Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, October 31, 2014
News Search   


Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CREAMY ROASTED TOMATO SOUP WITH CHEESE TORTELLINI
Pasta
Contributed by: Annelle Williams
Ingredients:
  • 12-oz. package fresh cheese tortellini
  • Extra virgin olive oil
  • 6 large tomatoes, halved and seeded
  • 1 TBS mixed Italian spices
  • 1 cup carrots, chopped
  • 1 large onion chopped
  • 32 oz. (4 cups) chicken broth
  • 1 cup half and half
  • Salt and pepper to taste
Place tomatoes cut side down in pan, drizzle with olive oil and Italian spices and bake for 30 minutes, or until skin is beginning to brown. Remove from oven, cool and remove and discard skins.
Heat 1 TBS oil in heavy soup pot. Saute carrots and onions about 8 minutes. Add half the broth; cover and simmer until carrots are tender. Add roasted tomatoes and blend with hand blender until smooth. Add half and half, salt and pepper and more broth if needed to make desired consistency. Top each bowl with about 1�4 cup tortellini and serve with crostini.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
EVERYTHING OUTDOORS - Click for Website
West Piedmont Workforce Investment Board - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
A-CO - Click for Website