a split pea recipe. To change things up a bit, this version calls for bacon and crab. For any leftovers you have, freeze the soup separately from the add-ons so the bacon and crab don’t get too soggy.
Many split pea soups use ham and bacon for a good, smoky flavor. Take it one amazing step further—add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat the soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Recipe contributor Stephen Exel, Des Moines, Illinois
Potato Clam ChowderTotal Time: 45 minutes
Main Ingredients: Canned minced clams, potatoes, bacon, 2% milk
Level: Intermediate
This is one of the best and most nourishing soup recipes to warm you up after a long day. Keep the ingredients handy for a busy day when you want cold-weather comfort food.
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Recipe contributor Betty Ann Morgan, Upper Marlboro, Maryland
Instant Pot Corn ChowderTotal Time: 30 minutes
Main Ingredients: Red potatoes, canned chicken broth, fresh or frozen corn, half-and-half cream, shredded cheddar cheese, bacon
Level: Intermediate
Create your favorite soup in half the time with this pressure cooker soup recipe. With fresh ingredients like potatoes, corn, onion and cheese, you'll never settle for the store-bought version again.
Enjoy this chowder’s rich, slow-simmered flavor in record time using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Recipe contributor Taste of Home Test Kitchen, Milwaukee, Wisconsin
Potato and Leek SoupTotal Time: 8 hours 20 minutes
Main Ingredients: Potatoes, chicken broth, leek, sour cream, bacon
Level: Intermediate
Savory bacon meets tangy sour cream for a great flavor combination. Toss all the ingredients into a slow cooker and leave alone for 8 to 10 hours. The smell alone will make you excited to grab a ladle and fill up your bowl come dinner time.
Full of veggies and smoky bacon, with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with sandwiches as they do with crackers. —Recipe contributor Melanie Wooden, Reno, Nevada
Contest-Winning Easy Minestrone SoupTotal Time: 1 hour 5 minutes
Main Ingredients: Chicken broth, kidney beans, chickpeas, diced tomatoes, whole wheat elbow macaroni, Parmesan cheese
Level: Intermediate
This soup combines carrots, onion, celery, chickpeas, cabbage and kidney beans with flavorful seasonings for a healthy and delicious dinner. There's a reason why it's a contest-winning recipe!
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Recipe contributor Lauren Brennan, Hood River, Oregon
Rustic Italian Tortellini SoupTotal Time: 40 minutes
Main Ingredients: Italian turkey sausage links, cheese tortellini, fresh baby spinach
Level: Intermediate
For a night when you want something quick, easy and that uses as minimal dishes as possible, this soup is the answer! You can even switch out the Italian turkey sausage links for spicy ones if you're looking for an extra kick.
This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Recipe contributor Tracy Fasnacht, Irwin, Pennsylvania
Originally Published: June 14, 2018
